Japanese cooking knives are among the finest cutlery available in the culinary world. Japanese Chefs prefer various specialised knives to prepare vegetables, fish and meat. Most of the Japanese knives are single beveled at the right side of them. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. Japanese handles are made of ho wood burned in and friction fitted to a hidden tang with a buffalo horn bolster capping the handle-blade junction to prevent splitting. This allows easy installation and replacement.
Japanese Chefs prefer various specialised knives to prepare vegetables, fish and meat. The standard Japanese kitchen tool includes the Yanagiba, Deba and Usuba.
Below are some of the main Japanese cooking knives one can add into their kitchen tools considering their special utility in cooking.
The blade length is 7.87 inches and the total length of the knife is 12.8 inches. The blade is forged from Japanese white high carbon steel and it can maintain its sharpness for a long time. This razor sharp blade can glide through any type of fish with no pressure. The D shaped ergonomic handle is made of excellent strong wood. After using wash the blade with gentle dish soap, rinse clean and towel dry immediately. Do not chop bones or use the knife to cut on hard objects and surface like glass cutting board or granite.
The blade is made of White Steel #2 with a hardness on the Rockwell scale of 62 to 63, is forged with iron to create beautiful mist patterns called Kasumi. The blade is single-edged and its length is 6″(150mm). The Magnolia wood (Rounded shaped) handle is affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included. This Deba knife is a heavy knife that was made to filet and butcher whole fish. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones.
The blade is made of Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64. The blade is single-edged and its length is 7.7 inch (195mm). It’s complimented with a Shitan Rosewood handle affixed with a Shitan Rosewood bolster, and a protective wooden sheath Saya is included. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a Salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
The Santoku knife is made of high carbon German stainless steel X50 CrMoV15 at 58 Rockwell Hardness. It’s wear-resistant, durable, rust and stain resistant. The forged blade is ultra sharp and 7 inch long. The scalloped granton edge of the blade adds air between the knife blade and the material being cut, keeping things from sticking to the knife blade, special for slicing, dicing, and mincing. The handle is ergonomically designed, and its protective bolster and triple rivets reinforce non-slip handle offer a secure and comfortable grip, making your cutting much safer and easier.
The 8 inch long blade is made of high quality carbon stainless (Damascus) steel. The hardness Rockwell scale is 62. The eight to ten degree angle on each side of the knife offers an increased sense of accuracy. The elegant G-10 handle is rigid, lightweight, strong and extremely durable.
This Nakiri vegetable knife features an ultra sharp VG-10 Japanese super steel cutting core at 62+ Rockwell hardness. 66 layers of premium high-carbon stainless steel layers ensure exceptional strength, durability and stain resistance. The blade is ruthlessly sharp and its edge is hand finished to a mirror polish at eight to twelve degree per side using the traditional three-step Honbazuke method. Ultra-premium G-10 handle is of military grade with life-long durability.