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Nowadays Stainless Steel is often used for the knives. Traditionally however, these knives were made from the same Carbon Steel as Katana , and the most expensive knives have a similar quality, containing an inner core of Hard and Brittle steel, with a thick layer of soft and more Ductile steel (occasionally stainless) wrapped around it so that the hard steel is exposed only at the cutting edge. Most of the high-quality Japanese cutlery originates from Sakai . The production of knives started in the 16th Century , when Tobacco was introduced to Japan by the Portuguese , and Sakai started to make knives for cutting tobacco. The Sakai knives industry received a major boost from the Tokugawa Shogunate ( 1603 - 1868 ), which granted Sakai a special Seal Of Approval and enhanced its reputation for quality (and according to some references a Monopoly ). During the Edo Period ( 1603 - 1867 ) (or more precisely the Genroku era ( 1688 - 1704 )) the first Deba Bocho were manufactured, soon followed by a wide range of other styles. Making kitchen knives and related products is still a major industry in Sakai. Different from western knives, Japanese knives are often ground (sharpened) in a way that only one side holds the cutting edge, i.e. the Bevel is only on one side. As shown in the image, some Japanese knives are angled from both sides, and others are angled only from one side, with the other side of the blade being flat. It is believed that a blade angled only on one side cuts better and makes cleaner cuts, but requires more skill in its use than a blade angled on both sides. Usually, the right hand side of the blade is angled , as most people use the knife with their right hand. Blades for Left-handed use are also available, although they are usually more expensive. Despite being angled on only one side, most knives are honed and sharpened from both sides, both the flat and the angled side. Some high quality knives, however, have hardened steel across the entire flat side and are sharpened only from the angled side. Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks. Some cooks even own two sets of knives, which they use alternatively each other day. After Sharpening a set in the evening after use, they let it rest for one day to remove any metallic odour or taste that may be given on to the foods cut with the knife. Recently F.A. Porsche -designed Japanese steel Chroma kitchen knives have become popular. SEE ALSO
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