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Japanese Knives - What makes this kitchen cutlery so unique?

Probably the most appealing characteristic of a Japanese kitchen knife is the ultra sharp blade. These knives are wonderful for cutting, especially when accuracy and precision cuts are necessary. Japanese knives also tend to be lightweight compared to western knives, and while the light feel is comfortable for people with small hands or those seeking ergonomic kitchen tools, many home and professional chefs will need time to a get used to the distinct feel a Japanese kitchen knife offers.

Japanese style knife compared to European cutlery

Japanese knife making goes back to the Samurai period with sword making. Locations in Japan like Seki are famous for making blades. Popular cutlery makers like Kershaw knives, (Shun Collection) use sharp blades from master blade makers: Kai.

Where to Buy:
	For a complete selection of Japanese cutlery online, we recommend Chefknivestogo.

What makes these knives sharper, more flexible and lighter to handle? It's the hard steel and thinness of the blade. A Japanese Santoku, Chef's, Sashimi, or Deba Knife has an acute bevel angle for sharpness. The cutlery is characteristically lighter than a western Wusthof, Messemeister, or Henckles because the blades are so much thinner.

Japanese chef knives

Interestingly, with all of the news coverage and press, Asian knives are becoming quite popular in the kitchen. People tend to know brands such as Global, Kershaw, Mac, Hattori and Kyocera (ceramic knives). They may be less familiar with Japanese manufacturers: Chroma, Kasumi, Bunmei, Suisin and Misono (the UX10 knife line, with Swedish stainless steel, placed #1 in Food and Wine Magazine, July 2005 poll.)

Difference: Traditional Japanese and Western style Japanese knives

In case you're not aware, two different types of Japanese cutlery exists: traditional and western. What's the difference? Japanese traditional knives are designed specifically for Japanese cooking. The blades are constructed differently than the western style kitchen knives mentioned above. Blades sport an edge on one side. This requires different sharpening techniques than what American and European cooks are accustomed to.

Another difference is that a traditional Japanese knife has a carbon steel blade that is not stain or rust resistance. These knives are great for the professional chef who desires the benefits of this specific cutlery, not so though for the general at home cook.

Stick with Western Style Japanese knives - Global, Mac, Kershaw

If you are looking to buy a Japanese stye knife, go with brands like Global, Mac, Kershaw and Choma. These knive are made in sort of a hybrid fashion and are a nice cross between traditional Japanese knives and western ones. How to sharpen? Sharpen them the same way you do any western knife. (Eg: Wushtof or Henckles). And, choose a sharpener based upon what you're comfortable with. Choices include: watersharpeners, wetstones, electric sharpeners and ceramic or diamond steel.