| In recent years, Japanese knives have become | | | | knives. The most popular of these are the deba |
| very popular for kitchen use. Japanese chef's | | | | bocho, or kitchen cleaver, the santoku hocho, an |
| knives may be seen in popular cooking shows, | | | | all-purpose utility knife, and vegetable knives called |
| and are found at many cutlery stores. | | | | either nakiri bocho or usuba hocho. There are |
| Unlike other knives, such as German knives, | | | | dozens of other Japanese knife types, each used |
| Japanese are designed to be very lightweight, | | | | for specific tasks such as making udon or filleting |
| with a fine edge. Their steel blade is brittle and | | | | tuna. Although there are so many different knife |
| sharp, unlike other knives that are designed to be | | | | types, similar to a set that might be found in a |
| tough and flexible. As a result, these Japanese | | | | western kitchen, most Japanese chefs choose |
| knives will be very, very sharp. The edge is less | | | | just one or two of these to become their |
| likely to bend, so it will stay sharper for longer. | | | | favorite knives. These knives are used for almost |
| Japanese knives must be hand washed because | | | | every kitchen task, despite their original design as |
| the dishwasher may damage the blade, but quality | | | | a specialized knife. The choice of Japanese knives |
| Japanese blades don't usually need as much | | | | often depends just as much on personal style or |
| sharpening to attain a razor-sharp edge, but may | | | | taste than on the knife's intended purpose. |
| need more frequent sharpening because the blade | | | | Unlike most Western-style knives, Japanese |
| edge is not as durable. | | | | knives, particularly those produced in the past, |
| Japanese cutlery usually uses one of two | | | | were often single-ground, so that only one side |
| traditional forging methods, called honyaki or | | | | holds a cutting edge. The traditional belief was |
| kasumi. Honyaki are high-carbon steel, and these | | | | that a knife designed in such a way cuts better, |
| forged knives are made entirely of one material. | | | | with cleaner cuts, though they often require more |
| Kasumi blades are made from steel plus soft iron, | | | | skill to use than one with a double-ground edge. |
| forged together. The steel forms the blade edge, | | | | They are believed to cause the food to slide up |
| and the iron is the blade's body and spine. Both | | | | and away from the blade, rather than sticking to |
| types of Japanese knives are known for being | | | | it. However, today many western-style knives |
| durable and very sharp. | | | | are being produced in Japan; most santoku knives |
| There are many styles of Japanese kitchen | | | | today are double-ground. |