Japanese knives are made to the highest standards in the kitchen: precise cutting and perfect handling. The Nakiri lets you slice vegetables with speed and precision. The Gyuto's long blade excels at cutting fish for sashimi or sushi. A versatile knife, the Santoku helps you successfully slice meat.
To preserve the performance of a Japanese knife in the kitchen, proper care of the blade and handle is essential on a regular basis. This is particularly true of top-of-the-range, traditionally-made Japanese knives. Made from Damascus carbon steel, the blades of these knives deserve the same attention as the quality of their cutting edge.
Why is the care of your Japanese knives important for their sharpness?
In Japan, cutlery is based on the ancestral know-how of samurai sword-making. It's a heritage that weaves close links between the forging of blades and the spiritual dimension of their use. This is why Japanese master chefs take such great care with their kitchen knives. The chef's respect for quality craftsmanship with meaning.
In Western cuisine, the care of Japanese knives is more pragmatic. Whether you're a professional or a hobbyist, keep your Japanese knife sharp to perpetuate its remarkable cutting edge. Slicing meat, fish or vegetables cleanly, without tearing.
Made from carbon steel, Damascus steel or stainless steel, the blades of Japanese knives are subject to wear from cutting. These microalterations eventually dull the edge of the cutting edge. These effects are accelerated when you use a Japanese knife inappropriately in the kitchen. For example, when you use a chef's knife to bone meat.
Maintaining the blade of your Japanese knife to preserve its sharpness
Do you own a Nakiri, Yanagiba, Kengata, Gyuto or Santoku knife? Here are our tips for sharpening and maintaining the cutting edge of your Japanese knives on a daily basis.
Sharpening the blade of a Japanese knife: frequency and tools
An amateur chef should sharpen his set of Japanese knives every 3 to 6 months, depending on how often they are used. If you're a professional chef, sharpen the blade of each knife every month.
To preserve the sharpness of your Japanese knife, we recommend the use of a Japanese whetstone. Using this stone enables you to sharpen a blade at the correct angle (15 degrees). The result is a clean, sharp edge.
When choosing a whetstone, first check the carbon steel content of the blade of your Japanese knife. The higher the carbon content of the steel blade, the finer the grain of the stone. Secondly, as in Japan, consider the food to be cut. Unlike vegetables and meat, fish requires a very fine grit (#8000). The ideal solution is to have one sharpening stone for each type of knife. In this way, all your wishes for perfect cutting can be fulfilled.
How to maintain the edge quality of a Japanese knife every day: our tips
On a daily basis, respect the intended use of your Japanese knives to preserve their steel blade. Select a Nakiri for slicing vegetables, not for boning meat. And a Takohiki, Mioroshi or Deba knife for preparing sashimi and sushi fish, rather than a Kasumi knife.
When you're in the kitchen, use a cutting board that's just right for the job. Preferably a wooden board. Especially for boning meat. Wood preserves the sharpness of the carbon steel blade on your Japanese knives. Finally, avoid transferring meat, vegetables and fish with the cutting edge of these quality knives.
When cleaning Japanese knives, avoid the dishwasher. Clean each knife with water, without using abrasive products on the blade. Don't forget to clean the handle too. Impurities can stick to the handle, making it difficult to handle in the kitchen. And a chef's dexterity is priceless! Then, dry each knife immediately to prevent corrosion of the carbon steel blade. Finally, store each of your Japanese knives on a wall bracket or in a protective sheath.
Maison Damas : the online store for your Japanese knives
Maison Damas manufactures Japanese Damascus steel knives in the finest tradition of traditional Japanese cutlery. The blades of Maison Damas knives are made of multi-layered Damascus carbon steel. This gives them exceptional hardness and a remarkable cutting edge. The range of Damascus steel knives meets the most demanding requirements of both professional and amateur chefs.
Maison Damas Japanese knives are sold individually or in sets of 2 to 6 knives. To cover the most frequent uses in the kitchen, select a knife set with a multi-purpose knife, such as the Santoku or chef's knife. Then choose one or more specialized Japanese knives from our stock (Gyuto, Nakiri).
Whether you're a professional chef or an amateur, discover our range of Japanese knives in stock in our online store. And don't forget to order our essential blade care and protection accessories: sharpening stones and wall-mounted holders.
