Many Japanese knives are single-beveled, such as the
A: Traditional Japanese knives are sharpened or grounded only on one side of the blade to create a razor sharp edge and a slightly concave edge on the reverse side. This design creates an overall sharper cutting edge, makes resharpening easier and allows for more delicate culinary work.
Traditional Japanese knives are ground 'single bevel' which means one side of the knife is flat. The edge angle on the flat side is zero. In fact, this side is often 'hollow ground' so that you don't have to sharpen the whole blade surface, just the spine and cutting edge.
Most traditional Japanese wa handles are ambidextrous, except for one: D-Shape handles. These come as left or right-handed but make sure you double-check before you buy a knife with a handle like this.
The most important distinction when comparing Japanese and Western-style kitchen knives is the balance of sharpness and maintenance or durability. Basically, a knife gets sharper the harder the steel gets--Japanese knives generally use harder steel--but harder steel is more brittle and easy to chip or damage.
The major difference between a Japanese multi-purpose knife and its European version, a French or a German knife, is in a thinner blade. Japanese version is usually made of harder steel and is double-bevel. There are Gyuto knives with European and with Japanese handle, the latter are known as wa-gyuto.
Japanese cleavers are excellent for cutting vegetables and proteins, thanks to their weight and thin edges. However, they are not meant for butchery. Avoid cutting through bones to prevent damaging the steel blade and to keep your knives sharp.
The blade on a left-handed knife is angled differently and while this is a very intricate aspect of the design, it can make cutting so much easier. For anyone who predominantly uses their left hand, switching your kitchen knives for something more Southpaw-friendly, will be one of the best decisions you have ever made.
Another unique feature that also makes Japanese knives so desirable is the hammered print usually on the top part of the blade. This mark is created by hammering the blade while it's being forged. The dimples and marks on the top part of the blade create friction when cutting, preventing food from sticking to it.
The steel inside your Japanese knife is very hard, but not tough, meaning it can chip or get a small nick in the blade when used improperly.
As a general rule of thumb, you should sharpen your Japanese kitchen knives every 1-2 months, while you should hone every week to ensure a sharp edge. However, how often you sharpen your Japanese knives largely depends on your usage frequency.
The correct sharpening angle for the blade edge of the best Japanese knives is 10 - 15 degrees on one single side. On a one sided blade, or single bevel the angle would therefore be 10 - 15 degrees in total.
Gordon Ramsay is known to have a deep love for Japanese steel knives. These lightweight knives are well known for their sharp edges and ability to cut through vegetables, meats, and herbs easily. They can handle any chopping, slicing, or mincing tasks with ease.
When sharpening a single-edged blade, start sharpening from the reverse side and repeat the process of reverse side > face side > reverse side > face side until the edge is formed (sharpen at a 7:3 ratio: sharpening the face side around 7 times and the reverse side around 3 times).
Generally, Japanese knives are made from harder steel blends, such as carbon steel and even high-carbon steel, that are harder than the softer steel used in many European and Western-style knives. This is why they can achieve razor-sharp edges that last longer before needing to be sharpened.
Double bevel Japanese kitchen knives
It doesn't matter whether you're right handed, or left handed. They are good enough for almost all jobs. You would not find serious inconveniences with good double bevel kitchen knives.
If you're left-handed, feel free to switch them so the knife is in your left hand. When you're cutting, the fork holds the food still and the knife cuts slowly and firmly. Be careful not to saw! Keep your index finger planted firmly on the back of the utensil to give you the most control while cutting.
In my experience, most cooks and chefs would rather have their own knives. Something that they like to use (comfortable to use, blade style, blade length, steel type, etc...)
However, the investment is justified by the exceptional performance, longevity, and precision that a Japanese style knife offers. These knives are worth the price because they offer top-notch quality and durability.
In Japan, knife laws are strict: Carrying Knives: It's illegal to carry knives with blades longer than 6 cm (2.4 inches) in public without a valid reason. This includes folding knives and utility knives. Owning Knives: Kitchen knives and tools are fine for home use.
You don't need to oil it after every wash if you use the knife often, but regular oiling is important to keep the blade in good condition. Stainless steel knives, on the other hand, don't rust as easily.
Both styles provide their own set of benefits. German knives are thicker and heavier to provide added strength and durability for your heavy-duty chopping, while Japanese knives are made of carbon-rich steel for a lightweight blade and razor-sharp edge that offer edge retention and ultimate control and precision.
The blade material is an important factor to consider when choosing a Japanese knife. High-quality knives are typically made from high-carbon steel or stainless steel. High-carbon steel is known for its sharpness and durability, but requires more maintenance to prevent rust and corrosion.
The holes in butcher knives are more than just eye-catching features. They have a real impact on the knife's performance, making it easier to use and maintain. These openings help reduce friction when cutting, improve balance and control, and allow for easier cleaning and storage.