5 Reasons To Buy A Japanese Knife

If you claim the title of amateur chef, you know the importance of investing in the right tools to support your cooking abilities. First and foremost, on that list would be having high-quality knives, such as aGyuto chef’s knife, aSantoku, aNakiri or one of the many otherJapanese knife types. An invaluable asset for any food preparation, these blades will glide through all types of food with the technical precision necessary to produce a delicious, healthy, and well-presented dish to take your cooking to the next level.

Reasons to buy Japanese knife types

Japanese knives have been growing increasingly popular in recent years. Despite coming at a higher price point than the average knife, amateur and professional cooks alike regularly invest in manyJapanese knife types and often have an extensive collection. This is because they typically require far less sharpening and produce a higher quality result in the kitchen. Let’s take a look at the key factors that set many of theJapanese knife types apart from non-Japanese knives:

1. The sharpest knives in the world

There’s nothing worse than using a blunt knife when preparing a meal. Not only can it be dangerous, it makes for sloppily-cut ingredients and can cause fresh produce to bruise, thus accelerating its deterioration. Unlike other knives,Japanese knife types such as the single-bevel Usuba vegetable knife are up to twice as sharp as Western knives and are easier to maintain.

2. Easy and lightweight to use

Discover the pleasure of cooking with a lighter-weight knife — use a Japanese knife. The steel used in Japanese knives has historically had a high carbon content which allows them to have an extremely sharp edge while minimizing the amount of steel used.  These blades can be extremely thin and lightweight allowing for easier dexterity while prepping. Additionally, with Japanese style handles, there is only a partial tang, where the metal of the blade entering the handle does not go the entire length of the handle, lessening the knives' overall weight. This design allows for a forward-weighted knife where a pinch grip on the blade is ideal, allowing you to slice ingredients more easily without expending as much energy.

3. Made from the best steel

 Japanese knives are handmade with high-carbon steel as well as high-carbon stainless steel.  These steels are designed using extra elements like chromium, nickel, and molybdenum, making the blade highly corrosion-resistant and durable. The hardness of Japanese steel is unmatched, scoring 61-67 HRC on the Rockwell hardness scale, meaning the blade holds its edge for a long time and is quite the investment.

4. Cultural significance

Rich in history, Japan is the home to the greatest sword makers in the world. In 1876, the Japanese emperor banned swords, prompting thousands of sword makers to become knife makers instead. From legendary Samurai swords to the handcrafted Japanese cutlery of today, their exquisite design and performance are renowned worldwide. 

5. Variety of Japanese knife types

There is an abundance of Japanese knife types, each flawlessly designed with its unique function for different cuts. For instance, the Gyuto, or chef’s knife, is useful for cutting medium or large pieces of meat and vegetables, while the Santoku is ideal for smaller to medium-sized pieces. Flat, square blades like the Nakiri and Usuba are perfect for carving firmer vegetables. It has never been easier to add the perfect knife for your need to your kitchen with such a vast selection.

Invest in a precise cut with Japanese knives today