How to choose the perfect Japanese kitchen knife for home and restaurant

Are you planning to buy a new knife? Excellent! There are many great kitchen knives available on the market, which is why we wrote this article to help you choose. When selecting a kitchen knife, it’s worth considering three main issues:

The shape of the knife – What type of knife do you need?
Maintenance – What kind of maintenance (including steel) is right for you?
Aesthetics – What look will make you excited to use it?

When you buy a Japanese knife, you are investing in something you can use for the rest of your life. All the kitchen knives we offer are beautifully made and have a high quality that we love and want to pass on to our clients. Therefore, you can be sure that every knife you like in our store is of extremely high quality.

What type of kitchen knife will be best for you?

In our opinion, you should start your adventure with a Japanese Chef’s Knife, also known as “Gyuto”, or if you prefer something more related to Japanese style, we suggest “Santoku”, “Kiritsuke” or “Bunka” knives.

Gyuto is the Japanese version of a chef’s knife; it has a blade length usually between 18 and 30 centimeters. The Gyuto is versatile and suitable for various kitchen tasks, such as slicing, chopping, filleting, and cutting meat, fish, and vegetables.
Santoku is a knife with a blade length usually between 13 and 18 centimeters. It has a characteristic, wide blade and is known for its versatility. The Santoku is ideal for slicing, chopping, and finer kitchen tasks.
Bunka or Kiritsuke is a knife that combines the features of a Gyuto and Santoku knife. The Bunka is a versatile knife and is suitable for various kitchen tasks, such as slicing, chopping, and mincing. The Kiritsuke is a knife traditionally used by the best chefs in Japan.

Once you have chosen your first versatile knife, you can expand your set with a smaller knife called a “Petty”. If, on the other hand, you often prepare dishes with vegetables, it is worth considering Nakiri knives, which are specially designed for slicing and chopping vegetables.

Choosing the right kitchen knife can be overwhelming at first, especially if you are new to the topic of Japanese kitchen knives. In most cases, a Chef’s knife, Petty, and Nakiri are sufficient for most cooking enthusiasts. However, the Japanese have a much wider selection of kitchen knives dedicated to more specific tasks. To learn more about other types of knives, please visit our website.

Kitchen knife made of carbon steel or stainless steel?

Once you have decided which type of knife interests you, an important choice will be the steel used for its production. Carbon steel and stainless steel are the two main types of steel you need to decide between.

Carbon steel knives: Knives made of carbon steel are valued for their exceptional sharpness and ability to hold an edge for a long time. However, carbon steel is more susceptible to developing a patina and requires careful cleaning and maintenance. Carbon steel knives are very popular with professional chefs and cooking enthusiasts who appreciate their excellent cutting aggression. An interesting solution is carbon steel knives that have carbon steel cladding, which makes maintenance very easy. The most popular carbon steels are: Aogami Super, Aogami #2, Shirogam #2, Shirogami #3, SK5.
Stainless steel knives: Knives made of stainless steel are easier to maintain and more resistant to rust than carbon steel knives. Knives made of this steel are popular among both professionals and kitchen amateurs who appreciate their ease of use and maintenance. The most popular stainless steels are VG-10, AUS-8, AUS-10.
Powder steel knives: Knives made of powder steel are a modern solution that combines the features of carbon and stainless steel. The advanced production technology involves a mixture of powders of different alloys, which allows for a blade with excellent durability, sharpness, and rust resistance. Knives made of this steel are valued for their durability and excellent cutting properties, and at the same time are easier to maintain than carbon steel knives. The most popular powder steels are R2, ZDP-189.

It is worth noting, however, that the above descriptions are very general, and different knives may have different properties depending on specific brands, models, and production processes.

An important factor to consider is also the hardness of the knife. Japanese knives are usually very hard, which allows them to maintain a sharp cutting edge for a long time. However, the harder the steel, the more brittle the blade can be and the more difficult it is to sharpen. Japanese knives usually have a Rockwell hardness of 58-60, which provides good durability of the cutting edge. Knives with a hardness of 65-66 or higher are more susceptible to chipping but retain their edge for a very long time.

How to care for a Japanese kitchen knife?

Another aspect to consider is the ease of care and protection of the knife. Regardless of the type of knife, it should not be washed in the dishwasher. After each use, knives should be thoroughly wiped, dried, and stored in a safe place, out of the reach of children. In our store, we recommend magnetic wooden knife stands as an excellent solution for storing and displaying knives in the kitchen. If you travel or want to store the knife in a drawer, a wooden Saya cover will be a good choice. For carbon steel knives that will not be used for a long time, we recommend using camellia oil, which will protect the blade from external factors.

Aesthetic aspects of a kitchen knife

The appearance of the knife also matters to many people. Kitchen knives can be not only tools but also works of art. Japanese blacksmiths use various finishing techniques, from a simple, black “kurouchi” finish to intricate Damascus steel patterns. Each blacksmith chooses the finish that best suits his skills and work style.

The handle and grip of the knife are other elements to consider. There are two main styles: the “Yo” and “wa” handle. The wa handle is light, usually with an octagonal or oval shape, which provides comfort during use. It is a traditional style that makes the knife lighter and more manageable in the hand. Additionally, the wa handle allows for easy replacement if the handle becomes worn or you want to change its appearance. The Yo handle is a more familiar style, with a full tang, often riveted and very durable. The choice between these styles depends on personal preference and comfort.

Summary

If you are looking for your first Japanese kitchen knife and have trouble choosing, don’t worry – we’ll be happy to help 🙂 If it turns out that the choice you made is not the best, we guarantee you the possibility of returning or exchanging the knife for another one within up to 30 days from the purchase. You do not have to provide a reason; just return the knife, and we will refund your money. Remember to follow our advice when choosing a knife – consider the budget, type of knife, and steel, and only at the end, the aesthetic qualities. The convenient filters on our website will certainly make it easier for you to find your dream knives 🙂

Below we present some of our bestsellers that may interest you. We hope that our advice and offer will help you choose the perfect kitchen knife.