The knife is a kitchen essential, whether used in a chef's kitchen or at home. When shopping for a new knife, it's likely that you'll come across two main types of knives: German and Japanese. There are many other types of knives available besides these two. Whether Japanese or German, each type of knife has been influenced by its culture. However, it is safe to say that these two are the most prevalent and worth understanding. Japanese Knives: The Japanese believe in having a perfect tool for an explicit purpose and therefore have many specific knives for specific tasks. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essay Japan is the land of long traditions, where hundreds of years of accumulated knowledge and experience are masterfully passed down to apprentice, from teacher to student to form the knife making industry we know today. Japanese chef's knives are shaped using techniques that were originally developed to make katanas (samurai swords) over 1000 years ago. The shift from sword making to knife making began in the 1850s, when Commodore Matthew Perry's "black ships" (steamboat) anchored in Edo Bay (Tokyo) and asked the emperor to open Japan's long-isolated ports to Western trade. However, it was not until after World War II that knife manufacturing in Japan truly began its magnificent journey. When the United States occupied Japan after World War II, General MacArthur banned the production and possession of katanas. The ban forced a large number of highly skilled artisans to devote their skills and attention to making kitchen knives. Although the ban on swords was lifted after seven years, production was still limited, resulting in artisans making very few katanas per year. However, the legacy and unforgettable sharpness of the katana still lives on in the heart of cuisine, even 1,200 years later. Most Japanese knives do not have bolsters. The bolster of a knife is a thick junction between the handle and the blade that allows for a smooth transition from blade to handle. It strengthens the knife adding durability. Since the handle is lighter than the blade, the bolster contributes to better balance and improves control. Additionally, the flavor of Japanese knives varies depending on the knife manufacturer. Tang is the part that connects the blade to the handle. Japanese knives mostly contain a hidden or partial tang. German Knives: The Germans value versatility and durability in their culinary endeavors and have therefore designed knives that are suitable for many different businesses. Solingen, a city in Germany is the mecca of German knives and it is here that the history of the most important and popular German knives is told. The rich history of German knife manufacturing begins around 1814 in Solingen, the second largest city in the Bergisches Land. The city's nickname is the "City of Blades". Medieval sword makers put it on the map and gave it a reputation that has stood the test of time. At the time, Solingen was the place to go in Germany to get a sword. Much like the Japanese, once the Germans perfected swords, they turned to making knives. Solingen is still the knife capital of Germany today. The knives.