TOKYO –
Japanese kitchen knives are promoting quickly amongst international vacationers, who’re drawn not solely to their distinctive sharpness but additionally to Japan’s extremely specialised knife-making tradition.
Sales of kitchen knives in Japan elevated by about 2 billion yen over the 5 years from September 2020 by means of August 2025, pushed by inbound tourism, in response to a Tokyo Shoko Research survey of 38 kitchen knife producers.
Specialty retailers have opened in main vacationer locations, together with Musashi Japan close to Omotesando Station and in Shibuya Center-gai, in addition to Tower Knives Tokyo at Tokyo Skytree.
One of the principle variations between conventional Japanese and Western knives is the design of the blade. Japanese knives are sometimes single-beveled, with the innovative sharpened on one facet, producing a very effective and sharp edge. Western knives are typically double-beveled, with either side sharpened to create a sturdy blade suited to urgent by means of meals similar to meat. There are exceptions to each designs.
The superior chopping efficiency of Japanese knives is taken into account a significant cause for his or her recognition amongst abroad guests.
Japanese knives additionally are available an in depth vary of specialised kinds, together with blades for sashimi, octopus slicing, blowfish slicing, fish filleting, greens, bone chopping, sushi rolls, eel preparation, shellfish and peeling.
The takohiki, regardless of its identify suggesting that it’s designed completely for octopus, is a Kanto-style sashimi knife. The sushi-kiri is used to chop rolled sushi and is distinguished by its barely rounded, curved blade.
Even knives supposed for getting ready eel differ by area. The Edo-saki is a Kanto-style eel knife formed for opening the fish from the again, whereas the Osaka-style unagi-saki is designed for opening it from the stomach. The form of every blade displays its particular function and the regional cooking strategies by which it developed.
Interviews with folks in Tokyo confirmed that many Japanese households use far fewer knives than the big selection accessible in specialty shops.
Two folks of their 30s stated they owned two and three knives, respectively. One stated the couple continued to make use of knives her husband had bought whereas residing alone earlier than they married. The different had an on a regular basis knife, a smaller blade for fruit and different small objects, and a bread knife.
Another particular person of their 30s stated they owned two knives, one for basic chopping and one other for bread. Asked whether or not they had been specific about their selection, the particular person stated they merely needed one thing able to chopping and had purchased the bread knife for 110 yen.
The responses confirmed that some folks choose knives for various functions, whereas others use the identical knife for a few years or depend on cheap merchandise.
Proper dealing with is essential for preserving a knife’s sharpness. According to Toshiyuki Jikko, head of knife maker Jikko Cutlery, blades are susceptible to sideways stress.
Using the facet of a blade to assemble chopped elements or trying to chop frozen meat can place lateral power on the sting and trigger harm. Avoiding such stress might help a knife stay sharp for longer.
A survey by Felissimo’s Monokoto Zukuri Lab discovered that 45% of respondents sharpened their knives with a handheld sharpener, whereas 25% used a whetstone. Another 19% didn’t keep their knives, and 9% employed knowledgeable.
Handheld sharpeners are handy, however extreme use can harm the form of the blade, Jikko stated. Simple sharpeners create microscopic serrations alongside the sting, briefly bettering chopping efficiency, however repeated use can finally distort the blade.
One different is Pochisupa, a mail-in sharpening service operated by Fukube Kaji in Ishikawa Prefecture. Customers obtain a delivery field at residence, place a knife inside and mail it by means of a submit field. A craftsman sharpens the blade by hand and returns it inside one week.
Prices begin at 3,000 yen per knife. The service’s identify combines pochi, referring to clicking to put an order, with supa, an expression suggesting a clear, sharp minimize.
Because Japanese knives are merchandise of expert craftsmanship, sustaining them correctly is crucial to preserving their efficiency.
Source: TBS