You don’t have to love sushi in order to notice the craftsmanship and usefulness of Japanese kitchen knives. These kinds of knives have been getting more popular household kitchens all across the world over the past decade or so. You could have already seen them on popular cooking shows or in fine cutlery shops.

Unlike other kinds of knives, these unique knives are made to be lightweight and are notable for their fine edge. The solid steel blade of Japanese kitchen knives is very sharp and brittle as opposed to more other knives that are constructed to be tough but flexible. This makes a Japanese knife to be incredibly sharp and functional. The edge of a Japanese knife are less likely to be bendable, ensuring that it will retain its sharpness for a longer period of time.

The Process of Creating Japanese Kitchen Knives

Two traditional forging methods that are generally utilized in the creation of Japanese kitchen knives: Honyaki and Kasumi. Knives forged in the Honyaki style are made of a high carbon steel and forged entirely of one material. Kasumi-forged knives are made from steel and soft iron that is forged to make the knife. The steel part is used for the knife’s blade while the iron is used for its body. Both Honyaki and Kasumi Japanese knives are renowned for their long-lasting durability and sharpness.

Common Types of Japanese Kitchen Knives

The most commonly found types of Japanese knives include:

- Deba bocho – Kitchen cleaver

- Santoku bocho – All-purpose utility knife

- Nakiri bocho or usuba bocho – Vegetable-slicing knife

Japanese knives are usually crafted for one purpose, such as cutting fish fillets. But traditional Japanese chef will typically only use a few knives and use them for many purposes. Most of the Japanese kitchen knives on today’s market are made in Sakai, a region of Japan that produced legendary samurai swords since the sixteenth century.

Taking Care of Japanese Kitchen Knives

Japanese kitchen knives must be taken proper care of in order to maintain their functionality and sheen. Consider the following to maintain your knives for as long as possible:

1. Never put your Japanese kitchen knives in the dish washer.

2. Wash the knives by hand instead.

3. You will need to sharpen Japanese kitchen knives far more often than other types of knives due to the super fine edge. Sharpen them as often as possible for the best results.

4. Dry your Japanese kitchen knives with a soft cloth. Do not let them sit and dry.

Of special note, as with any type of knife, Japanese kitchen knives are super-sharp – store away from the reach of children.

As with any other kind of knife, keep Japanese kitchen knives far away from children, especially because they are extremely dangerous.

Why use lower quality knives when higher quality alternatives are open to you? Find out how high of a quality Japanese kitchen knives really are.

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