Japanese Kitchen Knives are the worlds sharpest knives by far!
Defining characteristics of Japanese kitchen knives are toughness (resistance to breaking), sharpness (smallest carbide and grain for smallest apex reduce force in cutting), edge life (an index for the length of time an edge will cut based on lack of edge rolling or chipping), edge quality (toothy with large carbides or refined with small carbides), and ease of sharpening (steel easily abrades in stone and forms a sharp edge).
Though they most closely resemble Western-style chef's knives — with wide, wedge-like silhouettes that expand their utility — they have thinner blades, harder steels and sharper edges than their Western counterparts, allowing for more precise cutting. Above: Handcrafted in Japan, the Shun Classic Chef's Knife features a thicker blade than traditional Japanese cutlery (a 22-degree cutting edge modeled after European chef's knives). Chefs Edge procures only the finest Damascus Steel knives from renowned Japanese Blacksmiths, ensuring that the kitchen knife, the centrepiece of your kitchen, is one to be proud of.
This Japanese chef's knife is made of forty-five layers of high carbon stainless steel for amazing durability, which is why we included it with the best Japanese kitchen knives. One of the brands under the same umbrella as everyday carry brands Kershaw and Zero Tolerance , Shun has built their Hiro SG2 chef's knife with a blade crafted from a whopping 32 layers of Damascus steel — a blade material of legendary proportions for its ability to hold and maintain a razor-sharp edge It also features a remarkable black and red striated Pakka wood handle with an inlaid mosaic samurai family crest. Above: The Miyabi Birchwood Japanese Chef's Knife has a hand-honed blade edge that undergoes a four-step hardening process (ensuring an extra sharp edge); the handle is made from Masur Birch. Designed with one piece of superior quality Japanese steel, these Ginsu knives set boasts of their quality cutting edge which stays sharp for long. Knife blades come in various types of steel as well as both western and Japanese style handles.
This no-nonsense kitchen tool features a blade shape that's ideal for utilitarian cutting tasks ranging from thinly slicing vegetables to carving the perfect cut of meat It also has a blade made from steel that comes from the VG-10 family (like many high-end EDC knives), has a unique and remarkably slim asymmetrical edge, and boasts a bacteria-resistant plastic composite handle. The Meguro Japanese Chef's Knife adds a handsome hammered steel texture to the large Western-style blade.
Traditional (and usually more expensive) Japanese chef's knives have a single edged blade, or bevel, built for right-handed chefs. Stainless steel, carbon steel, Damascus steel and ceramic are the most common types of chef's knife blades. While these knives are usually sharpened symmetrically on both sides, their blades are still given Japanese-style acute-angle cutting edges of 8-10 degrees per side with a very hard temper to increase cutting ability.
Whether you're on the hunt for the perfect chef's knife or need a special blade for slicing meat, vegetables, or fish, these blades are some of the best Japanese cutlery on the market right now. Despite the growing awareness and popularity of Japanese kitchen knives around the world, the number of people hand-forging blades, hand finishing edges and crafting handles decreases every year. With a definitive collection of Japanese blades - over 2000 different styles to choose from - expert advice on selecting the most suitable blade, an in-house sharpening service, lessons on cutting techniques and sharpening, as well as an unparalleled range of accessories, this is an absolute must for anyone seeking the best. When we talk about Japanese chef's knives, we are almost always talking about those in the Gyutuo style; this is the Japanese equivalent of the classic chef's knife, a versatile tool that can be used for chopping, slicing and cutting virtually most food.
Generally speaking, the stronger the steel, the more corrosive it is. Japanese chefs tend to favour blue 2 steel blades which are sharper and stronger, but can also can rust easily without the proper care. Our selections are far and wide from our Honyaki Knife Series, the purest reflection of the traditional art of Japanese sword making, to the ZDP-189 Chefs Knife Series, a vanguard of modern Japanese cutlery synthesizing cutting edge metallurgy with age old traditional techniques. Chefs who prefer a more blade-heavy knife, a lighter touch, a larger handle for otherwise cramped hands, or greater precision, often prefer the Japanese handle. Unlike chef's knives, this has a flat cutting edge, which means the entire length of the blade can make contact with the cutting surface at the same time. With a striking contrast between its black, textured Micarta handle and hand-hammered SG2 stainless steel blade, this remarkable kitchen cutting tool is handsome enough to make you do a double take.
Significantly more flashy than some of its low-end counterparts, Miyabi's Artisan SG2 chef's knife is a lot more than a pretty face — with its durable cocobolo Pakka wood handle , marvelous hand-crafted stainless steel blade, and ergonomic shape. Japanese knives are generally able to be sharpened to a much finer angle at the cutting edge because of the harder steel. The Shun Classic 8-Inch Chef's Knife is a Western-style Japanese all-purpose cutting machine.
The japanese kitchen knives are worldwide known for its amazing sharpness and cutting performance ,as well as for beautifull design and very good quality. Unlike western knives, Japanese knives are often only single ground , meaning that they are sharpened so that only one side holds the cutting edge.
Many major cutlery-making companies are based in Seki, producing the highest-quality kitchen knives in both the traditional Japanese style and western styles, such as the gyuto and the santoku Knives and swords are so integral the city that it is home to the Seki Cutlery Association, the Seki Swordsmith Museum, the Seki Outdoor Knife Show, the October Cutlery Festival, and the Cutlery Hall. Sometimes, to celebrate the completion of a Japanese chef's apprenticeship, a silver-colored, metal spacer is attached to the ebony handle of their chef's knife. Compared to Western-style kitchen knives, Japanese blades are thinner and sharper.
The standard length of blades of Santoku knives vary from 6.5 to 9.5 inches and the blades may have a traditional Japanese handle or a Western European handle depending on the manufacturer. Above: The Global Classic Chef's Knife (recognizable by its seamless and hollow handle) is made from hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Above: Forged in Sanjo exclusively for Best Made, these Japanese Chef Knives have a stainless surface layered with a high-carbon core (exposed only around the edge to ensure hardness for a sharper, longer-lasting edge).
Japanese Kitchen Knives begins simply enough: a foreword on why traditionally forged Japanese knives are so special and how they are made, proper cutting posture, knife anatomy, and knife control (proper handling). The premium Kuma Chef's Knife features a blade consisting of 67 fine layers of beautifully crafted Japanese Damascus steel.
The blades are hardened to Rockwell C59 60 degrees, and, therefore, keep a sharper cutting edge longer than any other knives.
We offer exclusive japanese kitchen knives from Kasumi, meticulously hand-crafted from bladesmiths across Japan.