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Japanese chefs knives feature harder steel (60-63 HRC) than Western blades, holding edges longer between sharpenings. Traditional designs include the gyuto (chef's knife), santoku (all-purpose), and nakiri (vegetable knife). Blade angles of 15 degrees per side create exceptionally sharp cuts. Damascus patterns emerge from layering 30-100 steel types. Handle styles range from traditional wa-handles to Western designs. Carbon steel variants develop unique patinas whilst stainless versions resist corrosion. Hand-forged models from Seki and Sakai command premium prices.
