Different Types of Japan Made Chef Knives

There are a couple of classes of traditional Japanese chef knife forging methods: honyaki and kasumi . The class is based on the method and material used in making the knife. Honyaki are true-forged knives, made only of one material: high-carbon steel . Kasumi are made from two materials, like samurai swords: high-carbon steel and iron forged together (known as san mai blades), with the steel forming the blade’s edge and the iron forming the blade’s body and spine. Honyaki and kasumi knives can be made out of either of ao-ko or shiro-ko steel. Based on their kirenaga (duration of sharpness) and hardness , however they are more difficult to use and maintain . Additionally , there are high-grade, quality kasumi knives called hongasumi and layered-steel kasumi called Damascus that have a longer kirenaga .

Originally, all Japanese kitchen knives were made from the same carbon steel as katana . More expensive san mai knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Nowadays, stainless steel is often used for Japanese kitchen knives , and san mai laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and quality .

Japanese Cutlery Production

Much high-quality Japanese cutlery originates from Sakai, the capital of samurai sword manufacturing since the 1300s . After the Meiji Restoration, the carrying of swords by the samurai class was banned as part of an attempt to modernise Japan . Though demand for military swords remained and many swordsmiths still produced traditional samurai swords as art , a large proportion of swordsmiths switched their focus to producing cutlery. The manufacture of steel knives in Sakai began in the 1500s, when tobacco was brought to Japan by foreign traders, and Sakai blade producers started to make knives for slicing up tobacco. The Sakai blade industry received a significant boost from the Tokugawa shogunate (1603-1868), which granted Sakai a special license and helped its reputation for quality (and according to some references secured them a monopoly). During the Edo era (1603-1867) (or specifically the Genroku time period (1688-1704)) the first debabocho were produced, soon after followed by a wide variety of other styles. Making cooking knives and related cutlery products is still one of the biggest industries in Sakai, using a combination of modern techniques and old fashioned hand tools to make stain proof carbon steel cutlery.

Seki, in Gifu prefecture is today considered the headquarters of modern Japanese cutlery, where up to date manufacturing and technology has replaced ancient forging methods to produce a high quality series of stainless and laminated steel cooking knives famous across the globe. The biggest cutlery making firms are based in Seki, and they produce the best quality kitchen knives in the traditional Japanese style and the western style, like the gyuto and the santoku.

Another famous center for traditional blacksmiths and knifesmiths is Miki City . Miki is well known to all of Japan for its knifemaking traditions , and its knives and tools recall the pride of Japanese steelmaking. Most Miki manufacturers are small family businesses where craftsmanship is more important than volume and typically produce fewer than a dozen knives a day.

Japanese cutlery design and philosophy

Unlike western knives , Japanese knives are often single ground, i.e. , sharpened so that only one side holds the cutting edge . Some Japanese knives are angled from both sides, and others are angled only from one side , with the other side of the blade being flat . It was originally believed that a blade angled only on one side cuts better and makes cleaner cuts, though requiring more skill in its use than a blade with a double-beveled edge. Usually , the right hand side of the blade is angled, as most people use the knife with their right hand, with ratios ranging from 70/30 for the average chef’s knife, to 90/10 for professional sushi chef knives; left-handed models are rare and must be specially ordered and custom made .

Since the end of World War II , western-style double-beveled edged knives have become much more popular in Japan, the best example being that of the santoku, an alteration of the gyuto, ( AKA gyutou) the famous French cooking knife. Even though these knives are often honed and sharpened on both sides, their blades are always given Japanese-style acute-angle slicing edges with an extremely hard temper to boost its slicing capabilities.

Japanese chefs always own their personal knife set, which are never used by other chefs. Some chefs even have two knife sets, which they switch up every other day. After sharpening their knife set in the evening after use, the user will usually let the knife “rest” for a day to restore its “energy” and remove any metallic odour or taste that could possibly be passed on to the meals.

You are now the proud owner of a set of high quality knives, something you consider to be one of your most valuable possessions. To keep them in perfect condition and prevent the blades from getting nicked or chipped, you need them to be protected at all times especially as you move from one area to another carrying these blades. Then, you need a chef knife case to house them especially during the crucial times when you have no choice but to transport them from one area, say your school or place of work and your home.

Looking for the perfect knife case for your precious blades could be a daunting task as there are hundreds of designs and styles to choose from. Even if you try to just make your shopping online, you will still be bombarded with the assortments of carrying cases available in multitude of colors, styles and designs and even others with additional functionalities.

To help you sort through your different options, here are some that could be worthy of your attention and evaluation, with average price shown.

- You could opt for the simplest and the cheapest ones. Some of the options are either the Table Craft 17 knife case at $19.99 or Chef’s sharp 12 piece knife case at $15.95. The usual materials of these knife cases are nylon.

- If you opt for a safer and more secured transport and storage of your blades, there is the Victorinox Universal Attach Case for $44.95.

- For those who are trendy and would like to add a touch of style and personality to their choice of knife cases, varied designs such as camouflage, tiger stripes or leopard print and in different colors such as navy blue, brown, burgundy, green or brighter ones like orange, pink and red are also widely available. Price ranges from as low as $14.99 to $89.99 and even more.

- The Global Professional Knife case is a bit complicated and offer other functionalities such as additional room for your chef’s uniform and shoes. You could also fit in your laptop computer, some pens and pencils, your business card and other handy gadgets and miscellaneous items. It could hold 11 knives, each in a separate protective sleeve so you don’t need to worry about edge or blade guards. Over all, it’s a practical choice and is one of the most thought of and best cases in the market as it considered and allowed space for all of the chef’s belongings. It sells for $189.

- Other knife makers also offer their knife sets in specially designed chef knife case. The Wusthof Culinar Chef Attache case which is being sold at $1,300 includes 3-1/2″ Paring Knife, 5″ Boning Knife, 6″ Carving and Serving Fork, 8″ Bread Knife, 8″ Carving Knife and LI8″ Chef’s Knife among others. The Henkels Professional S Chef Attache case knife set which includes 13-piece set is available for $900.

In the end, you must always remember that the primary purpose of the chef knife case is to protect your valuable blades and provide ease in transport. Take it from there and make your choice.

There are plenty of knives in the market that could confuse even those who thought they know their steel blades. But there are others that stand out from the rest in almost every aspect that it is worth looking into and evaluating if indeed such type of knife is really for you and your different uses. One of these is the Wusthof classic knife.

Wusthof has been in the business of perfecting their craft in manufacturing the finest cutlery since 1814. What sets apart this company from the rest in terms of the finest knives is their dedication to the forging process of steel from beginning to end. Forging is the process of hammering a single piece of metal to shape the knife. In contrast to forging, an alternative way is to stamp out the shape of the knife from the piece of metal thus it is called stamping. Experts with blades know that forging produces the better quality because stamping makes out a thinner and lighter blade which is harder to control. Often stamping is synonymous with cheap knives while forging produces high quality blades.

With the recent technological advancement, the company has harnessed the capacities of the modern equipments and combined seamlessly the precise skill of their workers with computer or robot aided manufacturing process to deliver the best blades in the market today.

Although the company offers a wide variety of knife models including the Gourmet, Grand Prix, Culinar and Le Cordon Bleu, the best selling of them all is the Classic. Aptly branded, this type has not seen any change over the years. This type sport the handle with 3 rivet design which really looks classic yet stylish. The feel and accurate fit of the handle goes with the traditional appearance as well. The 8 inches Chef knife has a very good balance and feel although this is really the mark of Wusthof knives. Many critic and experts even claim that this is as perfect as a knife could get.

The perfect balance was contributed by the forging process that the blade went through. It also matters that the high carbon stainless steel for the Classic extends until the end of the handle or what they call a full tang. This is the usual characteristic of top of the line knives available in the market. The coverage of the blade from tip to the handle contributes much to a well balance and long-lasting knife.

However, recent government regulations have banned wooden handles in industrial and restaurant kitchens and preparations tables for hygienic purposes and this leaves the classic out of the picture all together. If you have the same concern, you might want to try the Grand Prix II which has a plastic handle with textured grip. This has become the alternative choice of many as the Culinar does not provide a comfortable handle. Don’t worry about the quality because the blades of Wusthof knives are all the same. They only differ on the type and design of handle.

Compared with the other brands in the market, the Wusthof classic is quite on the expensive side as it is a top of the line brand and model. However, if you consider the versatility, ease in usage and durability of this knife, the investment could prove to be worth it in the end. They even have a lifetime guarantee which gives you the assurance that indeed, if you could only have one knife in your entire lifetime, it would be the Wusthof.

For those who are in the market for good knives, you may be wondering about the different kinds of knives in the market and their respective advantages and disadvantages especially with regard to your specific need. Maybe you have heard how some experts on knives and even chefs have chosen carbon steel knives instead of stainless steel and you would like to be more knowledgeable about it. Here is a brief introduction to carbon steel knives.

Your knife’s blade is made up of steel. Simply put, steel is an alloy or a combination of iron and carbon. There could be other elements contained in steel and the kind of element spell the difference with regard to the hardness, toughness and even performance of your blade. Some contain vanadium, manganese, silicon and tungsten. High concentration of chrome in the alloy makes it a stainless steel. But often, carbon steel is just iron and carbon. If you wonder about the difference again of high carbon and low carbon steel, it is just on the percentage of carbon in the alloy. High carbon steel naturally has more carbon than the low one.

All these differences are not just for mere classification, as these indicators and factors could already tell you the expected performance of your knife with regard to specific characteristics. If you want to consider carbon steel knife as an alternative, here are some qualifications of this type of knife.

- Toughness

This is the ability of you knife to withstand cracking and chipping especially while being used in activities such as chopping. Cutting through bones or other hard objects will test the toughness of your blade. Carbon steel, being a harder material than other alloys could be the best in toughness.

- Wear resistance

This is the long term wear and tear capability of your steel knife. Basically, it is the steel’s resistance to abrasion that determine this characteristic. Carbon contributes to this but the inclusion of tungsten increases your carbon steel knife’s wear resistance better.

- Strength

Compared with toughness, strength refers to the ability of your knife to withstand stress without buckling or being deformed. During cutting or chopping hard objects, pressure is exerted on your knife. Stronger ones could have the ability to withstand extreme stress. Usually, it is noted that stronger ones are made up of harder steel. Carbon is the most important hardening element in steel thus high carbon steel is naturally stronger.

- Stain and rust resistance

Carbon steel fails in this category as it is susceptible to rust. Because of carbon, salt water and acidic foods contribute to oxidation and the formation of rust more easily. The reaction of carbon with some food might also affect the taste of the food.

- Edge holding

Some confuse the ability of the knife to have an edge to its wear resistance. In truth, it is the combination of strength, toughness and wear resistance that makes your steel stay sharper longer. Carbon steel is also easier to sharpen and takes a better edge than other materials.

But as carbon steel knives have more advantages making experts prefer it over the others, deciding to get one for yourself is a good idea. You just need to follow some simple steps to counter the disadvantages.

1. Wash your carbon steel knife immediately after use with hot soapy water to remove food particles in the blades.

2. Dry with towel and keep dry at all times.

3. Never allow the knife to be soaked in water for a long period nor store in a humid area.

4. Coat with mineral oil lightly before storage.

5. Never wash inside the dishwasher or use as a can opener.

Recently, Japanese chef knives have been gaining popularity, invading even the western market. Although there are some who still feel that these knives will never replace the usefulness and versatility of a western chef’s knife, many more are learning that they are great additions to a chef’s essential knives collection.

One such Japanese made knife is the Santoku knife. Santoku, which means three virtues proudly lives up to its name of being good for dicing, chopping and mincing or its versatility in handling poultry, fish and meat. It is almost like a chef’s knife except that it has a thinner, shorter but wider blade which is best for more refined and delicate jobs. The usual blade length is only about 5” to 9” with smaller versions also, makes it a good choice for those with smaller hands. Its blade differ from the others because of it looks like a narrow-bladed cleaver which makes it ideal for slicing tomatoes, chopping and dicing vegetables and slicing cooked poultry breast best for sandwiches. It could also be used to make thin and even slices from a block cheese or boneless poultry and meat.

Despite its versatility in the kitchen, you might still need other types of knives for other uses and purposes such as paring, filleting or boning. Still, its cutting accuracy, very good balance and comfortable handling will make you its first choice in any kitchen requirement. Just don’t use it for prising or any kind of twisting or even for opening a can.

Santoku knives have very sharp edges and with some style sporting a scalloped or “granton edge” blades. The grooves look stylish enough although it is more for refraining the thin slices from sticking to the knife after slicing than for flair. The hollow ground or bevelled edge of the blades is also for the better cutting performance of the knife.

You might also need to adapt a new style especially in chopping because a santoku knife could not perform well a rocking motion especially used in chopping with the chef’s knife because of its form. It requires a different style of an up-and-down motion which many critics commented could dull the knife’s blade more quickly compared to its counterpart. This could cause a bit of a disadvantage as it is also not easy to sharpen this kind of knife. If in doubt, seek a professional to sharpen your knife rather than risk destroying it by your efforts to try to do it yourself.

Another Japanese style knife that’s being recognized is their version of the western chef’s knife known as gyutou which is almost a replica except for some slight modifications. Gyutou or ‘cow sword’ does not have the bolster that could be found from the base of the heel in traditional chef’s knives. Because the blade is thinner and harder, it is the best option for those who are not too comfortable with large bladed knives but needs the ease and convenience of a longer knife for varied kitchen needs.

Gyotou knives are lighter than its contemporaries but its narrow bevel makes for precised cutting functions. The sharper and steeper edge makes cutting through the food better because it does not wedge in between as thicker knives do. Yet the hard steel of a gyotou makes sharpening harder or the tendency of some low quality ones to splinter if they are dropped.

So the next time you are in the market for knives, look out for these Japanese chef knives varieties and you might just find one that could be your kitchen partner to easily help you out with the different demands in cooking.

With over 150 years of kitchen knife making history in Japan, Masamoto knives are number 1 sushi knives used by top notch sushi chefs in Japan and in the world. If you are a professional sushi chef you must definitely know the quality of Masamoto knives when it comes to sushi preparations.

According to the story, Tomonosuke the founder of Masamoto, who was born in 1845 dedicated all his life and efforts to creating and crafting the best kitchen knives in Japan. His goal and what he always thought about and said to all people that he met is “I decided to make kitchen knives in my life, I want to make the best kitchen knife and my name would be known to the people in the future.” And now the goal has finally achieved, because after 5 generations of crafting high quality kitchen knives with relentless passion and expertise, Masamoto knives are know one of the best there is in the world, and definitely the best when it comes to sushi.

When it comes to preparing sushi, not just commercially prepared sushi, but top class genuine Japanese sushi, preparation is no joke, and so will the quality be. Depending highly on the tools you use, sushi would be perfect as long as the chef has the expertise and proper tools at his arsenal.

Once I was able to come and experience the famed Edomae sushi of a Japanese restaurant and boy it was good! One of my companions requested for the chef and asked how come this food really tastes this great. The chef answered “through experience, skill, and tools. Without them, it would really taste like crap.” So I wondered how important the tools are, which the kitchen knives in preparing sushi and sashimi. The answer lies in the blade of the knives and the functionality of tools that are available at the chef’s hands.

Masamoto knives are simply the one you would want to have in your kitchen, especially if you want to prepare sushi the right way, either for business or for pleasure. Don’t settle for anything less, try and check out Masamoto knives, the best hand crafted sets of sushi knives there is that you can imagine in very affordable prices. You can also order at the same time traditional Masamoto sheaths or saya made from wood to make it safer to carry around your knives and to make it look fashionable.

Order one know and experience what I’m talking about.

Famed as the best chef knives ever made, Misono knives are top quality, hand forged knives that are crafted by skillful blade smiths backed by almost 800 years of cultural expertise in sword crafting. With blades revolutionized by Japanese sword crafters, Misono knives are simply the best there is, just as how the Japanese swords took the world by storm in the times when swords mean life and death to Japanese warriors.

With undoubted fame, Japanese cutlery is sought after by top hotel restaurant chefs, and chefs of all kinds of cuisine in the world because of their functionality, superior cutting ability, and durability. Discover how these 3 factors create a huge gap of quality that sets these Japanese kitchen knives above the competition.

Functionality – Like how the hammer was built for driving and pulling nails, Misono knives are specifically made for purposes that no other common knife can do. Usually people intend to use knives for cutting, but there are times that knives are needed other than cutting. Like for peeling, boning, and carving, or sushi preparation, common kitchen knives could perform at the lowest quality at these situations because they weren’t made for the purpose. Misono knives are crafted in a sense that you will have something to use perfectly for any situation. With sets from paring knife to santoku and gyotu knives which are of different sizes and lengths you have the option to bring out the best in what you do with Misono knives.

Superior Cutting Ability – Beware, this is no ordinary kitchen knife. Japanese hand forged knives are crafted from the idea of creating the best sword there is in the world. Before they started making top quality cutlery, Seki City the sword capital of Japan, were crafting swords for Japanese warriors that could cut through human flesh in a single slash. Just imagine how sharp those blades would be. Now imagine the same cutting ability in the knives that you would have in your kitchen, or restaurant kitchens. There would be less effort in cutting anything and speedy preparations of food for you. Isn’t that better?

Durability – These knives aren’t easy to get rid of. Being crafted in ways that no other group of people can do, Japanese hand crafted knives are durable and resistant to any damage that can be acquired by kitchen knives. When others would be breaking, Misono knives are still cutting.

Do not be fooled by expensive kitchen knives that you see on TV, try out Misono knives and I assure you, you won’t be looking out for anything else anymore, this is all you need.

Everything in here is all about knives, whatever types of Japanese hand forged knives you may be looking for; they are all here and just waiting for you to seize them. Some people think that what they see on window shopping channels that come in intricate series of industry crafted knives are the best there is in the world, maybe because of the price. But here you will find better, sharper and superior durability knives at cheaper prices.

For those who do not know the difference of high quality Japanese hand forged knives and low quality kitchen knives that are all over the market, Japanese hand forged knives are made by skilful blade smiths with expertise ranging back to almost 800 years of experience of creating high quality knives for all purposes. Japanese hand forged knives are well known all around the globe for its outstanding quality, sharpness, and durability.

Basically Japanese hand crafted knives are results of ancient traditions of sword crafting. The Japanese in as early as the 12th century were the masters of sword crafting in their own style, creating swords of superior cutting capability and highly skilful in ways of cutting than any other blade there is in the world. Japanese swords are made to slash and cut, rather than thrust, a technique they used for military purposes because it was the better option when fighting on horseback.

Since then, bladesmithing became a major industry, and sword craftsmanship skill in Japan is of top notch. With all their experiences and skill, after the war was out, swords were banned from the streets and sword crafters found nothing to do with their skills, until they decided to create knives of the same standard and quality with the swords they are famed of crafting.

The first hand forged kitchen knife made by the Japanese blade smiths was the deba bocho in 1688, a kitchen cleaver with high cutting quality. Many types of hand forged knives followed, like the santoku, gyuto, hankotsu and sujihiki, all of top notch quality. Even as of today in modern times, Japanese hand forged knives are much sought after by top chefs in the world because of their quality and superior cutting capability as well as functionality.

Don’t miss out on what should be the best, check out products of our suppliers and be amazed on what you can have in your kitchen than you can be proud of. Nothing else comes close to Japanese hand crafted knives when it comes to quality, get one now.