Japanese Knives

Japanese Knives

Japanese knives are highly regarded for their precision, sharpness, and craftsmanship. They are typically made from harder steels, such as VG-10 or Blue Steel, which allow the knives to hold a sharper edge for longer periods. These knives are often lighter and have thinner blades, providing better control and more delicate cuts compared to Western knives.

Japanese knives come in various specialized designs, each crafted for specific tasks. For example, Deba knives are used for cutting fish, Nakiri for chopping vegetables, and Gyuto serves as a versatile chef’s knife. Many traditional Japanese knives feature a single-bevel edge, ideal for precision cutting, while others are double-bevel for more general use.