• How to Choose a Japanese Knife

  • My wish is for you to find the perfect knife that meets your needs. This guide is based on the knowledge I gained when I attended sushi school in Tokyo and purchased my first knife. By choosing the right knife and using it for many years to come, you can enhance both the joy and quality of your cooking. Helping you find the perfect knife would make me incredibly happy.

  • Step1　Choosing a Japanese Knife Type

  • First and foremost, it is important to consider what you will be cutting with your new knife.

  • Japanese knives come in a variety of shapes depending on their intended use.
    When first assembling a set of Japanese knives, the three basic types to start with are ‘Yanagiba,’ ‘Deba,’ and ‘Usuba.’

  • The Living Legacy of Japanese Food Culture

  • In my family's old photo album, there's a picture of a carefully wrapped set of kitchen knives alongside my parents' wedding photographs. This sight was far from unusual in Japan. These weren't just ordinary kitchen tools - they were essential wedding gifts for a bride embarking on her new life.

  • Particularly significant was the set of three knives: the Deba for fish butchery, the Yagianba for slicing sashimi, and the Usuba for vegetables. While modern kitchens may be filled with various gadgets and appliances, these traditional knives still quietly occupy a place of honor in many Japanese homes today.

  • Looking back, this tradition is deeply rooted in Japan's unique food culture. Before the widespread adoption of Western-style meat dishes, our ancestors centered their diet around fish and vegetables. Each knife served a specific purpose in this culinary landscape: the hefty Deba for breaking down whole fish, the slender Yanagiba for achieving those delicate, translucent slices of sashimi, and the straight-edged Usuba for the precise cutting of vegetables.

  • These knives carried meaning far beyond their practical use. They symbolized a wish for the new bride to nurture and protect her household through the art of cooking. Many of us might still be using knives passed down from our mothers or grandmothers, each cut infused with the essence of Japanese culinary tradition and family bonds.

  • While times have changed, the reverence for fish and vegetables in Japanese cuisine endures. This cultural legacy lives on quietly but steadily, embodied in these traditional knives that have been passed down through generations.

Type of Knife

At KIREAJI, we offer Yanagiba knives for sashimi, Deba knives for fish, Usuba knives for vegetables, Gyuto knives for versatile use, Petty knives for detailed work, and Garasaki knives for easy slicing of meat and fish.

Type of Knife

  • Step2　Selecting the Blade Material

  • Once the shape of the knife is determined, the next step is to consider the optimal steel material based on the function.

  • The primary consideration is whether to opt for 'rust-resistant' or carbon steel knives. Rust-resistant knives require less maintenance, while carbon steel knives, though not rustproof, teach valuable tool care skills. With recent improvements in rust-resistant steel, these durable and sharp knives have become a staple in Japanese kitchens. At the sushi restaurant where we used to work, there has been an increase in chefs using stainless steel, such as Ginsan.
Manufacturing_Process_of_Japanese_Knife

Material of Knife

The knives we carry at KIREAJI are made of various materials. The harder the material, the longer the sharpness lasts, but it tends to be harder to sharpen.

Material of Knife
Japanese Knife Materials 4 points

Japanese Knife Materials 4 Points

Knife material quality is defined by hardness, wear resistance, toughness, and corrosion resistance. These factors intricately determine sharpness, durability, and maintenance needs. Understanding their interplay unveils the essence of blade quality and its price range.

Japanese Knife Materials 4 Points

Type of Handle

Japanese knife handles, or wa-handles, combine tradition and functionality, offering perfect balance and control. Learn about the different types of handles and find the one that suits your cooking style.

Type of Handle

  • Step3　Selecting the Bade Size

  • Selecting the right blade size is crucial for ensuring your knife handles comfortably and matches the tasks you perform most frequently in the kitchen.

  • Finding the Perfect Japanese Knife: A Worthy Investment for Your Culinary Journey

  • Finding the perfect Japanese knife is the beginning of a new chapter in your culinary journey. Through this selection process, you are not just choosing a tool but also connecting with Japan's traditional culinary culture and deepening your own cooking philosophy.

  • While a high-quality Japanese knife may seem like a significant investment at first, the cost-effectiveness over time is truly outstanding. A well-crafted knife, when properly maintained, can last 10, 20, or even 30 years. This means that, even if the initial price is high, the cost per use becomes incredibly low over the years. You’ll also benefit from superior durability and long-lasting sharpness, which enhances your efficiency in the kitchen and shortens preparation time.

  • By choosing a premium knife, you are investing not only in the joy and precision of your cooking today but also in long-term value. The reliability of a high-quality blade means you won't need to frequently replace cheaper alternatives, saving you money in the long run.

  • Now, let’s find the perfect partner for your culinary adventure. I truly hope that this knife will bring you new joy and surprise in your cooking, while also proving to be an excellent long-term investment.

  • Free Service When You Purchase a Knife

  • We aim to provide our customers with a genuine cutting experience. We also strive for our purchased knives to be used for a long time. To let you feel the sharpness, we offer complimentary honing by skilled craftsmen. Additionally, to ensure longevity, we provide a Saya (Sheath) for free.
Honbazuke

1. Honbazuke

New knives are intentionally made with an obtuse or slightly rounded edge to prevent chipping.
Honbazuke is the process of reshaping and sharpening these knives to their original sharpness.

For customers who purchase kitchen knives from KIREAJI and wish to have a Honbazuke, a Japanese knife craftsman in Sakai City will perform Honbazuke on each knife by hand.

Honbazuke
saya

2. Saya(Sheath)

The wooden knife cover prevents blade damage during transport and shields it from moisture, preventing rust. Each knife includes a complimentary white sheath.

Saya(Sheath)

FAQ About How to Choose a Japanese Knife

Knife_forging_process

Are expensive Japanese knives worth it?

Expensive Japanese knives can indeed be worth the investment, particularly for those who value both performance and aesthetics in their culinary tools. The longevity and durability of these knives, when properly maintained, mean they can last a lifetime, providing consistent, high-quality performance due to their superior construction and materials. Additionally, Japanese knives are celebrated not just as kitchen tools but also as pieces of art, reflecting the craftsmanship and tradition behind each blade. This blend of practicality and aesthetic appeal makes them a worthwhile investment for many.

What is Honbazuke, and why are new knives intentionally dulled?

New kitchen knives often arrive with a less-than-perfect edge, intentionally dulled to prevent damage during shipping and transportation. The blade angle may be deliberately made less acute to enhance durability and prevent quick damage, as overly sharp angles can be fragile. This deliberate dullness also allows for customization and sharpening by the user. Many new knives are finished with machine sharpening, leaving vertical scratches on the blade and resulting in an average level of sharpness compared to those sharpened by hand. This process is called Honbazuke, meaning "to put on a real blade," which involves sharpening the knife to its extreme limit to maximize functionality. Honbazuke enhances sharpness and sustainability, turning the knife into a partner in the pleasure of cooking. This technique has historical significance in Japan, stemming from the tradition of sharpening swords, and is essential for achieving a knife's original sharpness. For optimal results, it's recommended to have kitchen knives honed by a professional sharpener in Sakai, especially for home use, to fully enjoy their sharpness.

What is the purpose of the white Saya(Sheath)? And why is it important when storing knives?

The white sheath serves the purpose of protecting the knife blade during transportation and storage, ensuring its safety and preventing accidental damage. It encapsulates the blade, safeguarding its delicate edge and prolonging its lifespan. Additionally, the sheath minimizes the risk of accidents, making the knife safe for handling. However, it's important to note that storing the knife in its sheath for long periods is not advisable due to the risk of moisture-induced rust. Instead, it's recommended to keep the knife in a well-ventilated area or wrapped in newspaper for extended storage. The sheaths are typically crafted from magnolia wood for its durability and moisture resistance. It's crucial to handle the sheath with care, avoiding contact that may cause damage to the blade. While the sheath is not necessary for prolonged storage, it is an essential accessory for transportation, ensuring the knife remains in optimal condition.

Is there an additional charge for using Honbazuke or the Saya(Sheath)? Or are they provided for free at the time of purchase?

Yes, Honbazuke and the Saya (Sheath) are provided for free. If you would like Honbazuke, please select "Yes" for the Honbazuke option during the purchase process.

Technical Explanation of Aike in Japanese Traditional Knives

In traditional Japanese knives, "Aike" is a unique phenomenon that can significantly impact the blade's quality. Are the staff at the store you're considering aware of Aike? Many shops sell knives without completing the final sharpening process, leading customers to unknowingly purchase knives with Aike. This page delves into Aike's technical aspects and why it matters for your knife selection.

Aike

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.