This time, we worked with a professional chef and interviewed him to learn about his experience and insights on the first impression with Japanese knives when encountering the real Japanese knives.
As a fine dining chef, I always believe every dish deserves the best of me, and every skill deserves the best tools. 5 years ago, I found myself drawn to the precision and craftsmanship of Japanese knives.
Worldwide renowned for their sharpness and balance, Japanese knives stood out from the knives I was used to. With so many options like Nakiri, Wa-Santoku(Santoku), and Yanagiba, each knife had its own benefits and made me think about my trade. This made me realize how the right knife can turn fine dining into an art.
When I started looking into Japanese kitchen knives, I was overwhelmed by the choices and craftsmanship of each one. There were so many options, but two stood out to me: Nakiri and Wa-Santoku.
Nakiri is a Japanese kitchen knife with a rectangular blade and flat edge. There are many kinds of Nakiri knives available on JCK which are made with high carbon steel or high quality stainless steel such as VG-10 steel and is perfect for slicing vegetables with precision. The sharp edge slices through the produce cleanly and preserves the structure and flavor.
Unlike other knives with curved blades, the flat profile of the Nakiri allows full contact with the cutting board and is perfect for quick and controlled cuts. For professional chefs, it's a great choice that makes the dish look better, and each slice looks beautiful. Fine dining is all about that visual appeal and this Japanese knife contributes a lot to the presentation and texture of the finished dish.
A Nakiri can become a kitchen essential, especially when working with delicate ingredients. Its thin blade is perfect for slicing without crushing and preserving the natural flavors. It's a knife where craftsmanship and function come together to deliver precise performance and make the process an art.
Wa-Santoku (Santoku) is another Japanese knife that stands out. It's versatile with a Japanese design - good for cutting meat, fish, and vegetables and has a sharp and thin edge.
There are many kinds of Wa Santoku (Santoku) knives available on JCK which are made with high carbon steel or high quality stainless steel such as VG-10 steel. It's a versatile tool.
In a professional kitchen, adaptability is key, and this knife delivers. The Wa-Santoku's Japanese Traditional Wa handle makes light weight balance, comfortable to use even during long prep sessions, perfect for professional chefs who need tools that perform well without fatigue.
Plus, it has a sharp edge that retains sharpness over time and requires minimal maintenance. Sharpening stones makes it easy to keep it at its best.
This has become a chef's favorite because it can do many cooking tasks, from mincing garlic to slicing fish. It's a staple in fine-dining kitchens where versatility and precision are key.
These knives seemed good for general fine dining prep, but I wondered how they would fit with my main focus, which was preparing fish.
As I focused more on seafood, I realized I needed a knife that was tailored to my needs. Fish requires a delicate touch, and I needed a tool that could slice through a fine texture without damaging the protein's natural look and feel.
So, I realized a general-purpose knife might not be the best. I needed a knife that was designed for slicing, one that could make clean cuts on every dish I plate.
After much thought and research, I knew I wanted a Japanese kitchen knife that could slice fish perfectly. Out of all the Japanese-style knives I looked at, the Yanagiba stood out. Unlike European-style knives, the Yanagiba has a long and thin blade designed for one clean and smooth cut through fish.
Unlike the Nakiri or Wa-Santoku, this Japanese slicing knife has a shape that can glide through delicate food without damaging its texture or shape.
The Yanagiba's single bevel edge can cut through food with ease and precision. This Japanese knife was what I needed to master the art of fish slicing, create beautiful sashimi platters, and perfect my fish prep.
So I was set—the Yanagiba was the knife for my kitchen.
The first time I used my Yanagiba, I felt the control and sharpness right away. The high-carbon steel blade cut through fish so precisely that I didn't need to apply any extra pressure. It was like slicing with a laser.
The handle felt comfortable, light, and balanced in my hand, and every movement was smooth. This was more than any other knife I had used, and I started to think about every angle and stroke.
One dish I made with the Yanagiba was a sashimi platter. Each slice was smooth and even and showed off the knife's ability to make clean cuts without tearing the fish. The final result was a beautiful dish that looked like a piece of art.
Seeing those cuts, I felt confident in the kitchen and proud of my choice of a Japanese kitchen knife. This wasn't just a tool; it felt like a partner in creating perfectly crafted dishes.
Using the Yanagiba changed my fine dining cooking in several ways:
If you're a chef looking for your first Japanese knife, my advice is to choose one that matches your culinary focus. Japanese knives are made for specific purposes, so think about what you cook most often and choose a knife that fits those tasks.
If you do precision work with fish, the Yanagiba is unbeatable. If you work more with vegetables, the Nakiri is great, and the Wa-Santoku (Santoku) is versatile for various ingredients. Consider the blade type, sharpness, and handling ease, as each will make a difference in your daily work.
Now that I look back on my first Japanese knife, I realize how much it changed me as a chef. The Yanagiba became more than just a tool; it became a symbol of my fine dining and my craft. Having the right tools can change the way you work and allow you to cook.
So, go ahead and think about how a well-chosen tool can change your culinary journey. When I hear our customers speak about food, I am reminded that the right knife is key to making dishes that leave a mark. In the end, it’s about finding the one that will help you get the most out of every dish you make.
Common types are Yanagiba (for fish), Nakiri (for vegetables), Deba (for fileting, butchering), and Gyuto (for general use). Each has a unique blade shape and edge for specific tasks.
Many chefs and home cooks wonder what makes Japanese knives different. Typically, a Japanese knife is lighter and thinner with a harder steel edge, which is sharper for more precise cuts. But that means more maintenance as Japanese blades are more brittle and need to be handled with care to avoid chipping.
Japanese knives need special attention. Hand wash and dry after use to prevent rust, especially for high-carbon steel knives. Sharpening techniques are different, and many recommend using a whetstone rather than a honing rod.
Gyuto (Japanese chef's knife) is popular for its versatility, and Santoku is another great all-rounder. Both are easier to use than the more specialized knives like Yanagiba or Deba, which require more skills.
Type of steel (carbon or stainless), handle style, weight, and balance. Many also ask about brands, the length of each knife, and single or double bevel edges.
If you're in the market for premium kitchen knives, it's essential to find the best option that suits your cooking needs. The JCK Kagayaki Series offers a range of exceptional knives, each with unique craftsmanship . Whether you're looking for sharpness, edge retention, or durability, the JCK Kagayaki knives deliver exceptional performance.
Master slicing with our ultimate guide to Japanese slicing knives. Explore the difference between Sujihiki and Yanagiba, discover expert tips for choosing the perfect knife, from an experienced chef.
