Japanese Knives

Which Japanese knife to choose?

When it comes to choosing a Japanese knife, it's essential to focus on design and materials.

In terms of design, the shape of the blade and the handle are essential. For general kitchen tasks, the Gyuto knife is an excellent choice thanks to its versatile design that resembles a Western chef's knife. If you specialize in sushi or sashimi, the Yanagiba's slender blade is perfect for delicate cuts. The handle design is equally important for comfort and control. Traditional Japanese knives often have D-shaped handles, but you can also find octagonal or oval handles. Make sure the shape of the handle suits your grip.

When it comes to materials, Japanese knives are renowned for their high-quality steel. Carbon steel is a popular choice for its sharpness and hold, but requires more maintenance to avoid rust. Stainless steel is easier to use and resists rust, but doesn't hold its edge as long. High-carbon stainless steel offers a balance between sharpness and durability.