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 16^th century.

The City of Sakai was the manufacturing capital of Samurai sword since the 13^th 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.

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.

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.

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.

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.

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’.

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).