Japanese knives

Japanese knives

The Japanese knives differ from the rest of kitchen knives because of their shape, the way they are sharpened, their utility, their maintenance, and the way in which they are manufactured. The great quality of Japanese cutlery has made Japanese knives super desirable among professional and home cooks around the entire world. Of course, when the blades follow the old samurai tradition, it is not surprising to see Japanese kitchen knives with such  impressive cutting performance. Here at MyChefKnives, you can find a vast selection of the most popular types of Japanese knives such as santoku, yanagiba, pankiri, deba, and gyuto knives. We have the best Japanese brands of the market: KAI, Miyabi, Tojiro, and more! 

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No one who works or has worked in any field related to the culinary world is unaware of the great reputation and quality of Japanese kitchen knives. In fact, talking about Japanese cutlery is talking about knives and blades with a superior level of effectiveness and sharpness. This is why Japanese knives are widely used by professional cooks not only in the Oriental world but also in the Western countries.

Find here all Japanese knivesDating back to the era of Samurais

The Japanese know-how in the manufacturing of knives is full of tradition and history. Dating back to the times of the Samurais, the Japanese culture has always been known for its expertise in the developing of blades with exceptional sharpness.

Even though in ancient times the Japanese expertise was more directed to the manufacturing of katanas, the Samurai tradition had a big impact on the well-known quality of Japanese kitchen knives nowadays. The Japanese blacksmiths of those times had a high demand for different types of swords, but as the years went by and more pacific times came along, the demand decreased.

With the demand of swords declining throughout the years, the know-how in the manufacturing of blades did not disappear. Instead, it switched from swords and katanas to kitchen knives. Obviously, the usage of the blade was very different, so that’s why some of the original traditional manufacturing had to change at least a little bit. For instance, blacksmiths started focusing more on the sharpness of the blade so that the knives could have an exceptional cutting performance.




The present of Japanese knives

Nowadays, Japanese knives are known worldwide and have a great reputation due to their outstanding quality. They are characterised by their impressive effectiveness, their superior cutting performance, and their beautiful design. Every Japanese knife is truly a piece of art that represents that great Japanese tradition in the field of cutlery.

With such remarkable quality, it is easy to think that Japanese knives are reserved only for the more talented people in the culinary world. However, this thought is not true, because among the huge variety of Japanese knives, there are knives suitable for everybody whether professional or not.

We already know that Japanese knives are famous for their impressive quality, but what is it that makes these knives have such a phenomenal performance? The answer lies in their two main parts: the blade and the handle.

Top-quality damascus knivesThe well-known hardness of Japanese knives’ blades is attributed to the fact that they usually have a high content of carbon. With blades rich in carbon, Japanese knives are able to have a better level of solidity. In addition, Japanese blacksmiths are also known for manufacturing blades made of Damascus steel. This type of blades combines layers of hard steel with layers of mild steel to get a final result of knives with superior strength and flexibility. Furthermore, the interlacing of the different layer of steel gives the blade a super original look.

Another important characteristic of the Japanese knives’ blades is its angle of sharpening. Western kitchen knives tend to have blades with a “U” form, but Japanese knives tend to have blades with a “V” form. This shape enables an easier sharpening of the blades, thus Japanese knives obtain the advantage of a potential longer life span.

Just as important as the blade, the handle of Japanese knives also contributes to the great quality of these knives. Most of these handles have a “D” shaped, ergonomic design that provides the knife with a pleasant, comfortable grip. In general, the Japanese knives with this design have handles that are made of wood. Of course not all Japanese knives have wooden handles, but undoubtedly the wooden handle is a typical feature that highlights the beautiful design of Japanese knives. Whether the handle is made of some type of wood or some type of synthetic material, the material is always chosen thinking in its hygienic properties and attractive look.

Given all the information that has been mentioned, there is no need to explain why our team here at MyChefKnives.co.uk is really in love with Japanese knives. That is way we offer you a great variety of Japanese knives from a wide range of brands, among which we very well-known brands such as KAI, Miyabi, and Tojiro.

Whether you need a knife to cut vegetables such as the nakiri knife, or a knife for sushi and sashimi such as the yanagiba knife, or a multi-purpose knife such as the santoku knife, you’ll find what you need for your kitchen. Choose your now and let yourself be amazed by the great quality of Japanese cutlery!