Uses of Knife: Japanese Knives
Japan is well-known for its Samurai sword, and no wonder, it is also home for different kinds of kitchen knives.
Like the Samurai sword, Japanese kitchen knives are world-renowned for their high quality and craftsmanship. The first deba bocho knives were manufactured in the late 16th century.
The City of Sakai was the manufacturing capital of Samurai sword since the 13th century; but later shifted to crafting traditional Japanese cutlery. Today, the manufacturers of Japanese modern kitchen cutlery are based in Seki, Gifu—where the santoku knives are produced. The Miki City is also famous for its knifemaking traditions.
The traditional Japanese knives are divided into 2 classes based on the forging methods (class is according to method and materials used). Honyaki knives are made from true-forged high-carbon steel. Kasumi knives are made through forging high-carbon steel and soft iron together. At present, most Japanese kitchen knives are made of stainless steel.
Japanese kitchen cleaver knife
has thinner blade than yanagi ba and specially used to cut very thin slices of the Japanese blowfish called fugu
Usually long Japanese knives used to fillet tuna
Forged Japanese knives
Japanese knife used to cut vegetables
Very long Japanese knives for filleting tuna
All-around Japanese kitchen knife with Western-style design
Japanese knife used to make soba
Japanese knife used as sashimi slicer
Japanese knife used to make udon
Japanese knife used to butcher and fillet eel
Japanese vegetable knife often used by professional chefs
Japanese knife used for slicing sashimi
Because a honyaki knife is forged from high-carbon steel, the blade has the longest lasting sharpness of all Japanese knives. However, forging the honyaki knife requires superior skill and extensive experience; thus, it is often high-priced. Its blade is also difficult to sharpen and maintain.
A kasumi knife has a blade called ‘san mai’. Like the samurai sword, the kasumi blade is made from 2 materials, namely: high-carbon steel and soft iron. The steel forms the blade’s edge; while the iron forms the body and spine. In expensive san mai blades, lamination is added to resist corrosion.
Making Japanese knives
Making process of Japanese Knife
The santoku knife is designed after the French chef’s knife. Its name is often translated to ‘three uses’ due to its 3 cutting tasks: mincing, dicing, and slicing.
A Japanese knife designed by Shun. This multipurpose Santoku knife is about 7 inches long and has a razor sharp blade made from forged high carbon stainless steel that produces rust-free Damascus look. It looks even more classic with the D-shaped handle made from durable Pakkawood. Manufactured in Seki City, Japan.
The tako hiki is one of the long-bladed and thin Japanese knives used specifically to cut and prepare octopus. It belongs to the Sashimi Hocho group.
The deba bocho is traditionally a Japanese pointed carving knife used for cutting and carving fish, chicken, and meat. Specifically designed to fillet, its blade damaged when used to chop large bones. Its form and use has evolved to become the versatile Japanese cleaver. Some deba bocho knives have rectangular ends.
Here’s a Japanese Professional Knife Sharpening Stone Sharpener that is perfect for authentic Japanese knives. This sharpening stone is a combination finest whetstone that has medium 1000 grit and 240 grit on each side. This whetstone is great for sharpening different types of knife blades, along with the Samurai swords, kama, and other weapons.
The unagisaki hocho knife has a specially formed sharp tip that is used to cut the eel from near the head down to entire length. Experts can open, clean, and fillet the eel in just few precise moves.
Udon and/or Soba Kiri
Both knives, udon kiri and soba kiri, are specialized Japanese blades used to make udon and soba noodles. These Japanese knives are also called ‘menkiri bocho’.
Japanese Knives - Handle Making Workshop
Japanese knives from Kanetsune part 1
Japanese knives from Kanetsune part 2
Both the nakiri bocho and the usuba bocho are Japanese kitchen knives used for cutting greens and vegetables. Thinner than the deba bocho, the nakiri and usuba blades are preferred when cutting vegetables. Nakiri is for home use and the usuba for professional.
The kumagoro nakiri has dimples on its hammer-finished blade that help when cutting vegetables and fruits (like tomatoes and onions) that stick. Its thin blade is also handy when slicing small pieces (like radish and garlic).
More Japanese Knives
lighter than a deba bocho but with spine as thick as a miroshi deba
a small paring knife used for small fish, vegetable, and meat
another name for santoku
name for Japanese cleaver that is similar to Chinese cleaver
a very small Japanese knife used by fishermen for bleeding fish to keep fresh while on the boat
Japanese knife similar to western chef's knife but with thinner blade
Japanese knife used for boning poultry; smaller version is called Honesuki
Japanese boning knife used to separate bones from meat
special Japanese knife for squids
Japanese knife for shucking shellfish, oysters, and scallops
Japanese peeling knife; also known as garnishing knife
Japanese large knife originally designed to cut whales, shark, tuna, and swordfish
Japanese knife that can peel, carve, and cut fruits and vegetables into fancy shapes
Japanese knife designed for cutting frozen meat
Japanese knife used for cutting watermelon
Japanese knife for slicing both raw and cooked meats, and fat
Japanese knife sharpening
Japanese knife skills; Filleting a flat fish
Japanese Water Stones-Knife sharpening
Knife Sharpening: Common Mistakes
- Japanese Kitchen Knife Types And Styles
Over 110 different typesand styles of the Japanese kitchen knives, including photos, definitions, designated use, grind types and more.
- Japanese cutlery - Wikipedia, the free encyclopedia
There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), the santoku hocho (all-purpose utility knife), the nakiri bocho and usuba hocho (Japanese veg
- Japanese Style Knives | KORIN
Individual Japanese knives were designed to handle specific tasks: the deba, used to fillet fish, is shaped so that the hefty blade can nimbly separate flesh from bones without damaging any of the delicate meat.