About Japanese knives

Knives in general

Whether you are a professional chef or cooking is just your hobby, make sure that your work brings you joy. High-quality kitchen knives will definitely help you with this.

Why Japanese ones?

Someone may object that there are enough traditional and high-quality knife manufacturers in Europe as well. There is no doubt about it. However, Japanese knives differ from European ones. This is due not only to a different culture and cuisine but above all to tradition and perfectionism, which we can find on every Japanese product. This country has blacksmithing areas where the famous samurai katana swords were forged already in the 12th century. Secret formulas for the composition of the best steel and craftsmanship are still passed down from generation to generation. Knives such as Deba, Santoku, Yanagi, Tako, Usuba or Nakiri will delight the heart not only of every cook, but also of lovers of perfect design. The fact that some European manufacturers include many Japanese designs in their collections proves that it is not only a matter of design, but above all practicality.

Another argument for choosing Japanese knives is the material from which they are made.  Anti-corrosion noble steel from the land of the rising sun is characterized not only by its perfect appearance, but also by its extreme hardness. In many cases, it reaches over 60 degrees of the Rockwell scale, thereby surpassing the European competition. It is this hard material that enables the formatting of a very thin edge. A good example is the iconic VG-10 steel from Takefu. 

The most traditional knives, which every respected Japanese professional reaches for, are forged from Shirogami and Aogami carbon steel. Unlike European knives, Japanese knives have a layered blade, where the core of the hardest steel is protected on the sides by softer layers, which achieves the important complexity of the blade. It usually has a single bevel grinding, or it is grinded in the shape of the letter "V". This makes it possible to effectively sharpen knives at home. The European "U"-shaped blade can be restored to a first-class quality only by a professional grinder.

An important feature is the precise balance of the knives and their ergonomics. Some types are made with magnolia, rosewood or ebony handles, others from Japanese Honoki wood, which is characterized by its lightness, strength and pleasant appearance. A popular material is stabilized pakka wood or resin-based Micarta wood.

Connoisseurs of Japanese cuisine know that it is not only tasty and healthy, but also a feast for the eyes. "Razor-sharp" knives that do not deform fibres will serve well for the preparation of the most spectacular dishes. The leakage of juices and fats is unacceptable. A good example can be the sushi and sashimi collections on the festive board. The precision and method of cutting affects the intensity with which the raw materials are saturated with individual ingredients. The secret of perfect dishes is hidden in these, at first glance, details. And that is the main reason why the Japanese knife is so different from its competitors.

©2010-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.

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