Coveted for their super sharp blades and beautiful designs, Japanese knives are a popular choice for chefs of all skill levels.
If you are ready to add a Japanese knife set to your own kitchen, you can’t go wrong with one of the choices below.
These knives have a steel core are forged into three layers. Using the knife is smooth because of the v-shaped edge.
The handle, which is made from African Rosewood, is an octagon shape for stability as well as comfort. Plus, the balance point runs from the knife’s spine to its heel.
The Imarku brand is well-known for creating high-quality kitchen knives, and this 10-piece set made with German stainless steel is no exception.
The high-carbon steel helps prevent discoloration and corrosion. Plus, it is resistant to rusting. The knife block is made from premium bamboo.
Marco Almond relies upon high carbon Japanese steel to create their durable knives. Suited for a beginner or a professional chef, this 14-piece knife set is sturdy and rust-resistant.
The entire knife is made of one solid piece of stainless steel which means your knife handle will never fall off.
With the Chikara series, Ginsu has perfected power and function without sacrificing beauty. The long-lasting sharpness of the blades means you will be using this knife set for years to come.
This runner up Ginsu set has all the quality of the previous mention but comes in a smaller package. A 5-piece set, these knives come with a sleek toffee-colored knife block for storage.
These Ross Henery knives come out of the case sharp enough for your kitchen needs, but there is a sharpening steel included so you can maintain your desired edge.
The included roll-up case holds all seven of the knives and the carving fork keeping things simplified. Plus, the roll-up storage design doesn’t take up much space in your drawer or on your counter.
It is difficult to call any one thing better than something else, as better is always going to be dependent on the person using the item. However, when it comes to Japanese knives, there are many chef’s that would make the claim that they are, indeed, better.
Traditional Japanese knife forgers developed their techniques from those of Samurai sword makers. Katanas have been admired for centuries due to their “aesthetic beauty and skillful engineering.“
Japanese knives are lighter and often sharper than other Western-style blades. The precise blades are great for tackling delicate tasks like thinly filleting fish for sushi.
Typically, Japanese knives are made with detachable handles that are carved out of lightweight woods. This can make them feel “blade heavy” for someone used to cutting with German-style knives.
If you find yourself needing to do heavier tasks, such as chopping through chicken bones, a Japanese-style knife may not be the best option.
The knife that suits your personal kitchen needs is always the “better” option.
There are several different types of steel used in Japanese kitchen knives, and they each have their own distinct characteristics.
Carbon steel: This is the most common type of steel used in Japanese knives. It is created by adding carbon to the steel during the forging process.
Stainless steel: Similar to carbon steel, stainless steel has chrome added instead of carbon. Chrome helps prevent rust from forming on the blade.
Shirogami steel: Also called “white paper steel”, Shirogami is the closest to the traditional steel used in Japanese metal forging. It is regarded as the better steel, but it does rust more easily.
Aogami steel: This type of steel is very similar to Shirogami. However, Aogami has both tungsten and chrome added to it.
Japanese knives are considered some of the best in the world. This is likely due to the fact that the process to make them combines the knowledge of generations with modern technology.
According to Britannica, a knife’s ability to retain its sharpness depends on both the type of steel used to create it as well as the skill of the creation process. Japanese knives hit both of these marks!
Due to their craftsmanship, Japanese knives tend to stay sharp longer than some Western-style blades — if they are properly maintained.
If you find yourself reaching for your Japanese knife on a daily basis, you may need to sharpen the blade roughly every six months. However, if you do not cook on a regular basis, you may only need to sharpen your blade once per year.
There is a specific technique needed to sharpen a Japanese blade. According to a study done by the Kyoto culinary art college, the recommended position is to hold the knife deeply in the right hand.
You can find plenty of online tutorials to help you perfect the sharpening style. However, you should also be able to find somewhere nearby that will professionally sharpen your Japanese knife.