Choosing the best Japanese knives is a challenge! By its very nature, the Japanese knife must be efficient: a clean and effortless cut. This is why in Japan, a chef uses a knife adapted to each stage of his preparation: meat or fish, vegetables and fruits.
It is therefore difficult to say which is the best Japanese knife . For Maison Damas, the best Japanese knives are those that meet your needs. Here are our tips to guide you among some of the most famous Japanese knives in the world.
The Japanese knife: the choice of blade efficiency and design
The Japanese knife comes from a long tradition. It honors the formidable efficiency and the careful aesthetics of the samurai sword of ancient Japan. The blade of the traditional Japanese knife is forged by hand. The quality obtained is unrivaled. With Japanese knives in your kitchen, you have the right knife at the right time for quick and efficient gestures.
The design of Japanese knives honors the artistic tradition of the Land of the Rising Sun. In particular, that of Damascus steel knives. Their moiré blade bears the marks of forging work: the quenching, hammering and assembly of the multiple layers of Damascus carbon steel.
The Santoku, the most popular Japanese knife
What is the best Japanese knife ? Some would say the Santoku. A legendary knife in the kitchen, often considered the equivalent of the chef's knife in the West. But the Santoku has the characteristic assets of the Japanese knife: an exceptional blade! With this knife, you can cut, slice and chop with precision and efficiency.
The Santoku blade has a profile designed for its use: its end is curved downwards and its cutting edge is straight. And the maneuverability of its handle offers great agility in the kitchen. Depending on the length of its blade, you can use the Santoku as a multipurpose knife.
The chef's knife, an essential in the kitchen
The chef's knife in Japan arouses the admiration of cooking enthusiasts. In tradition, only the great master chefs possess this knife. A testimony of great skill. Thanks to its long, wide and high blade, the chef's knife accompanies you in all your preparations. It supports you when you do not have the knife adapted to your preparations, at your disposal.
The sharpness of its blade helps you in all your cuts of meat, fish or vegetables. Choose a Damascus steel chef's knife to enhance its use in the kitchen.
The Nakiri, an ultra-specialized Japanese knife for cutting your vegetables
The best Japanese knife could be the Nakiri. It is for those who love preparing vegetables and herbs. Nakiri knives serve a single purpose: to slice, chop and trim these vegetables. The rectangular shape of the Nakiri blades allows for vertical, fine and precise cutting of ingredients. Without crushing or damaging them. A clean edge that is very appreciable in the kitchen.
Good to know: the shape of the Nakiri blades and the efficiency of their cutting edge allow an ideal back and forth movement to obtain thin and regular slices. Especially when your Nakiri knife benefits from high-performance sharpening or a Damascus carbon steel blade.
Kiritsuke knives: a long blade for filleting fish
Japanese Kiritsuke knives are part of the direct heritage of feudal Japan. Their blade honors the famous samurai swords in shape and size. The best Japanese knife ? Perhaps. It is traditionally the knife of an experienced chef, as the cutting surface is so large.
Made to fillet fish with ease , the Kiritsuke knife now allows a more varied use for fans of Japanese knives. In the kitchen, you can use it carefully for cutting meat or even certain vegetables.
Honesuki: Japanese knives for boning and filleting meat
Honesuki knives are known worldwide for their use in preparing yakitoris , the tasty Japanese chicken skewers. The shape of the Honesuki blades is triangular and pointed. It allows you to debone chicken with agility and effortlessness. A use extended to cooking enthusiasts, other poultry and fish. An efficiency that places it among the best Japanese knives in the world!
Maison Damas, a range of elegant and high-performance Japanese knives in Damascus steel
Maison Damas manufactures a range of very high quality Japanese knives. The blades are forged with the greatest respect for Japanese know-how. Maison Damas has chosen knives made of Damascus carbon steel for the extraordinary hardness of its edge. In addition, each blade benefits from a 15° sharpening on each side of the edge. For you, this means exceptional cutting quality in the kitchen.
The heritage of traditional Japan is reflected in the careful design of Maison Damas knives. On the one hand, the blades are distinguished by their moiré marks. And on the other hand, their handles display a unique design in olive or rosewood, stone or mother-of-pearl. Discover our range of knives: you will find the best Japanese knife there!
