Japanese knives are often seen as the cream of the crop when it comes to kitchen knives. This is because they cut very precisely and stay sharp for much longer. The main difference between Japanese knives and European knives is the use of harder steel, which allows the blade to be made thinner. The fact that Japanese knives are also sharpened at a smaller angle means that they cut like no other.
Take a look at the Japanese brands
Japanese knives are available with a hardness of up to 66 HRC and are often sharpened at an angle of 15 degrees. European knives on the other hand often have a hardness between 50 and 58 HRC and are sharpened at an angle of 20 degrees.
Besides being sharper and harder, Japanese knives are thinner and therefore lighter than the European versions. The knife must be easy to handle and not tiring.
The combination of the hard steel and the sharp sharpening angle do make that the knives have to be maintained carefully. They should never be used for prying and are more suitable for the softer products.
Read more about the difference between Japanese and European knives hereSharpening Japanese knives
To keep a Japanese knife sharp you can use a ceramic or diamond sharpening steel. A normal sharpening steel is not suitable for these hard knives and can even make them dull.
For ultimate sharpness it is best to sharpen them on several whetstones. Of course you can also bring them to us for professional sharpening. We sharpen them the Japanese way with respect for the knife.
Japanese knife types
Next to the well known chef knives there are a number of models that are not available in European ranges. The Santoku is the most popular alternative to the cook's knife.
The Santoku has a straighter and shorter blade that does not end in a point. These knives are made to cut the Japanese way. These knives are made to cut in the Japanese way with short cutting strokes instead of wobbling.
NakiriTo thinly slice vegetables a Nakiri is often used. The experienced cutter can cut vegetables with this knife and peel them "as thin as paper".
Yanagi / YanagibaOne of the most important knife types in Japan are the Yanagi / Yanagiba knives. These knives have been sharpened on one side which makes them even sharper and less will stick to the blade.
Perfect for cutting and filleting fish. The ultimate knife for cutting Sashimi.
Buy Japanese knife
Do you want to buy a Japanese knife? We have a large selection of well-known brands such as Global, Kai and Miyabi. But we also carry lesser known gems such as Mac, Ryusen, Misono, Fujiwara, Takamura and Tojiro.
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