History Of Kitchen Knives

The most frequently used kitchen equipment, a kitchen knife, is a must-have accessory that no chef can do without. Cooking the simplest meal would be a humongous and cumbersome job if it wasn’t for this simple but super useful tool—the kitchen knife.

You would be quite surprised to know that knives were invented millions of years ago, and if you look at the knives that are stocked in most modern kitchens, they do not in any way resemble the ones that were used in ancient times.

In fact, the kitchen knives of today have gone through innumerable changes and improvements in terms of their structure, design and shape over the years.

And, if you’re wondering about the origin of knives, in this article, we have traced the rich and interesting history of these amazing kitchen implements.

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The History Of Kitchen Knives
History Of Kitchen Knives: Wrapping Up

The History Of Kitchen Knives

One of the most ancient tools used by man, kitchen knives are as important to this day as they were several centuries ago.

The oldest cutting tools, known as Oldowan knives can be traced back to over 2.5 million years ago, which were discovered in the Omo and Gona Basins (modern Ethiopia).

These cutting tools were essentially stones with sharp edges that made them good for cutting things. These rudimentary tools were used as knives to cut tough plants or meat.

These stone knives went through many transformations until there was a huge breakthrough around 1.6 million years ago when fire was discovered.

When man learned how to create fire, they soon started melting and forging metals and started to make implements, including metal knives.

The earliest metal knives featured double blades, but these were a symbol of honour and repute and were owned only by the important members of the community.

These knives had stone or wooden handles and were decorated with animal skins, feathers and other embellishments.

The Bronze Age

The bronze age of 1500 BC brought with it metal implements and tools, including kitchen knives that had more improvements than the knives in the earlier periods.

However, the kitchen knives made of bronze were not as sturdy and durable for cooking purposes compared to the knives made out of stone because these knives were prone to dulling and corrosion.

Bronze knives were quite popular for cutting men’s hair rather than for culinary uses. But the bronze knives had some advantages. These were smaller in size and could be easily carried and they were sharper too, making them quite popular with people.

The Iron Age

Around 1,000 BC, iron was discovered and slowly tools and knives made of bronze gave way to ones made of iron. Iron became extremely popular and was used extensively in Europe before its popularity spread across the world.

Knives forged out of iron were more popular than bronze ones for cooking purposes because these were stronger, more durable and long-lasting. Further, iron knives did not become dull, required very little maintenance and remained sharp for a very long time.

The Middle Ages

The designs of kitchen knives kept improving continuously and with the discovery of steel, kitchen knives and other implements such as spears, swords and other tools for protection started being produced from steel.

And, during this time, armour and cutlery became the most important industries. But it was only the very rich members of the society who could afford kitchen knives and weapons made of steel.

Steel knives became a symbol of status and honour and people began carrying them around and used them for cutting and eating their food. Double blade knives became very popular as these made it very easy to pierce through the meal and eat.

Also, eating this way made it pleasant not only for the diners but for the onlookers too. Kitchen knives made of steel were extremely popular because of their versatility and durability and their uses began growing.

And, apart from being useful to cut through ingredients, the steel kitchen knives made jobs like paring, boning and mincing very easy.

17th Century

In 1669, King Louis XIV of France passed a law mandating that the tips of all knives must be blunted as a way to reduce violence and accidents in the country.

This ban made single-blade knives with blunt tips popular for tabletop use across Europe. This led to the domestic or kitchen knife industry being born in France.

Forks made an appearance during the 19th century, which made it easier to cut and eat food along with blunt knives. Kitchen knives became affordable and accessible to all, making them a commonly used item by all.

20th Century

In the 20th century, stainless steel replaced steel and all cooking utensils and implements were made from stainless steel.

The main reasons for the popularity of stainless steel were its ability to resist rusting and increased durability even with rough use. Since the 20th century, stainless steel was the most popular material to make kitchen knives because of its versatility and ease of use.

Modern Knives

The stainless-steel knives that became so popular during the 20th century have retained their popularity and are used widely in the modern kitchens and culinary industry even today.

But with the advancements in technology, the stainless-steel kitchen knives that we have now are of the topmost quality.

And apart from stainless steel kitchen knives, we can find kitchen knives made of ceramic, titanium and other materials in stores today. And, there is an entire range of kitchen knives to choose from in terms of the material, type, design and shape.

The history of modern knife production can be traced to two countries—Germany and Japan and most of the modern kitchen knives are typically derived from either the German-style knife based on the knife designs from Solingen, Germany or the Japanese-style knife, based on those produced in Seki, Japan.

German Knife Making History

Rich in iron ore and coal deposits, Solingen, Germany became a centre of metal production during the Middle Ages. And, swords manufactured in Solingen became popular across Europe and were prized for their craftsmanship.

The proximity of the area to several rivers and streams and also to Cologne, one of the main trading cities, made Solingen a popular settlement for blacksmiths and forges.

Solingen became popular for producing top-quality blades and thus got its nickname “City of Blades.” And, the manufacture of blades continued right into the 19th century, until the knife industry boom was interrupted by World War I.

But the companies continued with their production of high-quality knives and scissors, which then experienced a further upswing, thanks to the mechanisation of the knife industry.

The history of modern knives in Germany can be attributed to Peter Henckels who founded the huge and thriving knife empire way back in 1731, where the popular chef’s knife was developed.

Now, there are several knife manufacturers including Felix, Güde and Niegeloh whose products are exported across the globe.

Even today, the knife manufacturers of Solingen produce top-quality hunting and kitchen knives and preserve the knife-making tradition.

Japanese Knife Making History

The Japanese knife-making history has its origins in sword-making techniques of producing katana or samurai swords more than 1,000 years ago.

The contemporary Japanese swords can be traced back to the 14th century, which was crafted by the Kinju and Kaneuji, called Mino Smiths who were based in the city of Sakai.

And between the period 1392 to 1573, katana swords started being mass produced for war and trade.

In the 1850s, there was a shift from sword making to knife making after the Meiji Restoration, when the samurai were prohibited from carrying katanas as an attempt towards modernising Japan.

And after World War II, when Japan was occupied by the United States, the production of the katana and its possession were both prohibited by General MacArthur.

Although the demand for swords still existed and swordsmiths produced traditional katanas as art, this forced the skilled swordsmiths to turn to the production of kitchen knives.

It was during the 16th century that steel knives started being manufactured in Sakai, which were used to cut tobacco.

Even though later, the ban on sword making was lifted, even to this day, sword production is regulated by the Japanese government, where all sword makers must have a government licence.

Also, to ensure the top quality of the sword, the licensed sword maker can produce only two long swords per month. And, when the sword is finished, the sword maker must register the sword with the Agency of Cultural Affairs.

Today, the city of Seki in Gifu is considered to be the home of modern Japanese knives and the city is now a hub of production of kitchen knives.

The state-of-the-art technology has upgraded the ancient forging skills to manufacture world-class steel, as well as laminated steel kitchen knives.

And even now, the legacy of the katana is evergreen and is present in kitchens thousands of years later and the craftsmen use the traditions and strategies passed on down the years to develop new and advanced Japanese style and western style knives that can be found in kitchens across the globe.

Traditional Japanese Knives

There are many different types of Japanese knives that are generally made using conventional blacksmithing techniques. Knives are made from hagane or stainless steel, the same metal that is used to make swords.

Knives are called hōchō or bōchō in Japanese and are also handmade just like the katana. Traditional Japanese knives usually have single bevels or a single cutting edge. These types of knives are known as kataba.

When you compare the Japanese kitchen knives with their Western counterparts, the Western chef knife is typically double-bevelled, i.e., both sides of the blade have sharpened edges. Western chef knives are called ryoba in Japan.

Japanese Knife Classes And Types

Japanese knives are divided into two classes i.e., honyaki and kasumi knives.

Honyaki: These are true forged knives that are made from a single material i.e., hard carbon steel. Since they are quite difficult to forge, not many honyaki knives are manufactured.

They are quite difficult to sharpen and are prone to get chipped or broken when not used properly. Honyaki is best suited for experienced chefs who can care for the knife.
Kasumi: Usually made from a combination of iron and carbon steel, “kasumi” means “mist” which refers to the hazy appearance of the body of the knife. Since they are made from iron, Kasumi knives are less brittle and easier to sharpen. But the edge retention of kasumi knives is not as good as honyaki knives. Kasumi knives are further classified into substyles including—Damascus and hongasumi.
- Damascus knives are made of iron and carbon steel and have very good edge retention.
- Hongasumi knives, on the other hand, are the high-end kasumi knives made from premium materials but require more time to produce and need more care.

Japanese knives are usually made from steel such as stainless steel and different types of high carbon steel i.e., Japan steel, white steel (shiro-gami or shiro-ko) and blue steel (ao-gami or ao-ko).

There are different types of Japanese chef knives including yanagi or yanagiba, takohiki, sujihiki, gyuto, santoku, deba, bunka, yo-deba, garasuki, honesuki, usuba, kiritsuke, nakiri and mukimono.

Differences Between German And Japanese Kitchen Knives

When it comes to kitchen knives, as we have already seen, German and Japanese knives are the most popular. In this section, we have discussed what makes German and Japanese knives different.

History Of Kitchen Knives and associated tools

Usage

German knives are heavy-duty knives that are perfect workhorses in the kitchen. They are usually fatter, with a more rounded belly. They are heavier, and thicker and are good all-purpose knives that can handle any type of job with ease.

On the other hand, Japanese knives are more well-suited for finer, delicate and precise chopping or cutting jobs. They have thinner blades and require more attention when using them.

Blade Angle

The sharpness of the kitchen knife is decided by the angle of the blade and the smaller the blade angle is, the sharper the knife will be, which in turn, allows you to get cleaner and more precise cuts of the food without damaging it along the cut.

Generally, German-made knives have a wider blade angle of around 20-22 degrees. They have a curved geometry that enables you to achieve rocking-style chopping.

But it may be rather difficult to get precise cuts with German knives. Nevertheless, these knives are usually stronger and sturdier and are suitable for cutting through tough foods.

Japanese knives usually have sharper blade angles, around 10-15 degrees on either side, and allow you to get more precision cuts.

Design And Construction

German knives have a full tang, which means that the blade starts at the tip of the knife to the end of the handle. These knives also have a bolster, which is the thick-steel portion before the handle that gives the knife the strength to chop tough items.

Japanese knives mostly don’t have a bolster and the presence of a tang usually depends on the knife manufacturer.

This makes Japanese knives very versatile in terms of their use and also makes them lighter. These front-weighted knives offer more controlled and precise movements.

Material

German, as well as Japanese knives, are made from steel blades. But the steel in each type of knife may have a different composition, which makes the knife differ in its properties, including hardness, sharpness, durability, flexibility, etc.

Japanese blades are usually harder than German blades because they contain more carbon, but they are also quite fragile.

The steel used in German knives is a lot softer and has greater edge retention, which means that German knives don’t need to be sharpened as frequently as Japanese knives.

Hardness

The hardness of steel is defined by the Rockwell scale and when you measure both knives, German knives usually score around 56-58, whereas Japanese knives score between 60 and 63.

You may think that a higher Rockwell hardness score indicating more hardness is better, but although any score on the Rockwell scale above 58 will offer excellent edge retention, the steel can break or get chipped when dropped or handled roughly and so it needs more care.

So, kitchen knives with a lower Rockwell score are less likely to break or chip and they can withstand rough usage. But they will need more honing and sharpening frequently.