The Japanese knife is a great success with professional and amateur chefs alike. This legitimate success stems from the combination of three elements: an exceptional cutting edge thanks to a quality blade, tenfold agility thanks to an ergonomic handle, and a unique aesthetic inherited from traditional Japan.
Choosing the right Japanese knife will enable you to excel in your kitchen preparations: sushi, sashimi, yakitori or miso soup. Discover the advice of Maison Damas, manufacturer of top-of-the-rangeJapanese knives.. You'll be able to buy Japanese knives that are exactly adapted to your cooking 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 has a range of Japanese knives to 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 and multi-purpose Japanese knives
A Japanese chef has both ultra-specialized and versatile knives. Here is a list of common Japanese kitchen knives.
- Japanese meat knives: the Honesuki knife for preparing poultry, the boning knife for separating flesh from bone 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 mincing, 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 for 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 aim of the set is to satisfy all your kitchen needs. The advantages of the Japanese knife set:
- low price compared to the usual unit price;
- the handle is easy to grip when you switch to a new preparation in the kitchen ;
- consistent design for the pleasure of the eye.
Select your Japanese knife by blade and handle
The blade of a Japanese kitchen knife must ensure clean, precise cutting of meat, fish and vegetables. The handle also contributes to your dexterity when preparing sushi, sashimi or yakitori.
A quality blade for optimum sharpness
Japanese knife blades are now available in carbon steel, Damascus steel or stainless steel. A carbon steel blade guarantees excellent sharpness. And Damascus steel, with its very high carbon content, produces an exceptional cutting edge. Finally, stainless steel protects blades against water corrosion.
The shape and length of the blade determine the use of a Japanese kitchen knife. For example, the long, thin, flat, pointed blade of Yanagiba or Kiritsuke knives enables fish to be filleted in a single pass. The small, triangular blade of the Deba knife excels at separating fins. And the rigid, pointed blade of the boning knife cuts and separates flesh effortlessly.
An ergonomic handle for greater agility with your Japanese knife
The handle of your future Japanese knife should ensure a comfortable, secure grip. Ergonomically designed for right- or left-handed chefs. Balanced, the handle rests effortlessly in your hand.
When preparing sushi or sashimi, a suitable knife handle enables you to cut fish into thin slices by tilting the knife. And when preparing vegetables, the handle of your Japanese knife should enable you to chop and chisel without discomfort.
Select your Japanese knife according to the elegance of its blade and handle
In Japan, aesthetics go hand in hand with knife efficiency. Careful design honors the use of the Japanese knife. This is expressed both on the blade and on the handle. On the blade of a Damascus steel Japanese knife, you can enjoy the moiré patterns created by tempering and assembling the different layers of carbon steel.
Japanese knife handles can be made of wood, stone, metal or resin, depending on the manufacture. Line effects or stylized decorations reminiscent of the aesthetics of Japanese samurai swords can be added to the usual design.
Maison Damasthe online store for top-of-the-range Japanese knives
Maison Damas manufactures Japanese knives in the traditional Japanese cutlery style. Blades are made from 45 to 67 layers of Damascus steel. For a formidable cutting edge. Our knives come with a lifetime guarantee.
At Maison Damas, select your Japanese knife individually or choose a set of complementary kitchen knives (Santoku, Kiritsuke, boning knife, chef's knife). At an attractive unit price, check our stock for the availability of your desired product! Among our accessories, don't forget to order a Japanese whetstone. A must-have 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.
