There are many types of Japanese Chefs Knives, but the best ones to buy are handmade by a master craftsman. Takamura Terukazu takes about two years to make each knife. His customers love them after using them. These Japanese knives are very sharp and durable. However, they are not as inexpensive as you might think.
Honesuki
Honesuki Japanese chef’s knives share similar characteristics to Garasuki but are slimmer and lighter. Although they have a tough edge, they are not suitable for splitting meat or cutting bones. For these tasks, you should use a Western Deba or a similar knife. In addition, these knives typically feature a thick spine and a narrow cutting edge. This allows the user to exert more power than with other types of knives.
The blade of a Honesuki Japanese chef’s knife is generally between four and six inches long, although some manufacturers produce longer blades. The thickness of the spine gives the knife its weight, and it’s generally between 200 grams. The blade is typically single bevel, but there are double-bevel varieties available in many knife shops.
Mac Knife
The Mac Knife is a Japanese chef’s knife made of high carbon steel, chrome, vanadium, and molybdenum. This knife is handcrafted and hand-polished by skilled craftsmen in Seki City, Japan. The high carbon content makes the blade more likely to stain, so it is important to clean it immediately after use. Because of its narrow blade profile, the MAC is not ideal for scooping ingredients or chopping hard, brittle ingredients. In addition, this type of knife is expensive compared to most stamped knives.
This knife features a hybrid edge, which is a combination of a Japanese single bevel chisel and Western V-shaped edge. Unlike conventional chef’s knives, the MAC’s edge is narrower near the tip, which allows for more control in tight spaces. The MAC knife’s blade is also designed for cutting chicken and puncturing meat near the bone. Its unique blade profile produces both a straight cut and rocking chop.
Usuba
The Usuba Japanese chef’s knives are similar to the French chef’s knives in size and shape. They have a flat blade with a single bevel on one side, and are great for cutting vegetables. Their thin edge is great for push-cutting, and the blade is long enough to make thin slices.
The Usuba is made in Japan, and the process for making it is very similar to making katanas in the past. The blade is forged from a single high carbon steel blank, then undergoes several heat treatments. The blade is then sharpened and polished. These knives are forged by skilled blacksmiths in traditional Japanese knife-making cities.
Yoshihiro Nakiri
If you’re interested in buying a high-quality Japanese chef’s knife, you may want to consider Yoshihiro Nakiri’s 165mm model. This high-end chef’s knife is constructed from 16 layers of steel, and has a hammered surface to keep food from sticking to the blade. The forged blade is water-resistant, and the VG-10 steel is moderately strong and great at maintaining an edge. In addition to being highly durable, Yoshihiro’s knives are comfortable to hold, and they’re crafted from high-quality materials.
Nakiri knives are particularly useful for chopping, mincing, and dicing vegetables. Although often mistaken for a miniature Chinese cleaver, the Nakiri is actually too thin for heavy chopping, and it’s not recommended for cutting bones or other soft foods. In addition, Nakiris have a very low edge angle, which means they won’t leave a thread when cutting vegetables.
Komin Yamada’s Global Chef’s Knives
Komin Yamada is a Japanese industrial designer best known for his iconic Global Chef’s Knives. In 1983, Global commissioned him to design a knife that would become “the world’s best.” In 1985, he launched his first knife. His innovative designs and attention to detail have made his knives a favorite among professional chefs.
Designed by Japanese industrial designer Komin Yamada, Global Chef’s Knives are handcrafted in Japan and are remarkably sharp. This is because the blades are sharpened at a lower angle than typical Western knives, resulting in superior cutting performance. Moreover, these knives are made with durable, rust-resistant materials and have been ice-tempered and hardened to increase their durability and sharpness.
Takamura’s knives
If you are looking for a high-quality knife that will last you a lifetime, look no further than Takamura’s Japanese chef’s knife range. These knives have a high-speed powdered steel core, which makes them durable and strong, and a softer iron exterior. The blades are also extremely thin, which helps with precise cutting.
The quality of Takamura’s knives is exemplary, as the company crafts each blade by hand. They are made to last for several lifetimes and are so lightweight that you can practically use them as an extension of your arm. In addition to these high-quality Japanese knives, Takamura’s range also includes a more affordable knife, the Trayvax Trek, which can be used for everything from filleting fish to cutting wood.
