You don’t have to love Japanese food in order to notice the sleekness and usefulness of Japanese kitchen knives. These kinds of knives have been growing in popularity household kitchens all across the globe through the past few years or so. You might have already seen them on popular cooking programs or in fine cutlery shops.
Unlike other types of knives, these special knives are built to be lightweight and are notable for their fine edge. The hard steel blade of Japanese kitchen knives is notably sharp and brittle as opposed to more traditional knives that are constructed to be tough but flexible. This makes a Japanese knife to be extremely sharp and useful. The edge of a Japanese knife are less likely to be bendable, making sure that it will retain its sharpness for a longer period of time.
The Process of Making Japanese Kitchen Knives
Two traditional forging methods that are usually used in the creation of Japanese kitchen knives: Honyaki and Kasumi. Knives forged in the Honyaki style are made of a high carbon steel and forged completely of one material. Kasumi-forged knives are made from steel and soft iron that is forged to make the knife. The steel portion is used for the knife’s blade while the iron is used for its body. Both Honyaki and Kasumi Japanese knives are well-known for their long-lasting durability and sharpness.
Common Kinds of Japanese Kitchen Knives
The most commonly found types of Japanese knives include:
- Deba bocho – Kitchen cleaver
- Santoku bocho – All-purpose utility knife
- Nakiri bocho or usuba bocho – Vegetable-slicing knife
Japanese knives are generally crafted for one type of cutting, such as cutting fish fillets. But traditional Japanese chef will usually only use a few knives and use them for many purposes. Most of the Japanese kitchen knives on the market today are made in Sakai, a region of Japan that produced legendary samurai swords starting in the sixteenth century.
Taking Care of Japanese Kitchen Knives
Japanese kitchen knives must be taken proper care of in order to maintain their usability and sheen. Consider the following to maintain your knives for as long as possible:
1. Do not put any Japanese kitchen knives in the dish washer.
2. Hand wash the knives.
3. You need to to sharpen Japanese kitchen knives far more often than other types of knives due to the super fine edge. Sharpen them as often as possible for the best performance.
4. Dry any Japanese kitchen knives with a cloth. Do not let them sit and dry.
Of special note, as with any type of knife, Japanese kitchen knives are super-sharp – store away from the reach of children.
As with any other kind of knife, keep Japanese kitchen knives out of reach of children, especially as they are very dangerous.
Why use lower quality knives when higher quality knives are available to you? Find out how unique Japanese kitchen knives really are.
