Contents
- Editor’s Choice
- Top 10 Japanese kitchen knives in 2022 according to KP
- How to choose Japanese kitchen knives
The knife is the main tool in the home and professional kitchen. Poetic Japanese say that the soul and heart of the master are hidden in the knife. Classic Japanese knives are different from the European ones we are used to. Their blades are elongated, reminiscent of a willow leaf. To use such a knife, you need to retrain. For left-handers and right-handers, different knives are made with one-sided sharpening. And their handle is round or octagonal.
Modern Japanese knives for chefs around the world are adapted to European standards. Their sharpening is double-sided, the handle is ergonomic, it is easy to work with such a knife, but safety precautions must be strictly observed. The blades are as hard as 65 HRC and are often coated with additional layers of softer steel or stone.
Hardness Rockwell C (HRC) – a method for determining the hardness of steel. The sample is struck with a certain force with a diamond tip, after which the depth of the dent is measured. The smaller it is, the greater the hardness. There are several Rockwell scales for different materials, the C scale is used specifically for knives. A knife with a hardness of 58-62 HRC holds the cutting edge perfectly, but breaks easily and even breaks.
The following types of Japanese knives are on the market:
- Santoku is an analogue of the European chef’s knife, a versatile tool suitable for working with meat, fish and vegetables. Which is reflected in the title, which is translated into as “Three Good Uses”.
- Usuba and nakiri are hatchet-like tools for cutting vegetables, fruits, and herbs. They differ in size and weight.
A Japanese knife is not cheap, but true craftsmen do not skimp on tools to achieve extraordinary results.
Editor’s Choice
Chef knife Kanetsugu Special offer
An excellent knife used by many professionals in chic restaurants, including those with Michelin stars. However, it is increasingly found in the home kitchen.
It is a versatile tool that is used for most kitchen operations. This model complies with European standards, but is made using traditional Japanese technologies. The blade is made of special AUS-8/SUS410 steel hardened to 56-57 HRC.
Three layers of a protective antibacterial coating are applied over the steel. Sharpening is bilateral, symmetrical, with an angle of 15 degrees, the cut is very thin. The blade does not become dull for a long time, if necessary, it is undermined with musat. The handle is made of stabilized rosewood.
Technical specifications
| Knife length with handle | 300 mm |
| Blade length | 180 mm |
| Blade thickness | 2 mm |
| Blade width | 42 mm |
| The weight | 200 gr |
Advantages and disadvantages
Top 10 Japanese kitchen knives in 2022 according to KP
The range of Japanese knives is wide enough so that you can choose a model according to your hand and dramatically increase your professionalism. We draw your attention to the most interesting samples.
1. Santoku FUJI CUTLERY TJ-12
The design of the knife is thought out taking into account the requirements of European chefs for their main tool. The blade made of high-quality steel keeps sharpening for a long time and does not give in to corrosion. The handle made of polyoxymethylene is not afraid of high temperature and water. All knives are made at Fuji Cutlery Co in Japan.
Japanese craftsmen hold high the brand of their products, which have become, in practice, the standard for knife makers all over the world.
Technical specifications
| Knife length with handle | 285 mm |
| Blade length | 165 mm |
| Blade thickness | 2 mm |
| Blade width | 42 mm |
| The weight | 150 gr |
Advantages and disadvantages
2. Tojiro Zen 13 см
The universal knife is used for preparatory operations: peeling vegetables, fruits and root crops, cutting and chopping them. The blade with double-sided sharpening and three-layer coating has a short length. The blade is made of VG-10 steel hardened to 61 HRC. Removable comfortable handle made of magnolia
The video is a vivid demonstration of how Tojiro’s proprietary sharpening makes it easier to cut food.
Technical specifications
| Knife length with handle | 250 mm |
| Blade length | 130 mm |
| The weight | 125 gr |
Advantages and disadvantages
3. Samura Shadow 20,8 см
The knife blade is made of AUS-8 steel with a single-layer Black Fuso silicone coating, which should prevent food from sticking to the blade when cutting. The blade does not bend, does not dull for a long time, does not absorb odors. The ergonomic handle made of ABS plastic does not slip out of the palm when working.
Stylish black blades turn the most ordinary kitchen into a designer one.
Technical specifications
| Knife length with handle | 327 mm |
| Blade length | 208 mm |
| The weight | 245 gr |
Advantages and disadvantages
4. Super Stone Barrier
A carving knife handcrafted in Seki, Gifu Prefecture, Japan. This is an organic combination of ancient traditions and modern technologies. The shape of the blade repeats the silhouette of the legendary katana swords. The 0,01mm thick stainless steel blades are protected against corrosion by six layers of stone coating. The metal opens only at the cutting edge, giving it exceptional sharpness.
The side surface of the blade is textured to prevent products from sticking to it. The traditional wooden handle is comfortable and easy to grip.
Technical specifications
| Knife length with handle | 300 mm |
| Blade length | 180 mm |
| The weight | 105 gr |
Advantages and disadvantages
5. Samura Harakiri 21,8 см
A knife with a thin blade is designed for cutting, separating meat and fish from bones, cartilage, and skin. Stainless steel with a hardness of 58 HRC bends during operation, bending around inedible parts. The ergonomic handle made of ABS plastic does not slip out of the palm. The blade bends without breaking and effectively cleans food from inedible parts.
Although the tool has a frightening name, it is very useful in the household, although it can be dangerous for an inexperienced user because of its sharpness.
Technical specifications
| Knife length with handle | 342 mm |
| Blade length | 218 mm |
| The weight | 140 gr |
Advantages and disadvantages
6. Usuba FUJI CUTLERY, knife-axe
Unusual for Europeans, kitchen knives gained popularity under the Chinese name “Cai Dao”. They are very convenient for cutting and chopping vegetables, as well as butchering poultry and meat. The blade of this knife is wide, but short, the cutting edge has a slight bend. Thanks to him, the chopping movement can be completed with a cutting one.
Double-sided sharpening with a small angle of information gives the blade a razor-sharp edge. The blade is made of molybdenum-vanadium high carbon steel. It does not rust, is easy to sharpen and withstands mechanical loads well. The wooden handle does not slip in the palm of your hand.
Technical specifications
| Knife length with handle | 290 mm |
| Blade length | 175 mm |
| The weight | 440 gr |
Advantages and disadvantages
7. Kiritsuke YA37034 Gou
Knife from the anniversary collection of Yaxel. The SG2 powder steel core has 69 layers of Damascus steel on each side. Blade hardness 63 HRC. Sharpening is bilateral, symmetrical, at an angle of 15 degrees. Micarta handle does not absorb moisture and odors.
Top class performance. Looking at this knife, you understand why professional chefs appreciate it so much.
Technical specifications
| Knife length with handle | 335 mm |
| Blade length | 200 mm |
| The weight | 315 gr |
Advantages and disadvantages
8. Samura Kaiju Vegetable Nakiri
The traditional Japanese nakiri knife resembles the usuba hatchet, but is smaller in size and weight. The main purpose of the knife is to cut vegetables as thinly as possible. The blade is made of AUS-8 stainless steel with a hardness of 58 HRC. Distinctive feature: wavy polished edge along the sharp edge of the blade. It prevents sticking of product particles.
The blade goes through several stages of sharpening, including manual and #3000 water stones. Comfortable wooden handle. This model is a decoration for restaurant and home kitchens.
Technical specifications
| Knife length with handle | 297 mm |
| Blade length | 167 mm |
| The weight | 170 gr |
Advantages and disadvantages
9. Gyuto Yaxell Ran 20 см
Knife type “guito” – an analogue of the European chef’s knife, but with Japanese features. The 2 mm thick blade is made of VG-10 knife steel with a hardness of 61 HRC. It is covered with 68 layers of softer steel that protects the blade and creates a “Damascus” pattern on the surface.
The descents are slightly convex, which is especially appreciated by professionals. This shape allows you to get the minimum thickness of the cut product. And this is a key feature of Japanese cuisine.
Technical specifications
| Knife length with handle | 330 mm |
| Blade length | 200 mm |
| The weight | 215 gr |
Advantages and disadvantages
10. Tojiro Western Knife F-331
A versatile santoku knife is able to cope with any operation when cooking. It is suitable for both professional chefs and housewives. Its blade is made of VG10 high carbon steel alloyed with cobalt and molybdenum. A coating of 37 layers of softer steel protects the blade from damage. The handle is wooden, comfortable and not slippery.
Fantastic design and amazing quality, combining the latest steelmaking technology and ancient handicraft secrets.
Technical specifications
| Knife length with handle | 290 mm |
| Blade length | 170 mm |
| The weight | 225 gr |
Advantages and disadvantages
How to choose Japanese kitchen knives
The choice of any tool, including the Japanese knife, is determined by its purpose. A full-length santoku chef’s knife will be heavy for a housewife’s female hand; you should choose a lightweight and shortened version for her. It is better to buy a knife with the usual two-sided sharpening, otherwise you will have to retrain. But if you plan to perfectly master the art of making sashimi, then you will not be able to do without a classic Japanese knife with one-sided sharpening. There is no other way to get the desired slice thickness. The KP answers questions from readers expert of the Shopping Live portal in the category “kitchen” Ekaterina Vetrova.
Popular questions and answers
Additionally, stone coating adds sophistication and texture to the appearance of the product. In addition, multi-layer protection ensures that the knife retains its color, properties and shape throughout its entire service life.
Blade quality is not the only strong point of Japanese knives. Japanese masters pay special attention to the handle – it should be comfortable, have a reliable connection with the blade. For the manufacture of the handle, special types of wood or chrome-plated metal are used. Unlike inexpensive polymer handles, Japanese handles are durable and comfortable.
To sharpen a knife, it is recommended to soak the whetstone in water until it is completely wet. For right-handers, it is better to start sharpening from the right side of the blade, for left-handers – vice versa. The knife is placed in the grindstone at an angle of 45 degrees. To sharpen a Japanese knife, you can also use any modern sharpeners.
Now you know about the features of Japanese knives and the choice will not be an insoluble problem. Cooking with these wonderful tools is a real pleasure.