How to Use Japanese Knives: Honyaki, Kasumi, and More
Japan is well-known for its samurai sword, so it's no wonder it is also home to a wide variety of excellent kitchen knives. Like the samurai sword, Japanese kitchen knives are world-renowned for their high quality and craftsmanship.
The first deba bocho knives were manufactured in the late 16th century. The City of Sakai was the manufacturing capital of samurai sword since the 13th century; but later shifted to crafting traditional Japanese cutlery. Today, the manufacturers of modern kitchen cutlery are based in Seki, Gifu—where the santoku knives are produced. The Miki City is also famous for its knifemaking traditions.
The traditional Japanese knives are divided into two classes based on the forging methods (class is according to method and materials used):
- Honyaki knives are made from true-forged high-carbon steel.
- Kasumi knives are made through forging high-carbon steel and soft iron together.
Today, in Japan, most kitchen knives are made of stainless steel.
Japanese Knives: Names and Uses
kitchen cleaver knife
used to cut very thin slices of the blowfish called fugu
used to fillet tuna
used to cut vegetables
for filleting tuna
all-around knife in the kitchen
used to make soba
used as sashimi slicer
used to make udon
used to butcher and fillet eel
used by professional chefs
used for slicing sashimi
Because a honyaki knife is forged from high-carbon steel, the blade has the longest lasting sharpness of all knives. However, forging the honyaki knife requires superior skill and extensive experience; thus, it is often high-priced. Its blade is also difficult to sharpen and maintain.
A kasumi knife has a blade called ‘san mai.’ Like the samurai sword, the kasumi blade is made from two materials: high-carbon steel and soft iron. The steel forms the blade’s edge while the iron forms the body and spine. In expensive san mai blades, lamination is added to resist corrosion.
How to Make a Knife
The santoku knife is designed after the French chef’s knife. Its name is often translated to ‘three uses’ due to its three cutting tasks: mincing, dicing, and slicing.
Tako Hiki Has a Thin Blade, Used for Sashimi
The tako hiki is one of the long-bladed and thin knives used specifically to cut and prepare octopus. It belongs to the Sashimi Hocho group.
Deba Bocho Must be Heavy to be called a Cleaver in Japan.
The deba bocho is traditionally a pointed carving knife used for cutting and carving fish, chicken, and meat.
Specifically designed to fillet, its blade damaged when used to chop large bones.
Its form and use has evolved to become the versatile Japanese cleaver.
Some deba bocho knives have rectangular ends.
Knife Sharpener or Whetstone
Unagisaki Hocho Has a Pointed Blade Used to Fillet Eels.
The unagisaki hocho knife has a specially formed sharp tip that is used to cut the eel from near the head down to entire length.
Experts can open, clean, and fillet the eel in just few precise moves.
Udon Kiri Has a Smaller but Still a Mean Blade.
Soba Kiri Has a Mean and 'Don't Mess With Me' Blade.
Udon Kiri and Soba Kiri
Both knives, udon kiri and soba kiri, are specialized blades used to make udon and soba noodles.
These knives are also called ‘menkiri bocho’.
How to Make Handle for a Knife
Why Knives Don't Break Easily
How a Knife Blade is Forged
The Traditional Nakiri Bocho Has a Longer Blade.
Osaka's Nakiri Bocho is Almost One-and-a-Half Inches!
Both the nakiri bocho and the usuba bocho are kitchen knives used for cutting greens and vegetables.
Thinner than the deba bocho, the nakiri and usuba blades are preferred when cutting vegetables.
Nakiri is for home use and the usuba for professional.
Kumagoro Nakiri is So Thin It Can Cut an Egg--Neatly!
The kumagoro nakiri has dimples on its hammer-finished blade that help when cutting vegetables and fruits (like tomatoes and onions) that stick.
Its thin blade is also handy when slicing small pieces (like radish and garlic).
Knives and Their Different Uses
combined deba bocho and miroshi deba, used to carve meat
used for small fish, vegetable, and meat
another name for santoku
cleaver that is similar to Chinese cleaver
used for bleeding fish to keep fresh
similar to Western chef's knife but with thinner blade
used for boning poultry
used to separate bones from meat
used for squids
used for shucking shellfish, oysters, and scallops
known as garnishing knife
used to cut whales, shark, tuna, and swordfish
used peel, carve, and cut fruits and vegetables into fancy shapes
used for cutting frozen meat
used for cutting watermelon
used for slicing both raw and cooked meats, and fat
How to Sharpen a Knife
How to Fillet a Fish
How to Fillet an Eel
How to Clean Knives
Whet Stones for Sharpening Knives
How to Avoid Common Mistakes on Knife Sharpening
Common Types of Knives
A Knife Used for Leather of Shoes and Bags
Fugu Wiki is a Knife Used for Blowfish.
Fugu or venomous blowfish is a Japanese delicacy. The fish needed a person, trained by professionals, to handle the small fish.
I Dream of Having a Japanese Knife for My Kitchen.
I always want several knives for different uses when I am cooking. Sadly, I only have a kitchen knife, which I used for vegetables and meat.
Then I decided to look for knives that boast a blade that is long lasting and is very sharp.
There are countries that have sharp swords in their history but Japan has samurai, which is the sharpest of them all.
So I bought a Santoku (for mincing, dicing and slicing) and a Soba Kiri (for udon and soba noodles).
I also purchased a Kawamuki, used for garnishing.
These knives are really expensive but worth their prices. They have a lasting performance.
With proper use and cleaning, these knives will serve you for many years.
When I researched the knives, I was surprised that there are so many. Japan has a knife used for many dishes.
Vegetables, fish, poultry and meat are the ingredients that needed: peeling, cutting, dicing, slicing, mincing, and carving.
The Suikakiri is a knife used to cut watermelon.
The Garasuki and Hankotsu is used for deboning poultry and meat, such as pork and beef.
There is a blade for different kinds of fish: Dakketsu for bleeding fish to remain fresh when still on the boat, Kujira Hochon for large fish such as whales and shark, Okazaki for squids, and Kaimuki for shucking shellfish such as oysters and scallops.
Do you know that Japanese eat a poisonous blowfish? You have to be an expert in handling fugu. A Fugu Wiki is specially used for filleting the venom from the fish.
- Kitchen Knife: Types And Styles
Over 110 different typesand styles of the kitchen knives, including photos, definitions, designated use, grind types and more.
- Japanese Knives - Wikipedia, the free encyclopedia
There are a number of different types of kitchen knives. The most commonly used types in the kitchen are the deba bocho (kitchen cleaver), the santoku hocho (all-purpose utility knife), and the nakiri bocho and usuba hocho.