For centuries, Japanese masters have been experimenting with blade-making techniques turning Japanese steel blades superior in their niche. These techniques have been passed through generations becoming traditional for making weaponry in the past and kitchen knives in the present times.
So many people and professional chefs love using Japanese knives just because they are Japanese. But the reasons are not known to everyone.
There are many reasons why chefs prefer Japanese knives and we are going to break them all down here: