Welcome to JapaneseKitchenKnives.org your resource for the sharpest information in the knife world!

Japanese kitchen knives are based around an ancient philosophy which enables them to be light and easy to use and of course, exceptionally sharp. Japanese knife sets are made in a slightly different manner to usual kitchen knife sets. The system of forging plus the grinding and sharpening method will provide you with a razor sharp edge. Knives like this will perform very well in the kitchen and will cut through their tasks with ease.

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Japanese food is prepared with essential techniques and to exacting standards – preparing sushi and other types of dishes need perfect paring of ingredients to create a visual masterpiece. A Japanese chef demands a lot from his tools and this is one of the factors which makes these knives the best in the world.

Why Do You Need To Use Japanese Knives….?
The preparation time for ingredients is very fast. No more battling with the wrong knife for the job. The Japanese have a type for each purpose; cleaving, chopping, paring, filleting, slicing etc. although quite often, one type of Japanese knife will do many tasks. You will be rewarded with performance that is second to none. Slicing all those ingredients for a stir fry or preparing vegetables for a traditional dinner does not have to be a chore anymore. Choosing the best AND the correct type of knife will save you plenty of time in the kitchen.

Due to the incredible sharpness, it is recommended that a little more care is taken with washing and storing these knives. Usually you could place chef knives in the dishwasher and think little about it, as they are made of metal aren’t they! It is better to rinse by hand and store carefully. The reason for this is simply that the blade is thinner, a little more brittle and requires a bit more care from you so that it does not get ‘nicks’ or tiny chips in the edge. Having said that, there is no reason why these superb tools should not last many, many years with no problems at all.

How Are They Made And Why Are They So Different?
Japanese knives are designed to be fairly lightweight with a fine edge. The steel blade is more brittle and sharper than other knives which tend to be tougher and more flexible. The premise is that without flexibility the blade can be thinner and much, much sharper. They do require more frequent sharpening, but it is not onerous, a simple whet-stone will do the job beautifully in a couple of minutes or you can acquire a diamond sharpener if preferred.

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Forging

Forging these knives relies on traditional methods which can be one of two. The Honyaki is high carbon steel forging using one material only. The Kasumi is a steel and iron combination. The steel provides the blade edge and iron provides the body and backbone of the knife. Kasumi is the method used for Samurai sword forging. Both types are renown for their sharpness and excellent durability.

Different Styles and Purposes
Popular knives are the cleaver (debo bocho) the utility knife (santoku hocho), paring knives ( nakiri bocho or usuba hocho).
There are also literally dozens of different types for preparing such foods as Udon or for certain filleting of fish.  Obviously it is not necessary to have lots of knives in your kitchen and even top Japanese chefs will settle with just a few favorites for regular use, regardless of their original purpose.

Where Are They Produced in Japan?
Most of the Japanese Kitchen Knives you will find available for sale today are fire forged in the Sakai region of Japan. This region is responsible for much of the modern Samurai sword production since the 1930’s. Knives were first forged in this region in the 16th Century and Sakai has remained at the forefront of cutlery production since then. Nowadays many blades are forged using both modern and traditional hand tools. Traditionally Japanese Knives were ground on a single edge which was believed to give better cut but did require extra skill to use. Today Japanese kitchen knives produced for the Western world will have a double cut edge which is as easy to use as any other kitchen knife.

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Japanese knives are available in different styles and finishes – some highly polished and some less so. The handles vary from wood to resin and even seamless steel throughout. Some blades are cut slightly asymmetrically which can initially take a little getting used to but the performance of these knives is generally exemplary.

Summary
Japanese knife popularity is soaring in the West and in the US in particular. There is good reason for this as it is finally recognised that they are better tools than the finely engineered German varieties. They are sharper and easy to keep that way. Food professionals and serious cooks are becoming converts to these Japanese kitchen knives and love them giving them excellent reviews in general!
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