Western-Styled Knives

Sakai Ichimonji Mitsuhide Western Knife

What are Western-Style Knives

The blades of Japanese traditional specialty knives such as Yanagiba and Deba are single-edged while the western-style knives such as Gyuto and Petty are double-edged. The western-style knives are ideally suited to cutting and slicing meats such as beef, chicken, and pork. As the popularity of western cuisine grew in Japan during the 19th century, local knife makers began making western-style knives. They adapted the traditional techniques of Japanese swordsmithing and knife-making to making them. As a result, the superior kitchen knives were born and became desired by top chefs around the world.

Western-style knives typically feature a "full tang" blade with two handle scales, and may also integrate a metal bolster. Their handles usually require less maintenance, and are often chosen by professionals who must comply with strict hygiene regulations. Among western-style knives, there are various blade types designed for specific cutting tasks and purposes.

Types Classified by Purpose

 Small knives for cutting vegetables and fruits.

 For cutting meat and also can be used for all purposes.

 For cutting meat and Sashimi. Their blades are narrow so they can be used for fine work.

 Japanese Style Boning knives. Mainly used for butchering a chicken and cutting meat off the bone.

Recommeded Stainless Steel Knives ーOur Popular Series-

 For people who prioritize ease of sharpening.

The blade of the 8A-N Series is made from AUS-8, one of the popular stainless steel for Japanese Knives. It is easy to sharpen and slightly tougher than other Stainless Steel so it is less likely to chip during use. Sharp cutting ability and edge retention of our 8A-N Series is also improved by quenching. As its low-maintenance, it is a good choice for newcomers to Japanese Knives.

 For people who prioritize long-edge retention.

The blade of the G-LINE Series is made from VG-1, a steel made from purified materials with high-skilled steelmaking technology. This leads to high hardness, sharpness and long edge retention. As it has a long sharpness life, it is recommended for long time cooks and those who do not want to sharpen so often.

 For people who want "no compromises". It is easy to sharpen and has excellent edge retention.  

The blade of the FV10 Series is made from VG-10, an evolution of VG-1. VG-10 offers much easier sharpening compared to the VG-1 series. Furthermore, our FV10 is manufactured by a unique tempering process. This keeps high hardness and sharpness levels, with long edge retention while also making it easy to sharpen. As a result, it leads to the best balance that stainless steel knives can have.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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