We praised this knife for its comfortable grip, balance, and sharpness, though sharpening it took some skill. This should be hand-washed and dried, particularly if it’s used with acidic ingredients. While this is handmade in Japan and each is a one-of-a-kind creation, the handle is Western-style and made from beautiful mahogany, so it will feel familiar and comfortable. Because of that, it’s easier to cut all the way through vegetables without leaving them attached to each other where the cut wasn’t finished. Unlike chef’s knives, this has a flat cutting edge, which means the entire length of the blade can make contact with the cutting surface at the same time. This one has 16 layers of steel over a core metal, with a hammered surface that looks stunning and helps keep foods from sticking to the blade as you work. This knife shape may not seem as familiar as chef’s knives or slicers, but it’s known in Japan as a nakiri knife and is used for cutting vegetables. Due to the heavier weight distribution in the handle, however, the knife might be too heavy for some users. The handle also felt well-crafted in the hand with a large curved grip for comfort. While this knife is dishwasher safe, it’s recommended that you hand-wash it, along with all of your other quality knives.ĭuring testing, we appreciated the knife's smooth and accurate cutting with little to no pressure, as well as the handle's glossy wood finish that's similar to a European-style piece. Like the more common Granton edge, the hollows in the uneven surface help keep food from sticking to the blade as you cut. The hammered finish isn’t all about aesthetics, though. The blade is made from layered Damascus steel with a hammered finish that gives it a stunning look, whether it's in use or hanging on your knife rack. It has an 8-inch blade that’s the perfect length for all-around cutting, slicing, chopping, and dicing, while the handle is designed for a comfortable and almost effortless grip. Shun is known for high-quality, well-balanced, and well-designed knives, and this chef’s knife is no exception. To provide even more insight, we also conducted home tests while paying special attention to design, size, performance, value, and ease of cleaning. We tested a variety of options from several reputable brands in our test kitchen so you can find the best Japanese knives to fit your specific slicing, dicing, and chopping needs. Most of them are made from harder steel and hand-forged using knifemaking techniques that have spanned centuries. Japanese knife blades are also usually single-beveled and thinner than European knife blades, making them hold a sharp edge for a longer period of time and suited for both left and right-handed use. Typically, Japanese knives are either made from carbon steel or stainless steel, and they all tend to be fairly lightweight. Japanese knives have a reputation for high quality, and some can be very expensive, so it's important to know what to look for while choosing one. While Japanese-made knives can be found in familiar Western shapes and styles, there are also many uniquely Japanese styles that can be useful in the kitchen.
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