Narrator: Japanese chef's knives are world-renowned
for their unique design and durability.
And just one can cost you over $900.
From heating and hammering the metal
to sharpening the knife's edge
and polishing the final blade,
these are only a few of the skills
a Japanese artisan spends a lifetime learning to master.
So what makes these knives so coveted?
And why are they so expensive?
Narrator: Terukazu has spent 37 years crafting chef's knives
at his family's factory in Echizen.
Each one goes through 100 production stages.
It's a process that requires over 10 years of practice.
Narrator: Compared to popular European chef's knives,
Japanese blades are lighter and sharper,
allowing for more precise cuts.
On the low end,
most Takamura blades cost a couple hundred dollars.
But custom-made pieces can sell for 15 times that.
One of the most expensive knives produced by the shop
sold for $6,900.
Narrator: Takamura Hamono was one of the first knife makers
to use a certain kind of stainless steel
called high-speed powdered steel.
It was originally designed for power tools,
like saws and drills,
because of its durability and strength --
two qualities Japanese chef's knives are known for today.
Once the metal is cut,
it's heated in an electric oven
to harden and strengthen the blade.
Then the hammering begins.
At this point, the artisan relies on experience
and instinct to guide them in producing a blade
of ideal strength and thinness.
Hammering leaves behind circular indents,
something knife makers in the past typically polished away.
But 60 years ago,
Terakuzu's father and his colleagues
discovered the benefit of knives
with a textured surface, like this.
Narrator: This hammered finish, called tsuchime,
allowed chefs to chop ingredients quickly
and more efficiently.
It also added a beautiful aesthetic to each blade,
another element highly valued in Japanese knives.
Narrator: But a Japanese chef's knife wouldn't be
nearly as valuable without its supremely sharp edge.
An artisan presses the blade against a rough grindstone
made of natural rock,
a sharpening material you'll only see used in Japan.
This step distinguishes an artisan's skill
and ultimately sets a knife's final value.
Narrator: It takes one full day to sharpen the blade
and another full day to secure and polish the handle.
The final knife is totally unique --
each with its own distinct balance,
thickness, and design.
Narrator: Several of the world's best chefs
use Takamura's knives,
from René Redzepi at Noma
to Massimo Bottura at Osteria Francescana.
Another one of those chefs is Masakazu Fujii.
He uses Takamura's knives to prepare fish
at his restaurant in Fukui.
Narrator: Echizen has been the center
of high-quality-knife making
since blacksmiths began crafting chef's knives here
700 years ago.
And today, the city is internationally recognized
for its cutlery production.
But before knives, artisans made swords --
another valuable trade in Japanese culture.
Narrator: Despite dedicating decades to this craft,
Terukazu and his brothers weren't always set on
becoming master knife makers.
Narrator: Professional chef or not,
getting your hands on one of Takamura's knives
could take years.
With that kind of wait time,
coupled with the decades of training
required to master this craft,
it's likely these pieces will remain costly
for years to come.