The knives we present to you in the Korin Collection are all crafted in Japan according to the highest standards of quality and careful attention to detail. This Korin collection contains two types of knives: Traditional Japanese knives and Western-style knives.The biggest difference in the two types is in the blade; traditional Japanese knives are sharpened or ground only on one side of the blade whereas Western-style knives are sharpened on both sides into a V-shaped blade. The oldest known Japanese chef knife is over 1200 years old. However, even 1200 years ago, individual knives and special cutting techniques were employed for cutting different types of food. Today’s Japanese chef knives are fashioned by techniques that were originally developed for making katana or traditional samurai swords. The shift from sword-crafting to knife-crafting began in the mid-nineteenth century in response to Commodore Perry’s forced opening of Japan’s borders to Western trade. After World War II, General MacArthur totally banned Japanese sword-making, which forced large numbers of highly skilled craftsmen to turn their skills and attention to the fashioning of kitchen knives. So, for inspiration, the dedicated sword craftsmen began to look to the ambitious creations of creative chefs. In this way, they soon elevated Japanese knives to a state of universal renown. Many centuries later, the " unforgettable sharpness" of the katana is still the distinguishing mark of the Japanese knife.
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