What’s So Special About Japanese Knives?

Whether you’re a master chef or just a happy home cook, you’ve probably noticed the difference between using your cheapest knife compared to one of your fancier chef’s knives. You might have even heard a lot about how knife designs can vary significantly in different cultures.. Many people prefer Japanese knives over all others, but what makes Japanese knives so much more special than everyone else? Read on here to find out.

The Art of Japanese Blades

Because Japanese sword and knife making is such an ancient art, there is a very specific quality to the steel that you won’t find in their French and German counterparts. Japanese knives also offer much more variation and variety, as each knife is created with a certain task in mind. You might think your chef’s block with its cleaver, paring, boning, carving, and bread knives are enough, but the Japanese have taken it a step further with knives for every situation including a knife for a variety of cutting techniques, boning different types of meat, preparing different types of sushi, and much more.

Weight And Balance

Typically, Japanese blades are much lighter than their counterparts made in other countries. They also tend to feel more balanced in the hand, and they use a special kind of steel that allows them to hold a sharper edge for much longer.

The Right Metals

From the beginning of their history in forging, Japanese blacksmiths have always been very careful about the type of steel they use. Traditional katanas and military knives, for example, were made from tamahagane steel, which can only be produced in a specialty smelting furnace called a tatara. It comes from iron dust and pure coal that is repeatedly melted and treated to remove impurities. This same care and consideration is given to traditional Japanese cooking knives.

There are two main types of steel they use for kitchen knives including white steel (shiro-ko) and blue steel (ao-ko). These are different from the metals used for weapons because they contain a mixture of the essential metal elements, plus a few more surprising additions. The exact amount of each material is critical, as this is what creates the lightweight, durable edge everyone wants.

White Steel

The basic composition of a white steel Japanese blade has a very high percentage of carbon and is incredibly pure when compared to other knives though it may contain a few impurities like phosphorus. The basic makeup of these knives includes:

• Iron (Fe)

• Carbon (C)

• Manganese (Mn)

• Phosphorus (P)

• Sulphur (S)

• Silicon (Si)

Blue Steel

The biggest difference between blue and white steel is the addition of chromium or tungsten after it has been refined. With either one of these additional elements, blue steel Japanese knives are more durable, stay sharper for longer periods, and are slightly corrosion resistant. Blue steel knives are the first choice for restaurants because of their superior ability to hold their edge.

Popular Options

There are two main varieties of Japanese knives: the double edged knives and single edged knives.

Hybrid (Double Edged)

Because they can be sharpened on both sides, hybrid knives are double bevel and can be sharpened on a 70/30 angle or a 50/50 angle. Some of the most popular hybrid knives include the gyutou, or chef’s knife; the santoku, or all-purpose knife; and the nakiri, or vegetable knife.

Gyutou knives are medium to large size that are great for both vegetables and meat. The gyutou can be an all-purpose knife if you only want to purchase a single piece for all your cooking needs. They generally measure between 7 and 10 inches in length.

Santoku knives are the true all-purpose knives of the Japanese kitchen. While they are shorter, measuring between 6 and 7 inches, they’re slightly taller than the traditional gyutou knife which helps you keep your knuckles off the cutting board. Chefs who like chopping and cutting in a rocking motion prefer this type of knife.

Nakiri knives are a unique square shape that is basically a cleaver for vegetables. If you deal with a lot of harder fruits and veggies—like pumpkin, potato, or melon—this is the perfect knife to add to your collection.

Traditional (Single Edged)

Traditional Japanese knives are much more exclusive than the hybrid variety and excel at a singular task. The Yanagi (sashimi knife), Deba (fish knife), and Usuba (vegetable knife) are perfect examples.

Yanagi knives are made specifically for sushi masters because they are so precise when working with delicate fish. They’re used to fillet ultra thin pieces for use in nigiri, sashimi, and sushi.

While the Deba knife is also for fish, it’s only for breaking down the whole fish and cutting through bones. A wide spine and razor edge make it the perfect choice for dismantling everything from salmon to tuna.

Usuba knives are the largest and heftiest of these traditional varieties and are best for precision, wafer thin cuts of vegetables.

Now you know why Japanese knives are so unique! You can find this same care and attention to detail in all of their cutting tools, including protective and hunting pieces, like tanto knives, and ceremonial pieces, like katanas. Discover which are best for protection when you explore the rest of the blog.

Bio:

Jordan McDowell is a knife enthusiast and blogger that has first hand experience working with and writing about different types of weapons. He prefers Japanese knives for cooking and protection because of their superior quality. You can find his work published across a number of digital platforms including The Weapon Blog.