Why Buy a Japanese Kitchen Knife
- First and foremost the legendary cutting performance.
- Steel of incredible hardness (up to Rockwell 64) evolved from over 8 centuries of Samurai sword excellence capable of taking and holding a razor edge through extended use and time.
- A narrow edge bevel of 10 to 15 degrees to glide through food.
- Light and thin blade geometry for effortless and fatigue free cutting.
- Food will look and taste superior with minimal cell damage cut with a Japanese razor edged knife.
- Beauty and collectability
How do I select a knife or knife collection that's right for me?
You will experience effortless cutting with any of the fine edge knives that we offer. So it becomes a question of your personal aesthetic, budget, your desire and ability to maintain and care for the edge on your new knife. 75 % of the cutting that most cooks do is done by their favorite 2 knives. So unless you require a specialized knife, consider perhaps a Santuko or gyuto as a primary knife and a Petty of Paring knife as your smaller knife. Here are some starting points:
For pure performance, stark simplicity and low maintenance the Artisan powdered steel knives are hard to beat. They are a favorite go to knife of top chefs worldwide in demanding kitchens for their incredible edge retention.
If beauty moves you and budget allows, a knife from the 73 layer will also get you there with its high speed tool steel carbon core. It is pure knife art to use and admire. Our 73 layer is collectable and is very limited in availability.
For stunning beauty at a lower acquisition price consider a knife from the Hammered Damascus collection which are very low maintenance and cut as good as they look in super steel VG10. A knife from this collection is a hot gift.
A knife from the Ninja Chef Collection is a favorite of young chefs for its thin scalpel edge and easy to sharpen AUS carbon core at a budget friendly entry into HP Japanese knives.
If you prefer a traditional Japanese handled blade you will be thrilled with a knife from master Azai San. His knives are strong but delicate and cut with laser like precision. They are simple wonderful cutting instruments with a wait list of 3 months.
If you have ever experienced the edge of a great Japanese black topped Carbon steel knife and are willing to devote a little more care to own them you will be rewarded in every cut. If your budget allows the western handled knives by master Murata-San are becoming quite very difficult to acquire and are very high in demand for the excellent balance and cutting edge he forges in his shop.
Lastly in the traditional zen chef collection you can acquire a blue steel carbon knife that is found in many Japanese kitchens throughout the island. These black beauties take a tremendous edge and are light and comfortable to use. Foodies and chefs love these affordable knives. Remember carbon steel needs to be cared properly and will develop a patina. A drop of Camellia oil or mineral oil is advisable wiped on the blade surface specially for prolonged storage.
As Chad Ward, author of An Edge in the Kitchen states “Don't be a block head.” You will likely never need even half of the knives that are popularly sold as a set in a knife block. The quality is not in the steel or the edge in most sets and the knife block can harbor bacteria as it is nearly impossible to clean the slots. Invest instead in 2 or 3 of our high performance Japanese knives that will serve you well for years to come and store them safely on one of our beautiful wooden knife racks.
Shogun Knife Company.,
440 Laurier Ave W Suite 200
Ottawa ON Canada K1R 7X6
©2010 Loon Lake Design