Life in the Far East is considered by us to be healthy, thoughtful, and perhaps every now and then even a little crazy. It begins in the kitchen when we look at the various utensils (such as the typical Japanese knife and the typical European knife), extends beyond traditional dishes to the different table manners—even the way people sit at the table is completely different. Today we are setting out in search of interesting insights specifically in the area of different knives, many varied differences, and we will discover one or two deep connections—join us and dive in when it’s time for: Japan meets the Alpine region!
A razor-sharp excursus – Journey: Japanese knives with a long tradition
The fact that Japanese knives possess exceptional sharpness and, thanks to their authentic blade design, also enjoy very high popularity worldwide is something this small archipelago in the Far East has truly earned through centuries of perfected craftsmanship. The foundation of their high-quality knives is the perfect quality of the steel and its processing—many people automatically associate Japanese knives with knives made of Damascus steel, but there are certainly other fascinating combinations that masters from all over Japan forge in their furnaces.
The little swords for the kitchen have a long tradition: It is believed that the first Japanese knives had already made their way into the kitchens of the world around ~ 500 years ago, when the development of the famous katana fighting sword was being advanced—so to speak as a by-product of forging.
However, the picture only becomes clearer in the 17th century, when the wearing of swords was banned (as part of modernization after the Meiji Restoration) and the swordsmiths concentrated their expertise on the manufacture of kitchen knives. Fortunately, the Portuguese brought techniques for cultivating tobacco to Japan—sharp knives were needed here. The production of steel knives began in Sakai and from there became known throughout Japan and soon in large parts of the entire world.
The major difference between Japanese knives and European knives
The fundamental and major difference between these two types of knives lies in one essential thing: the grind!
Western knives are usually ground on both the left and the right side of the blade. The so-called U-grind is used here—a convex grind in which a rounded shape is ground as the cutting edge.
The Japanese grind, on the other hand, the so-called wedge grind or V-grind, is ground about 5° narrower than its European relatives. Characteristic in handling is the straight and smooth cut with which these blades can glide through the food being cut, which is why it is especially well suited for delicate foods such as fish and seafood.
In addition, there is the extremely different appearance of the handles, with the Japanese ones usually looking round but actually being finely cut or shaped octagonally (this octagonal shape is called “hakkaku”). They sit so well in the hand, are extremely grippy, and have a distinctive recognition value. Other traditional Japanese handle shapes are:
- Chestnut shape (kurigata)
- oval handle shape (maru)
- Angular on top, round on the bottom (rokkaku-hanamaru)
Western handles are ergonomically shaped, generally feature a rear hand guard and a bulging handle scale as an extension into the handle (providing grip and good knife balance).
Well-known European / Japanese knife manufacturers
Over time, several very high-quality, specialized knife brands have also developed and can now be found worldwide. Here is an overview of some of the best-known representatives:
Well-known Japanese knife representatives are:
- Tojiro
- KAI
- Chroma
- Haiku
- Morita
- Miyabi
- Misono
Well-known European knife representatives are:
- Zwilling
- Wüsthof
- Burgvogel
- Dick
- Windmühle
- Maserin
- Opinel
With probably the best-known steel: Japanese Damascus knives
This special combination was produced more than a thousand years ago and traded all the way into what is now Europe (especially in Damascus). Although it is assumed that the Celts already mastered the art of forging damask steel, it only became truly relevant and later also popular through Japanese master smiths.
These aesthetic knives consist of at least 150 layers, but can even be layered with up to 1000 layers. The purpose behind this is the incredible hardness and sharpness achieved by combining the individual components and also by folding them several times. Genuine traditional handwork—anyone waiting here for a cheap opportunity will quickly be fobbed off with poor quality. That is why, when buying, you should be willing to dig a little deeper into your wallet to be sure that the best possible quality, and thus long-lasting knife enjoyment, is guaranteed.
Japanese knives for a piece of the Far East in your home kitchen
They are something very special – typical Japanese knives with their very own functions. In contrast to the Alpine region, the Japanese menu is dominated mainly by fish and everything the sea has to offer in delicacies, alongside vegetables & legumes. Accordingly, culture and cuisine are aligned—special knives have thus been developed and perfected over the centuries. The West, too, can be proud of its excellent forging craftsmanship and its knives. Let’s take a closer look at Japanese knives and draw a direct comparison with our well-known western blades & functions.
Santoku
The Santoku knife is one of the most popular Japanese chef’s knives—even here with us. The name “Santoku” means “three virtues” and generally serves as an all-purpose knife used for fish, meat & vegetables. It is used in the same way as the chef’s knife available and commonly sold here.
It can cut with a pulling motion, but also with a pushing motion. Pressing during the cutting process is not necessary, as the Santoku, like all Japanese knives, has particularly high sharpness. Nevertheless, one thing distinguishes it very much from western knives: the grind! It is ground at a significantly smaller angle.
Nakiri / Usuba
Together with the Santoku and the Yanagiba (a sushi knife or filleting knife), this knife is one of the most frequently used types of knives. Just like the Santoku, the Nakiri is ground at a very small angle and is likewise extremely sharp. In terms of use, the Nakiri, with its shape and grip, is specially designed for cutting vegetables. Based on its shape alone, it is most comparable to our familiar and rather bulky cleaver, but neither in its use nor in its delicacy.
Gyuto
The Gyuto is an extremely versatile knife and is used mostly for fish, meat, fruit & vegetables. It is also very often used for filleting & carving, which makes it comparable to the western carving knife in terms of shape and use.
With this Japanese knife, a clean, smooth cut is of course possible—also simply popular with many professionals in gastronomy because it glides through the food being cut almost by itself with a pulling motion. Another piece of handwork that fantastically reflects the typical character of Japan.
Sashimi / Yanagiba
Another extremely important knife is the Sashimi or Yanagiba knife. It is used specifically for carving and was developed for cutting fish and preparing sushi. Although it is also used for cutting roasts, it is generally better known as a sushi knife. Its long and extremely sharp blade makes it possible to glide through even larger (including raw) fish with a single cut.
Deba
Another well-known representative is the so-called Deba knife. It is a thick-bladed knife for light chopping work and is mainly intended to be used as a meat knife. It is heavier than most other knives and is therefore often used as a handy cleaver. It can also be used for firm fish flesh, such as tuna, and for crustaceans—both raw and cooked.
Other very interesting types of Japanese knives are:
- Bunka [ all-purpose knife for fishermen ]
- Petty [ small paring knife ]
- Funayuki [ small all-purpose knife ]
In the forge: masters of Japanese knives & western knives
An excerpt from everyday life in the forge: Once the blade has been shaped, the rest is compressed (made narrower), the tang is made, and the cutting edge is finished. The notches can also be ideally hammered into the correct shapes while the metal is still glowing.
There are still many traditional knife forges in Japan. If you observe the master smiths in Japan, you notice that, just like western master smiths, they radiate a natural inner calm.
When forging, they likewise rely on the color of the steel and observe closely when and how the metal deforms and changes color. Part of the forging process is carried out completely in the dark, because the various nuances in the coloring of the hot metal can be recognized much better there.
Master Itsuo Doi from Sakai in Osaka still forges Japanese knives by hand today and loves his craft: “[…] at my place, we still do it traditionally that way today. […] it is tiring and also takes a very long time, [but] you don’t forge a knife in one day! ” When Master Doi talks about his work as a smith, you can recognize a special passion and unconditional dedication to his work.
Here, too, there are still a few traditional knife smiths. Master Ladka from eastern Germany, on the current situation: “Today, knives are no longer forged the way I once made them. […] Most knives you can buy today are cut [from the metal], milled, and then ground.” Nevertheless, there are still a few isolated traditional forges here that continue to practice their craft with passion and dedication to this day and also pass it on to the next generation.
