Japanese knives are our no.1 recommended knives in the kitchen. Japanese steel knives are well known for their sharpness, and long lasting edge (meaning you don’t need to sharpen very often).

When getting down to the nitty gritty of what makes a Japanese steel knife, we look at the type of steel, angle of the blades edge, how the knives are constructed and the general function of the knives too.

The type of steel used in Japanese knives has a higher carbon content compared to their German counterparts, making the knives harder but more brittle. This means that they’ll hold their sharp edge longer than german steel knives, but can chip easier when cutting through tough objects such as bone.

Japanese blades are at an angle of around 16 degrees, whereas german blades are around 20. Having a more acute angle allows the Japanese blades to be sharper, and better suited to straight cutting motion, producing clean and precise slices.

Japanese steel knives are constructed to that there is a taper on the inside of the handle. This creates a lighter, more well balanced knife that allows more precise movements.

And lastly, Japanese steel knives are best suited for precision cutting, and are mainly designed for slicing. However they are still available in a wide range of designs that are suited to all sorts of chopping and slicing!

We have 2 ranges in Japanese steel knives, and that is the Global and Fury. Click the links below to see more on each range!