Japanese kitchen knives are growing in popularity with great brands such as Global, Masahiro and Kyocera. There are so many Japanese kitchen knives to choose from when you first decide to purchase. Not only do we have Global, Masahiro and Kyocera but also up and coming manufacturers such as Misono, MAC, Bunmei, Suisin and Hattori. When choosing your Japanese knife the best thing to do is decide what you want to use it for, don't forget a lot of these knives don't come cheap. Many Japanese kitchen knives are chosen based on the task at hand.

This is a run down of what each of the Japanese kitchen knives should be used for:

• 1. Deba knives are similar to a western chef's knife. You would use the Deba knife for boning fish, poultry, and meats.
• 2. Usuba knives are the most like a western chef's knife. You would use the Usuba knife for slicing vegetables that don't have hard seeds.
• 3. Yanagi sashimi knives are similar to a western utility knife. You would use this for a multitude of tasks.
• 4. Tako Sashimi knives are the same as a western carving knife. This knife has a long blade and a fine edge for slicing thick cuts of fish or meat.

The highest quality Japanese kitchen knives are forged from the same materials and are handmade using the same process as Japanese swords. Theyare also lighter and thinner with the blades at sharper angles making them razor sharp. Care and regular maintenance should ensure constant sharpness and safety. Because Japanese kitchen knives are highly hardened, and steels are not as tough as they used to be, Japanese kitchen knives should be sharpened only on Japanese water stones.

Bunmei knivesare traditional Japanese kitchen knives and are an excellent choice when preparing sushi. These traditional Japanese sushi knives are designed with round, wooden handles, which allow for an easy, slip resistant grip. With the best Japanese kitchen knives the weight of the knife is predominantly at the end of the blade, which allows the chef to make comfortable movements. Because the chef uses quick, single cuts with a sharp knife, it ensures that the food does not show marks, and appears to be smooth and appealing to the eye.

You should never use your Japanese kitchen knives on very hard cutting boards or bases for example glass, marble or stone. Only use wooden or plastic cutting boards, this will stop you from dulling the blade. Always clean your Japanese cooking knives by hand and never in the dishwasher. If you have a Japanese knife with a wooden handle, this handle will be destroyed in the dishwasher. As a point of fact you should never put any sharp knives in the dishwasher because the blades will be damaged. Once you have washed and dried your knife you should store it in the box in which you bought it, or store it in a knife block. If you take care of your knife, it will stay very sharp for a long, long time.

Amateur cooks to professional sushi chefs agree that Japanese kitchen knives are essential in creating the perfect sushi or sashimi. Japanese kitchen knives are highly coveted by professional chefs and everyday cooks alike because of their sharpness and their elegant design. One last thing when buying a new Japanese kitchen knife, make sure that you only buy an original knife made in Japan. By buying an original Japanese kitchen knife you will have the guarantee of having bought a high-quality knife made of Japanese carbon steel which keeps its sharpness for a long while.

Just as a samurai's sword was considered the embodiment of his soul, in Japan a cook's knife is viewed as the symbol of his skill in the kitchen. Once you have used a really good Japanese kitchen knife you will never want to use any other knives again.

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Japanese kitchen knives