In order to make world-class tools, there must be as many as 40 processes. Keep the blade durable, sharp and ergonomic. For many years, Shuangli people have been studying the best method of processing steel materials, and finally developed a special cold forging process named "FRIODYR". The tool treated by it can not only keep the blade sharp, but also has strong corrosion resistance. A few years ago, knives could only be forged from a whole piece of steel. However, forging technology has improved the quality of production to an unimaginable level. After in-depth research, in 1992, Zliren developed a technology to change the production standard of cutting tools: Sintered Metal Composition Technology (SCT) Sintered Metal Synthesis Technology, which can perfectly combine three kinds of steel materials with different functions on the same knife. In this way, the quality of the knife has been decisively improved, and each part of the knife is composed of its most suitable steel. Zliren developed a unique MagnaDur coating technology through another special steel material processing technology, which initiated a new era of cutting technology. This process makes the blade extremely sharp, and it doesn't need to be sharpened in the future. The secret is to spray hard metal particles on the blade at a high temperature of 2000 degrees Celsius at supersonic speed, so as to keep the blade sharp for a long time.
Japan:
In ancient times, there were many ancient tombs in Sakai City, around the 5th century. In order to build these ancient tombs, there must be corresponding metal tools, so the iron smelting industry, which was originally born for making tools, laid the foundation for developing smelting technology here.
Since then, Horiba has become a free trade city with a large number of businessmen because of its superior geographical location. As the terminal of Seto inland sea route, Horiba's initial position was not as important as that of Erqi and Hyogo, but Hosokawa Morihiro made it a base for exploration and trade after Renzhi Uprising, so it suddenly prospered. Hori has always been famous for its sword, silk and lacquer industries in Japan, and its handicraft industry, especially its iron smelting industry, is quite good.
In the twelfth year of astronomy (1543), tobacco was first introduced to Japan at the end of Muromachi era. At first, tobacco was just a senior hobby of gentlemen and big businessmen of that era. With the gradual popularization of tobacco, tobacco and smoking habits eventually spread to the whole of Japan with terrible power.
At first, tobacco was dried and sold by the handle. Nowadays, handfuls of Kanto tobacco can still be seen in rural markets in China. When you smoke, you should cut the tobacco leaves into small pieces with a knife and then put them in the tobacco pot. It is precisely because of this demand that tobacco knives for cutting tobacco leaves began to sell well. At that time, many blacksmiths who made kitchen knives saw that making tobacco knives could make money, and they also changed their direction and made tobacco knives.
But it is the Tokugawa shogunate who takes a fancy to this industry. In the Edo period, in view of the sharpness of this knife, the Edo shogunate insisted on building it by Ikeda, and decided to buy out all the smoke knives made by Edo eight years later (1758). Accept the seal of "Horizo" awarded by the shogunate as a national monopoly, thus making Horizo famous throughout the country. And use the power of the shogunate to sell it to all Japan. Of course, at the same time, personal sales are completely banned. Not only is it forbidden to sell, but even other places want to produce cigarette knives like knives. Tobacco knives were monopolized by the shogunate. Knife appeared as the exclusive product of the shogunate. Because this is the monopoly of the shogunate, every businessman who wants to sell razors has to pay a commission (deposit). Therefore, the smoke knife brought huge profits to the shogunate. All these profits went into the pocket of Tokugawa shogunate. The initiator of this incident, who insisted on maintaining integrity after Ikeda was built, was also promoted to a higher position by the shogunate.
Sakai's knives have always been famous for their high quality in Japan, and kitchen knives are no exception.
Let's talk about the craftsmanship of the knife first (note: some of the craftsmanship here should be modern, but it is still similar to the ancient traditional craftsmanship):
1. Forging: In a coke oven heated to 1500℃ to above 2000℃, powder made of boric acid is sprinkled on the steel. Stacked on the bottom iron, the bottom iron is heated to about 900℃ and combined with steel.
2. Setting: further heating the flat knife and beating it at 600℃ ~ 800℃ to flatten it into the shape of a kitchen knife.
3. Annealing: In order to remove the warpage inside the kitchen knife, heat it to about 740℃ and then naturally cool it.
4. Rough knocking: In order to smooth the traces in the forging process and remove the rust produced by oxidation, further knocking should be carried out at room temperature.
5. Trimming: according to the shape of the annealing kitchen knife, cut off the redundant part.
6. File edge: After trimming, the edge of the knife tip is still curled, leaving an unnecessary part. After grinding with a grinding wheel, file the shape with a file.
7. Mud coating: In order to make it cool quickly and evenly during quenching, the mud is coated on the kitchen knife and fully dried by the waste heat after the furnace.
8. Quenching and tempering: in order to harden the steel, after heating to 750℃ ~ 800℃, water is poured to make it cool quickly. In order to make the steel have viscosity and strength, it is heated to 180℃ ~ 200℃ and then taken out for natural cooling. Because of the different types of steel, oil is sometimes used to fire back and forth.
9, grinding (grinding): while leveling warpage, grinding the blade. Stone grinding is carried out from coarse to fine, and after several stages of "coarse grinding", "medium grinding" and "fine grinding", the blade surface is smooth. Then, carry out "grain planting" which has that characteristic of a kitchen knife and has an antirust effect. In the final "fine grinding" process, it has a sharp blade.
10. handle installation: use corrosion-resistant cypress as the handle, knock it in with a wooden hammer and engrave the brand.
It is difficult to set the temperature of the furnace during forging. In ironmaking, the important event is the overflow of the iron melting furnace. If the temperature is too high, the blade will be easily broken, and if the temperature is too low, the steel at the bottom will be poorly bonded. We must look at the red-hot iron and adjust the temperature. Judging whether the temperature is appropriate has become a superb skill of craftsmen.
In the process of grinding the blade, the craftsman's skills also show their talents. The kitchen knife must not be tilted. It is a very important job to flatten the warpage produced during forging and grind a sharp blade with a large and small hammer. After many rigorous tests and sharp eyes, we can create a kitchen knife without subtle flaws.
In the process of finally installing the handle, insert the knife into the hole of the handle and beat it with a wooden hammer to fix it. Excessive knocking will damage the handle, and the depth of knocking depends on the slight sound change. Finally, the name of the buyer and the brand of the kitchen knife were engraved on the handle and sent to the whole country.
Handfuls of well-made kitchen knives have won great trust and high praise from professional chefs, who know the craftsmanship at a glance. And a set of professional kitchen knives customized according to the buyer's wishes is due to the fine processing, and the thickness and length of each knife are only a few millimeters apart, which is made entirely by the craftsman's superb technology and keen sense of smell.
What about China?