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Oct 12, 2023 · My favourite Japanese knife is the “Yanagi knife“. The Yanagi knife is a specialised Japanese knife primarily used for slicing sashimi and sushi (like maki and sushi rolls).
- Jennifer Zyman
- Gyutou - The All-Purpose Knife. The Gyutou is the Japanese equivalent of an all-purpose chef’s knife and can be used for almost all kitchen tasks if need be.
- Santoku - The Smaller All-Purpose Knife. The Japanese word santoku refers to the knife’s "three virtues": its ability to cut fish, meat and produce. The santoku knife has a taller blade than the gyutou making any repetitive, up-and-down chopping motion easier and less susceptible to rocking.
- Sujihiki - The Carving Knife. Perfect for filleting fish and slicing or carving meat or poultry, the sujihiki is an exceedingly precise Japanese chef's knife with a steeper bevel than similar European knives.
- Deba - The Butcher Knife. Often times used interchangeably with a cleaver by American chefs, deba knives possess a thick spine and blade and a gently curved, single-sided edge.
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The Shun Cutlery Premier 8-Inch Chef’s Knife takes the top spot on our list because of its combination of beauty, balance, and versatility. Plus, its handle is designed to provide comfort and ease during use. If you're new to using Japanese knives, try the Zelite Infinity 7-Inch Santoku Knife. It features an attractive 66-layer blade and is excelle...
This roundup includes data from multiple rounds of Lab and home testing. We've included dozens of Japanese knives among the hundreds we've assessed in categories from chef's knives and santokus to bread slicers and cleavers. We've put knives to the test with all kinds of fruits, vegetables, meats, and fish, as well as the classic slice-through-a-sh...
Blade Shape and Size
Knives come in an astounding variety, with all sorts of blades made for all sorts of purposes that originated all over the world. Most Japanese brands make many different types of knife, but there are a few styles that originate in Japan and are very common. 1. The santokuis like a chef's knife, but with a blade that's mostly flat on the bottom, a versatile tool for boning meat, fine slicing, or quick chopping with an up-and-down motion. 2. The gyutois similar to the santoku, but its shape is...
Blade Material
Almost all knives are made of steel, a combination of iron and carbon. But there are lots of different "recipes" for steel, that all have different characteristics. High-end Japanese knives often use steel with a high carbon content (AKA carbon steel) and other materials added to make it very hard and good at holding a sharp edge. But carbon steel is also brittle, difficult to work with, and more expensive. Stainless steel adds chromium to the mix, which makes the material extra-shiny and rus...
Handle
If a knife isn't comfortable to hold, it's not going to be very useful—no matter how sharp the blade. Compared to their European or American counterparts, Japanese knives often have a rounder handle profile. Oval and D-shaped handles are common, as they're very comfortable in the hand but offer a more secure grip than a perfect circle. Your best choice is down to personal preference, so keep in mind that most brands offer more than one handle shape with the same set of blades. Besides shape,...
How are Japanese knives made?
They're made in Japan. We joke, but there aren't any special legal requirements or regulations for Japanese knives; brands in Japan can (and do) make the same kinds of knives in the same ways as brands anywhere else. But the reason Japanese knives have a reputation for quality is that the best ones are made by hand, by craftspeople with decades of expertise. The extra-hard steel often used for Japanese knives is difficult to work by machine and requires careful heating, stretching, hammering,...
How do you sharpen a Japanese knife?
You can use the same kind of knife sharpeneryou'd use for any knife to sharpen a Japanese knife, but it might be a better idea to have it done professionally. Many Japanese knives have a single bevel, which means they're sharpened on only one side of the blade. This is more complicated to deal with than a V-shaped double-bevel, which is the only thing many home knife sharpeners can handle. Depending on how heavily you use your knives, they should need professional sharpening once to twice a y...
How should you care for a Japanese knife?
It only takes a few minutes, but you'll need to perform a little maintenance on your knife every time you use it. Always hand-wash in warm, soapy water, and dry the knife completely after washing. The harsh treatment of the dishwasher can dull the blade, and water can leave behind mineral spots or even rust. It's also a good idea to wash the knife soon after use: If you let food bits dry onto the blade, they'll be much harder to remove. Always use a soft sponge on your blade and avoid anythin...
Donna Curriewrites roundups and reviews kitchen products for The Spruce Eats. She's also a recipe writer and cookbook author, so she knows the importance of a good knife when chopping, slicing, and dicing in the kitchen. Plus, she personally tested one of the products on this list. Her advice for picking out your ideal knife? Go with one that feels...
Aug 21, 2023 · Best Japanese Chef’s Knife (i.e. Gyuto) The gyuto (牛刀 in Japanese kanji) is the Japanese version of a traditional chef’s knife. Compared to the classic French chef’s knife, the Japanese blade usually has a less curved profile, is lighter, thinner, and sharper.
Sep 4, 2023 · A complete guide to Japanese knife types. Compare Western style vs Traditional style blades, and find the best Japanese knife for yourself.
Feb 13, 2024 · Best Overall: Shun Classic 8-Inch Western Cook's Knife. Best Value: Global 8-Inch Chef's Knife. Best for Beginners: Kuma Damascus 8-Inch Chef's Knife. Longest Lasting: Miyabi...
Jan 30, 2024 · When it comes to the best chef knife, Japanese is the way to go. And, if we had to pick just one for the best Japanese chef knives for chefs, we would pick the Sakai Takayuki Gyuto Chef...
