The knife is an essential part of cooking, whether it is used in a chef's kitchen or in your home. When shopping for a new knife, you're likely to come across two main types of knives: German and Japanese. There are many other different types of knives available besides these two. Whether Japanese or German, each type of knife has been influenced by its culture. However, it can be said with certainty that these two are the most widespread and worthy of understanding. Japanese Knives: The Japanese believe in having a perfect tool for a specific purpose, and as such have many specific knives for specific tasks. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Japan is a land of long traditions, where hundreds of years of accumulated knowledge and experience are passed down from master to apprentice, teacher to pupil to form the knife industry we know today. Japanese chef's knives are made using techniques originally developed to make katanas (samurai swords) over 1000 years ago. The transition from sword making to knife making began in 1850, when Commodore Matthew Perry's "black ships" (steamboats) anchored in Edo Bay (Tokyo) and asked the emperor to open the long-isolated ports of Japan to Western trade. However, it was only 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 the katana. The ban forced large numbers of highly skilled craftsmen to turn their skills and attention to making kitchen knives. Although the sword ban was lifted after seven years, there was still a limit on production, causing craftsmen to produce very few katanas per year. However, the legacy and unforgettable sharpening of the katana still survives in the heart of the kitchen even 1200 years later. Japanese knives in most cases have no backing. The butt of a knife is a thick joint between the handle and the blade that provides a smooth transition from blade to handle. Strengthens the knife by adding durability. Since the handle is lighter than the blade, the reinforcement contributes to better balance and improves control. Additionally, the tang of Japanese knives varies based on the knife manufacturer. The tang is the part that connects the blade to the handle. Japanese knives mostly contain a hidden or partial tang. German Knives: Germans value versatility and durability in their culinary endeavors and thus have designed knives suitable for many different undertakings. Solingen, a city in Germany, is the German knife mecca and this is where the story of the main and most popular German knives is told. The legendary history of German knife production begins in Solingen around 1814, which is the second largest city in Bergisches Land. The city's nickname is "City of Blades". Medieval sword makers put it on the map and gave it a reputation that has stood the test of time. At that time, Solingen was the place to go in Germany for a sword. Just like the Japanese, once swords were perfected, the Germans turned to making knives. Even today Solingen is the German knife capital. German knives usually have a full tang and a bolster. Full tang means the knife is one piece and the blade metal starts at the tip and continues to the end of the handle with the two pieces.