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Japanese knives

Japanese knives are known for their sharpness, durability and excellent craftmanship. Here you will be able to find a wide selection of stylish Japanese kitchen knives by popular brands such as Satake, KAI and Miyabi.
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Japanese kitchen knives in stylish designs

Japanese knives have a distinctive appearance and high precision blade that has been shaped by Japan’s unique food culture. They are especially known for their high performance, durability and sharpness.

Here you will be able to find a large assortment of the best Japanese knives from high-appreciated brands and designers.

What characterises a Japanese knife?

There are several characteristics which distinguish Japanese knives from Western knives.

Most Japanese knives have a single-bevelled blade. This means that they are only angled on one side, unlike Western knives which typically taper symmetrically on each side. Single-bevelled knives require more care and expertise.

Another characteristic which distinguishes a Japanese knife is the sharpness and durability of their blade. Generally, the steel used for Japanese knives is harder than the steel used for Western knives. Harder steel makes a knife slightly more brittle but keeps a sharp edge for longer.

Japanese knives are also usually specialised for a particular task which means that they tend to last a long time.

What brands are the most popular for Japanese cooking knives?

Here at Nordic Nest, you will be able to find designer Japanese knives from some of the best Japanese knife brands.

Top 3 popular Japanese knife brands

Types of Japanese knives

There are several types of Japanese knives which are suitable for different purposes. Here are a few of common types of Japanese knives with their specific uses:

  • Gyuto: Also known as the Japanese chef’s knife. Unlike the Western version of the Chef knife, the Gyuto typically has a thinner blade.
  • Santoku knife: A Japanese Santoku knife is a multi-purpose knife suitable for vegetables, fish and meat.
  • Nakiri: A Japanese vegetable knife with a thin and rectangular blade and a squared-off end.
  • Yanagiba: This knife has long thin blade ideal for cutting thin slices of raw fish, making it an essential tool for sushi chefs.
  • Petty: The Petty knife is the Japanese version of a pairing or utility knife. Petty knives are ideal for small and delicate tasks.

The right care for your Japanese knife

It is important to properly care for your Japanese cooking knife in order to keep it in good condition so you can use it for many years to come.

Certain types of Japanese knives should only be used with chopping boards made of specific materials to avoid damaging the blade, so it is important to check this before using your Japanese knife.

In order to keep the blade of your Japanese knives sharper for longer, store your Japanese kitchen knives in a knife block or magnetic knife strip. Leaving them loose in your kitchen drawers can damage the blade and so it is not recommended.

How to clean your Japanese knives

Japanese knives should not be washed in the dishwasher as this can result in damage to the edge of the blade and can also change the chemistry of the material. Rather, they should be carefully washed by hand immediately after use with a mild dishwashing detergent. It is important to dry your Japanese knife with a towel after use.

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