Not all knives are created equal and in fact not all Japanese knives are created equal. At the central core of any good Japanese knife is hard steel that is both tough and able to be sharpened to a keen edge.
Category Archives: Japanese Knives
Interview with Nabura Chef Takeda san
On a recent visit to Nabura I enjoyed the best plate of sashimi I have ever eaten. Head chef Shogo Takeda uses his yanagiba like a conductor uses his baton and whips a variety of fish into a crescendo of flavour, texture, colour and mouthfeel.
He exploits the strong points of each fish and creates a balanced dish that is worth crossing town for, even in peak hour. Lets not get hung up on just the sashimi. Each dish individually is well worth another visit.
So what makes a great chef tick? Obviously it’s all about knives and shoes.
Making Japanese Knives – Part One – The Blacksmith (video)
There are half a dozen ways that Japanese knives are made but none as romantic as hand forged. It is said the blacksmiths of Sakai are the best in Japan and amongst their number is 83 year old Keijiro Doi.
Read more about Japanese knifemaking and watch the video of Master Blacksmith Doi hand forge a single edged Japanese knife.
Japanese Knife Glossary – Part One
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At Chef’s Armoury we’re often asked, “What’s the best Japanese knife?”, to which the answer is: The knife that suits the task at hand.
Japanese knives can roughly be divided into two categories, traditional Japanese knives and western style Japanese knives.
Western Style Japanese Knives
While some of you may be familiar with these, there are a few terms that are often confused. Here’s a succinct reference guide to the most common Japanese knife terms.
Making Samurai Swords
During a recent visit to Seki, I was lucky enough to witness specialist artisans making various parts of the samurai sword.
Japanese Knives – What’s the Big Deal?
The last 10 years has seen a huge influx in the demand for Japanese knives from chefs around the globe. While home cooks cite the look and feel of a Japanese knife as the big drawcard, professional chefs have come to realise that Japanese steel combined with the knife making prowess of the Japanese, produce a consistently superior blade – in terms of edge retention and sharpness.
