Why Buy Japanese Knives?

One of the most important decisions that you can make as a professional or home chef is the decision to buy good knives. The importance of having the right knife cannot be understated. Your knife – and your knife skills – are key components to your success in the kitchen. Here in the USA, we tend to think of the best chef’s knives as coming from France or Germany, and make no mistake, there are some great knives coming out of Europe. Interestingly, many chefs and home cooks are turning to Japanese Knives because of their incredible value, sharpness, and comfort in the hand.

You may have seen Santoku knives in stores, although maybe not like this one. This is a Denka No Hoto Santoku Knife made by swordsmith Teruyasu Fujiwara the 4th. Denka no Hoto, which roughly translates to “Treasured Family Sword”, accurately describes how a knife such as this will not only be one of your prized possessions, and how you will be able to pass it down to your children and their children. Mr. Fujiwara’s knives are widely coveted by professional chefs for their incredibly sharp, long lasting edge.

So, you might ask, “Why would I want to buy a Japanese chef knife?” The answer is really very simple. Japanese cutlery is often produced using the same techniques used in the production of the best samurai swords. In Japan, the heart of the cutlery industry is the city of Sakai, which has been home to famed blade-smiths since the 14th century. If there’s one thing these talented craftsmen know, it’s how to produce top quality blades that hold incredibly sharp edges.

For the chef, this means easier processing, faster prep times, and actually a safer kitchen.

Category: Chef's Knives