Basics of Japanese Kitchen Knives

Today, Japanese cuisine, which has even been recognized by UNESCO as an Intangible Cultural Heritage, has gained worldwide popularity. In this article, I would like to discuss the traditional Japanese kitchen knives that play a crucial role in Japanese cooking.

・What is a Japanese kitchen knife?

In Japanese cuisine, which emphasizes techniques that bring out the natural flavors of ingredients, such as sashimi, the sharpness of knives is crucial. To achieve this sharpness, traditional Japanese knives are typically single-edged, meaning they are sharpened on only one side. Knives like the Yanagiba and Deba, commonly seen today, were developed during the mid to late Edo period as culinary culture evolved to accommodate various ingredients and cooking methods.

Another distinguishing feature of Japanese kitchen knives is their handle, which is typically a "stick-tang" style. These handles range from practical ones made of magnolia wood to more decorative ones made of precious woods like ebony, often adorned with metal accents to match high-end blades. The handles can be replaced according to the user's preferences and needs, adding to their appeal.

・Unveiling the craftsmanship behind Japanese kitchen knife sharpness

One of the most common images associated with Japanese kitchen knives is their razor-sharp edge. The secret behind this sharpness lies in the presence of a shallow concave section on the back of the blade, known as the "urasuki," which is not found in Western single-edged knives. This feature contributes to the unique sharpness and the clean, precise cuts that Japanese knives are renowned for.

If the meticulously inscribed and finely polished front side of the knife is considered its "face," then the urasuki on the back, which supports the blade's sharpness, can be seen as the knife's "soul."

・"Honyaki" and "Awase."

The distinctive shapes of Japanese knives are matched by the two primary methods of their construction: 'Honyaki' and 'Awase.' Most Japanese knives are 'Awase,' which involves laminating soft iron onto hard steel. Awase knives are available in a wide range of types and prices, making them easy to handle and recommended for both professional chefs and home kitchens.

On the other hand, 'Honyaki' knives are made entirely from hard steel. They resist warping even with long-term use, maintain their edge exceptionally well, and have a longer lifespan compared to Awase knives. However, they are more challenging to sharpen and handle, generally very expensive, and are favored mainly by experienced professional chefs.

Awase knives are also known as 'Kasumi' knives, named for the hazy appearance of the soft iron layer. Nowadays, some Awase knives use layered materials for the soft iron part, creating a Damascus pattern that enhances both the aesthetics and functionality of the knife.

・Double-bevel Japanese kitchen knife

Earlier, I mentioned that Japanese kitchen knives are typically single-bevel, but nowadays, double-bevel Japanese kitchen knives have become quite popular. Regardless of the debate over their definition, these knives are essentially Western-style knives crafted in the Japanese style. They are often referred to as "Wa-Gyuto," "Wa-Petty," etc., and feature Western knife blades attached to Japanese-style handles.

The versatility of these double-bevel knives makes them ideal for both Western cuisine and home cooking, allowing users to experience their sharpness. Additionally, knives made from modern, high-performance stainless steel are favored by professional Western chefs, showcasing the global popularity of Japanese-style knives.

・In Conclusion

When you decide to buy a Japanese kitchen knife or simply want to check them out in a store, there's a lot more to know about them than you might realize. This guide has introduced you to various aspects of Japanese knives that are often overlooked. I hope this information helps you in choosing your next knife, and if you're new to Japanese kitchen knives, I hope it sparked your interest.