Japanese Kitchen Knives
You don’t have to be a sushi-lover in order to appreciate the beauty and functionality of Japanese kitchen knives. Japanese kitchen knives have been growing in popularity in kitchens around the world over the past decade or so; you may have seen them on hit cooking shows or in fine cutlery shops. Unlike other types of knives, Japanese kitchen knives are built lightweight and are characterized by a fine edge. The steel blade of Japanese kitchen knives is very sharp and brittle as opposed to more traditional knives that are made flexible but tough. This makes the Japanese knife very, very sharp and functional. The edges of the Japanese knife are less likely to bend, meaning that it will retain its sharpness for a longer period of time.
How Japanese Kitchen Knives are Made
Two traditional forging methods are typically used in the production of Japanese kitchen knives: honyaki and Kasumi. Knives forged in the Honyaki tradition are made of high carbon steel and forged completely of one material. Kasumi knives are made from steel and soft iron that is forged together; the steel is used for the knife’s blade and the iron for its body. Both Honyaki and Kasumi Japanese knives are renowned for their unsurpassed durability and sharpness.
Types of Japanese Kitchen Knives
The most common types of Japanese knives include:
- Deba bocho – kitchen cleaver
- Santoku bocho – ultility knife (all purpose)
- Nakiri bocho or usuba hocho – vegetable knives
Japanese knives typically are crafted for one purpose, such as cutting tuna fillets. A traditional Japanese chef will only use a few knives and use them for many purposes, however. Most of the Japanese kitchen knives on today’s market are made in Sakai, a region of Japan that produced legendary samurai swords since the sixteenth century.
Caring For Your Japanese Kitchen Knives
Japanese kitchen knives must be cared for properly to maintain their usability and appearance. Follow these tips to maintain your knives as long as possible:
- Never put your Japanese kitchen knives in the dishwasher.
- Hand was the knives instead.
- You will need to sharpen Japanese kitchen knives more often than other types of knives due to their fine edge. Sharpen often for the best performance.
- Dry your Japanese kitchen knives with a soft cloth; do not allow to air dry.
Of special note, as with any type of knife, Japanese kitchen knives are super-sharp – store away from the reach of children.