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Essential guide to Japanese knives
Buying your first Japanese knife
The Western world has long been captivated by the artistry of Japanese knife making. With an almost cult like following these exquisitely crafted knives are often hailed as the finest kitchen knives in the world. Designed to last Japanese knives remain unparalleled in their quality, sharpness and durability.
A quality knife is an essential tool in any chef’s arsenal and investing in a Japanese knife is sure to up your game in the kitchen, but how do you decide which knife is right for you?
1. Determine your needs
The extensive variety of Japanese knives can be overwhelming, especially for beginners, so having a clear idea of your needs can make the selection process easier. Start by considering how you plan to use the knife: Are you looking for a versatile, all-purpose knife, or something tailored for a specific task? For instance, if you need a knife that can handle a range of tasks from slicing vegetables to cutting meat, a Gyuto or Santoku might be ideal. On the other hand, if you're focused on tasks like chopping vegetables or intricate peeling, you might look into specialised knives like the nakiri or petty knife. Defining your priorities will help you navigate the options and choose a knife that best fits your cooking style.
2. The Blade
High-quality Japanese knives are often crafted from high-carbon steel, a material prized for its remarkable sharpness and durability. High-carbon steel blades can achieve a much finer, sharper edge than most stainless steel, making them ideal for precision cutting. However, this superior performance comes with additional maintenance requirements. High-carbon steel is more susceptible to corrosion and rust, meaning it must be kept clean and dry immediately after use to preserve its quality. It also tends to be more brittle, so while it delivers incredible sharpness, it can be more prone to chipping if mishandled or used on hard surfaces.
In contrast, Japanese knives made from stainless steel are easier to maintain and resist rust and staining. Though stainless steel blades may not retain their edge as long as high-carbon steel, they still offer excellent sharpness and durability for general use, especially in busy kitchens. Choosing between high-carbon and stainless steel often comes down to your priorities: high-carbon for precision and edge retention, or stainless steel for ease of care and resilience.
Single or double bevel?
Japanese knives can be both single bevel and double bevel meaning that the knife is either sharpened on both sides (double bevel) or on one edge (single bevel). Single bevel knives are ideal for precise cutting tasks, offering more control and precision but they do require a higher level of skill and experience. Single bevel knives are commonly used in sushi and sashimi preparation. Double bevel knives on the other hand are easier to use and can perform a wider range of tasks making them the popular choice for professional and home chefs alike.
3. The Handle
The traditional Japanese style handle known as Wa-Handle is lightweight and usually made from wood. It is round, octagonal or D-shaped and shifts the users balance towards the blade aiding in great precision. It is also possible to find Japanese knives with a western style handle knowns as Yo-Handle. In contrast, the Yo-handle, typically crafted from more durable materials such as pakka wood or plastic and is typically heavier than the wa-handle. It has a contoured grip similar to Western knives, offering stability and comfort for heavier tasks. Choosing between them depends on your grip preference and the types of tasks you perform most.
Key Types of Japanese Knives
1. Gyuto (Chef’s Knife)
- Purpose: The gyuto is Japan’s equivalent to the Western chef's knife and is the most versatile knife in the Japanese kitchen. It can be used for cutting meat, vegetables, and fish.
- Design: Typically has a longer blade with a slight curve towards the tip, making it ideal for rocking and slicing motions, and can be used on almost any meat or vegetable.
- Blade profile: The blade is thinner and lighter than many Western chef knives, allowing for precision cutting and less strain during prolonged use.
Gyuto knives
2. Santoku (Multi-Purpose Knife)
- Purpose: A multipurpose knife suitable for slicing, dicing, and chopping. Santoku means "three virtues," referring to the knife's ability to handle meat, fish, and vegetables.
- Design: Shorter (usually 165-180mm) with a flatter edge and rounded tip, making it ideal for up-and-down chopping.
- Blade profile: Slightly thicker and more robust than the gyuto, but still thinner than Western knives, it provides more control and stability, especially for beginners.
Santoku knives
3. Nakiri (Vegetable Knife)
- Purpose: Specially designed for vegetable prep, the nakiri is excellent for precise cuts, chopping, and julienning.
- Design: A rectangular blade with a straight edge, ideal for clean, downward cuts.
- Blade Profile: Thin and flat, allowing for full contact with the cutting board. The nakiri’s flat blade edge prevents rocking, making it suitable for vegetables but less so for meat.
Nakiri knives
4. Petty (Utility/Paring Knife)
- Purpose: A small utility knife used for peeling, trimming, and slicing smaller produce or ingredients.
- Design: Similar to a Western paring knife, usually around 120-150mm long.
- Blade Profile: Lightweight and thin, ideal for intricate work and delicate slicing tasks.
Petty knives
Whetstones
How to sharpen your Japanese knife
Proper sharpening maintains the edge and will prolong the life of your Japanese knife, but it’s essential to use the correct technique:
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Whetstones:
Japanese whetstones are the preferred tool for sharpening, with a variety of grit levels:
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- Coarse (200-600 grit): Repairs chips and reshapes the edge.
- Medium (800-1500 grit): For regular sharpening and refining the edge.
- Fine (3000+ grit): Polishes and hones the edge for razor-sharp results.
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Sharpening technique:
Hold the knife at a consistent angle (typically 10-15 degrees for Japanese knives) and move it along the stone in smooth, even strokes. It’s best to sharpen each side of a double-bevel blade equally.
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Professional sharpening:
Single-bevel knives are best left to a professional sharpener if you’re not experienced, as improper sharpening can damage the knife.
Care tips for Japanese knives
- Wash by hand: use warm water and mild soap. Avoid dishwashers which can damage the blade.
- Dry thoroughly: Dry the knife immediately to avoid rusting, especially if the knife is made of high carbon steel.
- Store correctly: Use a knife block, magnetic strip or protective case to avoid damage.
- Choose the right cutting board: A soft wooden or plastic cutting board is gentle on the edge. Avoid glass, metal or stone.
- Maintain the edge: Use a fine honing rod to straighten the edge between sharpenings. However, be careful with high-carbon steel knives, as they are more brittle.
