by Ryan Shaffer July 17, 2023 7 min read
Welcome to the world of Japanese cutlery, where your kitchen knife becomes your trusted partner, enhancing your culinary experience.
The vast array of options available may seem overwhelming at first glance, but fear not! This guide will help you navigate through the choices and transport you to the essence of ancient Japan.
When selecting your first Japanese kitchen knife, there are several factors to consider: feel and balance, steel type or handle material, price, and style. Let's delve into the process of choosing the perfect knife and discover the unique qualities that define Japanese cutlery.
Japanese knives are renowned worldwide for their exceptional quality and craftsmanship. While some Japanese knives can be quite expensive, there is a wide range of options that offer excellent value and quality. The higher cost of these knives can be attributed to several factors:
Japanese knives stand out from their non-Japanese counterparts due to their construction. Most Japanese knives incorporate two types of metals forged together: a steel core for the cutting edge and a lower carbon iron for added malleability and rust resistance. This fusion creates knives of exceptional quality, combining strength with razor-sharp precision.
Types of Japanese Kitchen Knives: When starting your journey into Japanese cutlery, you'll likely begin with one of three popular types: the Gyuto (Chef's knife), Santoku, or Petty. The Nakiri is also commonly used for vegetable preparation. However, there are approximately 200 types of Japanese kitchen knives, each tailored to a specific purpose. These knives are indispensable in Japanese cuisine, enabling precise cuts for various ingredients, including fish and vegetables.
The sushi knife, or sashimi knife, is a long, slender knife specifically designed for filleting and slicing fish. There are several types of sushi knives, including:
The deba knife is specifically designed for cutting and filleting fish. It is a heavier knife compared to others, as it is used for cutting through fish bones. The blade of a deba knife is wide and thick, often with a fairly obtuse-angled edge. Deba knives are available in various blade lengths, ranging from as small as 90mm to as long as 300mm (3.5" to 11.8").
The deba knife is excellent for cutting the head of a fish without damaging the blade due to its thickness. It can also be used for cutting meat. Different sizes of deba knives are used depending on the specific purpose. Smaller and thinner deba knives are sometimes referred to as Ajikiri knives.
The single bevel of the deba knife prevents sticky fish and meat from sticking to the blade, allowing for smooth cutting without destroying the cell structure of the ingredients. This characteristic helps to preserve the umami flavor of the ingredients.
There are two main types of materials used for Japanese knife blades: high-carbon steel and stainless steel.
For first-time users, stainless steel blades are often recommended due to their ease of maintenance. However, if you're willing to invest time in maintenance and want exceptional sharpness and aesthetic appeal, high-carbon steel knives like those made from white steel or blue steel can provide a remarkable cutting experience.
Japanese knife handles come in various shapes and materials, each offering its own advantages and aesthetics.
It's worth noting that Japanese knives typically feature partial tang handles, where the handle steel is inserted into only one-third to one-half of the handle. In contrast, Western-style knives often have full tang handles, where the steel extends throughout the entire handle. While partial tang knives are generally suitable for most cooking applications, full tang handles may offer additional strength and stability, making them ideal for tasks that require more force, such as cutting dense vegetables.
In terms of quality and strength, there isn't a significant difference between the two handle designs for most cooking applications. The choice between partial tang and full tang handles often comes down to personal preference and the specific tasks you'll be performing with the knife.
Caring for Japanese knives is crucial to ensure their longevity and preserve their quality. Here are some tips for maintaining and caring for your Japanese knives:
Buying a Japanese knife is indeed an investment, and with proper care, it can last for generations. Remember that Japanese knives are not only practical kitchen tools but also traditional works of art that carry a rich cultural heritage.
Need More Help?
Don’t worry. Let us help! Contact us or just email us directly. All you need to do is tell us the knife you like the most. We are here to help you choose the most comfortable and best Japanese kitchen knife for you.
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