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The Ultimate Guide to Japanese Kitchen Knives

craft · 10min read · 2026-03-13

The Ultimate Guide to Japanese Kitchen Knives

From sword forgers to modern workshops. Types, regions, steel, and care.

この記事のポイント

  • Japanese knife-making evolved from a 700-year sword-forging tradition
  • The 1868 samurai sword ban redirected metallurgical expertise to kitchen knives
  • Sakai produces 98% of Japan's professional chef knives
  • Shirogami, Aogami, VG-10, and Damascus are the key steel types
  • Japanese carbon steel knife exports grew 11.6% in 2023

Why the World Fell in Love with Japanese Knives

Centuries of refined craftsmanship.

i
Japanese kitchen knives differ from Western counterparts through harder steel (HRC 60-67 vs 54-58), thinner blade geometry (10-15 degrees vs 20 degrees), and a philosophy that treats cutting as an art form affecting flavor and texture.

From Sword to Kitchen

Sakai produces 98% of professional chef knives.

Five Regions

Sakai, Seki, Tsubame-Sanjo, Tosa, Echizen.

Types

Gyuto, Santoku, Yanagiba, Deba, Usuba.

Steel

Shirogami, Aogami, VG-10, Damascus.

How to Choose

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For beginners, a 210mm Gyuto in VG-10 steel is the most versatile starting point. Budget $100-$180 for a quality entry-level blade. Add a 150mm Petty as your second knife.

🛑 Safety Notice

Japanese knives require careful handling. Never cut on glass, marble, or ceramic surfaces. Never put in the dishwasher. Always hand wash and dry immediately after use.

Beginner: Gyuto VG-10 210mm.

H

著者: 宮本博勝（Hiro）

Scratch Second代表取締役。南米食品サプライヤーでの法人営業を起点に、シリコンバレー発のフードテック企業のVP of Salesとして日本市場のゼロイチ立ち上げを指揮。大手コンビニ2,400店舗への商品導入、国際博覧会への原料提供。現在は世界最大級のIT企業にてアジア地域のビジネス開発に携わる。プライベートはヨット、ヨガ、サウナを日課とするウェルネス実践者。最新のヘルステックと日本の伝統的ウェルネス文化の融合をテーマに情報を発信。

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