You might not know this but Japanese chef knives are excellent, professional, cooking tools. Japan is famous worldwide for many things; one of them is its high-quality blade crafting tradition. These abilities are translated into their chef knives, which mean they are almost as thin and durable as katanas.
Every Japanese knife has a function, but there are some general knives, similar to an occidental chef knife. We will try to mention the most important ones by what they can do and lastly, we will suggest which knife you should buy. And, in case you like cooking, you might save time with these recipes and with these kinds of knives.
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Some Japanese knives types
There are many types of these knives and some are for experts, but they are mostly for specific tasks in the kitchen. We will mention the ones that can be used by everyone, and that have more general functions.
Deba
This is a fish knife but can be used to debone and slice almost any meat. They are very sturdy, small, and very practical, and can slide bones – but don’t chop the big ones. These kinds of knives are better suited for working with meats, and delicate cuts.
Gyuto
Gyuto is the ultimate meat knife. These Japanese chef knives are excellent for cutting any piece of meat, and this one can break down bones. You can slice, chop and mince almost everything anyways, is a very versatile knife.
Nakiri
You might know this kind because it looks like a cleaver and is very common in Japanese restaurants. We recommend you to buy one of these if you eat a lot of vegetables or want to have a knife only for this. They are very thin, so they can´t chop bones, but they are amazing for very fine cuts.
Santoku
Santokus are very common, they are the most popular Japanese chef knives and are a must-have. You can do any cooking task with them, they can chop, slice, dice and cut meat, fish, or bones. If you are unfamiliar with these knives, this is the first you want to buy.
Extra: Sujihiki
We have this in the list as an extra because this is a fish knife and is made only for fish. The blade is long and thin and can do very thin slices and is long enough to do it in one motion. You can also do very thin slices of almost any protein, just avoid the bones.
What you should know before buying
Many people don’t really put a lot of mind into this but it’s very important to look for a comfortable handle. With a fitting handle, you will be able to cut for a longer time. You also need to look for the proper heft size it will be very easy to keep a motion going.
Shun Cutlery Premier
Overall, this is the best choice if you want a jack of all trades knife. As a premium knife, it is very lightweight, perfect for gentle cuts and one of the best in its type. The price tag might seem a little bit high but don’t worry, it’s one of the best Japanese chefs knives you will find. Another benefit’s the size of the blade, being 8’’.
The blade is made with VG-MAX fine-grained steel. The material is very durable and if you sharpen it the right way can last for years. As a Santoku you can cut, slice, and chop anything without needing to change it for another knife.
Sakai Takayuki Gyuto
Even though it’s a Gyuto, this is a very versatile option if you cook a lot. Thanks to the length of the blade you can do delicate cuts but is sturdy enough to chop through bones. The blade was forged in with VG-10 Damascus stainless steel, which is one of the most durable materials. Lastly, the handle is made with magnolia wood, making it water-resistant.
Overall this is a very good option in the long run. The 45 layers of steel it has made the blade resistant to almost anything and it’s a beautiful knife. Another benefit is the found handle, making it very comfortable in your hand.
Dalstrong Nakiri Knife
As we mentioned before, this is a vegetable knife but a kitchen isn’t whole without one of these. With it’s ergonomic handle and the almost katana edge, you can chop everything in seconds. The blade is made with 58-HRC stainless steel, making this one of the most durable Japanese chef knives.
We recommend you to buy this if you are a cooking enthusiast or a chef. You will use it a lot for chopping vegetables, and you can achieve very thin slices. In any case, this is a tool you want in your kitchen if you cook a lot with vegetables or herbs.
Global Deba knife
Global is a well-known brand because they craft their knives with a single piece of stainless steel. This being said, the blade is very thin but it’s very sharp, and thanks to the Japanese’s techniques, very durable. The way it’s made makes them also resistant to corrosion and stains; which it’s something every chef wants.
In this case, the handle is ergonomic and it’s balanced so you can use it for hours. Sharpen this blade is also very easy and, overall, is a knife easy to use. Even though is a meat knife, it’s a must-have in every kitchen.
Kanetsugu Molybdenum Sujihiki
Again, we add this as an extra because is more of a carving knife but can be used for many things. You can make thin slices for more gourmet preparations with this knife or you can improve your plating. So, if you are a culinary student, this could be what you need to boost your presentations.
If this is not the case and you are just a foodie, this can make your life easier if you are cutting meats. If you want to debone something big, you need to carve a turkey with flawless cuts, this also can be what you need.
