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Japanese Knives

Japanese and Asian knives

Here you will find the best Japanese knives. On this page you will find many solutions to meet your needs in the kitchen. Here you will find handcrafted or semi-handcrafted Japanese knives, made in Japan, but also more functional Japanese knife sets to be used every day in the kitchen or at work.

Why buy Japanese knives?

For several years, Japanese knives have been proving to be a tool with reliable and functional characteristics. But why so successful? The aspects that have certainly contributed to the fame and spread of Japanese knives in the Western world are different.

One of the most interesting, must certainly be sought in the shape of the blades. In fact, traditional Japanese knives are characterized not only by their typical shapes, but also by less evident characteristics, such as the angle of the wire, the type of steel used for forging, or the presence or absence of the protective neck at the end of the blade (which is absent in traditional models).

Features that contributed to the success of Japanese knives:

Shape:

Although today we are used to seeing and knowing many of the more classic shapes used in Japanese knives, these have only been spread in the West in recent years. Extremely famous solutions today, such as the Santoku knife, were unknown until a few years ago. The shape of Japanese knives has contributed to their diffusion, not only for an aesthetic factor clearly, the shape of these blades coming from oriental culture, are the result of a careful search for minimalist perfection. In fact, according to Asian culture, a knife with good characteristics is a multifunctional knife suitable for performing multiple functions. Santoku, for example, is known as the knife of the three virtues, as it is considered the perfect tool for cutting meat, fish or vegetables.

In addition to the santoku, for example, we remember the Deba knife, which can be used as a small kitchen cleaver, but at the same time also perfect for filleting thanks to its thinner blade at the tip.

Greater functionality in a single blade therefore made it easier to spread these kitchen knives that have had the opportunity to make themselves known in the world.

The technical characteristics of Japanese knives

The typical technical characteristics present in traditional Japanese knives also contributed a lot to their diffusion. The use of high-grade steels such as Aus 10 steel and other well-known ones certainly contributed. Also features such as the type of sharpening, which in traditional models can only be done on the side of the cut and therefore asymmetrically or the angle of sharpening.

Japanese knife sets

Another important aspect that we point out concerns the Japanese knife sets. Unlike traditional knife sets of Western origin, these are characterized by offering multifunctional knives. The reasons for the success that have characterized the shapes of Japanese knives can also be found in the knife sets. In fact, a Japanese knife can be used for multiple functions, so a set of Japanese knives can be considered equivalent to a set consisting of several pieces or a chef's briefcase.

Obviously, the smaller number of items present in a set also entails a substantial reduction in the cost of the set.

In conclusion

Looking at the world of Japanese knives, we were able to highlight some of the aspects that have contributed to the success of these products over the years. Starting from the different shapes of the blade, we talked about how each Japanese knife is designed to perform more functions. For example the Santoku, which was born as a blade designed to cut meat, fish or vegetables or the Deba knife, known as the small Japanese cleaver also ideal for filleting.

On this page on Knife Park you will find many of the best known shapes in use in Japanese culture and beyond. different lines of kitchen knives made with excellent materials, select to offer you the best.

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