Creating the Perfect Japanese Knife Set

The history of Japanese knife-making traditions is a rich tapestry woven with centuries of craftsmanship, innovation, and cultural influence. The art of Japanese blade forging dates back to ancient times and has been shaped by various factors, including the country’s geography, resources, and cultural practices.

As Japan transitioned into a more peaceful era in the late 19th century, swordsmiths adapted their expertise to meet the demands of a changing society. This expertise led to the evolution of kitchen knives, known as “honcho,” which became integral tools in Japanese cuisine.

The modern era has seen a resurgence of interest in traditional Japanese knife-making techniques. Master blacksmiths and artisans preserve ancient methods while embracing technological advancements. Today, Japanese knives are celebrated worldwide for their exquisite craftsmanship, sharpness, and precision.

While buying a Japanese knife set already curated with the perfect blades may be more accessible, creating your own is extraordinary: picking out unique knives to add to your collection from an extensive range.

When creating the perfect Japanese knife set, it’s essential to understand the different types of knives. They come in various shapes and sizes, each serving a specific purpose.

Japanese knives of high-carbon or Damascus steel are renowned for their exceptional quality. The type of steel used affects sharpness, edge retention, and durability, so it’s crucial to choose wisely based on your needs and preferences.

A well-balanced knife ensures precision and reduces fatigue during prolonged use. Consider the weight distribution between the blade and handle.

Invest in a quality knife block, magnetic strip, or sheath to safely store and display your knives. Proper storage not only protects your knives but also makes them easily accessible.

Remember, building the perfect Japanese knife set requires careful consideration of your cooking style, preferences, and budget. Whether you’re a professional chef or a passionate home cook, investing in high-quality Japanese knives is a worthwhile pursuit that enhances your culinary experience.

Begin your quest by familiarising yourself with the different types of Japanese knives available at Kotura:

The Samura Pro-S Lunar Santoku Kitchen Knife is dependable and developed by esteemed craftsmen. It is a favourite among general-purpose knives. Pro-S Lunar knives are full-tang, 67-layered Damascus steel, ensuring sharpness even after years of regular use.

The name of this knife, Santoku, means “three virtues” in Japanese. It is ideal for cutting meat, fish or vegetables.

Every aspect caters to seasoned chefs and enthusiastic home cooks alike. It is a timeless European design. Its ergonomic G-10 riveted handle provides a secure grip, optimal weight distribution, and unhindered manoeuvrability.

This knife stands as a testament to precision engineering and unmatched quality. Whether you’re slicing, dicing, or chopping, it delivers unparalleled performance, making preparing any dish a seamless and enjoyable experience.

World-renowned knifemaker Murray Carter, the official heir to a 420-year-old Japanese bladesmithing lineage, designs them. Among the latest additions to this prestigious lineup is the Spyderco Carter Minarai Nakiri Knife, which embodies the essence of Japanese craftsmanship.

The term “minarai,” which means “to look and learn,” encapsulates the quintessential role of an apprentice in Japanese culture. This knife features solid CTS® BD1N stainless steel blades paired with injection-moulded polypropylene handles, resulting in a remarkable fusion of time-honoured traditional designs and state-of-the-art modern materials.

The unique rectangular shape and subtly upturned edge are well-suited to vegetable preparation. The blade’s design ensures its length remains consistent even after years of sharpening.

The flat-grind blade usefully pushes the slices away from whatever you’re cutting, keeping your chopping area tidy and removing the need for any to-and-fro of the knife, reducing strain on your wrist.

The Spyderco Itamae Bunka Bocho is an all-purpose knife designed to cut meat, vegetables, and fish efficiently.

Translating to “cultural knife,” the Bunka Bocho derives its name from its significant role in Japanese home cooking. While closely related to the Santoku knife, known as the “three virtues” knife, the Bunka Bocho distinguishes itself with a more acute and utilitarian point, enhancing its versatility and precision in various culinary tasks.

Bearing the esteemed title “Itamae,” which translates to “in front of the cutting board,” these knives symbolise unparalleled skill and prestige, traditionally bestowed upon highly skilled sushi chefs.

The blades are made from laminated steel and feature an Aogami Super Blue core enveloped between layers of SUS410 stainless steel. This classic three-layer construction safeguards the ultra-hard carbon-steel centre and ensures exceptional cutting performance.

Each blade is ground to an exceptionally thin and straight edge, further enhanced by Murray Carter’s signature “Carter Elbow,” a unique taper from spine to point that reinforces the blade’s tip.

Complementing the blade is a traditional “wa-style” handle made from exquisite burl G-10 and accentuated with black G-10 ferrules. The handles’ octagonal shape adds to the aesthetic appeal and ensures a comfortable and secure grip during prolonged use.

Practising proper maintenance and care routines can prolong the lifespan of your Japanese knife set. Regular honing and sharpening will keep your knives razor-sharp, while hand washing and thorough drying after each use will prevent corrosion and damage.

If you’re looking for a delicious dish to prepare with your new knives, we recommend Sukiyaki - a hot pot dish that features thinly sliced beef, tofu, vegetables, and noodles cooked in a sweet and savoury broth.

• Thinly sliced beef, preferably from a well-marbled cut like ribeye or sirloin, is a critical component of Sukiyaki. Cut the beef slices against the grain to ensure tenderness and quick cooking.
• Boil a pan of water, add the sliced beef in a single layer and cook until lightly browned, about 1-2 minutes per side. Remove the meat from the pan and set aside.
• In the same pan, add the tofu cubes and cook until lightly browned on all sides. Remove and set aside.
• Add the chopped Napa cabbage, sliced carrots, mushrooms (shiitake or enoki), and green onions to the pan. Cook until slightly softened, about 3-4 minutes.
• Return the cooked beef and tofu to the pan, arranging them among the vegetables.
• Pour the prepared sauce over the ingredients in the pan, coating everything evenly.
• If using shirataki noodles, rinse them under cold water and add them to the pan. Cook for an additional 2-3 minutes until heated through.
• Reduce the heat to low and simmer for another 5-7 minutes, allowing the flavours to blend. Serve Sukiyaki hot from the pan with cooked rice on the side.

Assembling the perfect Japanese knife set is a rewarding journey that requires careful consideration and attention to detail. By researching different types of knives and prioritising quality and craftsmanship, you can create a set that enhances your culinary skills and brings joy to every meal you prepare.

For more information, call our dedicated team at 029 2167 1423.

View our Kitchen Knife set