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Japanese knives, if you really want to cut it sharp

Chefs who buy Japanese kitchen knives are looking for the sharpest types of knives. A Japanese kitchen knife is truly different from a European chef's knife. Japanese knives are sharper and usually have a thinner blade. They obtain their sharpness by using hard types of steel and the smaller cutting angle. (15 degrees vs 20 degrees for a European knife)

The Japanese knives thus have sublime cutting features. But the knives are more fragile and must be carefully maintained. The hard steel of a Japanese kitchen knife may not be sharpened with a sharpening steel. But a ceramic sharpening rod may be used. The best result is obtained on a Japanese whetstone by Naniwa for example.

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Santoku and Nakiri

Knivesandtools.co.uk is a specialist in Japanese knives. If you plan on buying a Japanese kitchen knife, look at the splendid knives by Global, Sakai Takayuki, Kai Shun, Tojiro or Eden. In addition to chef's knives there are Santoku and Nakiri knives. A Santoku knife is shorter and has a right cutting edge. As Santoku knives are less round, you cut with shorter movements. A Nakiri knife is broader and straight and specially designed for cutting vegetables. Nakiri knives are thin and sharp and therefore can cut the prettiest creations. The Nakiri is therefore very popular with Japanese chefs.

Japanese knife design

In many cases Japanese kitchen knives not only are fantastic to work with, but also look beautiful. Made with love and expertise of very high quality materials. Sometimes decorated with beautiful damask and exquisite wood species. Look after your Japanese knives with love! And make sure you don't buy ceramic Japanese knives.

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