The Japanese knife is very popular with professional and amateur chefs. A legitimate success resulting from the combination of three elements: an exceptional sharpness thanks to a quality blade, increased agility with an ergonomic handle and a unique aesthetic inherited from traditional Japan.
Choosing the right Japanese knife allows you to excel in your kitchen preparations: sushi, sashimi, yakitori or miso soup. Discover the advice of Maison Damas, manufacturer of high-end Japanese knives . You will thus be able to purchase Japanese knives that are exactly suited to your kitchen needs.
Select your Japanese knife according to its use in the kitchen
In Japan, the chef uses his knives according to the cut to be made. He thus has a range of Japanese knives that meets all his requirements in the kitchen. To choose your Japanese knife, make a list of your needs! Then select the product perfectly suited to your cutting technique.
A range of specialized or versatile Japanese knives
A Japanese chef has highly specialized knives and multipurpose knives. Here is a list of Japanese knives commonly used in the kitchen.
- Japanese meat knives: the Honesuki knife for preparing poultry, the boning knife for separating flesh from bones or the Gyuto knife for slicing meat.
- Japanese fish knives: the Deba knife for cutting fins, the Kiritsuke for filleting fish or the Yanagiba for preparing sushi or sashimi.
- Japanese vegetable knives: the Nakiri knife for chopping and slicing or again the Gyuto for cutting vegetables.
- Versatile Japanese knives : the famous Santoku knife, the chef's knife or the paring knife.
The Japanese knife set to cover all your kitchen needs
Japanese knives are sold individually or in sets. The latter allows you to acquire a range of complementary Japanese kitchen knives. A versatile Santoku knife, a Yanagiba fish knife, a Honesuki meat knife and, for example, a Nakiri knife for vegetables. The purpose of a set: to satisfy all your wishes in the kitchen. The advantages of the Japanese knife set :
- advantageous price compared to the usual unit price;
- easier handling of the handle when you move on to a new preparation in the kitchen;
- design consistency for the pleasure of the eyes.
Select your Japanese knife according to its blade and handle
The blade of the Japanese kitchen knife must guarantee a clean and precise cut of meat, fish and vegetables. The handle of the Japanese knife contributes to your dexterity during your preparations (sushi, sashimi or yakitori).
A quality blade for optimal cutting edge
Japanese knife blades are now made of carbon steel, Damascus steel, or stainless steel. A carbon steel blade guarantees you an excellent sharpness. And a Damascus steel construction, with a very high carbon content, produces an exceptional blade sharpness. Finally, stainless steel protects the blades against water corrosion.
The shape and length of the blade determines the use of the Japanese kitchen knife. Thus, the long, thin, flat and pointed blade of the Yanagiba or Kiritsuke knives allows you to fillet fish in a single pass. The small triangular blade of the Deba knife excels at separating fins. And the rigid and pointed blade of the boning knife cuts and separates the flesh effortlessly.
An ergonomic handle to gain agility with your Japanese knife
The handle of your future Japanese knife must ensure a comfortable and secure grip. Ergonomic, it is suitable for right-handed or left-handed chefs. Balanced, the handle rests in your hand without gripping effort.
For preparing sushi or sashimi, a suitable knife handle allows you to cut fish into thin slices by tilting the knife. And when preparing vegetables, the handle of your Japanese knife must allow you to chop and slice without discomfort.
Select your Japanese knife according to the elegance of its blade and handle
In Japan, aesthetics meets the efficiency of knives. A neat design honors the use of the Japanese knife. It is expressed on the blade and on the handle of the knife. On the blade of a Japanese knife in Damascus steel, you can thus enjoy the moiré patterns resulting from the soaking and assembly of the different layers of carbon steel.
The handle of Japanese knives can be made of wood, stone, metal or resin depending on the manufacturing process. The usual design can be supplemented by line effects or stylized decorations reminiscent of the aesthetics of Japanese samurai swords.
Maison Damas, the online store for high-end Japanese knives
Maison Damas manufactures Japanese knives in accordance with traditional Japanese cutlery. The blades are made by assembling 45 to 67 layers of Damascus steel. For a formidable cutting edge. The blades of our knives are guaranteed for life.
At Maison Damas, select your Japanese knife individually or choose a set of complementary kitchen knives (Santoku, Kiritsuke, boning knife, chef's knife). At a great unit price, check our stock for the availability of the product you want! Among our accessories, consider ordering a Japanese sharpening stone. An essential for optimal sharpening of your Japanese knife. It's a safe bet that one of our Japanese knives will soon be on your must-have gift list.
