Japan is famous for crafting some of the finest sword blades. When you think of Japan, you can't help but imagine samurai wielding swords that can slice through a tree trunk with a single strike.
 

The valuable experience of forging the best combat blades has also been passed down to the world of Japanese cuisine. Japanese knives are crafted with qualities no less than those of traditional Japanese swords.
 

Besides these factors, why are Japanese knives so expensive? Let’s explore the reasons below.

1. Japanese knives are extremely sharp

When it comes to the sharpness of Japanese knives, we need to consider the following three factors:

Japanese knives use harder steel

Japanese knives tend to use harder steel than Western-style knives. They achieve this by using steel with a much higher carbon content compared to Western steel.

Typically, a high-quality Western-style knife contains about 0.5% carbon. However, Japanese knives usually have a carbon content of 1% or more, which makes the steel significantly harder.

Japanese knives have a sharper edge angle

One factor affecting sharpness comes from the blade angle. The blade is formed by two surfaces ground at an angle meeting at a point. The smaller the angle, the sharper the blade. A typical Western-style knife has an edge angle of about 15-20 degrees per side, while Japanese knives usually range from about 8-12 degrees.

Because Japanese steel is harder, it can be sharpened to a smaller angle while still maintaining the blade’s structure and excellent edge retention.

Japanese knives retain their edge longer

This is important to understand why Japanese knives are so sharp. Harder steel means Japanese knives wear down much more slowly - this is called "edge retention."
 

Technically, you can sharpen Western-style knives to an angle of 8-12 degrees, similar to Japanese knives. However, the steel isn’t hard enough to support such a small angle, so it will wear down quickly and may even crack. In contrast, Japanese knives, with their higher carbon content, can withstand these sharper angles.
 

Japanese knives can also be sharpened at angles similar to Western knives, but they will remain sharper longer because they retain their edge better over time.

2. Japanese Knives are lighter

Japanese knives are lighter in weight than Western-style knives. Because the steel is harder, the blade can be made thinner, and Japanese knives typically don’t have large rivets connecting the blade to the handle. These factors are all combined to create the lightest knife possible.
 

A lighter knife also reduces the risk of crushing food under its weight. When food is crushed, oxidation increases - which can affect the taste, aroma, and shelf life of the ingredients. This increased oxidation may lead to discoloration and cause the food to lose its freshness more quickly.

This makes Japanese knives perfect for handling fresh, traditional ingredients commonly used in Japanese cuisine, such as sushi.
Anything that helps preserve the freshness of ingredients is a major advantage in food preparation.
 

And of course, being lightweight and sharp allows for more precise and effortless cutting.

It also reduces fatigue for the user, especially when preparing many meals over an extended period of time.

The lighter weight of the knife, combined with the sharpness of the blade, makes using a Japanese knife over long periods much more comfortable compared to using a heavier and duller Western-style knife.

3. Japanese Knife Are Unique and Beautiful

It’s true that this doesn’t directly affect their functionality - but there’s no denying that beautifully crafted Japanese knives can inspire your cooking and add a touch of elegance to your kitchen space.

In fact, design is a highly valued aspect for Japanese knife makers. Japanese blades often feature intricate patterns and elegant lines, formed during the forging process.
The handles are typically more refined, slimmer, and more ergonomic than those of Western-style knives.
 

It may not make a huge practical difference, but as humans, we all appreciate beauty.
And when you're about to spend money on something, aesthetics naturally become a big part of your decision.

4. Some Other Reasons

• Japanese knives are expensive for many reasons. Simply put, they’re costly because they are high-quality products — though this alone isn’t necessarily a selling point.

• They are priced higher mainly because they use very high-grade steel, which is harder and allows for a sharper, longer-lasting edge.

• This steel is significantly more expensive than the kinds typically used in Western knives.

• There are also other contributing factors: Some Japanese knives feature premium wood handles, and many showcase intricate Damascus patterns forged into the blade.

• These aesthetic enhancements, while beautiful, also increase the overall cost of the knife.

Japanese knives are crafted by master blacksmiths, hand-forged using time-honored techniques passed down through generations.
They are created not only to perform their primary function - cutting - but also to offer a deeper value to those who use them.
Each knife carries with it a sense of tradition, craftsmanship, and a personal connection that goes beyond just being a kitchen tool.

5. So, in the end — are Japanese knives worth the money?

If you're looking for a knife that is both razor-sharp and visually stunning, Japanese knives are truly a top choice. When it comes to beauty and sharpness, Japanese craftsmanship has few, if any, rivals in the world.
 

Their traditional elegance gives each owner a sense of individuality — reflecting pride and character through the blade.

It’s more than just a kitchen tool; it’s a piece of art, a personal statement, and a jewel of your kitchen.

Now you know why Japanese knives come with a higher price tag, don’t you?
So why wait — take a look at our collection and find the perfect knife for yourself today at HAMONO!