Kitchen knives (III): Japanese knives

In recent years we have seen how Japanese kitchen knives have become very popular in Spain and Europe in general. Although I am not a big fan of Japanese knives, I understand the interest they have aroused, since they offer different characteristics to European knives and some models are really interesting.

After the posts I wrote about types of kitchen knives and stainless steel knives , I would like to talk to you today about the main differential points of Japanese knives compared to European ones, and the different types of knives we can find. What they offer us and which knife to buy depending on our needs.

The quality of Japanese knives is determined by Japan's relationship with steel and its obsession with constant improvement. For centuries, Japan has handcrafted swords (katanas), saws, knives and all kinds of cutting tools with exceptional strength and sharpness. All the tradition and knowledge about cutting tools, together with the innovation and technology that the Japanese apply to their production processes, make Japanese kitchen knives the best in the world for many.

The most important distinguishing features of Japanese knives are given by the manufacturing process and the design of the knife itself. Japanese knives are made from a high-quality steel alloy, so they have a higher degree of hardness than European knives and maintain their edge for longer. They are usually lighter than European knives and have a thinner blade and an extremely sharp edge, designed to cut food while maintaining all its properties.

Kai knives: on the left, Kai Wasabi Black collection; on the right, Kai Shun Damascus

At Claudia&Julia we have chosen to offer KAI kitchen knives , as we believe that it is one of the manufacturers that best represents the tradition of Japanese knives today. KAI was founded in 1908 in Seki, a city world-famous for the production of high-quality knives for over 800 years. KAI makes knives while maintaining the artisan spirit of traditional blacksmiths but with an innovative spirit and the most advanced manufacturing technology.

Kai presents different series or models of knives, but we would like to highlight two of them: one is the Wasabi Black series, the series of knives from Kai that, with all the characteristics of Japanese knives, can be obtained at a very good price. The other series is the Kai Shun Damascus , the highest range, with a beautiful line, Damascus steel and an exceptional cut.

There are many types of Japanese kitchen knives, but some are, in our opinion, almost essential. As versatile knives, we can find chef's knives like the ones we normally use in Europe. In the shop we have everything from 8.5cm vegetable peeling knives to 10cm, 15cm and 20cm chef's knives. These knives are ideal as a multi-purpose knife, the popular onion knives that we normally use at home.

8.5cm peeling knife, honeycomb Santoku knife and 20cm Chef knife, all from the Kai Shun Damascus series

We also have the popular Santoku knife , both regular and slotted. The Santoku knife gets its name from the three tasks it is meant to perform in Japanese cooking: cutting, chopping and slicing. It is the equivalent of the European chef's knife, as it can be used for almost all cuts, including shredding or carving.

Other knives more specific to Japanese cuisine are the Deba , the Yanagiba and the Nakiri . The Deba is a short, strong knife used by professionals to clean and prepare fish. The Yanagiba is a sashimi and sushi knife, with a longer, thinner blade that allows for excellent cutting. The Yanagiba is a Kataba knife, it only has an edge on the right side of the blade unlike Ryoba knives that have edges on both sides of the blade. The Nakiri is a traditional double-edged Ryoba knife used for cutting and chopping vegetables.

From left to right, Deba, Santoku, Nakiri and Yanagiba knives from the Kai Wasabi Black series

If you want to buy a Japanese knife, for your own use or as a gift, my recommendation is to buy a Santoku or a Yanagiba . A Santoku is a versatile knife that you can use for almost anything, ideal for regular cooking. If you regularly prepare Japanese cuisine at home, then a Yanagiba will allow you to make the perfect cut that sushi, sashimi or maki require.