• What are the dimples on Japanese knives?
    - Enhancing Sharpness and Ease of Use in Japanese Knives

  • JUNE 10, 2023

  • The dimples on the backside of a Japanese knife, known as Urasuki, serve a practical purpose. They reduce friction between the knife and food for smoother cuts, particularly with moist ingredients, preventing sticking. They also help in balancing the knife, making it lighter and easier to handle for precise cutting.

What is Urasuki?

Urasuki refers to the indentation on the back of a Japanese knife. This design decreases the contact area between the food and the knife, reducing friction and slightly improving sharpness. It's a distinctive feature that sets Japanese knives apart from Western ones.

  • Structure and Purpose of the Urasuki

  • Japanese knives typically have a single-edged design and include the Urasuki feature, which is a concave back. This design complements the blade by creating a space between the knife and the food, facilitating easier cuts. The concavity also simplifies the sharpening process, as it allows the sharpening stone to make direct contact with the blade edge.

  • Maintenance and Care

  • Maintaining the urasuki is essential for preserving the knife’s effectiveness and longevity. Excessive sharpening can diminish the concavity and flatten the back surface, potentially reducing the knife’s cutting efficiency and shortening its lifespan. It’s important to sharpen carefully to preserve this feature.
  • Sharpening_a_knife

  • The Role of the Urasuki in Cutting

  • The urasuki plays a critical role in a Japanese knife's performance by minimizing the contact area between the knife and the food. This reduction in resistance enables smoother and more precise cuts, which is especially beneficial in Japanese cuisine where the aesthetics of the food and the precision of the cut are valued.

  • Conclusion:

  • The dimples on Japanese knives demonstrate how traditional craftsmanship adapts to meet contemporary culinary needs. They improve the knife's cutting efficiency and usability, enhancing the functionality of these well-regarded tools. For both professional chefs and culinary enthusiasts, a Japanese knife with URASUKI is a valuable addition to enhance cooking experiences.

Parts of a Japanese Knife

We aim to introduce our customers to the parts and names of knives so that they can wield knives effectively, enjoy cooking more, and contribute to improving their culinary skills.

Parts of a Japanese Knife

Japanese Knife Structure

We hope that by understanding the structure of knives, our customers will develop a greater appreciation for them and enjoy cooking even more. As their knowledge of knife structure deepens, they will gain a better understanding of how to choose and use their knives, making their daily cooking experience more fulfilling.

Japanese Knife Structure

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.