KAMATA

Knife type

2024.08.19

Japanese kitchen knives

Japanese kitchen knives are knives made based on Japan’s unique techniques and traditions, and are available in a variety of unique designs and uses. Japanese kitchen knives reflect the delicate techniques and high quality of Japanese cooking, and are favored by many professional chefs.

Below are details on the characteristics and typical types of Japanese kitchen knives:

Characteristics:

  1. Sharp Edge:
    • Japanese knives are characterized by their extremely sharp cutting edges. This is important in Japanese cooking, where fine work and delicate cutting are required.
    • This sharpness is achieved through the use of high quality steel and careful sharpening by craftsmen.
  2. Single-edged and double-edged:
    • There are two types of Japanese knives: single-edged (sharpened on only one side) and double-edged (sharpened on both sides).
    • Single-edged knives are more precise in cutting, especially when handling fish. Double-edged blades are more versatile and suitable for cutting a variety of foods.
  3. Lightweight and well balanced:
    • Japanese knives are designed to be lightweight and well-balanced, so that the hand does not tire easily even after prolonged use.
    • This is very important in Japanese cooking, which requires a lot of detailed work.
  4. Traditional design and materials:
    • Japanese knives are often designed to reflect traditional Japanese aesthetics. The handles are usually made of natural materials such as wood or buffalo horn.
    • High-quality steel materials such as carbon steel, blue paper steel, and white paper steel are used for the blade.

Typical types:

  1. Deba knife:
    • A knife specialized for handling fish. It is single-edged, thick, and suitable for cutting bones.
  2. Yanagiba knife:
    • This knife is used to cut thin slices of sashimi. It is very long and slender and has a sharp cutting edge.
  3. Usuba-bouchou:
    • This knife is used for cutting vegetables. The thin blade is suitable for fine cutting and delicate work.
  4. Nakiri knife:
    • Double-edged kitchen knife for cutting vegetables. The blade is flat, making it easy to make straight cuts.
  5. Sashimi knife:
    • This knife is used to cut sashimi. It is similar to a willow blade knife, but the shape and name may differ depending on the region.
  6. Hone-suki bocho (bone cleaver):
    • A knife used to remove bones from meat. It is characterized by its long, thin and sharp blade, which makes it easy to do detailed work.

Japanese knives are high-quality kitchen knives that combine Japanese tradition and technology, and are characterized by sharp edges, good balance, and traditional design. There are a variety of types, each with its own shape and characteristics for different uses. Japanese knives are excellent kitchen knives and are favored by a wide range of people, from professional chefs to home cooking enthusiasts.

*This is a translation by a translation tool.