CHOICE OF KNIFE

Why choose a Japanese knife?

Japanese knives have thousands of years of forging history and quality craftsmanship behind them. They are characterised by their high blade hardness and handmade craftsmanship. Kitchen knife making is one of the traditional crafts in Japan, which evolved from sword making. Knife-making takes many years of training and the knowledge is passed down from generation to generation in Japan.

Japanese culture is a combination of modern and traditional elements and is full of elegance and lightness. Food and attitudes to food preparation are of paramount importance in Japan. Japanese knives boast an incredible sharpness and their qualities place them alongside the best knives on the market. They are popular all over the world and are used by many world-famous chefs.

It may take time to choose the right Japanese knife (or several), but it will pay off as you'll love cooking with Japanese knives even more than before.

Writing this guide has reminded us of the importance of food in our lives. Important achievements and events are often marked with celebrations, which are spiced up with food. Food preparation is very important when it comes to feasting, and we guarantee that you will enjoy cooking with Japanese knives.

Which knife to choose?
The variety of Japanese knives is linked to the Japanese food culture. Japanese cuisine has a strong emphasis on aesthetics, so each knife has been developed for a specific purpose. The size of the knife is adapted to the size of the food, and they also vary according to the sharpness of the blade. When choosing a knife, it is important to ask yourself what purpose you need the knife for, in other words, what you are going to cut with it.

  • The Bunka: Culinary culture is of utmost importance in Japanese homes and the Bunka knife was developed with this in mind. Its name emphasises its versatility of use. It is considered a multi-purpose knife, designed for cutting and chopping foods such as meat, fish, vegetables and herbs.
  • The Deba is a traditional Japanese kitchen knife used for fish. It is best used for working with whole fish, cutting fish bones and decapitating fish. Its considerable weight and razor-sharp edge allow you to make strong, clean cuts through even the toughest parts of the fish, such as the head.
  • The Gyuto: If you are interested in the world of Japanese knives, the best place to start is with a Gyuto. As the Japanese equivalent of a Western chef's knife, it will glide easily through meat, fish, vegetables, fruit and even herbs. It is a knife that can be used every day instead of a specialised knife that is often neglected.
  • The Kiritsuke is a long-bladed knife best used for cutting vegetables, raw fish, chicken or herbs. Its long and straight blade, straight edge and sloping tip give the Kiritsuke its distinctive sword shape.
  • The Nakiri is designed specifically for cutting vegetables. The blade is almost perfectly straight with no curve, allowing straight clean cuts through vegetables. The Nakiri knife has a double blade, which means that the blade is on both sides. This results in a balanced and precise cut.
  • The Petty is a Western-style Japanese kitchen knife best used for chicken, fish, herbs and vegetables. It is also useful for slicing, chopping, peeling and trimming a variety of small fruits, meats and making precise cuts.
  • The Santoku (meaning "three virtues") is another traditional Japanese knife found in most Japanese homes. The three virtues refer to cutting vegetables, meat or fish using different cutting techniques (slicing, dicing or chopping).
  • The Sujihki (Slicer): a long, narrow and elegant blade suitable for cutting muscle (tendon) and fat from meat. It is designed for fine slicing, filleting and skinning of meat or fish without bones. The long blade allows cutting meat or fish in one single pull, from heel to tip.
  • The Usuba is ideal for cutting foods such as vegetables and fruit, which are served raw. The thin and sharp blade ensures a cut surface with very little cell damage, minimising discolouration and taste change often caused by oxidation.
  • The Yanagiba (Sashimi) is perfect for preparing sushi, fish carpaccio and other dishes with delicate ingredients. The long, narrow and hard tip allows for high precision, accuracy and easy clean cutting with the knife.

When choosing your knives, we advise you to read the detailed descriptions of each knife on our website to help you make your choice.

Why is a Japanese knife better?
The secret of a Japanese knife is a forged blade made of hard steel, which is also thin, making it more durable. A traditional Japanese knife is a knife with a blade on one side, which gives it incredible sharpness when preparing food, and cutting with it allows for minimal damage to the texture of the food. Japanese knives are also extremely lightweight, making it easier for the user to use and carry.

The handles of Japanese knives are also usually very light, which shifts the balance of the knife towards the tip of the blade. This makes it easier and more precise to handle the knife.