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    Japanese knives - complete guide

    We bring you a comprehensive guide to Japanese knives - tools that combine precision, sharpness, craftsmanship, and impeccable design. We will advise you on how to find your way around them, how to choose the right one and how to care for it so that it maintains its quality for as long as possible.

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    How Japanese knives are made

    Manual production

    Traditional Japanese knives are made by hand forging. Thanks to repeated heating and shaping with a hammer, the steel acquires a denser structure and with it exceptional strength. This process guarantees a long-lasting sharp blade as well as original lines, making high-quality Japanese knives true kitchen gems.

    Machine production

    More cost effective and still high quality are knives forged by machines. Either completely (Machine-Forging), when the latest forging technologies are used to produce the knife, or partially (Semi-Hand-Forging), when machine production is combined with hand production.

    Pressing

    Exceptionally, Japanese pressed knives also appear. Such tools are usually affordable, but it is necessary to take into account that their blades are not as strong due to the manufacturing process, so they will never be as sharp and will require more frequent sharpening.

    Balancing

    Japanese knives are also characterised by their precise balance. This is recognized by the balance point of the knife falling on the point where the blade meets the handle. In practice, this means that the knife is easy to handle and does not require excessive effort to cut.

    Japanese knives


    Types of Japanese knives

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    Gyuto

    The Gyuto is a versatile chef's knife that resembles a European chef's knife, but is lighter and sharper, allowing for finer and more precise cutting.

    Thanks to its thin blade with a slight curve, it is great for very fine and precise cuts. It is particularly suited for cutting meat, fish and less tough vegetables, but can also handle more delicate jobs such as filleting or chopping herbs.


    Gyuto knives

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    Santoku

    Santoku, which translates to "three virtues" or "three skills", is a versatile tool, ideal for the novice cook or for those who can get by with one large knife in the kitchen.

    It has a wide, almost flat blade with a straight or slightly curved edge, thanks to which it allows slicing, chopping and slicing of various types of raw materials (except perhaps bones - for which the European is much better suited).chef's knife).

    Another advantage of the santoku knife is the exceptional width of the blade, which can be used for carrying chopped ingredients.

    More about santoku knives


    Santoku knives

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    Nakiri

    Nakiri is a knife specially developed for cutting vegetables. Thanks to its rectangular blade with a straight bottom edge, it ensures that the entire blade touches the cutting board when slicing, eliminating incomplete cuts.

    The sturdy blade also makes it easy to transfer chopped vegetables to a pan or bowl. The higher weight of the nakiri knives makes it easier to cut hard vegetables.


    Nakiri knives

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    Yanagiba

    The Yanagiba is a symbol of Japanese culinary tradition, as it is a knife specifically designed for sushi and sashimi preparation, or for slicing fish into thin slices without disturbing the texture of the meat.

    It allows smooth cuts in one stroke, thanks to its long, narrow blade with a single-edged edge.

    Japanese knives
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    Kiritsuke

    Kiritsuke is a knife with a long, narrow blade and a characteristic bevelled tip that resembles a dagger. This shape is ideal for fine and precise slicing as well as for more complex cooking techniques.

    The Kiritsuke is considered a knife for more experienced cooks, as its operation requires a certain degree of skill. However, it can be used for cutting fish and meat as well as for preparing vegetables, making it a very versatile tool in the kitchen.


    Kiritsuke knives

    čepel japonského nožeJapanese knife blades

    Different types of steel are used to make the blades of Japanese knives:

    • The best of these is damascus steel. It is a blend of low and high carbon steel that is extremely strong, so it can stay sharp for a long time, at the same time it can resist corrosion and has an exceptional design.
    • The also stands out for its sharpness and strength.carbon steelHowever, it is more susceptible to corrosion, so regular maintenance must be considered.
    • The main advantage of Japanese knives from stainless steel is their affordability and also the fact that they do not rust. However, the stainless steel blade is not as strong, so it dulls faster and needs to be sharpened more often.

    rukojeť japonského nožeJapanese knife handles

    A typical Japanese knife has a wooden handle. Nowadays, however, knives with metal or composite handles are also available. Each material has its pros and cons:

    • Wood is stylish and pleasant to the touch, but over the years it can show signs of wear and tear and also needs care to avoid drying out.
    • Metal looks tasteful and professional, but can be slippery, especially if it gets wet or dirty.
    • Composite is practical, has a long life, but usually does not bring so much elegance to the kitchen.
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    How often to sharpen a Japanese knife

    The frequency of sharpening depends on how often you use the knives:
    • If you work with them daily, sharpen them once every 1-2 weeks.
    • If you only use them a few times a week or even less, sharpening them once a month will suffice.
    • In professional use, sharpening at least every other day is advisable.
    • Remember that at least once a year it is necessary to have your knives professionally sharpened.
    Saws and grinders

    How to clean Japanese knives

    Avoid washing in the dishwasher. Hot water and solvents in tablets can gradually erode the structure of the blade and handle, causing premature wear. Therefore, after use, wash the knife with a soft sponge and mild detergent and then dry the knife thoroughly.with a soft cloth.

    Where to store Japanese knives

    Store knives in blocks, racks, on rails or in protective sleeves. If they are stored loose in kitchen drawers with other tools, they can be damaged and dulled.

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    The best Japanese knives according to customer reviews

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    Japanese knife brands

    One of the most desirable manufacturers of Japanese knives is MIYABI. A brand that combines tradition with modern techniques and manages to produce knives of the highest quality. It follows the craftsmanship of the city of Seki, which is famous for the production of samurai swords. It uses the highest quality damascus and carbon steel for its knives. In addition, each knife undergoes a meticulous process of hand forging and sharpening that involves up to 100 steps and usually takes several weeks. MIYABI knives are not only tools for precise and efficient food preparation, but also works of art that reflect Japanese culture and tradition.

    Other popular manufacturers include Dellinger,Forged or Yaxell.

    FAQ
    The most frequently asked question
    What are the main differences between Japanese and European kitchen knives?
    Japanese knives are made of harder steel, lighter and above all sharper. However, the harder material also makes them more fragile, so they are more suitable for more delicate tasks such as cutting fish or softer vegetables.
    How often should I sharpen my Japanese knife?
    The frequency of sharpening depends on how often you use the knife. It is generally recommended to sharpen Japanese knives at least once every two weeks at home and once a year professionally. However, check the blade regularly and entrust the knife to a professional as soon as you find any irregularities.
    What are the best methods for cleaning Japanese knives?
    The Japanese knife should be cleaned by hand with warm water and mild detergent immediately after use. It is then important to dry the knife thoroughly with a soft cloth.
    Can I wash Japanese knives in the dishwasher?
    Washing Japanese knives in a dishwasher is not recommended. Aggressive detergents and high temperatures can damage the blade and handle.
    What is the difference between damascene steel and other types of steel?
    Damascus steel combines the properties of different steels, making it exceptionally strong and sharp. In addition, it also has a specific design. Carbon steel offers extreme sharpness but requires more maintenance. Stainless steel is an economical option.
    How to store Japanese knives properly?
    Japanese knives should be stored in blocks, stands, magnetic panels or in protective sleevesto prevent damage to the blade and also to ensure safety.
    Why are Japanese knives often more expensive than other kitchen knives?
    Japanese knives are synonymous with quality and precision, made from premium materials and carefully crafted (usually by hand). They are highly durable, making them a smart investment that often lasts a lifetime.
    Which Japanese knife should I get first?
    For beginners, the utility knife is best suitedsantoku or gyuto. These knives are versatile and suitable for a wide range of kitchen tasks.
    How do I know if my Japanese knife is dull?
    A dull knife can be recognised by the fact that the cuts are not smooth and you have to apply more pressure when slicing. If the knife slips on the surface of food or is difficult to make precise cuts with, it's time to sharpen.
    How to care for Japanese knife handles?
    The handles of Japanese knives, especially if they are made of wood, should be regularly treated with mineral oil to prevent drying and cracking. Avoid prolonged soaking in water.