The Importance of Japanese Knives


Japanese cuisine tops the world charts for its authentic, traditional flavors that make us think of Sakura Cherry blossom petals and green tea. The strong, eccentric tastes of Wasabi, though, clearly shows the variety of flavors Japanese cuisine offers and introduces to the world. Unlike most cuisine, Japanese food showcases the hardships and complications each dish goes through before gaining all the positive feedbacks and the final satisfaction from diners and cordon bleus.

What truly makes Japanese delicacies like sashimi and sushi different is not only about the unique, authentic ‘taste’ or the ‘flavor’, but also the beauty of crafting them. Chefs and culinary professionals select fine ingredients they see fit in the crafting of creative, imaginative dishes. With this, Japanese dishes are famed for the beauty expressed through creative selections of fresh ingredients – raw and cooked. The showcase of fresh, caught-from-sea seafood along with the abilities to craft them into mouth-watering sashimi and sushi dishes are what further pushes forward the popularity of Japanese food towards the rooftop.

Behind the scenes, diners often think Japanese food like sushi might not be so hard to make at all. However, in reality, sushi and sashimi preparation processes are very challenging, especially for newbies and aspiring Japanese food chefs. The intricate, complicated processes that involve cutting, slicing, chopping, boning, and filleting a wide variety of ingredients will require expertise in utilizing Japanese knives that are especially forged to craft sushi and sashimi. Therefore, Japanese food chefs and culinary experts are always in the look for just the best Japanese cutleries, specifically Japanese knives.

There are so many Japanese knife types out there to be explored and used in the kitchen. The basic Japanese knife types include: Gyuto knife, Sujihiki knife, Yanagiba knife, Deba knife, Santoku knife, and Nakiri knife. Each knife stated in the latter performs distinct tasks and are forged to craft different culinary delicacies. The Gyuto knife, for example, is a multi-tasking knife for chefs to have their hands on the basic techniques and skills required to chop cubes of veggies or slice through the vivid-colored Salmon meat. A Yanagiba knife is also known as a sashimi knife, one with a long blade body and length of which is suitable to fillet Sea bass and create paper-thin pieces of quality fish slices. As Japanese knives differ in what it can do, they are extremely important and essential for the crafting of culinary delicacies.


Other than the unique, authentic designs Japanese knives own, the capabilities and high-performance these premium-quality Japanese knives offer to users of all levels further pushes the bars of satisfaction up towards the top. The supreme-quality hard steels (usually high prime carbon, Super Gold 2, or Aoko blue steel), extremely sharp knife edges, durability, and knife center balance. General Japanese knives cannot compare to the efficiency Japanese knives own, as they are forged to perform techniques and skills that can usually be mastered in a matter of over 5 years.

Quality Materials

Japanese knives are forged out of high-end, superb-quality materials. Be it the blade body, the steel type, or the handle – a Japanese knife is significant in all food preparation process because its existence completes all processes beautifully. High-quality blade body and distinct blade shape provides knife users the access to several techniques – filleting and boning fish can be done in a matter of minutes with the help of the Yanagiba’s long length and blade body. The fine-quality Magnolia Ho wood handle material makes it easier and even more comfortable for knife users to grip and have their hands on the blade.

As there are so much benefits one can get from having a Japanese knife, it is highly-recommended to search for the best Japanese knife made out of premium-quality materials and hard steel to ensure the crafting of Japanese delicacies will be a great success.