10 reasons to buy a Japanese knife

HOW TO USE YOUR JAPANESE KNIFE?

If you’re a self-proclaimed amateur chef, you know the importance of investing in the right tools to support your culinary skills. First and foremost, it’s essential to own high-quality knives, such as a Gyuto chef’s knife, a Santoku , a Nakiri or one of the many other types of Japanese knives. An invaluable asset to any culinary preparation, these blades glide through all types of foods with the technical precision needed to produce a delicious, healthy and well-presented dish that will elevate your cooking to the next level.

10 REASONS TO BUY JAPANESE KNIVES

Japanese knives have been gaining popularity in recent years. Although they are more expensive than regular knives, home and professional cooks regularly invest in several types of Japanese knives and often have an extensive collection. This is because they generally require much less sharpening and produce a much higher quality result in the kitchen. Here are the main factors that distinguish many types of Japanese knives from non-Japanese knives:

THE SHARPEST KNIVES IN THE WORLD

There’s nothing worse than a dull knife when preparing a meal. Not only can it be dangerous, it results in poorly cut ingredients and can bruise fresh produce, speeding up spoilage. Unlike other knives, Japanese knives like the single-bevel Usuba are up to twice as sharp as Western knives and are easier to maintain.

EASY AND LIGHT TO USE

Discover the joy of cooking with a lightweight knife: Use a Japanese knife. The steel used in Japanese knives historically has a high carbon content, allowing them to have an extremely sharp edge while minimizing the amount of steel used. These blades can be extremely thin and lightweight, allowing for increased dexterity when preparing. Additionally, with Japanese-style handles, there is only a partial tang, where the blade metal entering the handle does not go all the way to the end of the handle, reducing the overall weight of the knife. This design allows for a forward-weighted knife where a pinch grip on the blade is ideal, allowing you to slice through ingredients more easily without expending as much energy.

MADE WITH THE FINEST STEEL

Japanese knives are handmade with high carbon steel as well as high carbon stainless steel. These steels are designed with additional elements such as chromium, nickel and molybdenum, making the blade highly corrosion resistant and durable. The hardness of Japanese steel is unmatched, reaching 61-67 HRC on the Rockwell hardness scale, which means the blade retains its sharpness for a long time and is a great investment.

CULTURAL SIGNIFICANCE

Rich in history, Japan is home to the world's greatest sword makers. In 1876, the Japanese Emperor banned swords, prompting thousands of sword makers to become knife makers. From legendary samurai swords to today's handcrafted Japanese cutlery, their exquisite design and performance are renowned around the world.

VARIETY OF TYPES OF JAPANESE KNIVES

There are an abundance of different types of Japanese knives, each designed with a unique function for different cuts. For example, the Gyuto, or chef's knife, is useful for cutting medium to large cuts of meat and vegetables, while the Santoku is ideal for smaller to medium-sized cuts. Flat, square blades like the Nakiri and Usuba are perfect for slicing firmer vegetables. Adding the perfect knife to your kitchen has never been easier with such a vast selection.

EASY MAINTENANCE - LESS FREQUENT SHARPENING

While most types of Japanese knives are delicate, the extremely sharp blade means that they don’t need to be sharpened frequently. High-carbon knives retain their edge much longer than softer European knives. Even some high-carbon stainless steel knives retain their edge for a very long time. Although this will depend on how often you cook, the surface you’re cutting on, and the foods you’re regularly cutting. When it’s time to sharpen your knife, we recommend using a whetstone or taking it to a professional. Additionally, sharpening can be done regularly using a ceramic sharpening steel. Hold the tool vertically, and with gentle movements, slide the edge from heel to tip and up and down. Alternate sides with each stroke. This process takes less than five minutes, so you’ll be able to start cooking in no time.

JAPANESE KNIVES SPEED UP THE COOKING PROCESS

One of the main differences that sets Japanese knives apart is their weight. They are lighter, feel more balanced in the hand, and have a hard, thin steel edge, which allows them to be held for longer periods of time. These lightweight, maneuverable kitchen knives are extremely popular among professional chefs who work in the kitchen for hours on end, and any type of Japanese knife you invest in will speed up the preparation process while allowing for unmatched precision.

IMPROVES THE TASTE OF FOOD

In various countries, food is cut by pushing the knife away from you. However, in Japan, it is quite the opposite. Food is delicately cut by pulling the knife towards you, using the thin blade and sharpness to slice through the food, reducing damage to the cells in the food. As a result, the cut food will have a softer and smoother texture. The sharper the knife, the cleaner the cut, which means less exposed surface area on the food being cut. This leads to less oxidation and better preservation of the food. Surprisingly, the way you cut your food can completely transform the taste of your dish.

ENHANCES THE APPEARANCE OF FOOD

No matter what type of Japanese knife you invest in, whether it’s a Gyuto chef’s knife, a Santoku, a Nakiri paring knife or a Sujihiki slicer, you can be sure that you’ll be able to chop, dice and slice foods with delicate precision that will enhance the presentation of your dishes. Whether you’re gently separating bone from cartilage or slicing produce to serve as a side dish, making a cross-cut with a Japanese knife will enhance the taste and texture of your food and ensure that your dish is pleasing to the eye.

FAST AND PRECISE CUTS GUARANTEED

Since Japanese knives are made from a single piece of high-carbon steel or stainless steel, the blade is noticeably thinner and sharper, allowing for more precise cutting. Whether you’re delicately slicing salmon to prepare a sashimi assortment or gently chopping vegetables, the blade can glide easily through dense foods, making meal creation faster and more enjoyable.

INVEST IN PRECISE CUTTING WITH JAPANESE KNIVES TODAY

Looking for the perfect birthday or housewarming gift? Or are you looking to upgrade your own knife set? There’s no better addition to the kitchen than one of the many types of Japanese knives, each meticulously crafted to perform various culinary tasks with maximum performance. To experience the wonders of Japanese knives for yourself, browse our full collection at Kaitsuko and invest in a kitchen tool that will last a lifetime.