Picking your perfect Japanese kitchen knife

From the traditional samurai sword making, the Japanese culture has now moved on and
brought the same type of techniques into kitchen knives. Known for their tenacity and precision when it
comes to craftsmanship, the Japanese are one of the best in providing quality kitchen knives. With that
said, can you really just pick out any kind of Japanese knife when you go to a store? Of course not! You
need to have certain standards or guidelines before you pick any kind of knife. Here are some things you
need to know.

PURPOSE

Before picking out any type of Japanese knife, you should always remember to know for what
type of culinary work you will use it for. You can’t just pick the coolest looking knife you see in the store
and you’re already good to go. You must always have an objective before you purchase anything. For
example, do I need a versatile knife that I can use every day or do I need a specialty knife that specializes
in a certain function for my particular need. You need this kind of thought process before moving on to
the next step.

TYPE

Now, you need to know the different types of Japanese knives and know their uses. This has
been thoroughly discussed in my previous article. So you should go check it out first, in order for you to
have a better grasp on how to pick your perfect Japanese knife.

BLADE

A vital factor in your search for the perfect Japanese knife is to know what kind of blade will suit
you. Remember that there are essentially two kinds of materials used for making blades namely,
stainless steel and carbon steel. For stainless steel, it is rust resistant and it can be easily maintained.
However, it tends to be more expensive, difficult to sharpen and never quite as fine an edge as carbon
steel. For carbon steel, it stays sharp longer and it has a better edge retention than stainless steel.
However, it can rust and discolor very quickly and can be prone to chipping. There is also a hybrid
category which is a knife that has a blade made from both types of material. This is called a stainless clad
knife. It has an outer cover of stainless steel and inside it has a carbon steel material.

Again, you must know what kind of blade will suit you, if you’re that kind of person who is lazy
to do dishes after food preps, carbon steel knives are not for you. You will just be left with rusty blades
every time.

HANDLE

A good grip on your Japanese knife is an essential factor in making your choice for that perfect
Japanese knife. FYI, there are two main types of handles that you need to consider, first is the Japanese
style handle or the Wa, this kind of handle is simplistic and lightweight so they are easier to use. An
example of this is Chestnut wood which is great for heavy duty uses because of its comfortable feel.
Next is the Western style handle or the Yo, this kind of handle is heavier but works great in any kind of
dominant hand because of its stability.
 Taking into consideration all of these factors, you can now easily choose the perfect Japanese
knife for you. But always remember that the basis of choosing the perfect Japanese knife relies heavily
on preference, so one kind of knife may be suitable for you but not for another person.

In addition, as a starter or beginner just try to limit yourself into having just two knives. One
multi-function knife and one specialty knife, this is to have an assessment on what you really need in
your daily kitchen activities. Now, time to get up and find yourself that perfect Japanese knife.