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Sep 4, 2023 · Japanese knife types can be generally split into two categories: Traditional style, and Western style. Traditional style knives like yanagiba and usuba usually feature single bevel blades, and have a specialized purpose in preparing Japanese cuisine (e.g. slicing sashimi).
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The angle of a bevel in Japanese knives are also usually...
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We have compiled a table of all Japanese knife types to act as a quick reference for the Japanese knife type and its intended role in the kitchen. This helps you to see at a glance the type of knife you need in your kitchen for the type of food preparation you most frequently perform.
- Santoku (Multi-purpose Knife) The santoku knife is a highly sought-after Japanese knife that serves multiple purposes. It features a gently curved blade with a rounded top and a pointed tip, resembling the shape of a sheep’s foot.
- Gyuto (Chef’s Knife) Introducing the gyuto, a versatile Japanese knife that excels as a cutter, slicer, and chopper. With its slender blade, the gyuto effortlessly handles various tasks, allowing for seamless cutting of meat, fish, and vegetables.
- Nakiri (Vegetable Knife) With its straight edge and wide, flat profile, this Japanese knife style closely resembles a cleaver. It is an excellent option for efficiently chopping, slicing, and dicing vegetables.
- Petty (Utility Knife) This compact and convenient Japanese knife is a slightly larger version of a traditional Western paring knife commonly found in knife blocks.
Nov 13, 2022 · What are Japanese knives called? Japanese knives are called “ hōchō ( 包丁/庖丁) or the variation -bōchō in compound words” in Japanese and kanji. They are known for their high quality and sharpness, which makes them very popular among professional chefs around the world.
- The History of Japanese Knives
- Difference Between Japanese and Western Knives
- Varieties of Japanese Knives
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The earliest artifacts of Japanese knives can be traced back to the Nara Era (710-794), displayed at the Shosoin (正倉院; the Imperial Treasure House) in Nara prefecture. The blade and handles were long and narrow, 40cm in length and 2cm in width, with a slight curve. It is said that the aristocracy used this type of knife for religious ceremonies. Ca...
Material
Japanese knives are traditionally made with a type of carbon steel called Hagane (鋼). The blades are forged in multiple layers, with a brittle carbon steel core and a softer iron steel outer layer. This combination produces an extremely sharp edge, similar to a Japanese sword. Hagane is not as hard as stainless steel and can chip from tough fish bones and rust from residual bits of food or droplets of water on the blade. Thus, professional chefs rigorously maintain their knives to avoid dulln...
Bevel
Traditional Japanese knives are characterized by their single-bevel blade, a sharpened edge on one side of the blade surface and the other completely straight. This edge makes it ideal for precise slicing motions; picture the Samurai action scene where he cuts down his foes in an up-to-down diagonal motion. When sharpening the blade, you sharpen just one side. However, single-beveled knives are made for right-handed users, so lefties need specialty leftie knives, which can be expensive. Weste...
The realm of Japanese knives is expansive, but not to worry! The everyday Japanese cook will have one or two basic knives, whereas the specific-purpose knives are primarily for chefs and professionals. But for those curious, here’s a list of Japanese knives you may encounter at a Japanese knife shop. Note that there are regional varieties regarding...
Now that you’ve learned about the different types and are interested in investing in a Japanese knife, what should you get? First, there is no such thing as “the best Japanese knives.” Many Just One Cookbook readers have asked Nami for her recommendation, and she recommends Kikuichi Cutlerybrand (often featured in her videos). Outside of Japan, you...
Following the investment of your knife (or knives), you should also seriously consider its maintenance. While this is understandably difficult for the everyday cook, taking great care of them is critically important for their lifespan. Sharpened knives will naturally dull with use and may rust depending on the material. While this may be a pain, tr...
If you’re visiting Japan, check out Kappabashi(for everything kitchen and restaurant supplies related) in Tokyo, Sennichimae Doguyasuji (similar to Kappabashi) in Osaka, various department stores, or seek direct sellers of knife brands. I hope your journey to your knife is a rewarding adventure!
Traditional Japanese knives have been hand-made by skilled artisans for centuries in areas of Japan like Sakai and Seki City. Their culture produces and uses knives that can be quite different than ours here in the Western part of the world.
What ...
