The Japanese are not only known for their skills as sword makers. Kitchen knives are also made using traditional Japanese forging techniques and are considered masterpieces of their kind. Each Japanese knife shape has a very specific purpose. For anyone new to Japanese knives, it can be quite confusing. That's why in today's article we'll take a closer look at the most important types of knives and explain why they are so popular with professional and amateur chefs around the world.
History and production
Knife forging also has a long historyTradition in Japan, which dates back to the 17th century. During this period and after the Meiji Restoration, the carrying of samurai-class swords was banned as part of an attempt to modernize Japan. Although samurai swords were still made for the military, most sword makers focused their expertise on making Japanese knives.
In the 17th century, the Portuguese brought tobacco cultivation to Japan. Since good, sharp knives were needed to cut tobacco leaves, the production of steel knives began in Sakai. The knives became known throughout Japan for their sharpness and durability. The Deba Bocho types of Japanese knives were produced first, followed by other widely used knife types.
Today, most modern knives are made in Seki, Gifu, where cutting-edge technology meets traditional methods. Cuisine in Japanese culture is very important and only the best products and kitchen utensils are accepted.
Well-known brands in Germany that offer Japanese knives of the highest quality are: Tojiro, Haiku, Morita, Miyabi, Misono and Kai.
Difference between Japanese and European knives
The fundamental difference between European and Japanese knives lies in the cut. Our knives are usually sharpened on both sides of the blade. They therefore have the so-called U-cut. The Japanese cut or “V-cut”, on the other hand, is characterized by a significantly larger grinding angle. Because of their shape, Japanese knives cut straighter and smoother.
Types of Japanese chef knives
Today, two methods are used to forge traditional Japanese knives: Honyaki and Kasumi.
Honyaki means something like “really hardened” in German. This method uses a single material, typically high carbon steel. Sharpening uses a technique similar to sword forging. It is time-consuming and labor-intensive, but the result is a blade of exceptional strength and durability. Honyaki knives are some of the best in the world, cutting with precision in the hands of an expert, but they are also difficult to sharpen and maintain.
Kasumi knives are made of multi-folded Damascus with a hardness of 59-60 degrees Rockwell hardness. It is a material made from one or more types of iron/steel that has an interesting pattern. The Damascus steel is made by hand and individually and is still referred to as “wild” Damascus. After hardening, the Damascus steel is often etched with acid to better show off the pattern. Thanks to this very hard steel, the blade stays sharp longer and needs to be sharpened less often.
Carbon steel knife (carbon steel)
Carbon steel is preferred by professional chefs these days for a variety of reasons. Carbon steel is extremely break-resistant and can be sharpened particularly sharply.
Tamagahane knives are also very popular. The Tamagahane is a steel made from iron sand in a Japanese racing furnace (Tatara) and is very suitable for making swords. It is characterized by a high carbon content and is solid and heavy.
What are the different types of knives used for?
As in European cuisine, Japan also has special knives for specific tasks. In the following overview we will show you the most well-known types of knives, their names and their uses. Beginners find out exactly what their knife set contains. Cooking enthusiasts, on the other hand, can get ideas to expand their existing set.
Where do the names of the knife types come from?
Most knives are called hōchō, or (wa-)bōchō, but they often have other names, including, -kiri (which means "cutter" in Japanese). As a rule, the names of these exceptional knives are formed by a prefix that refers to the characteristic shape of the blade or the function of the knife. The suffix -bōchō / -hōchō means “knife”. In this way, the knives have names like Deba-bōchō, Sashimi-bōchō, Unagisaki hōchō and so on.
Deba – knife for meat
One of the most famous Japanese chef's knives is the Deba. The Deba knife usually has a wide, 20 cm long blade and is used for cutting and filleting meat and fish. Deba knives are heavier than most other chef's knives and are also used as hatchets.
Gyuto – The all-purpose knife
The Gyutou is the Japanese equivalent of an all-purpose chef's knife and can be used for almost any kitchen task when necessary. The gyutuo, which literally translates to “beef sword,” is great for cutting meat and vegetables, but is not recommended for filleting poultry. The Gyutou knife has a thinner blade than its heavier and thicker European counterparts and a standard length of 210 to 270 mm.
Santoku – The smaller all-purpose knife
The Japanese word santoku refers to the “three virtues” of the knife: its ability to cut fish, meat and vegetables. The Santoku has a wider yet shorter blade than the Gyutou, making each repeated cutting motion easier. The standard blade length of Santoku knives varies between 165 and 180 mm. Due to its versatility, it is used in everyday cutting tasks.
Honesuki – The boning knife for poultry and fish
One of the two most common types of Japanese boning knives. The Honesuki's triangular shape and rigid blade make it particularly good for cutting poultry and fish. The Honesuki can also serve as a paring knife if necessary.
Hankotsu – The meat boning knife
In contrast to the Honesuki, the Hankotsu was developed specifically for deboning meat and not fish. Its wide back blade and cutting edge make Hankotsu particularly durable and versatile.
Sujihiki – The carving knife
Perfect for filleting fish and cutting or carving meat or poultry, the Sujihiki is an extremely precise Japanese chef's knife. Just like European knives, it has a blade sharpened on both sides.
Pankiri – The bread knife
Pankiri knives are only used for cutting bread and baked goods, but are also suitable for crusty roasts or other crispy foods. This Japanese chef's knife has a serrated 21cm blade.
Yanagiba or the sashimi knife
The Yanagi is the chef's knife used around the world to cut precise slices of sushi and sashimi. Its particularly long blade (20-30 cm) is used for long cutting movements and is also ideal for cutting large fish fillets.
It is often confused with the Takohiki knife. However, the difference lies in the shape of the blade. The Yanagiba has a sharp point, while the Takohiki knife has no point but a straight end.
Takobiki – The specialized sushi knife
The Takobiki – or Takohiki as it is sometimes spelled – is very similar to the Yanagi. Takobiki knives are particularly suitable for filleting eel and octopus. Actually “Tako” means “octopus”! Typically, Takohiki knives have a length of 21 to 40 cm.
Kiritsuke – The chef’s knife
The Kiritsuke is a combination of two types of Japanese chef's knives, the Gyutou and the Yanagi. It is longer than the Gyutou and has a symmetrical blade that then ends in a point. The Kiritsuke is ideal for cutting fish, vegetables and preparing sashimi. Traditionally it is only used by chefs.
Petty – The vegetable knife
The Petty knife is a utility knife. The purpose of use can be derived from the French word “petit”, which means “small”. It's perfect for any task that a Gyutou or Santoku is simply too big for. Especially for cutting small fruits, vegetables and herbs or peeling citrus fruits. The blade length varies between 120 mm and 150 mm.
Nakiri – The home cook’s paring knife
Looking like a smaller version of a Chinese cleaver, the Nakiri is particularly good for precisely slicing and dicing vegetables, as well as cutting into thicker-skinned foods. The Nakiri has a double-edged blade and is considered the standard vegetable knife for home use in Japan.
Usuba – The professional chef’s paring knife
The Usuba is a vegetable knife and is more commonly used in professional kitchens than in private homes. Usuba knives are single-edged and are known to be particularly sharp when properly cared for.
Sharpening and grinding
In principle, the chef's knives only need to be sharpened after years. If the knife no longer cuts as sharply, it is time for a new sharpening. The sharpening steel is not suitable for Japanese knives. It is better to use a ceramic sharpening rod or a fine-grain water sharpening stone (grit 8000 or 10000).
Storage and care
In order to keep the sharpness and appearance of the Asian cutting artists for a long time, good care and storage are essential. Only use soft cutting boards made of wood or plastic. Japanese knives don't belong in the cutlery drawer. Knife blocks or magnetic strips are suitable for storing knives properly.
Since sharp knives can become dull in the dishwasher, it is best to wash the knives themselves and ideally immediately after use. Clean the fair under running water or with a damp cloth and a little dishwashing liquid.
