01. Which type of Japanese kitchen knife should I choose?
First, consider what types of ingredients you will be cutting—such as meat, fish, or vegetables—and choose a blade shape that suits your needs. Next, select the blade material based on your preferences for sharpness, durability, and comfort in use.
02. What is the difference between Western-style and Japanese-style kitchen knives?
There is no strict definition, but traditionally, knives with a single-edge blade were considered Japanese-style, while double-edge blades were seen as Western-style. However, today both types exist in both styles, so the handle often helps distinguish them. Japanese knives typically feature a wooden handle that can be replaced, while Western-style knives often have a handle secured with rivets or integrated into the blade for durability.
Related websites
Japanese and Western knives
03. What determines the price difference of Japanese knives?
The price of Japanese knives is mainly determined by the blade material and the precision of craftsmanship during the manufacturing process. Knives made from premium materials with expert techniques offer superior sharpness, durability, and resistance to chipping—factors that naturally increase the price.
04. What exactly is a "Wa-bocho" (Japanese traditional kitchen knife)?
A Wa-bocho refers to traditional Japanese kitchen knives, designed specifically for Japanese cuisine and developed alongside Japan's rich food culture. They are typically single-edged and come in various types, such as Yanagiba (sashimi knife), Deba (butchering knife), and Usuba (vegetable knife).
05. What is Super Steel (Honyaki)?
Super Steel Honyaki refers to a high-end, professional-grade Japanese knife forged from advanced, rust-resistant steel. These knives retain sharpness for an exceptionally long time and are prized for their durability and cutting performance.
Related websites
Super Steel (Honyaki)
06. What is the hardening process called "Honyaki" for Japanese knives?
Honyaki is a traditional hardening process in which a knife is forged from a single piece of high-quality steel, rather than laminated layers. Through precise heat treatment, different parts of the blade acquire varying degrees of hardness, creating exceptional sharpness and durability. This technique, similar to the method used for Japanese swords, results in knives with remarkable cutting ability and resistance to distortion, making them highly sought after by professionals.
Related websites
Honyaki
07. Why are Japanese knives from Sakai City so highly regarded?
Sakai City has a centuries-old reputation for producing some of Japan's finest kitchen knives. Skilled artisans in Sakai preserve traditional forging and sharpening techniques, resulting in knives renowned for their sharpness, balance, and durability. It is said that over 90% of professional chefs in Japan use Sakai knives, and their exceptional quality is trusted by culinary experts worldwide.
Collaboration:
Sakai City official siteCollaboration: Sakai City official site
08. What is Honbazuke, and why does it matter?
When new knives are produced, the blade is often intentionally left slightly dull to prevent chipping during transport. Honbazuke is the final sharpening process performed by skilled craftsmen to refine the edge and restore the blade's optimal sharpness. At KIREAJI, Honbazuke sharpening is performed by artisans from Sakai City, ensuring your knife is ready for immediate use. If you would like Honbazuke applied, simply select "Honbazuke: Yes" when placing your order.
Related websites
What is "Honbazuke"?
09. What is the difference between double-edged and single-edged knives?
Double-edged knives have blades sharpened on both sides and are commonly found in Western-style knives. Single-edged knives, primarily used in Japanese cuisine, are sharpened on only one side. Single-edged knives allow for precise, clean cuts with minimal damage to ingredients—ideal for dishes where presentation matters, such as sashimi. Double-edged knives cut straight through ingredients and are versatile for general use.
10. What is forging, and how does it affect quality?
Forging involves heating steel to high temperatures and shaping it by hammering. This traditional process strengthens the blade, enhances durability, and improves resistance to chipping and wear, resulting in a knife that performs reliably over time.
11. If a knife is labeled "meat" or "vegetable", can I still use it for other purposes?
In general, a kitchen knife can be used to cut various types of food, even if it is labeled for meat or vegetables. However, cutting bones or frozen foods may damage the blade. When cutting around bones, use gentle pressure at the joints rather than forcing the blade through hard bone. For frozen foods or hard materials, please use specialized tools to avoid damaging the knife.
01. How should I properly care for my Japanese kitchen knife after each use?
After each use, gently wash your knife with a mild detergent and a soft sponge, ideally rubbing the blade along the cutting board to avoid damage. Rinse thoroughly with water and dry the knife completely with a soft cloth to prevent moisture buildup.
Related websites
Daily care of Japanese knife
02. Can I safely clean my Japanese knife in a dishwasher or dish dryer?
We strongly recommend hand-washing your Japanese knives. Avoid using dishwashers or dish dryers, as the high heat and detergents can damage the blade and handle, reducing the knife's lifespan.
03. How should I store a Japanese knife if I only use it occasionally?
If you plan to store your knife for an extended period, lightly coat the blade with a thin layer of oil to prevent rust. Then, wrap it in breathable material like newspaper to protect it from moisture while allowing air circulation.
Related websites
Daily care of Japanese knife
04. How often should I sharpen my Japanese knife to maintain optimal performance?
You should sharpen your knife whenever you notice a decline in its sharpness or feel resistance while cutting. The frequency depends on how often and what you cut, as well as the type of cutting board you use. Using softer cutting boards made from materials like cypress or ginkgo can help maintain sharpness longer.
05. My Japanese knife purchased from KIREAJI has developed a chip. What should I do?
We offer repair services exclusively for Japanese knives purchased from KIREAJI. After inspection in collaboration with the Shiroyama Knife Manufacturer in Sakai City, we will inform you if repair is possible and provide a cost estimate.
06. The handle of my Japanese knife has an unpleasant odor. Is there a way to remove it?
While the odor is harmless, you can reduce it by washing the handle thoroughly and letting it air dry naturally. Over time, the smell will diminish.
07. My kitchen knife has rusted. Why did this happen? How should I take care of it?
Causes of Rust:
All knives can rust depending on how they are cared for. Carbon steel and composite blades may develop rust quickly—sometimes within 10 minutes—if left damp or dirty, especially in humid environments. Even stainless steel blades can rust due to exposure to chlorine or other elements.
Preventing Rust:
Always clean your knife thoroughly after use, remove all moisture, and store it in a dry place. This is the best way to prevent rust.
Removing Rust:
To remove rust, moisten a wine cork with water and apply a mild abrasive powder, then gently rub the rusted area. Alternatively, a rust eraser designed for knives can be used.
08. I accidentally damaged the Damascus pattern on the surface of my knife while sharpening. Can it be restored?
Unfortunately, the Damascus pattern on your knife's surface cannot be restored once damaged. Please handle with care during sharpening to preserve this distinctive layered design.
09. Is it safe to pour boiling water over my Japanese knife?
Avoid regularly pouring boiling water over your knife, especially daily, as this may cause single-edged knives to warp due to thermal expansion. However, occasional pouring of boiling water followed by thorough drying can help prevent rust during long-term storage. Also, never expose your knife to open flames or excessive heat, as this can damage the blade's hardness and sharpness.
10. How long can I expect a high-quality Japanese knife to last with proper care?
The lifespan of a high-quality Japanese knife varies depending on usage, sharpening frequency, and maintenance. With proper care, it can last many years. However, when you notice significant changes in balance or feel—such as your fingers naturally reaching the handle before the blade during cutting—it may be time to consider replacing your knife.
Before Using a Knife
Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.
Daily Care of Japanese Knives
We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.
Preventing Rust in Japanese Knives
Japanese knives are renowned for their sharpness and beauty, but without proper care, they can easily rust. This page details the causes of rust, differences between easily rusting and rust-resistant steels, daily maintenance methods, storage methods, and rust removal techniques for Japanese knives.
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.
The True Meaning of Blades: A Symbol of Opening the Future
-
Blades as Sacred Objects in Japanese Culture
In Japan, blades are not merely tools; they have long been revered as sacred objects, playing a crucial role in history, tradition, and rituals.
-
A Blade as a Gift: A Celebration of the Future
A gift is meant to celebrate a person’s new journey in life.
With that in mind, a blade is not just a tool; it is a symbol of cutting through obstacles and forging a bright future.
KIREAJI's Three Promises to You
-
1. Crafted with Mastery
Each knife is meticulously handcrafted by skilled artisans in Sakai. Sharp, strong, and beautiful—every cut carries the spirit and pride of true craftsmanship.
-
2. Thoughtful Care for Everyday Use
Every knife comes with a wooden saya (sheath) for safe storage and handling. For those who wish, we also offer expert hand sharpening (honbazuke) so your knife is ready to use from day one.
-
3. Supporting a Lifetime of Use
KIREAJI knives are tools that grow with you. Through our paid aftercare services, we ensure your knife remains a trusted companion in your kitchen for years to come.
