Japanese knives are definitely distinct and very different from the ordinary kitchen knives. A Western knife is much wider in its own blade surface space, while a Japanese knife is known to be much narrower, thinner, and longer. Highly exotic, unique, and extremely sharp, Japanese blades are forged and made specifically to handle and support the traditional techniques required to craft culinary art pieces like Sashimi and Sushi. The delicacy of Japanese dishes is presented in a much refined, subtle way that requires the mastery of the blades in order to accomplish what we call the ‘ideal Japanese aesthetic’. With this being one of the most important components, the selection of Japanese blades is highly essential in the crafting of authentic Japanese dishes, as the accurate slices, chops, and cuts determine the final touches of savory blends.
Despite its rising fame and popularity among domestic and international culinary experts, the selection of suitable Japanese knife still leaves questions among users as there is still a lack of understanding upon which knife to choose. As there are a wide variety of knife types that perform distinct tasks, it is indeed a must to learn about all common Japanese knives before deciding on a model to purchase or own. To adapt to the needs of your personal kitchen tasks, scanning through the most common Japanese blades will help you through the selection process with ease.
Also known as the Japanese chef’s knife, Gyuto is a long, narrow bodied knife perfect for the mincing of ingredients and the slicing of various meats. A Gyuto knife is considered a ‘multi-purpose’ knife and a must-have essential item for all chefs and culinary experts alike. It is a helpful blade that makes all tasks simpler, forged to aid in all preparation processes. Its average length is around 20 cm – its narrow body makes it a perfect knife for all kinds of ingredients; however, it definitely works best with fish and meats of all kinds.
Known as the Japanese traditional knife, the Santoku knife is a multi-tasking blade forged to especially perform three kinds of motions: slicing, mincing, and dicing. A Santoku knife equips three advantages in its mere body, allowing chefs to perform all kinds of tasks with ease. Usually forged in between the range of 16-18 cm, its shape is slightly curved. Most Santoku knives come with mysterious dimples – the dimples are present on the blades to prevent food and ingredients from sticking onto the blade surface while cutting or slicing.
A Yanagiba knife is indeed a must-have knife for Sushi chefs and Sashimi lovers. Especially forged and made to perform all techniques and skills required to craft delicious sushi pieces, ultra-thin slices of fish and seafood are the final results of the perfect motions a Yanagiba knife can perform.
A Nakiri knife is also known as a Japanese vegetable knife. From its name, it is a special knife made to cut and chop vegetables gracefully. Although it is a vegetable knife, users can also use this knife to cut through herbs and fruits of all kinds. However, it is not recommended to be used for the slicing, cutting, or mincing of meats of all kinds due to its blade body and shape. Usually forged to be around the range of 14 to 18 cm, a Nakiri knife’s rectangular blade surface also makes it a great knife to crush fresh garlic.
These are all the common kinds of Japanese knives – the essential must-haves most chefs have in possession. If one owns all the knives mentioned above, crafting delicate pieces of Sashimi and Sushi would definitely be more than possible.