"Japanese swords" first began to be made in Japan in the early Heian period. They were designed as miniature Japanese swords carried by samurai. The samurai sword was considered an extension of the warrior's soul. The same could be said today for the chef's knife, as it is the most personal of all the tools in the kitchen.

The samurai sword is part of a tradition that dates back more than 1,200 years, when the country was ruled by the Shogunate, a military leader, and samurai soldiers enforced the laws. When the Shogunate lost power in 1868, the samurai class began to decline. With the end of the samurai era, swords faded from Japanese life. The demand for swords began to decline, and manufacturers turned their blade-making skills to making knives. In the late 16th century, they began making knives using the same methods as the famous Japanese swords. The art of blade-making has long been popular in Japan. Blacksmiths who worked for members of the Japanese noble military class (the Samurai) competed to create the best swords and knives. Blacksmiths who made samurai weapons eventually transferred their skills to creating finely crafted, hand-forged knives.

Portuguese traders played an important role in bringing various products to Japan, including tobacco. As tobacco became increasingly popular, Japanese farmers began to grow their own crops. This led to an increased demand for good knives that could be used to cut fresh leaves and finely chop the dried product. More and more knife makers specialized in making very sharp knives, which eventually further enhanced the fame and prestige of Japanese knifemaking. The demand for quality knives for cutting tobacco grew rapidly. The first tobacco knives were made in Sakai, and they were soon recognized in Japan for their unique sharpness. The city of Seki is considered the home of modern Japanese steel .

As different regional cuisines began to develop in Japan, merchants from different regions began to learn the craft. In the East, where more rustic cooking styles prevailed, strong and functional straight blades dominated; in the West, more delicate, pointed styles were favored. Their knives became famous throughout the world and are considered some of the finest knives.

Japanese chefs believe that our soul enters our knives when we use them. According to Masaharu Morimoto, former head chef of the famous Nobu restaurant, this mentality is still felt today in the modern spirit of the Japanese chef.