The Charms and Types of Japanese Knives

The Charms and Types of Japanese Knives



「The Charms and Types of Japanese Knives」

What is the charm of Japanese knives?

・Types of Japanese Knives

・Japanese sense inspired by Japanese knives



There are roughly two types of kitchen knives that are indispensable for making delicious food. They are Japanese knives and Western knives.

              Japanese knives have evolved along with Japan's unique culture, as the word "Japanese" implies.

              If you go to a sushi restaurant or a Japanese restaurant in Japan, you will often see Itamae (chef) using a long and large knife. Simply looking at it makes you excited and makes you wonder, "What kind of food will be served?" I love to watch them cooking, so I always take a seat at the counter when I visit a restaurant. The dishes served in such a way are very beautiful and more than just tasty.

              Kitchen knives have long been said to reflect the feelings of the chef, and in Japan, where people are very particular about their food, many different types of knives are used to finish a single dish.


- What is the charm of Japanese knives?

              Japanese knives have evolved along with Japan's unique culture, and have evolved with the purpose of cutting fish and vegetables.

              Made from a Japanese sword, Japanese knives are basically "single-edged" with the blade on one side only, except in special cases. They have a sharp cutting edge that is recognized worldwide, and by cutting with the blade at an angle to the food, you can cut it with beautiful cross sections.

              Also, when you use the same kitchen knife for a long time, do you ever find that the handle deteriorates?Japanese knives are mainly designed to be used by inserting the Nakago (tang) into the handle.

              If you wish to replace the blade, you can do so only with the handle. You can also put a name on the handle and give it as a gift, or attach your own favorite handle.

              It is a charm of Japanese knives that you can appreciate the Japanese spirit of cherishing and using one thing for a long time.


- Types of Japanese knives

              Japanese knives have evolved over a long period of time in harmony with Japanese food culture.

              They have been used not only for cutting and chopping, but also as an important tool to make Japanese food tasty and beautiful.

              Because Japanese cooking requires continuous precise works and emphasizes delicacy and accuracy, the sharpness and usability of knives are the most important factors.

              With this background, various types of knives have been developed to meet various needs.


 - Deba

This knife is used for cutting fish, and is characterized by its heavy weight and thickness. Using the weight of the knife itself, it is used for cutting off the head of a fish or chopping it.

 - Kodeba

This knife is smaller than Deba. It is used to slice and cut the bones of small fish with relatively thick flesh.

 - Sashimi knife

It is also called a "Yanagiba (willow leaf) knife" because the shape of the blade resembles a willow leaf. It is a Kansai (Western Japan) -style knife with a sharp point and is used for filleting raw seafood. This knife cuts Sashimi quickly to keep it fresh and make its cross section clean and beautiful.

 - Takohiki

A Kanto (Eastern Japan) -style Sashimi knife without a sharp point. It is used for "Pulling Cut" method, pulling the knife to the front, so it has a longer blade than Deba.

 - Funayuki

It was originally made for fishermen to use on boats. The blade is thin, light and easy to handle for working in a limited space. It has the advantages of both Deba and Sashimi knife, and has a wide range of uses such as slicing fish and cutting vegetables.

 - Usuba (Thin Blade)

A Kanto-style knife with a square blade tip, used as a vegetable knife. There are many processes in Japanese cooking, such as cutting, chopping, slicing, and decorating vegetables. As Usuba has a wide and thin blade, it can be used for all these processes.

 - Kamagata

In contrast to Kanto-style Usuba, Kamagata is a Kansai-style knife. Similar to Usuba, it is used for cooking vegetables, and is named after the rounded sickle-shaped (Kamagata) tip of the blade.

 - Nakiri

It is light and easy to handle, and is mainly used for cutting vegetables. Nakiri was widely used in households before Santoku knives became mainstream. It has blades on both sides and can cut foods perpendicularly, making it easy to cut into strips and peels.

 - Menkiri (Noodle-cutter)

As the name suggests, this knife is used to cut noodles, such as Soba and Udon. Use the weight of the knife to push it forward.


- Japanese sense inspired by Japanese knives

              Japanese knives are more than just cooking utensils; they are essential for making Japanese food tasty and beautiful, and for creating a dish that will last in people's hearts.

              Originally a country of samurai, Japan's obsession with swords and the traditional culture of Japanese food, which boasts a long history. In addition, the hospitality. I believe that you can experience those unique Japanese sensibility through Japanese knives.