Frequently Asked Questions about Japanese Knives
What makes Japanese knives special?
They are usually harder, have a thinner grind, and are designed more for precision than European knives. This means cleaner, more direct cuts, but also requires a bit more care in maintenance.
Which Japanese knife is suitable for beginners?
The 69-layer Kamagata 18 cm from the Damast line is the most popular all-rounder and is rust-resistant. For those who prefer low-maintenance, start with the Carbon line.
Are Japanese knives rustproof?
That depends on the steel. The Damascus Line and the Carbon Line are rust-resistant and easy to care for. The carbon steel lines Gyuto, Izutsuki, Masamoto and Signature are sharper in character, but require a little more care.
How do Japanese and European knives differ?
Japanese knives are harder and thinner. European knives are usually heavier and more robust. At ISSHO TABERU, many models combine a Japanese blade with a European-shaped handle.
Which Japanese knives do you need in the kitchen?
For most kitchens, an all-rounder like a Kamagata or Gyuto, a small Petit, and, if needed, a Nakiri for vegetables are sufficient. More important than having many knives is having one good, well-maintained Japanese knife.
