Which Japanese kitchen knife should I choose?
A: First, choose a shape based on what kind of material you want to cut, and then choose a blade material based on the comfort you want.
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How to choose a knife
What is the difference between "Western kitchen knives" and "Japanese kitchen knives"?
In fact, although there is no clear definition or standard, originally, Japanese kitchen knives were considered to be of Japanese origin, while Western kitchen knives were considered to be of Western origin. There was a time when single-edged knives were considered Japanese knives and double-edged knives were considered Western knives, but as the number of double-edged Japanese knives and single-edged Western knives has increased, it has become easier to distinguish between them by the handle rather than the blade.
Today, most knives are classified as Japanese knives if the handle part is made of wood and can be inserted for replacement, and Western knives if the handle part is fastened with steel and cannot be easily replaced or is integrated into the knife.
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Japanese and Western knives
What determines the price difference for Japanese knives?
A: The main factors that determine the price of Japanese knives are the blade material and the processing accuracy in the manufacturing process. Knives made with high-quality materials and advanced techniques maintain their sharpness, are less likely to chip or dull, and thus their prices increase proportionally.
What kind of knife is a "wa-bocho" (Japanese kitchen knife)?
A: Japanese knives are used for Japanese cuisine and have evolved with Japan's food culture. They have a single bevel and come in various types such as Yanagiba, Deba, Usuba.
Japanese knife
What is a Super Steel (Honyaki)?
A: This is a cutting-edge professional Honyaki knife that is rust-resistant and retains sharpness for a long time.
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Super Steel (Honyaki)
Honyaki
What is the hardening process of Japanese knives, also known as "Honyaki"?
A: A type of kitchen knife that is made by forging a single piece of metal, as opposed to a laminated knife, which is made by layering multiple pieces of metal. During the firing process, the thickness of the steel is varied and the heat is applied in different ways, resulting in the creation of hard and soft parts within a single piece of steel. Using such techniques, Hon-yaki knives are made from a single piece of steel. Compared to matching knives, Honyaki knives are less prone to distortion even after long-term use, and they are highly popular partly because they are made using the same manufacturing process as Japanese swords.
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Honyaki
Can you tell me about Japanese knives made in Sakai City?
A: Sakai City is famous as a production area of Japanese knives, and many craftsmen continue to make traditional Japanese knives using their traditional techniques. Therefore, Sakai City's Japanese knives have earned high praise from professional chefs around the world. In fact, it is said that over 90% of professional chefs use Sakai City's Japanese knives and they have gained the trust of many chefs due to their sharpness and ease of use. Sakai City's Japanese knives are also used in high-end restaurants and cooking schools around the world, and their high quality is widely known.
Collaboration:
Sakai City official siteCollaboration: Sakai City official site
What is Honbazuke?
A: New knives are intentionally made with an obtuse angle on the blade to prevent chipping. Therefore, the sharpness of the blade is not so good. The process of reshaping the blade to achieve the original sharpness is called Honbazuke.
A highly skilled craftsman will perform the main blade attachment, so you can use the knife immediately from the day you receive it.
At KIREAJI, Sakai city's Japanese knife craftsmen provide Honbazuke service for free. If you wish to have Honbazuke, please choose "Honbazuke: Yes" when ordering a Japanese knife.
Related websites
What is "Honbazuke"?
What is the difference between "double-edged" and "single-edged?"
A double-edged knife is a kitchen knife that is edged on both sides and generally refers to Western kitchen knives, while a single-edged knife is a kitchen knife that is edged on only one side and mainly refers to Japanese kitchen knives.
Most Japanese knives used by professional chefs, such as de-aberu knives, sashimi knives, and thin-blade knives, are single-edged.
Single-edged knives are characterized by the ease with which the cut can be separated (because the tip of the blade cuts slightly to the left when the food is cut).
In addition, single-edged knives are more suitable for Japanese cooking, where the beauty and luster of the cut cross section is important.
Double-edged knives cut straight, so both sides cut equally.
What is "forging"?
Forging is the process of heating a material at a high temperature, softening it, and then hitting it with a hammer or the like.
Forging makes the blade stronger, more durable, and more resistant to wear and tear.
If it says "meat (cut)" or "vegetable (cut)," can I use it for anything else?
A kitchen knife can cut almost any kind of food, so there is no problem cutting vegetables and fish even if it says "Meat (cut)".
However, cutting bones may cause the blade to spill, so please place the knife at the joint between the bones.
Also, please do not cut frozen foods.
How should I take care of my Japanese kitchen knife after use?
A: After use, apply neutral detergent to the knife and rub it with a sponge by pressing it against a cutting board. Then rinse it with water and finally wipe off any moisture thoroughly.
Related websites
Daily care of Japanese knife
Is it okay to clean Japanese kitchen knives in a dishwasher or a dish dryer?
A: We recommend washing Japanese kitchen knives by hand and not using a dishwasher or a dish dryer.
How should I store a Japanese knife that I only use occasionally?
A: When storing the blade for a long period of time without using it, it is a good idea to wrap a thinly oiled blade with newspaper. The reason for using newspaper here is to protect the blade from the outside air and to cover it with something breathable.
Related websites
Daily care of Japanese knife
How often do I sharpen my knives?
The best timing is when you feel stress from use, or when you feel that the sharpness of the blade has deteriorated.
The timing of resharpening depends on how you use your cutting board and how often you use it, so it is difficult to make a general recommendation. In addition, there is a big difference depending on the type of cutting board, so if you want to make the sharpness last longer, we recommend using a cutting board made of cypress or ginkgo.
My Japanese knife purchased at KIREAJI has chipped. What should I do?
A: Only Japanese knives purchased at our company will be accepted. We will check the actual knives in cooperation with the Shiroyama Knife Manufacturer in Sakai City and decide whether or not we can provide the service and the price in each case.
I'm concerned about the smell of the handle of my Japanese kitchen knife. Is there any way to remove the odor?
A: The odor is not harmful to the human body. By repeatedly washing and allowing it to dry naturally, the smell will gradually weaken.
When sharpening with a whetstone, I accidentally damaged the Damascus pattern on the surface of my knife. Is it possible to repair the Damascus pattern?
A: It is not possible to repair the Damascus pattern.
Can I apply boiling water to my knife?
Do not continue to apply boiling water as frequently as daily. There have been reports of single-edged knives bending toward the base metal side due to expansion of the pot. However, pouring boiling water on the blade and letting it dry will help prevent rust from forming because it dries quickly, which is useful when storing the knife for a long period of time. Also, avoid such actions as roasting over an open flame. If the temperature is too high, there is a risk that the knife will "burn" back and lose its hardness, which determines its sharpness.
How long is the life span of a knife?
There is no clear standard for how many years. It depends on how often you use it, how often you sharpen it, and how you maintain it. However, you can say that it is time to buy a new knife when you feel that you are not using it properly. Specifically, if you sharpen your Gyuto too much, and physical inconvenience occurs, such as your fingers sticking to the handle before the blade when cutting, or if the feel of using the Gyuto changes significantly, you may need to replace it with a new one.
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.
KIREAJI's Three Promises to You
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1. High-quality Japanese Knive
We offer knives crafted by craftsmen from Sakai City.
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2. Genuine Sharpness
To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.
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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.
