It’s likely that you have come across Japanese kitchen knives if you enjoy cooking or if you know any experts.
Japan has a more than 600-year history of producing knives and swords, which is more than enough time to master the art. And it manifests.
A chef’s knife, a bread knife, and the humble paring knife are likely among the high-quality kitchen knives that the majority of home chefs have.
These knives are often either German- or Japanese-made.
The weight and the kind of material used distinguish Japanese blades from their Western cousins.
Japanese kitchen knives often have steel that is stronger, thinner, and better able to maintain an edge for a longer period of time.
They are also lighter and feel more composed in the hand.
They are ideal for the same activities that cooks perform all day every day for precisely these reasons, which also explain why they are so well-liked by professional chefs.
If you are unfamiliar with Japanese blades, particularly when it concerns kitchen knives, you might be asking what makes them unique.
Why should I buy a Japanese knife and what makes them so unique?
A Brief History Of Japanese Kitchen Knives
Knives have been extensively used for hundreds of years in several civilizations all over the world.
Knives in Japan date all the way back to the Nara Era (710-794).
In the Nara prefecture, the Imperial Treasure House has long, thin knives with arched blades.
The Japanese nobles utilized these straightforward swords for religious rites.
Cranes and carps were frequently masterfully cut to music throughout the ceremonies.
From this point, Japanese kitchen knives developed into numerous distinct varieties.
The Deba (kitchen), Yanagiba (sashimi), and Nakiri (vegetable) knives were inventions of the Edo era. Gyutu (chef) blades were introduced when meat consumption increased in Japan.
Japanese kitchen knives have remained divided into distinct types over the years.
Even if the purpose has not changed, each knife’s quality has gotten better with time.
There is a good reason why Japanese kitchen knives are highly sought-after worldwide.
How Are Japanese Kitchen Knives Made?
Japanese kitchen knives are produced with just one steel piece.
Each blade is made using a complex forging technique that involves hammering and tempering the steel.
There are two separate methods used, and each imparts unique qualities to the completed knife.
- Kasumi (mist) knives have a blade that is very sharp thanks to the combination of flexible, soft iron and strong steel.
- Honyaki (true-forged) knives have just steel in the blade, which keeps the edge sharper for a longer period of time.
Japanese kitchen knives vs. Western Kitchen Knives
There are several varieties of Japanese and German knives.
Steak knives and bread knives are highly distinct from one another, and both are very distinct from boning knives.
The hardness of the blade
As we mentioned, Japanese knives can be made in either the honyaki or kasumi styles.
Whereas kasumi entails forging a layer of strong steel between or with soft iron, honyaki uses solid high-carbon steel.
Because of their softer core, Kasumi blades are simpler to sharpen.
The blade is heated and shaped by a professional blacksmith, who then soothes it in cold water in order to temper it.
Yaki-ire is the name for the sturdy, long-lasting blade produced by this repeating operation.
While Japanese kitchen knives are often constructed with steel that measures 58–65 on the Rockwell scale, European blades are typically made with steel that measures 52–56.
The angle of the blade
The bevel edge of Japanese and Western blades is different.
Typically, Japanese knives have blades that are honed at an angle of around 15 degrees rather than the 20 degrees that most Western knives have.
It is simpler to cut through food because of the narrower blade.
Similar to how they provide a finer cut, Japanese knives are sharp. This is crucial while preparing sushi and sashimi.
The clean cut prevents harm to the fish’s surface and texture.
Lightness of the knife
The Japanese form of the blades is intended to taper within the handle, and they are hammered to a very thin size.
It is significantly simpler to slice and dice products since the knife is lighter than its Western equivalents.
While Japanese knives operate best when draw-cutting, Western knives cut food in a downward motion.
Chefs who spend their days cutting food will prefer the latter because it is a less demanding motion.
But if it’s handled incorrectly, the blade’s sensitive edge can be quickly harmed.
