What Sets Japanese Knives Apart?

When it comes to kitchen knives, not all blades are created equal. Among the many options available, Japanese knives have earned a reputation for their precision, sharpness, and lightweight design. But what sets them apart from the rest?

Why Japanese Knives Cut Differently

Many traditional kitchen knives are built with durability in mind, often using softer steel that can withstand heavy use. While these knives are great for general-purpose cutting, they tend to dull more quickly and require frequent sharpening.

Japanese knives take a different approach. Crafted from harder, high-carbon steel, they are designed for razor-sharp precision and clean cuts. Their lighter weight and thinner profile make them highly maneuverable, allowing for more delicate and exact slicing. However, this also means they require careful handling to maintain their edge and prevent chipping.

1. Harder Steel for a Sharper Edge

Japanese knives are made from high-carbon steel that undergoes specialized heat treatment to achieve exceptional hardness. This allows for an extremely fine cutting edge that stays sharp longer. Most Japanese blades rate between 60-62 on the Rockwell Hardness Scale, making them significantly harder than typical Western-style knives. However, this also means they are more brittle and need to be used with care.

Among the most well-known brands using high-quality steel are Shun and Miyabi.

2. Lightweight and Agile

Thanks to their thinner blade construction, Japanese knives are much lighter than their Western counterparts. This makes them easy to handle and reduces fatigue during long cooking sessions. The thinner profile also allows for effortless slicing, especially when working with vegetables, fish, or delicate cuts of meat.

3. Sharpened for Precision Cutting

Western knives are often sharpened to a 20-25° angle per side, while Japanese knives are honed to a much finer 15-16° angle. This ultra-sharp edge makes them ideal for precision cutting tasks like sushi preparation or intricate vegetable work. However, this also means they are more prone to chipping if used improperly—so no heavy chopping or hacking through bones!

Japanese Knife Steel: VG-10 vs. VG-MAX

When selecting a Japanese knife, the type of steel used plays a key role in performance and longevity.

• VG-10 Steel: A premium stainless steel developed by Takefu Special Steel Co., Ltd. in Japan. It's known for its excellent sharpness, edge retention, and corrosion resistance. Many high-end Japanese knives use VG-10, but its performance can vary depending on how it’s treated during manufacturing.
• VG-MAX Steel: An evolution of VG-10 and exclusive to Shun knives. This steel was designed to maximize durability, edge retention, and corrosion resistance by increasing key elements in its composition. VG-MAX has more carbon for added strength, extra chromium to boost wear resistance, and higher tungsten content, which refines the grain structure for a sharper edge. Molybdenum enhances corrosion resistance and overall toughness, while vanadium improves impact resistance and creates vanadium carbides, which further enhance cutting performance.

While both VG-10 and VG-MAX are high-performing steels, VG-MAX is considered an optimized version that enhances edge longevity and overall resilience, making it a solid choice for those seeking a top-tier Japanese knife.

How to Care For a Japanese Knife

• Use a honing rod regularly to maintain the edge.
• Hand wash only—never put it in the dishwasher.
• Use a wooden or soft plastic cutting board to protect the blade.
• Avoid twisting, prying, or rough chopping to prevent damage.

Is a Japanese Knife Right for You?

If you’re looking for a tough, versatile knife that can handle heavy-duty kitchen work, a traditional Western-style knife might be the better choice. But if you want a tool that prioritizes precision, sharpness, and effortless cutting, a Japanese knife will elevate your cooking experience.

Choosing the right knife comes down to personal preference and cooking style. With the right care and technique, a high-quality Japanese knife can be a game-changer in the kitchen, offering years of exceptional performance.

You can check out our collection of Japanese Knives here.