10 reasons to buy a Japanese knife

HOW TO USE YOUR JAPANESE KNIFE?

If you proclaim yourself as an amateur chef, you know the importance of investing in the right tools to support your culinary skills. First and foremost, it is essential to own high-quality knives, such as a Gyuto chef's knife, a Santoku, a Nakiri, or one of the many other types of Japanese knives. An invaluable asset for any culinary preparation, these blades glide through all types of food with the technical precision needed to produce a delicious, healthy, and well-presented dish, that will take your cooking to the next level.

10 REASONS TO BUY JAPANESE KNIVES

Japanese knives have been gaining popularity for a few years now. Although they are more expensive than ordinary knives, both amateur and professional cooks regularly invest in several types of Japanese knives and often have an extensive collection. This is due to the fact that they generally require much less sharpening and produce a much better quality result in the kitchen. Here are the main factors that distinguish numerous types of Japanese knives from non-Japanese knives:

THE SHARPEST KNIVES IN THE WORLD

There’s nothing worse than a dull knife when preparing a meal. Not only can it be dangerous, but it also produces poorly cut ingredients and can bruise fresh produce, thus speeding up their deterioration. Unlike other knives, Japanese knives such as the single-bevel Usuba are up to twice as sharp as Western knives and are easier to maintain.

EASY AND LIGHTWEIGHT TO USE

Discover the joy of cooking with a lightweight knife: use a Japanese knife. The steel used in Japanese knives historically has a high carbon content, which allows them to have an extremely sharp cutting edge while minimizing the amount of steel used. These blades can be extremely thin and light, allowing increased dexterity during preparation. Plus, with Japanese-style handles, there is only a partial tang, where the metal from the blade entering the handle does not go all the way to the end of the handle, reducing the overall knife weight. This design allows for a front-weighted knife where a pinch grip on the blade is ideal, enabling you to slice ingredients more easily without expending as much energy.

MADE WITH THE BEST STEEL

Japanese knives are handmade with high-carbon steel and high carbon stainless steel. These steels are designed with additional elements such as chromium, nickel, and molybdenum, making the blade highly corrosion resistant and durable. The hardness of Japanese steel is unmatched, reaching 61-67 HRC on the Rockwell hardness scale, which means the blade retains its sharpness for a long time and is an excellent investment.

CULTURAL SIGNIFICANCE

Rich in history, Japan is home to the world's greatest sword manufacturers. In 1876, the Japanese emperor banned swords, pushing thousands of sword makers to become knife makers. From the legendary samurai swords to today's handcrafted Japanese kitchenware, their exquisite design and performance are renowned worldwide.

VARIETY OF TYPES OF JAPANESE KNIVES

There is an abundance of types of Japanese knives, each designed with a unique function for different cuts. For example, the Gyuto, or Chef's Knife, is helpful for cutting medium to large-sized meat and vegetable pieces, while the Santoku is ideal for smaller to medium-sized pieces. Flat and square blades like the Nakiri and Usuba are perfect for chopping firmer vegetables. It has never been easier to add the perfect knife to your kitchen thanks to such a huge selection.

EASY CARE - LESS FREQUENT SHARPENING

While most types of Japanese knives are delicate, the extremely sharp blade means that they don't need to be sharpened frequently. High carbon knives retain their sharpness much longer than softer European knives. Even some high carbon stainless steel knives maintain their sharpness for a very long time. Although this depends on how frequently you cook, the surface you cut on, and the foods you regularly cut. When it's time to sharpen your knife, we recommend using a sharpening stone or entrusting it to a professional. Additionally, sharpening can routinely be carried out using a ceramic honing steel. Hold the tool vertically, and with gentle movements, slide the edge from the heel to the tip and from top to bottom. Alternate sides with each strike. This process takes less than five minutes, so you can start cooking in no time.

JAPANESE KNIVES SPEED UP THE COOKING PROCESS

One of the main differences that set Japanese knives apart is their weight. They are lighter, feel more balanced in the hand, and possess a hard, thin steel edge, which allows more prolonged holding. These lightweight, maneuverable kitchen knives are extremely popular among professional chefs who work in the kitchen for hours, and any type of Japanese knife you invest in will speed up the preparation process while allowing unparalleled precision.

IMPROVES FOOD TASTE

In various countries, foods are cut by pushing the knife away from you. In Japan, however, it's the opposite. Foods are delicately cut by pulling the knife towards you, using the thin blade and sharpness to slice through the food, thus reducing damage to the food cells. As a result, the cut food will have a softer, smoother texture. The sharper the knife, the cleaner the cut, which means less exposed surface on the cut food. This leads to less oxidation and a better preservation of the food. It's surprising to know that the way you cut your food can completely transform the taste of your dish.

ELEVATES FOOD APPEARANCE

No matter the type of Japanese knife you invest in - whether a Gyuto chef's knife, a Santoku, a Nakiri vegetable knife, or a Sujihiki slicer - you can be assured of being able to chop, dice, and slice foods with delicate precision that will enhance the presentation of your dishes. Whether you're gently separating bone from cartilage, or slicing raw produce for a side dish, making a cross-section cut with a Japanese knife will enhance the taste and texture of the food and ensure your dish is pleasing to the eye.

SWIFT AND ACCURATE CUTS GUARANTEED

Given that Japanese knives are made from a single piece of high-carbon steel or stainless steel, the blade is significantly thinner and sharper, allowing a more precise cut. Whether you're delicately slicing salmon to prepare an assortment of sashimi or gently cutting vegetables, the blade can easily glide through dense foods, making meal creation faster and more pleasurable.

INVEST IN PRECISE CUTTING WITH JAPANESE KNIVES TODAY

Looking for the perfect birthday or housewarming gift? Or want to upgrade your own set of knives? There is no better addition to the kitchen than one of the many types of Japanese knives, each meticulously designed to carry out various culinary tasks with peak performance. To experience the wonders of Japanese knives for yourself, browse our complete collection at Kaitsuko and invest in a kitchen tool that will last a lifetime.