New West KnifeWorks National Knife Day Sale is going on through Aug 31st!
The traditional knife-making powerhouses have been Germany and Japan. Kitchen knives developed to address the cooking styles and needs of these countries. In Japan the diet and cuisine called for a knife that is used primarily for slicing, and the traditional Japanese knife is extremely sharp. On the other end of the spectrum, German knives developed primarily to handle chopping, and so, these knives are known for their toughness and durability.
In the modern kitchen, people need to do a variety of tasks. Chopping AND slicing. At New West KnifeWorks, they have taken the best qualities of both traditions- super sharp and extremely tough. East meets West and it’s the best of both worlds.
How can they do this? The secret is in the steel.
The reason the German and Japanese knives developed in different directions is that, traditionally, when working with steel, you have to make choices. Steel is not one thing- it is the result of many processes and ingredients. Subtle changes in production yield vastly different results. In the past, a steel maker had to choose between a steel which would be very sharp or very tough. For example, a butter knife is great because you can leave it in a sink full of water all day, but you would never use it to slice a steak or chop an onion. So, the challenge for fine knife-makers has been to try to balance out the potential benefits and drawbacks of different kinds of steel.
At New West KnifeWorks, they have fully exploited technological breakthroughs to make the best knives possible. Utilizing “powder metal” technology, their knives are able to transcend the old limitations of the traditional knife-makers. This means you don’t need to choose between a really tough knife that is kind of sharp and a sharp knife that needs to be handled delicately!
Check out their full line of knives and the National Knife Day Sale:
newwestknifeworks.com/collections/on-sale-this-week
