• Why are kitchen knives sharp?

  • MAY 17, 2023

  • The Essence of Sharpness: Cutting Edge and Blade

  • In the culinary world,kitchen knivesstand out as essential tools, their sharpness pivotal in transforming ingredients into culinary masterpieces. But what exactly contributes to a knife's keen edge? The answer lies in two critical components: thecutting edgeand theblade.

  • The Role of the Cutting Edge

  • The cutting edgeis the very tip of the knife, the initial point of contact with food. It's where the force is concentrated to sever the bonds between objects, demanding utmost sharpness for efficiency. However, sharpness alone isn't sufficient. For a smooth, continued cut, the design of the blade plays a significant role.

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  • The Blade's Contribution

  • The blade, extending from tip to handle, is engineered for optimal penetration into objects. Its effectiveness is governed by:

    • Cross-sectional angle: This is the taper from the blade's surface to its edge. A smaller angle results in greater sharpness, but too acute an angle can weaken the edge, leading to damage. A balanced angle ensures both sharpness and durability.
    • Surface unevenness: Dents and grooves on the blade's surface reduce friction with food, facilitating a smoother cut. Many Japanese knives feature a concave back, enhancing the knife's ability to draw food in and slice cleanly.

  • Maximizing Cutting Efficiency

  • An effective technique involves applying not just downward but alsolateral forces(pushing or pulling), amplifying the cutting power. This approach is particularly useful in tasks like slicing sashimi or dicing onions, where a combination of movements yields the cleanest cuts.
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  • Understanding the intricacies of your kitchen knife's design can transform your cooking experience, making each slice a testament to precision and beauty. Choose a knife that resonates with your culinary style and embrace the art of cooking with a tool that feels like an extension of your hand.

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

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    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.