Nihonto : Japanese Damascus Kitchen Knife

Japanese VG10 Damascus Steel kitchen knives

How are Nihonto knives made?

The manufacturing process of Nihonto kitchen knives is a well-kept secret because each master blacksmith has a personal and intimate mastery. But we were able to learn a little more about the manufacturing process of the knife blades.

They are the result of a multitude of steps requiring each time a demanding expertise.

Each Nihonto knife goes through a rigorous 13-step process that takes several weeks from start to finish. With over 100 years of experience, their expert knifemakers forge and shape the raw steel into strong blades, then polish and sharpen them to an incomparable edge.

Each blade is individually inspected before leaving the forge, ensuring that each Nihonto knife remains true to the Japanese heritage of making double-beveled steel knives of exceptional quality.

This will delight both left and right handed people without distinction. You will feel the spirit of craftsmanship in every piece.

A 67-layer Damascus VG10 Japanese steel

The core of the Nihonto knife blades is made of Japanese VG10 steel. This is a steel known in the cutlery world for being carbon-enriched stainless steel. In other words, this means that it has both the qualities of a stainless steel knife (corrosion resistance...) and those of a carbon steel knife with a very good edge retention.

This core is then damascened with 32 layers on each side, of a stainless steel with a lower carbon content. This gives it a unique damascus design and pattern while further strengthening the VG10 steel core from corrosion. Nihonto blades and knives are guaranteed for 10 years.

Nihonto blades are handcrafted by a group of experienced artisans in Japan, where forging dates back to before the Edo period, and in Yanjiang, a city with a 1000 year heritage in knife and sword making.

Today, Yanjiang is the main center for forging, polishing and balancing Japanese-style knives, where the Japanese heritage is preserved and perpetuated, with respect for the skills of the knifemakers who developed this craft centuries ago.