These are the steps in the proces of creating a knife:
Step 1:
The Blacksmith heats the steel in a clay oven. This special steel, named VG-10, is heated to a temperature of 2550 Fahrenheit.
VG-10 steel is also called super-steel. The main advantage of this steel is that it is very hard which will keep the knife sharp for a longtime.
Step 2:
When the metal has the right temperature the craftsman puts it under an automatic hammer. He turns the hot metal very fast under the hammer to shape the it into the form of a knife.
Step 3:
It is always dark in the factory so the blacksmith can see the color of the heated steel. By looking at the color the craftsman can predict the effect the hammering will have. This is an essential part of the knife making process. This is the moment when the balance, weight and hardness of the knife are created. After these steps you can see the rough shape of the knife.
Step 4:
One small mistake in the heating or cooling has direct consequences for the hardness and elasticity of the knife. The forging of a Japanese kitchen knife is a very delicate technique that can only be exercised by experienced and talented blacksmiths.
Step 5:
Before the forging is ready it is heated one last time. After this the knife is cooled down in a mud bad. This will make the knife tougher.
Step 6:
After the forging the knife is still dull. The Japanese knife is sharpened by another craftsman who's specialized in sharpening. This craftsman executes about 30 steps of sharpening, polishing and correcting.
Step 7:
As a final step the handle is connected to the blade. Natural oil is rubbed on the blade to prevent stains. The knife is now ready for use.
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