How to Choose the Best Japanese Knives for Your Selection

 Japanese knives are an excellent addition to any kitchen because of their exquisite, detailed designs. They offer outstanding presentations and thin, precise cuts similar to those at a five-star sushi restaurant. 

Japanese knives have become so well-known throughout the world for the same reason that they’re indispensable to Japanese cooking—that is, to highlight the flavour of the dish and preserve the ingredients. Here's more about these unique kitchen necessities and how to select the best knife set to enhance cooking and give your kitchen a functional purpose.

Why is Japan Famous for Knives?

source: schoolofsushi.com

Since the fifth century A.D., Japan has been the global hub for the finest chef's knives. There’s a Japanese knife available to help you chop, slice, or dice whatever is in front of you. Japanese chef's knives are made especially for every kind of work; you can use them to thinly slice any vegetable you can think of, debone chicken, or fillet fish.

In Japan, the knife is a way of life rather than just a tool. From the legendary samurai swords to the modern handcrafted culinary cutlery, the exquisite craftsmanship of made-in-Japan knives is cherished worldwide. But they're much more than just pretty looks – they’re a kitchen powerhouse.

What Is the Best Japanese Knife Type?

When shopping for authentic made-in-Japan knives, you’ll notice different knife styles. The best knife type is the one that’ll work best for you. Whether buying them separately or going for a complete knife set, you can pick the knife types you need and prefer for your culinary tasks. 

Gyuto

The Japanese term for a chef's knife is Gyuto, which translates to "beef sword" in Chinese. It has several uses, much like a chef's knife. It works great for chopping veggies and fish, as well as slicing all kinds of meat.

A Gyuto knife is the solution to nearly every kitchen task and keeps its edge longer than its thicker and heavier European counterparts. Unlike standard Japanese knives, Kanetsune Damascus Chef Knife and other similar models have a curved blade that facilitates rocking cuts. Made in Seki, Japan, by Kanetsune bladesmiths, this blade features 33 layers of Damascus steel layered over a VG10 core, giving it a trademark Damascus pattern. The finished angles of the blades are 20 degrees on the right side and roughly 10 degrees on the left, which is a far smoother cutting ability compared to a standard European bevel.

Santoku

Every list of Japanese knives must include the Santoku. The term "three virtues" describes its three meat, fish, and vegetable chopping, dicing, and slicing functions. The Santoku knife's blade is taller than the Gyuto's, which makes it easier to perform repetitive up-and-down chopping motions and less likely to rock. Though it’s smaller, flatter, and has a less pointed tip, it functions similarly to the Gyuto. Having one can be useful if your workspace is small.

Deba

Japanese knives are available in multiple weights. The large, thick-spined Deba knife is primarily for filleting fish and chopping up crustaceans. With a tool like the 165mm Kaiden Deba, you can also cut poultry. The Deba's weight and thick spine allow it to cut through fish bones and remove a fish's head. Despite the thickness of the spine and the weight of the blade, the Deba still has a thin single-bevelled edge that makes it very sharp and delicate.

Nakiri

The Nakiri is the standard Japanese household vegetable knife, especially helpful for finely dicing and slicing vegetables and for cutting into produce with thicker skins. Its broad, double-edged blade features a flat cutting edge and a square tip. It is, nevertheless, smaller, lighter, and thinner; if it were placed on a bone, it would most likely chip. The broad Nakiri blade is useful for thick, tough vegetables like squash that the Gyuto might find difficult. 

Usuba

Usuba is the Nakiri of the working class or the most traditional vegetable knife in Japan; you'll find it in commercial kitchens more often than in homes. It means "thin blade," literally translated, and boy, is it thin! Compared to the Nakiri, it’s more challenging to use due to its single bevel. It cuts exquisitely fine and precisely, and is great for very delicate work.

What to Consider When Buying Japanese Knives?

source: chefsarmoury.com

Blade Shape and Size

Each type of Japanese knife has a distinctive blade shape, which is the first thing to consider when shopping for Japanese knives. Beyond that, the knife's size is very important. Almost every type of blade comes in various sizes; a longer knife can chop through food faster than a shorter one, but it will lose its ability to control the cut. Smaller hands will likely be happier with a smaller knife, but the best option for you will depend on your particular technique and preference. Naturally, a larger knife will weigh more than a smaller one, but since Japanese knives are typically quite light, you might not have to worry about that.

Blade Material

Steel composed primarily of iron and carbon is used to make knives. However, there are numerous distinct "recipes" for steel, each with unique properties. Premium Japanese knives frequently use high-carbon steel, also known as carbon steel, along with additional materials to enhance their hardness and ability to retain a sharp edge. However, carbon steel is also more costly, brittle, and difficult to work with. Chromium is added to stainless steel to give it an extra shine and resistance to rust but at the expense of softness.

Handle

No matter how sharp the blade is, a knife won't be very helpful if it’s uncomfortable. Japanese knives frequently feature a rounder handle profile than their counterparts from Europe or America. Because they feel very comfortable in the hand and provide a more secure grip than a perfect circle, handles with oval or D shapes are popular. Personal preference will determine the best option for you, yet most brands offer multiple handle shapes with the same set of blades. Besides shape, the handle material affects how it looks and how long it lasts: For example, unfinished wood is more likely to deteriorate than a handle made of composite or resin after repeated washings.