Why Japanese Knives are So Good ?

Japanese knives are good, so good that now there is an entire genre of tourism in Japan who just travel to there for buying their favorite knife, So what are the reasons why Japanese knives are so good and popular? This may be subjective but a majority of population will agree that Japanese knives outshines by far every other knife in the market.

If you are new to Japanese knives, then you may be wondering what is so special about them, especially when it comes to cooking.

What makes Japanese Knives so different, and why you might be interested ?

While Japanese knives do have unique properties and signature craftsmanship, they do share a lot of similarities with Western knives, bringing a lot of familiarity. I will try to answer why Japanese knives are so good ? through

1. History: Samurai Swords to Kitchen Knives.
2. The Culture and Tradition: Seeing God within a knife & Hochu-Zuka Mound- A grave for knives.
3. An Entire Genre of Cooking based on the Knife Skills: Sashimi.
4. The Craftsmanship: The high carbon content steel.
5. Uniqueness: There is a Knife for Every Occasion.

Personal story:

My daily driver knives set bought from Kappabashi in 2015[/caption]

I have always loved cooking and for me having good knife skills are very important. I believe there is a knife made for everyone which becomes a part of their identity. To be able to use a knife to the best of your ability you need to befriend and understand. It is a relationship or a bond where you need to trust the knife and vice versa. You need to know the limitations and the danger as well. It is similar to how many people have their favorite car or bicycle or pen etc. Before I left for Japan I was always frustrated with the knife my mother used. Although she was good at using it, I never enjoyed using the same. So, when I reached Japan and got my first kitchen knife from the nearest Supermarket store in 2013, I felt that was it. Now after using and experiencing German knives as well I can definitely say Japanese knives are the best for me.

1. History: Samurai Swords to Kitchen Knives

The origin of the Japanese word “庖丁” : ho-cho, “knife” is the same as ”庖刀” : ho-to, “ sword”

Samurai Sword: Photo by Krys Amon on Unsplash

Nara Period:

If we trace back the history of Japanese knives, the oldest knife was found in the Royal family treasures preserved at the Shosho-in in Nara prefecture, the royal family treasure house. It was made in the Nara period (奈良時代, Nara jidai) of the history of Japan covers the years from AD 710 to 794. The knife seems like a miniature version of the Japanese sword. The shape of this knife is similar to a Japanese sword and had a very long handle. This type of knife was used until the middle of the Edo period.

Samurai Period:

1467–1595 In Japan there was an age called Sengoku-jidai. During this period there were clashes all over Japan. And after Sengoku-jidai, Edo period (1603–1868) it was also the age of Samurai. In coherence with the concept of Consumer Demand and Supply a lot of swords were needed in this period. As the demand grew supply also grew and many skilled craftsmen were born during this period. They were known as the masters of swordsmith. Slowly, as the wars subsided and we entered into a period of peace and prosperity the same technology was applied to other more meaningful areas of life.

Modern Era: Meiji Period

When the Samurai period was over and the Meiji era began (1868–1912), Japanese Culture changed a lot. Many cooking methods came from the west , and also came Western-style knives. Gyuto ( type of knife) is a blend of Western knife and traditional Japanese knife.Over time like the types of Samurai swords grew, similarly the different types of Kitchen Knives also came into existence. Basic types of japanese kitchen knives are explained here.

This skill and technique to craft Japanese swords is also applied to the Japanese kitchen knife even to this day. A good example of this transfer of technology from military use to consumer life is GPS (Global Positioning Satellite) technology which was actually developed for surveillance but now has become a unique part of our life.

2. The Culture and Tradition:

Seeing a God within a knife:

Zen Buddhism
Photo by Keisuke Kuribara on Unsplash

The Culture and Tradition of Japan is predominantly based on Zen Buddhism. Now one of the teachings of the Zen Buddhism is that God does not exist in temples only and that God exists in everything that you do and put your heart into it. This has been the reason for the Success of Japanese companies in modern times. In the world of Japanese chefs the best feeling is when they see their sharpened knife making its way through the fish. It is like seeing a GOD within a knife for them.

One of the important metrics for Japanese chefs to finish their education is to learn not only how to use the knife but also how to maintain their knife. A knife is like an extension of their body. As it is important to take care of the body for a long and healthy life, the same goes for knives in a Japanese chef’s life. That is why after their work finishes each day, a chef will sharpen and polish their knife, continuing to use it with care over many years as though it were a part of their body.

Hochu-Zuka Mound: A grave for knives

Houchu-Zuka: A Grave for knives

Houchu Zuka “包丁 塚” (Knife mound) As it is very important to have a proper funeral in Japanese culture, the same goes for a knife as well. Yes, you heard it right, a funeral for a knife. In Japanese culture a tool used for many years comes to be inhabited by a spirit, along with the custom where an old knife that breaks is placed in a hocho-zuka mound or a burial site for kitchen knives to express appreciation for its years of service and to pray for improving skills using knives for cooking.

3. An Entire Genre of Cooking based on the Knife Skills: Sashimi

Sashimi bowl
Photo by Jongsun Lee on Unsplash

There are different cooking styles in Japanese cuisine that are highly dependent on knife skills. Sushi and Sashimi are some famous examples. This makes it all the more important to have a good knife. Let us take an example of Sashimi.
As we know Sashimi is a meal that includes Raw fish famous all over the world. According to wiki, it consists of fresh raw fish or meat sliced into thin pieces and often eaten with soy.

To really define what makes Sashimi beautiful and tasty is just how you cut the fish ?

The flavour of Sashimi may vary depending on how it’s sliced (切り方 or Kirikata which means The way of slicing).
There are 4 styles of slices in Sashimi making.

1. The hira-zukuri cut (literally “flat slice”): This style of cut is the size of a domino and 10 mm (3⁄8 in) thick.
2. The usu-zukuri cut (literally “thin slice”): The dimensions of this fish is usually 50 mm (2 in) long and 2 mm (1⁄16 in) wide.
3. The kaku-zukuri cut (literally “square slice”): Style in which sashimi is cut into small cubes that are 20 mm (3⁄4 in) on each side.
4. The ito-zukuri cut (literally “thread slice”): The style in which the fish is cut into fine strips, less than 2 mm (1⁄16 in) in diameter.

Cutting Tuna in Fish market. Photo by Beth Macdonald on Unsplash

That is why we have a Sashimi knife to make Sashimi. The reason why Sashimi tastes good is the technique of pulling the knife when you slice a fish, which keeps the cells of fish intact. By slicing the fish this way, it keeps the juice inside the fish. The belief is if you use Western or Chinese knives to make sashimi, the cells would get crushed and the juice may be lost.
Slicing Sashimi not only looks beautiful , but it also keeps the flavours inside

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