by Analytics OMG August 04, 2022 2 min read
Whether you’re a newbie in the kitchen or a culinary pro, having the right tools for the job is essential. And if you’re looking to up your cooking game, you can’t go wrong purchasing a Japanese kitchen knife. Unlike standard cooking knives, a Japanese kitchen knife gives you unmatched precision for chopping and, when properly cared for, can last a lifetime.
But from browsing a Santoku knife to a Nakiri knife, how do you know which option is right for you? This article will help you choose the best Japanese kitchen knife for your needs!
Japanese knives are best known for their sharpness, precision and edge retention, thanks to their high-quality steel. They can separate meat from the bone with little to no resistance, and are balanced perfectly for their users. While there are a wide variety of Japanese steels used, what sets Japanese kitchen knives apart from European kitchen knives is the carbon content and the attributes of the steel. These steels typically have a higher carbon content which makes them harder, allowing for thinner blades and an edge that retains its sharpness for long periods of time.
There are three primary varieties of Japanese kitchen knives that are the most commonly used. Let’s explore these different Japanese types and take a closer look at how they can be utilized in your kitchen.
As Japanese knives are made with high-quality steel, adequate care is required to ensure they last. Japanese knives are best used on a wood end-grain cutting boards, preventing damage and preserving the sharpness of the blade.
Once you are done using the knife, hand wash immediately with a soft detergent. Dry with a clean cloth and store them in a cool, dry place. Japanese knives should also never be run through a dishwasher.
Ready to pick up your first Japanese knife? Check out our range of high-quality steel Japanese knives now!
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