How To Choose The Best Japanese Knife?

Japanese kitchen Knives

Traditional Japanese knife.

Regarding the third tip for buying the best Japanese kitchen knives. We'll pick from the best Japanese knife makers and talk about Western-style traditional Japanese kitchen knives and traditional Japanese or Hocho kitchen knives.


Kitchen Knives sets are among the most important and valuable kitchen tools for chefs. There is an ancient culture in the manufacture of knives. Type of steel used. Preparation, burning, and cooling of iron powder and its slow application. Quenching to relieve steel stress while maintaining the steel's hardness and unmistakable fit and finish.


Japanese knives are designed for all kinds of uses in the kitchen. But for most fish preparation it is best to use an asymmetrical or an angled knife. In the previous issue, we talked about the "traditional hocho" knife or traditional Japanese kitchen knife. Here are the types of knives we look for from smallest to largest:


  • Petty knife.

  • must.

  • Yanagi.

  • Taco.

Japanese Petty knife.

Japanese Petty knives have a blade that is roughly triangular in shape. With a steel thickness of about 1 cm, an asymmetrical blade, a wooden handle, and a metal horn-shaped sheath. This is a truly traditional Japanese kitchen knife.


In principle, this function can be used to open and separate the heads of large and medium-sized fish. Although it can be used for slaughtered birds. This is a very functional knife when separating the hips from fish. Because it supports perfectly if its edge touches the central spine of the fish.

Yanagiba Knife.

Another important classic besides the deba is the Japanese Yanagi or Yanagida knife, which has a thin, long, and solid blade that can be symmetrical or asymmetrical. It allows for the perfect skinning of medium to large fish.


Its thickness is much less than that of dub, it is balanced and well controlled. Although they vary in size from 24 cm to 36 cm, they are about 3 mm like small caterpillars.

Tako Knives and Takohiki Knives.

Japanese tako knives, also known as squid knives, have the advantage of having either a square or rounded tip in shape so that the legs can be cut right next to the body of the squid initially. An octagonal or beveled "D" shaped shank, which,


Allows you to butcher squid legs quickly and accurately. It's as practical as slicing sashimi. It is a clean fish with a thickness of about 2 cm.


The thickness of the knife is approximately 2.5 mm, allowing for very thin and precise cuts. It has a distinct feature from the rest of traditional Japanese kitchen knives: essentially a magnolia handle. The metal case of water buffalo horn and Aokami or Shirogami is made of steel. In addition to having a single or asymmetrical frame


Perhaps the most important aspect of Japanese knives is the steel they are made from. Because it is important to know that there are only two types of true Japanese steel: pure blue steel or shirogami, which is said to contain only iron and carbon, and steel or white steel, which is composed of carbon, tungsten steel, and consists of. Vanadium.


Read Other: Damascus: Kitchen Knives with Special Structure!
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