Updated on 16 October, 2021
There are several different knife blade styles, but the Black Knife, also known as Japanese Yashica or Wusthof Classic, is one of the most popular. Black Knife blades feature an extremely hard yet smooth blade that is built to perform repeatedly and with great efficiency. This knife is also one of the oldest in the Wusthof line of knives. The Black Knife comes in a wide variety of sizes and designs.
Wusthof Black Knife blade steel is renowned throughout the knife industry for its hardness and its distinct characteristics. Tenax black knife grain is a fine, densely packed polyester powder residue used as a top conditioner to flatten and strengthen diamond-carbide shaped steel, to create a knife with superior performance. Colored knife grain will gradually darken with age, becoming a highly polishable, mirror-like finish. The Tenax-black knife grain is among the finest in the knife world. It provides optimum sharpness, durability, and wear resistance. The Tenax-black knife grain is used for many different applications, including:
The knife steel used in making the Black Knife includes a high chromium finish that gives it a distinct sheen. This finish enhances the knife's strength and makes it more resistant to scratches, blemishes, and corrosion. The black finish also adds a unique beauty to the knife. The blade is made of hardened carbonate, which, when properly finished, produces a broad, flat blade with a thin, sharp edge. It is considered ideal for use in chopping and slicing.
The knife blade is prepared by passing a grinding stone over the steel. The stone passes through an abrasive bed that removes material from the surface of the blade. A final pass of the abrasive passes the stone and the resulting material, which includes the blacksmith's rock, through a die. In order to prepare the knife for use, the blade is heated in an iron furnace. The blacksmith's rock and other additions are ground away, and the blade comes out ready for use.
The handle of the Black Knife is made from bone, which is then decorated with motifs and embellishments. The handle's length depends on the size and shape of the blade. The handle must have enough strength to withstand the knife's cutting force. Usually, the handle is made from wood, but other materials such as brass and steel have been used in recent years.
The blade is made out of carbonized boron, and the resulting material is hard and durable. Carbon steel is also a very popular knife steel today because of its strength and ability to hold a particular edge for a long period of time. The blade edge of a traditional pocket knife is usually made out of a flat cutting edge, sometimes referred to as a "tanto." The tip of a blacksmith's knife is slightly concave, making the knife more difficult to sharpen. This allows the blade edge to maintain a sharper, straighter edge for a longer period of time.
There are different types of sharpeners available to a blacksmith. The traditional way to sharpen carbon steel blade blades is by pounding them with a hammer. This forces the carbonate to come out of the stone. Another way to make a blacksmith's blade sharper is by using an electric machine that grinds the metal down to a fine edge, removing imperfections in the metal. A good example of this process is the process used by Japanese blacksmiths to create knives of unparalleled quality.
The blacksmith uses his or her metalworking skills to design the handle and the rest of the knife. The design of a traditional knife might include a katana, which is a long sword, or a chef's knife. The handle of a blacksmith's knife is crucial to the overall strength of the knife. The best knives have thick leather grips. In ancient times, the handle was much heavier than it is today because the knife blade itself was stronger and heavier.