The Japanese knife is experiencing great success among both professional and amateur chefs. A legitimate success stemming 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 your future Japanese knife well allows you to excel in your kitchen preparations: sushi, sashimi, yakitori, or even miso soup. Discover the advice of Maison Damas, manufacturer of high-end Japanese knives. You can thus purchase Japanese knives 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 meet all his kitchen requirements. 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 possesses ultra-specialized knives and versatile knives. Here is a list of common Japanese knives in the kitchen.
- Japanese meat knives: the Honesuki knife for preparing poultry, the boning knife for separating meat from bones, or the Gyuto knife for slicing meat.
- Japanese fish knives: the Deba knife for slicing 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 chopping 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 goal of a set: to satisfy all your kitchen desires. The advantages of the Japanese knife set :
- advantageous price compared to the usual unit price;
- easy handling of the handle when you switch to a new preparation in the kitchen;
- coherence of the design for visual pleasure.
Select your Japanese knife according to its blade and handle
The blade of the Japanese kitchen knife must ensure 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 sharpness
The blades of Japanese knives are now made of carbon steel, Damascus steel, or stainless steel. A carbon steel blade guarantees you excellent sharpness. And a Damascus steel construction, with 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 determine the use of the Japanese kitchen knife. Thus, the long, thin, flat, and pointed blade of Yanagiba or Kiritsuke knives allows you to fillet fish in one go. The small triangular blade of the Deba knife excels at separating fins. And the rigid and pointed blade of the boning knife incises and separates the flesh effortlessly.
An ergonomic handle for increased agility with your Japanese knife
The handle of your future Japanese knife must ensure a comfortable and secure grip. Ergonomic, it suits both right-handed and left-handed chefs. Balanced, the handle rests in your hand without gripping effort.
For the preparation of sushi or sashimi, a suitable knife handle allows you to cut fish into thin slices by tilting the knife. And during the preparation of vegetables, the handle of your Japanese knife should allow you to chop and mince without discomfort.
Select your Japanese knife according to the elegance of its blade and handle
In Japan, aesthetics meet the efficiency of knives. A refined design honors the use of the Japanese knife. It is expressed on the blade and the handle of the knife. On the blade of a Japanese knife in Damascus steel, you can enjoy the moiré patterns resulting from the quenching 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. To the usual design, line effects or stylized decorations reminiscent of the aesthetics of Japanese samurai swords can be added.
Maison Damas, the online store for high-end Japanese knives
Maison Damas manufactures Japanese knives respecting traditional Japanese cutlery. The blade manufacturing relies on assembling 45 to 67 layers of Damascus steel. For a formidable sharpness. The blades of our knives are guaranteed for life.
At Maison Damas, select your Japanese knife individually or opt for a set of complementary kitchen knives (Santoku, Kiritsuke, boning knife, chef's knife). At an advantageous unit price, check the availability of your desired product in our stock! Among our accessories, consider ordering a Japanese sharpening stone. An essential for the 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.
