Real handmade Japanese knives are something very special for many professional and ambitious amateur chefs. Santoku, Shotoh or Gyutoh are just a few of the Japanese knife names. The knives from MIYABI are traditionally hand-forged and are manufactured according to the strict ZWILLING quality standards.
Japanese-style knife made of Damascus steel
Japanese chef's knives are often equated with damask knives. Japanese kitchen knives are often made of Damascus steel, but the steel is not a criteria that makes a knife a Japanese knife, but the beautiful blade design.
Steel is the basis for high-quality chef's knives in perfect quality. Japanese knives are characterized by a very high degree of hardness, excellent toughness and a particularly homogeneous and crystalline structure of the blades. Due to the high degree of hardness, the knives are incredibly sharp and maintain this sharpness.
Japanese variety: a chef's knife for every purpose
In the ZWILLING online shop you will find a large selection of high quality Japanese kitchen knives. In Japanese cuisine there is a knife for almost every purpose. Below we present three knives:
Santoku knife (Japanese universal knife)
The Santoku knife is the universal knife in Japanese cuisine. The lines of the handle and blade, which form a continuous line on the blunt top, are particularly distinguishable. The wide blade extends far beyond the handle so that the fingers of the holding hand find enough space. Santoku means "three advantages" and refers to the wide range of possible uses. The shape of the blade allows use in a flat cut as well as quick chopping.
Shotohmesser (Japanese vegetable knife)
Shotoh means something like a small knife and is often referred to as a "petty knife". This name comes from the french word "Petit". It is used for small foods like fruits or vegetables. In Japan, this knife is one of the standard knives and is the best-selling blade form next to the Santoku knife.
Gyutoh knife (Japanese meat knife)
The Gyutoh stands for the meat knife in Japan and is mainly used for the fine cutting of meat. The round blade shape also allows cutting in the weigh cut. In Germany, the Gyutoh is used universally as a particularly sharp chef's knife.
Other Japanese knives include Chutoh, Shotoh or the Sakimaru Takobiki, which is also known as a sushi and sashimi knife due to its long blade.
How to sharpen and store Japanese knives
For Japanese kitchen knives, as for all kitchen knives, the principle applies: Never put the knife in the dishwasher for cleaning! It is best to use a good sharpening stone from the ZWILLING online shop for resharpening. Important: This does not apply to serrated knives.