The traditional Japanese knives made in Japan differ from the Western knives. Let us see the differences between the traditional Japanese blades and the western blades and how to maintain them.
Traditional Japanese Knives
Japanese knives are renowned in Japan and the world for their legendary sharpness, geometry and edge-holding. The Japanese ones are single bevel, made of various harder materials and hold edges better.
It requires a bit of practice and care to master them. The Japanese knives require a pulling motion to cut the produce, which is easier. Hence the blade should be thin and very sharp.
The knives vary in their thickness, edge, balance and handles. Depending on the type of work, the traditional Japanese knives are constructed with different materials in Japan, making each knife best-suited for that particular job.
Western Knives
The western knives like the European knives follow the double-bevel knife style, usually made of same type of materials. These knives employ a chopping motion to cut the meat. They are heavier, easy to use, take care of and sharpen. They are usually made of softer material, hence they don't chip easily.
Western style Japanese knives
Earlier, the Japanese believed that the single-bevel were better. But nowadays, they make double-bevel western influenced Japanese knives in Japan, that perform similarly to single-bevel knives. Many craftsmen have fused the ancient and latest techniques to create custom-made hybrid blades that meet your requirement.
The traditional Japanese chef knives are the Honyaki, Kasumi, Hongasumi, Deba and Yanagiba, Takohiki and Fuguhiki. The western influenced Japanese knives are the Petty, Parer, Santoku, Honesuki, Gyuto knives.
For more details regarding the knife types, their usage, etc. you can visit this page.
Traditional Japanese Knives
Japanese knives are renowned in Japan and the world for their legendary sharpness, geometry and edge-holding. The Japanese ones are single bevel, made of various harder materials and hold edges better.
It requires a bit of practice and care to master them. The Japanese knives require a pulling motion to cut the produce, which is easier. Hence the blade should be thin and very sharp.
The knives vary in their thickness, edge, balance and handles. Depending on the type of work, the traditional Japanese knives are constructed with different materials in Japan, making each knife best-suited for that particular job.
Western Knives
The western knives like the European knives follow the double-bevel knife style, usually made of same type of materials. These knives employ a chopping motion to cut the meat. They are heavier, easy to use, take care of and sharpen. They are usually made of softer material, hence they don't chip easily.
Western style Japanese knives
Earlier, the Japanese believed that the single-bevel were better. But nowadays, they make double-bevel western influenced Japanese knives in Japan, that perform similarly to single-bevel knives. Many craftsmen have fused the ancient and latest techniques to create custom-made hybrid blades that meet your requirement.
The traditional Japanese chef knives are the Honyaki, Kasumi, Hongasumi, Deba and Yanagiba, Takohiki and Fuguhiki. The western influenced Japanese knives are the Petty, Parer, Santoku, Honesuki, Gyuto knives.
For more details regarding the knife types, their usage, etc. you can visit this page.
Maintaining your knife
Any knife - whether western or Japanese knives you buy in Japan or anywhere demands proper usage and maintenance. Use them for their intended purpose only. The knifing board should be smooth and not cause damage to the blade. After every use, wipe your knife with a wet cloth and leave it to dry. Leaving your knife as it is after cutting or leaving it in a wet sink will corrode the blade. You should sheathe your knife when taking it for travel. Remove rust regularly using a sandstone.
Whetstones
Every knife should be sharpened from time to time. A sharp tool is a beautiful thing. Sharpening a knife is an art which takes time to master. You can alter a knife's sharpness by using whetstones. There are different whetstones: artificial, natural and ceramic.
Depending on whether your Japanese knife is a single or double bevel, the blade material and function, you have to use the right whetstone with the right sharpening technique suitable for your blade.
Any knife - whether western or Japanese knives you buy in Japan or anywhere demands proper usage and maintenance. Use them for their intended purpose only. The knifing board should be smooth and not cause damage to the blade. After every use, wipe your knife with a wet cloth and leave it to dry. Leaving your knife as it is after cutting or leaving it in a wet sink will corrode the blade. You should sheathe your knife when taking it for travel. Remove rust regularly using a sandstone.
Whetstones
Every knife should be sharpened from time to time. A sharp tool is a beautiful thing. Sharpening a knife is an art which takes time to master. You can alter a knife's sharpness by using whetstones. There are different whetstones: artificial, natural and ceramic.
Depending on whether your Japanese knife is a single or double bevel, the blade material and function, you have to use the right whetstone with the right sharpening technique suitable for your blade.