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Japanese style knife

Japanese style knife

The single-edged blade is a unique feature of traditional Japanese style knives, which is directly linked to the development of technology along with Japanese cuisine and history. Japanese style knives make beautiful cutting performance on any ingredient without damaging fibers. They come in many types and sizes, each categorized according to the ingredient and the way of cooking.

Types of Japanese style knives

Filleting a fish
Deba, Aideba, Ajikiri, Mioroshi, Funayuki The blade is thick enough to fillet in 3 pieces or to break fish bones.
Aideba knives are little thinner than Deba knives.
Mioroshi knives are often used in fish stores, and they are thin and light.
Ajikiri knives and Funayuki knives are used for small fish such as horse mackerel.
Slicing Sashimi
Yanagiba, Takohiki, Fuguhiki, Sakimaru Takohiki, Kengata Yanagiba, Kengata Fuguhiki, Kaisaki. Sashimi knives have long blades, suitable for filleting the fish in one stroke.
Although Yanagiba knives are more popular nowadays, Takohiki knives which are different in shape used to be popular around regional areas in the past.
In days past, Yanagiba knives were commonly used in Kansai (West Japan) region, while Takohiki knives were often used in Kanto (East Japan) region due to the difference in food culture.
Fuguhiki knives have slimmer and thinner blades, suitable for filleting the fish such as blowfish very thin.
Vegetables
Kamagata Usuba, Azumagata Usuba, Mukimono
Japanese cuisine requires high cutting performance with beautifully finished cutting edge and shape rather than just randomly cutting the vegetables into pieces. The blades of these knives are shaped thin so as to perform well with sensitiveness without damaging the fibers of the ingredients.
Knife point is made almost straight so it maintains even contact with the cutting board when slicing. These knives are essential for the sensitive art of preparing Japanese cuisines, including the rotary cutting.
«Yosemono» «Nagashimono» (Traditional Japanese cuisine)
Kiritsuke Kiritsuke knives are long like Yanagiba and shaped thin towards the end, suitable for slicing Sashimi or cutting vegetables.
Filleting Eel
Edo style, Osaka style, Kyoto style, Nagoya style Knives strictly used for filleting Unagi (eels). There are regionally unique filleting methods for Unagi in Japan, so the knives come in four types.
Cutting the bones of Hamo(Common Japanese conger)
Hamokiri As shown in the name, Hamogiri is strictly used for filleting Hamo (Common Japanese conger).
The knife is wide and long enough to cut the small bones by weight of the knife under the technique called "Honekiri" leaving the skin connected.

Japanese style knife lineup

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Shirogami series (Kasumi)
Aogami series (Kasumi)
Stainless series (Kasumi)
Honyaki

Structure of Japanese style knives are categorized into two types. "Kasumi" where blade material and Nantetsu (soft metal) are tucked and forge welded. "Honyaki" on the other hand is made of single material.

Shirogami series (Kasumi)

Shirogami No.1

Character of material:: The hardest blade of all Shirogami knives with the longest duration of the sharpness. Please handle with care, as the blade is very hard it can be easily chipped.
Production:: Sakai city, Osaka

Yanagiba
270, 300, 330mm
Fuguhiki
240, 270, 300, 330mm

Shirogami No.2

Character of material:: The blade material with balanced sharpening performance as well as prolonged sharpness. Good material qualified both for professional and home kitchen use.
Production:: Sakai city, Osaka

Yanagiba
180, 210, 240, 270, 300, 330, 360mm
Takohiki
270, 300, 330mm
Fuguhiki
240, 270, 300, 330mm
Sakimaru Takohiki
240, 270, 300, 330, 360mm
Deba
120, 135, 150, 165, 180, 195, 210, 225, 240mm
Aideba
180, 195, 210, 225, 240mm
Mioroshi
180, 195, 210, 225, 240mm
Kamagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Azumagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Mukimono
180, 210mm
Kiritsuke
180, 210mm
Edosaki
240, 270, 300, 330mm
Hamokiri
150, 165, 180, 195, 210, 225, 240mm
Osakasaki
Kyosaki
Nagoyasaki

Shirogami No.3

Character of material:: The most unlikely to be chipped of all Shirogami knives and recommended for beginners.
Production:: Sakai city, Osaka

Yanagiba
180, 210, 240, 270, 300, 330, 360mm
Takohiki
270, 300, 330mm
Deba
120, 135, 150, 165, 180, 195, 210, 225, 240mm
*Left handed type also available
Aideba
165, 180, 195, 210, 225, 240mm
Mioroshi
180, 195, 210, 225, 240mm
Kamagata Usuba
165, 180, 195, 210, 225, 240mm
*Left handed type also available
Azumagata Usuba
165, 180, 195, 210, 225, 240mm
*Left handed type also available
Edosaki
150, 165, 180, 195, 210, 225, 240mm
Hamokiri
240, 270, 300, 330mm

Aogami series (Kasumi)

Aogami No.1

Character of material:: Knife with longer lasting sharpness than Aogami No.2.
Handling of this knife requires high skills as it is hard to sharpen and easily chipped compared to Shirogami series knives.
Production:: Sakai city, Osaka

Yanagiba
210, 240, 270, 300, 330, 360mm
*Left handed type also available
*Thinner blade type available for 270～330mm
Takohiki
270, 300, 330mm
Fuguhiki
240, 270, 300, 330mm
Sakimaru Takohiki
240, 270, 300, 360mm
Kengata Yanagiba
240, 270, 300, 330mm
Kengata Fuguhiki
270, 300, 330mm
Deba
120, 135, 150, 165, 180, 195, 210, 225, 240mm
Aideba
180, 195, 210, 225, 240mm
Mioroshi
180, 195, 210, 225, 240mm
Kamagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Azumagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Mukimono
180, 210mm
Kiritsuke
240, 270, 300, 300mm
Edosaki
150, 165, 180, 195, 210, 225, 240mm
Hamokiri
240mm ～ 300mm

Aogami No.2

Character of material:: Material made by adding chrome(Cr) and tungsten(W) to Shirogami No.2 to realize prolonged sharpness.
Production:: Sakai city, Osaka

Yanagiba
180, 210, 240, 270, 300, 330, 360mm
*Left handed type also available
Fuguhiki
240, 270, 300, 330mm
Sakimaru Takohiki
270, 300, 330mm
Deba
120, 135, 150, 165, 180, 195, 210, 225, 240mm
Aideba
180, 195, 210, 225, 240mm
Mioroshi
180, 195, 210, 225, 240mm
Kamagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Azumagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Mukimono
180, 210mm
Hamokiri
240, 270, 300, 330mm

Stainless series

VG10

Character of material:: High carbon stainless material made by blending pure material with a mixture of other materials in good balance. Features anti-wear proof and prolonged sharpness.
Production:: Sakai city, Osaka

Yanagiba
180, 210, 240, 270, 300, 330, 360mm
*Mirror finish polishing available
*Octagonal handle available
Fuguhiki
240, 270, 300, 330, 360mm
*Mirror finish polishing available
*Octagonal handle available
Sakimaru Takohiki
240, 270, 300, 330, 360mm
*Mirror finish polishing available
*Octagonal handle available
Kamagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Azumagata Usuba
150, 165, 180, 195, 210, 225, 240mm
Mukimono
180, 210mm
Kiritsuke
240, 270, 300mm

We have other knives in stock, and accept special orders.
Please contact us for details of delivery and estimated price.

Honyaki

Structure of Japanese style knives is categorized into two types. "Kasumi" where Jigane (a metal for base) and blade material (i.e. Aogami or Shirogami) become forge-welded. "Honyaki" on the other hand is made out of only blade material. The knives introduced previously are "Kasumi", and they are easy to sharpen, less likely to be chipped and reasonably priced.
"Honyaki" introduced in the following section has prolonged sharpness with beautiful finish of the sliced side. However, the "Honyaki" blades are hard and brittle against impact, requiring sharpening skill and minute attention. Also, "Honyaki" knives need high level of skill and many processes for manufacturing. Thus, only a few craftsmen around Sakai district of Osaka, known as the mecca of Japanese style knives can manufacture "Honyaki".

KAMA-ASA's Honyaki knives

Material and types of Yakiire:: “Aogami No.1 Mizu Honyaki”“Shirogami No.1 Mizu Honyaki”“Aogami No.2 Mizu Honyaki”“Shirogami No.2 Mizu Honyaki”“VG10 Honyaki”“Shirogami No.2 Abura Honyaki”
Production:: Sakai city, Osaka
Forger:: Kenichi Shiraki
Sharpening:: Kazumi Kawakita
Handle:: Octagonal / Magnolia or Rosewood
Finishing:: Mirror finish polishing

Yanagiba
270, 300, 330mm
Sakimaru Takohiki
270, 300, 330mm
Fuguhiki
270, 300, 330mm
Kengata Yanagiba
270, 300, 330mm

We have other brand knives in stock, and accept special orders.
Please contact us for details of delivery and estimated price.

Manufacturing Process

1. Forging Heating the blade material up to 900℃ and hammer it with belt hammer to shape.
Forging takes a lot of processes including "Yakinameshi" (Natural cooling method to avoid the distortion of the knife), "Yakiire" (Heating in a furnace then immediately cool down with water to harden the knife) or "Yakimodoshi" (Heating in low temperature and then cool down slowly to add toughness).
2. Sharpening The blade is gradually sharpened through rough to fine grinding stages.
The knife is sharpened under the running cool water to prevent from distortion or loss of hardness caused due to the temperature rise.
3. Making handle Handle is carved out of magnolia or ebony woods with a special part called "Tsunomaki" made of buffalo horn or plastic being attached to the head to prevent the handle from rotting.
4. Attaching the handle Insert the heated side of the blade into the handle by hammering the other side with wooden hammer.

Precautions

Do not use knives for cutting hard ingredients (i.e. pumpkin, frozen food, bone) to avoid nicked edge and cracking. *Except Deba, Aideba, Mioroshi, Ajikiri
Do not use dishwasher, dryer, or bleach to protect the knife.
Do not heat the knife over the fire.
Dry the knife well with a dry cloth before storage and do not leave it wet. We recommend carbon steel knives be used while wiping with a cloth.
Sharpness is gradually lost after every single use, so please sharpen the knife immediately once you feel the sharpness is being lost.