Originally Posted by jpaulg
ahem ... You forgot French
The Sabatier style kitchen knife is a very different beast to German and Japanese knives
Wow, I just read that, and let me add-- Just because a japanese knife isn't "clad", doesn't mean it's not traditional japanese.
Honyaki (or "true-forged") knives are constructed entirely out of one material,usually high-carbon steel. They are difficult to forge and shape so they are often expensive. Honyaki knives have the greatest kirenaga
, or duration of sharpness, of Japanese knives. However, because the steel is so hard, Japanese knives are quite easy to chip, crack, or break if used improperly. Also, the increased hardness makes sharpening them a real challenge. Craftsmen require a great amount of skill to forge honyaki knives and chefs need a lot of experience to use and care for them.