The Japanese chef knife is one of the best knives in the world.
Knives in Japan are made with a great deal of skill and mastery.
It is important to know that there are many types…
…and styles of Japanese knives as a Western cook…
…looking into the world of Japanese cutlery.
How to select the best Japanese knives?
A newbie finds it difficult to select the best Japanese knives…
…for their own kitchen because there are so many options.
As a frequent traveler and a person who has visited Japan myself…
…I know that finding and buying top-quality Japanese kitchen knives…
…often tops people’s lists of things to do while in Japan.
Even if you plan to buy Japanese kitchen knives in Japan or at home…
…if you do not know what to look for…
…when buying a Japanese chef knife…
…there is a high probability that you will end up with the wrong knife.
Anthony will give us a few words before we get started…
This is a beautifully made vegetable knife that you will love.
The knife was sharp right out of the box.
It has a thin, precise blade and is lightweight.
Shipping was my only complaint.
It took over two weeks for my knife to arrive…
…but once it did, the packaging was perfect.
Throughout my career as a food service professional, I have used Henckles.
These knives have served me well over the years.
However, my new Yoshihiro will be my go-to knife for all but very hard cutting.
My Henckles still have that covered.
Let’s get started…
Why Choose a Japanese Knife?
You’ve probably done your research if you’re eager…
…to improve your culinary skills with the right knives.
This means you’ve probably narrowed it down to two choices:
Should I buy Japanese or German knives?
Let’s see what your options are.
Japanese and German knives are both considered “the best” in their own way.
Home cooks and professional chefs will swear allegiance…
…to German brands like Wusthof, Henckels, or Messermeister…
…or Japanese brands like Yoshihiro Cutlery, Shun, or Kyocera
Every country’s knives have their own characteristics…
…but let’s look at a few definitions…
…namely the steel used and the blade’s curve.
Due to their stainless steel construction…
…German knives are resistant to corrosion and rust.
They are more durable due to the gentle curve in the blade…
…which facilitates the rocking motion necessary….
…to chop and mince ingredients common in Western cuisine.
Although the stainless steel blade is strong…
…it will dull faster than a Japanese knife made from high-carbon steel.
In contrast, Japanese knives are capable of making quick…
…precise cuts that can easily separate bone and cartilage…
…or slice through produce with little resistance.
Because of the harder, yet lighter Japanese blade…
…the knife stays sharp for a longer period of time.
Traditional Japanese knives are only honed on one side…
…in order to achieve the sharpest edge.
The Japanese knife has become a highly coveted instrument of precision.
How did this happen? Japanese history tells the story.
Keep reading…
The History of Japanese Knives
The history of Japanese knives begins on the battlefield.
As a result, you’ll find a level of precision…
…that has evolved into an art form in its own right.
The ruling military class of premodern Japan wore a pair of blades:
a katana (a long, curved blade with a single edge)…
…and a wakizashi, a backup weapon…
…or to improve their odds in close combat.
The samurai remained Japan’s noble warriors…
…for nearly 700 years under the shogunate military dictatorship…
…though they were most active in the 15th and 16th centuries…
…during the Age of Warring States, or sengoku jidai.
In contrast, the 1868 Meiji Restoration led to a wave of industrialization…
…and modernization that eliminated the need for samurai.
Consequently, both the creation and possession of katanas were banned.
With generations of experience in their trade…
…the swordsmiths quickly learned to apply their skills in other ways.
Knives for domestic use became popular since they could be sold…
…for high prices without restrictions.
Due to their impeccable pedigree and skills…
…Japanese knives remain highly coveted today.
Here’s the main part…
How to Select the Best Japanese Knives
To select the best Japanese chef knife…
…we’ve put together a list of important factors.
Once you’ve read through this list…
…you’ll have a better idea of the types of Japanese kitchen knives…
…that are available, and you’ll be ready to buy one that’s perfect for you.
Type of Knife
As I mentioned before, there are many different styles of Japanese knives…
…but the one you will likely use most frequently is a gyuto.
In a Western context, a Gyuto knife is equivalent to a chef’s knife.
Generally, they range from 210mm to 270mm in length…
…but some are shorter and longer.
The style is very similar to what you are probably used to from a chef’s knife.
You’ll need a gyuto unless you’re specifically…
…looking for a sushi knife or a fish knife.
Personally, I prefer a smaller knife blade…
…around 180mm is equivalent to a western utility knife…
…but most Japanese Gyuto are 8′′ in length.
Where It Is Made
Japanese chefs knives should be made in Japan, right?
Well, some are, but not all.
You don’t need to worry about this if you’re purchasing the knife in Japan.
In any case, if you’re purchasing a knife online, make sure it’s authentic.
Some are made with materials imported from Japan…
…into another country (like China) to make them cheaper.
Want Japan quality? Then buy Japanese knives only.
You should make sure that the knife is made in Japan…
…if you’re looking for high-quality materials and construction.
Stainless Steel vs Carbon Steel
In general, stainless steel Japanese knives are preferred…
…over carbon steel knives by home cooks.
It is common for carbon steel to rust if it hasn’t been thoroughly dried…
…or if food has been left on it.
As a result, carbon steel knives require more care…
…and vigilance than stainless steel knives.
Carbon steel has many advantages, including staying sharp longer…
…if you keep your knives clean and dry all the time.
Both of these materials are better than ceramic knives…
…which cannot really be sharpened.
Go on…
Cost
Depending on how much you are willing to invest…
…cost may or may not be a factor for you.
The average Japanese chef’s knife costs $150.
There are knives that cost less and more, obviously.
However, if you’re willing to spend about $150…
…you can get a very nice, high-end Japanese chef’s knife…
…that will last you a long time.
The less you spend, the less quality you will get.
Size
There are many different lengths and styles of chef’s knives available…
…but an 8-to 8.5-inch chef’s knife is the most common…
…and most preferred size.
What do you look for when choosing a chef’s knife?
If you don’t know which one you like best, I suggest trying them all out.
If you have smaller hands, a smaller blade might be better for you.
It’s best to experiment before making a decision.
An 8-inch blade is a good starting point.
Tang
Tang refers to how the blade is attached to the handle.
This may be referred to as push tang or full tang.
Knives with a full tang have a blade that runs the full length of the handle.
It’s possible for the blade to come loose…
…from the handle on a knife with a push tang…
…but in the case of higher-end knives, it’s unlikely to be a concern…
…just a matter of preference.
Japanese knives are crafted differently…
…with the blade and handle being two separate pieces welded together,…
…so the tang is not so important.
Are you interested in learning more about full tang vs partial tang?
Handle
Japanese knives typically have wood handles…
…so they won’t become slippery when wet…
…as Western knives with plastic handles will.
A fine-grained and porous wood helps the wood hold its shape and improve grip.
Shapes include chestnut (often called “D”) and octagon…
…with a taper to become larger at the tail end.
Cladding
Cladding refers to a knife that has been wrapped.
The knife’s core is made of carbon steel…
…which is wrapped in another metal like stainless steel.
They are easier to maintain than full carbon steel knives.
Japan’s knives are often clad in a style called Damascus (or Suminagashi)…
…which adds a swirl pattern to the outside of the blade.
The cladding does not necessarily provide any benefit…
…but you should be aware of the layers and the type of steel used.
Bevel
In recent years, many Japanese knives have dual edges…
…though they may not be symmetrical.
Left-handed people will find this problematic.
It’s important to make sure…
…that the cutting edge is facing directly toward you in this case.
In addition, if you prefer a single-edged knife…
…make sure that you look for it specifically on the knives you’re considering.
Perhaps you are wondering…
Where to Buy Chef Knives in Japan?
Knives can make great souvenirs for yourself…
…or others to remember your visit to Japan.
You can request custom engraving at nearly any knife specialty store.
The following are a few shopping options in Kyoto and Tokyo…
..Japan’s old and new capitals.
If you’re looking for knives in Tokyo…
…the first place you should go is Kitchen Town, or Kappabashi.
You shouldn’t miss Kamata, Kama Asa, and Tsubaya…
…though Kappabashi is lined with a wide variety of shops…
…that sell kitchenware and culinary tools.
“One particular shop I like in Tokyo is Kamata. They have both hand-made and factory-made knives to suit all budgets, and they’re beautiful. You can stop by the store if you’re in Tokyo, or you can even order online and have the knives shipped to you. Tsukiji Masamoto is another option in Tokyo, if you’re already going to be in Tsukiji Market.”
onthesharpside.com
Kyoto has many historical attractions, so no doubt you’ll visit some of them.
Explore Nijo Castle and Shigeharu Cutlery afterward.
You can find shops in downtown Kyoto at Aritsugu…
…on the north side of Nishiki market, and Kikuichimonji, east of Teramachi Dori Street.
How to Take Your Japanese Knives Home?
A very important point to remember…
…is that Japan has very strict laws regarding the possession of knives.
How strict? If you possess anything with a blade longer than 5.5 cm…
…you are in violation of the law.
A permit must also be obtained if one wishes to own any blade larger than 15 cm.
Your purchases should be packaged and sealed…
…and placed in your checked baggage along with the original receipt.
Our Articles About Japanese Knives
Japanese Knife Vs Germany Knife, 3 Ultimate Differences You Must Know
Before we talk about Japanese Knife Vs Germany Knife…
…you need to know that Japan, Switzerland…
…and Germany have all been influenced by their respective cultures.
For the Japanese, having a perfect tool for a specific purpose is essential.
The result is that they have many different knife shapes…
…designed for specific jobs.
Germany’s culinary efforts are characterized by versatility and durability.
Knives from Germany excel at many different tasks.
The knife’s strengths and weaknesses are unique to each of them.
There is no better knife than another.
There’s no real right or wrong way to use a knife…
…(if it’s made of high-quality materials, of course).
Honesuki, The Amazing Japanese Style Boning Knife You Must Have
On a regular basis, a customer will be surprised…
…by a knife style they’ve never seen before while browsing our knives…
…the knife called honesuki.
Their eyes narrow as they focus on the oddly shaped blade…
…trying to decipher the reason for its creation before asking…
…“what is this knife for?”
Honesuki knives are normally used in this situation.
Read the article to find out more about this topic!
Sushi Knives 101, All Amazing Facts You Need To Know
There are many steps to making a sushi roll:
…cutting the vegetables, cutting the fish, and then cutting the roll itself.
Sushi knife is multifaceted for cutting during all three…
…but sashimi knives are specifically made to cut fish.
Read the article to find out more about this topic!
Sum Up!
When you purchase a Japanese knife…
…you are investing in something that will last for a lifetime if you take care of it.
Japanese knives are beautifully made and of exceptional quality…
…so you can be confident that any knife you like the look of is of exceptional quality.
Conclusion
Now that you’ve read our guide…
…you should be in a much better position…
…to make an informed decision on which Japanese chefs knives to buy.
Hope you end up with a knife that will last you a lifetime!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
