• 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 crucial step is selecting the optimal steel material based on its intended function. The primary choice lies between rust-resistant stainless steel and carbon steel. Rust-resistant knives offer the advantage of lower maintenance, while carbon steel knives, though prone to rust, foster an appreciation for tool care and maintenance.

  • In recent years, advancements in rust-resistant steel have led to the production of highly durable and sharp knives, making them a favorite in Japanese kitchens. For instance, in the sushi restaurant where we worked, more chefs have been adopting stainless steel knives like Ginsan Steel for their combination of performance and ease of maintenance.

  • Choosing a Japanese knife may seem simple at first glance, but it is, in fact, a profoundly intricate process. Factors such as price, steel characteristics, sharpness, ease of sharpening, and corrosion resistance all interplay, with the ideal knife varying according to its intended use and the user’s skill level.

    Here, we will delve into how to select the right steel for a Japanese knife and provide you with tips to find the perfect blade for your needs.

  • (1)The Key to Choosing a Japanese Knife: Price

    When choosing a Japanese knife, budget is undoubtedly a key consideration. However, it’s important to note that a higher price doesn’t always mean a “better knife.” What truly matters is selecting a knife made from a cost-effective material that suits your skill level and intended use.

  • Higher-priced steels tend to have greater hardness, which contributes to longer-lasting sharpness. However, they also tend to be more challenging to sharpen and maintain. For example, if a novice chef invests in a high-end knife made from materials like White #1 Steel or Blue #1 Steel without the skills to properly sharpen it, the knife may end up unused and gathering dust.

  • On the other hand, for a seasoned chef with refined skills, using a lower-grade, inexpensive knife might not provide the precision or performance necessary to meet their high standards. Particularly for professional chefs striving for perfection, a high-quality, premium steel knife becomes a tool that complements and enhances their expertise.

  • That said, price isn’t the only factor to consider. Japanese knives come in a variety of types, and the ideal material can vary depending on the cooking style and environment. For example, a knife perfect for everyday home cooking may not be suitable for the demands of a professional kitchen.

  • When selecting a Japanese knife, price is an essential consideration, but it should not be the sole deciding factor. By understanding the characteristics of different steels and how they relate to price, you can ensure a choice you won’t regret. Keep these points in mind, and you’ll find the perfect Japanese knife tailored to your needs.

  • (2) The Key to Choosing a Japanese Knife: Sharpness and Edge Retention

    When selecting the steel for a Japanese knife, the most critical factors to consider are its sharpness and edge retention. These characteristics directly impact how the knife feels in your hand and the quality of your culinary creations.

  • The Role of Steel Composition in Sharpness

    The sharpness of a knife is largely influenced by the hardness of the steel, which is determined by its carbon content. However, the story doesn’t end there—additional elements in the steel can significantly affect its cutting characteristics.
    Take, for example, White Steel #1 and Blue Steel #1. Both types of steel have a similar carbon content of approximately 1.30% (with slight variations during production). However, Blue Steel #1 contains additional elements: 0.40% chromium and 1.5% tungsten. These additives give Blue Steel #1 a smooth and refined cutting feel, which contrasts with the razor-sharp and crisp edge of White Steel #1. The difference in their cutting performance can transform your cooking experience and the final presentation of your dishes.

  • What Affects Edge Retention?

    The edge retention—how long the knife maintains its sharpness—also depends on the steel composition. Blue Steel, with its added chromium, benefits from increased toughness and resistance to wear, resulting in longer-lasting sharpness compared to White Steel. This makes it ideal for those who need a reliable edge for extended use.

  • What Affects Edge Retention?

    The edge retention—how long the knife maintains its sharpness—also depends on the steel composition. Blue Steel, with its added chromium, benefits from increased toughness and resistance to wear, resulting in longer-lasting sharpness compared to White Steel. This makes it ideal for those who need a reliable edge for extended use.

  • Finding the Right Knife for Your Needs

    Understanding the differences between steel types helps you choose the perfect knife for your culinary style and needs. For example, if precision and delicate cuts are your priority, White Steel is an excellent choice, while Blue Steel is better suited for durability and long-term performance.

  • By appreciating the unique properties of each steel, you’ll unlock a deeper understanding of the art of Japanese knives. Find the knife that not only elevates your cooking but also brings joy to every cut!

  • (3) The Key to Choosing a Japanese Knife: Sharpening Ease

    Japanese knives are renowned for their stunning sharpness and the craftsmanship they represent. However, their usability often becomes more challenging as their price increases.

  • Higher-end Japanese knives are crafted with harder steel, delivering exceptional sharpness but requiring advanced sharpening skills. Using the proper whetstone, along with dedicating time and effort, brings the blade back to life, offering a deeply rewarding experience.

  • In contrast, more affordable Japanese knives are often made with slightly softer steel, making them easier to sharpen. This characteristic makes them an excellent choice for beginners, as they are more forgiving and less likely to overwhelm those new to knife maintenance.

  • Sharpening a Japanese knife isn’t just maintenance; it’s an opportunity to connect with your tool and nurture its potential. Choosing the right knife for this journey is part of the joy—a step toward mastering the art of care and craftsmanship.

  • (4) The Key to Choosing a Japanese Knife: Corrosion Resistance

    For professional chefs and those who appreciate fine knives, edge sharpness is one of the most important aspects. Particularly, high-grade carbon steel is renowned for its stunning sharpness, winning over many chefs. However, in some workplaces, hygiene regulations or environmental constraints may restrict the use of carbon steel knives, requiring stainless steel alternatives instead.

  • Moreover, carbon steel knives require regular maintenance to maintain their edge sharpness. In busy kitchens, managing and caring for the knives can consume valuable time, interfering with other critical tasks. This is where high-quality stainless steels, such as Ginsan, come into play. These knives offer excellent edge sharpness and durability, while significantly reducing the need for upkeep. As a result, you gain more time to focus on other tasks, creating a sense of calm and clarity in the kitchen.

  • This sense of ease can have a profound effect on work quality and culinary creativity. Reducing the stress of knife maintenance allows chefs to be more free and bold in their cooking, a vital aspect of the profession.

  • For you, finding the right balance between edge sharpness and the maintenance required may be the key to unlocking your next step.

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.

  • Advice from a Traditional Craftsman on Choosing the Perfect Knife

  • When selecting the length of your knife, it’s important to consider the size of your kitchen and cutting board.

  • For instance, professional chefs often choose a Yanagiba knife between 240mm and 300mm. This length is ideal for delicate tasks such as slicing sashimi or filleting fish, offering excellent balance and allowing the blade to glide smoothly through the ingredients. Additionally, a longer blade performs exceptionally well in situations requiring precision and the ability to cut through in a single stroke.

  • To find the right length for your kitchen environment, try simulating the feel of a knife with a ruler or stick. Recreating the sensation of the blade from tip to handle in your hand can give you a clearer idea of what length will feel most comfortable.

  • A knife is more than just a tool—it’s your partner in the kitchen. Choosing one that feels natural and easy to handle will not only make cooking more enjoyable but also improve your efficiency and precision.

  • 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.

  • The Craftsmanship and Soul Behind a Knife That Lasts a Lifetime

    "A knife is not just a tool; it is a companion that embodies the chef’s passion."
    This belief is at the heart of every blade we, as traditional artisans, create.

  • The journey of crafting a single knife involves numerous meticulous steps—from selecting the finest steel to forging, tempering, and sharpening. Each stage requires mastery, experience, and, above all, unwavering dedication. When we strike the steel in the fire, we listen to its voice, feeling the life it holds within. Through this delicate and intricate process, we bring to life what can truly be called a knife that lasts a lifetime.

  • While preserving Japan's traditional forging techniques, we also adapt to modern needs. For instance, we enhance durability through advanced tempering methods and refine blade shapes to maximize cutting performance. These innovations ensure that our knives do more than cut—they bring a sense of satisfaction every time they are used.

  • As you grow accustomed to the knife in your hand, you begin to understand its unique characteristics and treat it with care. This transforms cooking from a routine task into a cherished experience.

  • Our greatest wish as craftsmen is to bring joy and richness to your table through a single knife. We hope it becomes more than just a kitchen tool—a treasured part of your household for generations to come.

  • 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

The Origin of Craftsmanship

  • I am committed to creating knives that chefs will proudly boast about, and I strive every day to improve my craft to make that happen.

    My goal is to create knives that chefs can take pride in. When a chef picks up their knife, I want them to feel that every cut brings life to their dishes. To achieve this, I dedicate myself every day in the forge, honing my skills, understanding the properties of steel, and pursuing the perfect balance of functionality and comfort.

  • I want to make knives that chefs all over the world will cherish and be proud to show off to others. With this passion, I craft each knife by hand. This is my pride in my work and the driving force behind everything I do.
Sakai Traditional Craftsmen Collection

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.