Japanese knives

The Japanese have distinguished themselves for several centuries through their expertise in cutlery. In recent years, the global knife market, but especially kitchen knives, has been flooded with Japanese knives.

Japanese knives were initially entirely hand-forged. They reflect a unique craftsmanship and exceptional manufacturing quality. Skilled blacksmiths produced all kinds of knife models with sturdy blades and a unique, refined design.

The different Japanese knife models used in the kitchen:

• The Gyuto knife.
• The Santoku knife.
• The Sashimi / Yanagiba knife.
• The Honesuki knife.
• The Deba knife.
• The Sujihiki knife.
• The Nakiri/Usuba knife.

The Japanese also crafted beautiful combat swords. These were also made by hand, but when wars broke out, the mass use of weapons demanded greater production. Since then, the manufacture of these large sabers, swords and knives became industrialized. Among the best-known Japanese swords in the world, we find for example the katana, or samurai sword.

Manufacturing of Japanese knives

In general, Japanese knives are made from a harder type of steel than European knives. While the steel hardness of a European knife is often between 54 and 58 Rockwell, Japanese knives often start between 58 Rockwell and 66 Rockwell.

The specificities of the Japanese knife

• The blade angle is approximately 10 to 16 degrees and is often on only one side of the blade (single bevel)
• The blade is thin, very sharp and most of the time has no bolster
• The steel is very hard, often above 62 HrC Rockwell, which is similar to hardened tool steels
• The shape of the knife is generally straighter, better suited for slicing
• They are lightweight and very well balanced
• Due to the sharpness and hardness of the steel, they can be prone to damage such as chipping

Advantages and disadvantages

Advantages of the Japanese blade

• Cleaner grind
• Retains its sharpness longer
• Less resistance when you use it

Disadvantages of the Japanese blade

• Sharpening takes some time to get used to
• Vulnerable
• Requires maintenance. We will of course also explain how to care for a Japanese knife.

Why choose a Japanese knife?

Japanese knives are often works of art and are enhanced by a razor-sharp blade. The hardness of Japanese knives starts at 58 Rockwell up to 66 Rockwell. This means the steel is incredibly hard. As such, it is possible to make the blade thinner and sharpen it to an angle of 15 degrees. This leaves you with razor-sharp knives. The downside, however, is that the knives are much more vulnerable. You must treat Japanese knives with care and love.