Why Japanese Chef’s Knives Are So Expensive | So Expensive

Japanese chef's knives are expensive due to their unique design, durability, and the intricate craftsmanship involved in their production. Some key points highlighted in the subtitles include:

• Japanese artisan spends a lifetime learning and mastering the skills required to craft these knives.
• The production process involves over 100 stages and requires over 10 years of practice.
• Japanese blades are lighter and sharper, allowing for more precise cuts compared to European knives.
• custom-made Japanese knives can cost up to $6900, with popular ones costing a couple of hundred dollars.
• high-speed powdered steel is used for durability and strength in Japanese knives.
• The hammered finish called tuchime adds efficiency and aesthetics to the blades.
• Sharpening the blade on a natural rock grindstone distinguishes an artisan's skill and sets the knife's final value.
• Takamura's knives are used by world-renowned chefs like Rene Redzepi and Massimo Bottura.

Creators or Contributors

• Takamura family, including Terokazu Takamura
• Masakazu Fuji