Knife Information

The Rockwell Hardness Scale is used to measure how hard a knife is. It works by applying a diamond point to the steel with a specified degree of weight and then measuring the size of the mark created. On a basic level, we can say the smaller the mark, the harder the steel blade. This method of testing dates back to the early 20th century and it’s been a measure of blade hardness ever since. Let's take a closer look at how the scale works below. How is the Rockwell Hardness Scale used? The Rockwell Hardness Scale (HRC) test is carried out by applying force to a cone-shaped piece of diamond. This happens twice, with the degree of force being increased. The degree of indentation is recorded each time and the difference between the two numbers gives us the HRC number. This number is then used to compare the hardness of different knife blades and can be useful when it comes to choosing your new kitchen knives. What HRC number should I look for when I’m choosing kitchen knives? As a guide, you should look for a kitchen knife with an HRC rating that is above 54. A knife with this rating will not be the best quality, but it will be adequate for general use. If you can, it’s worth making an investment and buying a kitchen knife with an HRC rating of at least 55. Some of the best knives have an HRC rating of up to 64. A HRC of 55 means the knife steel is soft, and will blunt fairly quickly. Most Japanese knives will have a HRC of at least 58-59. So the higher the number, the better the knife, right? It’s easy to come to that conclusion. In reality, if the HRC number goes, the harder your knife steel is, meaning a longer lasting edge. However, once we get up to HRC of 63 or above, the hardness will result in a level of fragility in the blade, which will require some care and attention with your cutting technique, as knives this hard can chip easier if they are ground thin at the edge. How to use HRC when you choose your kitchen knife Using the Rockwell Hardness Scale is a good way to find balance when it comes to your knife choice. It stands to reason that an object cannot be hard and flexible all at once – yet that is what we often seek in the ideal knife. The skill of the knifemaker lies in crafting something that balances both hardness and flexibility to maximise function. They will usually incorporate other elements  in their knives, such as carbon, manganese or vanadium, to achieve this. Generally speaking, the trade-off for hardness is as follows: Low HRC - Softer steel, lower edge retention, better durability and can be treated in a rougher manner, for example butchery knives. High HRC - harder steel, better edge retention, at the cost of some fragility, cannot be treated roughly.  Chef’s choice If a chef is looking for a super thin blade that offers a fine, sharp cutting edge, then a knife with a high number on the Rockwell Hardness Scale such 62-64 will be the best option. It’s essential to bear in mind, however, that this type of blade will require more in the way of care. You cannot be rough or apply any torque to any blade that is thin at the edge with a high HRC. Discover the best knife for you Choosing kitchen knives takes time and it’s easy to find the process a little bewildering. Bear in mind that while understanding things like the Rockwell Hardness Scale is important, there’s no “one size fits all” when it comes to finding your ideal kitchen knife. Ultimately, you need to have a clear idea of how you will be using your knife and any specific tasks you need to be able to do. Once you have a clear picture of what you want from a knife, you can use detailed information such as the Rockwell Hardness Scale to hone your choice.

Veggies are an essential part of every diet, and an easy way to make sure you’re getting enough of them is to choose a good knife for cutting vegetables, as this will make preparation not only easy, but fun! It can be hard to know where to start when looking to buy a new knife, so the best idea is to think about what you like to cook. If you use a lot of robust vegetables, such as squash or turnip, then you’ll need a stronger knife rather than if you create dishes with a lot of fine herbs or decorative salads. If you’re new to cooking, then it’s worth seeking out a good quality knife that can be used for most tasks, and then adding to your equipment as your skills and areas of interest develop. What is a good all-round knife for cutting vegetables A good vegetable knife will usually be between 16 and 20cm long, with a generous width to allow for good purchase when slicing or dicing vegetables. Many people enjoy the rocking action of a knife with a slight curve to the profile, like the Gyuto, especially when preparing vegetables like onions and mincing garlic or ginger. The Gyuto is the all round chef's knife and whilst being versatile enough for meats and vegetables, it can be outperformed by the traditional Japanese Vegetable knife, the Nakiri.  The Nakiri is a knife that looks almost like a rectangle, and is designed for push cutting only, enabling for maximum contact with the cutting board at all times. This is beneficial for cutting herbs, peppers, carrots, and many more types of vegetables.  How to choose the best knife for cutting vegetables Choosing the best vegetable knife can seem tricky, so we’ve put together a step-by-step guide to help you get started. 1. Material As a rule of thumb, it’s worth buying the best you can afford. A good vegetable knife could last a lifetime and having something you enjoy using will make kitchen prep a pleasure, not a chore. There are three common materials used in knife making: - Stainless steel: This is sturdy, long-lasting and can survive all but the harshest treatment in the kitchen. - Carbon steel: This is a durable, lightweight material and will keep a good edge for longer. The downside is that it will rust easily without good care. If you're getting started, the best choice may be to start with a stainless steel knife (VG10, AUS10, SG2) and once you're comfortable with using this, you can move onto a more traditional carbon steel.  2. Weight This is another important factor. If you're doing a lot of vegetable preparation, you need a knife that is comfortable to hold for a long time. The ideal vegetable knife is sturdy enough to stand up to tougher veg, but not so heavy that it is tiring to use. The best way to check this is to try a few out and get a sense of how they feel. A lightweight Nakiri may tip the scales at 150-170g, while a heavier Nakiri will weigh above 200g. 3. Size As we mentioned above, a typical vegetable knife is between 16 and 20cm long, and this will be suitable for most tasks. Some people like to buy an additional smaller knife for tasks like chopping ginger or smaller vegetables. 4. Handle The final decision is which handle to choose. The traditional Octagon handle may feel a little different at first, but is very comfortable and easy to use. A western style handle with a full tang may also be a good option as these are similar to other Western knives.   Choose only the best Choosing the best knife for cutting vegetables is a very personal choice. You’ll need to think about practicalities like your budget as well as what you want from the knife. If you need guidance, get in touch!

Japanese knives are one of the most popular kinds of knives for home chefs. They're high-quality, and they have a reputation for being extremely sharp and durable. If you're lucky enough to own a set of Japanese knives, you'll want to make sure that they stay in good condition so that they'll last you for years to come. That's where proper knife storage comes into play. In this blog, we'll discuss how to store your new Japanese knives in a way that will protect them from damage and make it easy for you to find them when you need them.   Storing your Japanese kitchen knives safely When you get a brand new Japanese knife, you may be wondering about the best and safest way to store it. Here are a few options: Wall magnets Wall magnet: the best way to show off your collection. If you're a knife enthusiast, you know how important it is to keep your knives in good condition. You want them to look as good as they feel. One of the best ways to do that is with magnetic wall strips. They're easy to use and allow you to show off your collection in a way that's both decorative and practical, while minimizing use of precious bench space. Magnetic wall strips are also great because they allow easy access and don't risk scratching your knives. Super strong magnets also help them to stay put with no risk of any accidents in the kitchen. Avoid stainless steel magnetic strips as these can scratch your knives.  Knife blocks If you're looking for a way to store your new Japanese knives, knife blocks are one of the most popular options. They're easy to use and make it simple to access your knife collection from your benchtop. You can find knife blocks in a variety of styles, colours, and materials. Multi-knife blocks are also a good idea as they hold more than one blade at a time, so you could keep a collection together. These can be great for people who want to keep their knives close at hand while cooking and preparing food. Display stands There are many ways to display your knives, but one of the best is with a display stand. They are not the most practical way to store your knives, however, they are a great way to show off your collection and they can be used to display your most used knives. Display stands are great for dinner parties as they can be used to wow guests with your collection. A good tip is to use a display stand if you have a small number of knives or as an alternative to storing them in a knife block. Knife rolls Knife rolls are a great way to keep your knives safe and secure, especially if you're the kind of person who likes to move around a lot. They're also good for keeping them hidden away since most knife rolls have compartments specifically designed for each knife. The best part about knife rolls is that they're compatible with all kinds of knives and can keep any knife safe and secure. Plus, they come in all sorts of colours so that you can pick out one that matches your style and your kitchen. Blade guard A blade guard protects the knife while it's stored, but it can also be very helpful in preventing damage to other utensils in your kitchen drawer. A blade guard also helps to prevent damage to other utensils by keeping them separate from your knife. These are fine for stainless knives, but only a short term solution for carbon knives, as the felt inside a blade guard can draw in moisture over prolonged periods of storage and risk rusting your knife.

Chefs Edge prides itself on being the only authentic artisan Japanese knife store in Perth. Unlike other Japanese knife retailers who have operations in the Eastern States and write articles about being in Perth, Chefs Edge was founded and is run day-to-day in the heart of Perth. Founded in 2018 by Sam and Ben, Chefs Edge has now grown into one of Australia's largest Japanese knife stores, supplying knives all across the country and the world.  We don't only supply Japan's finest chef knives, but we also sell sharpening equipment, whetstones, knife storage options, chef tools, kitchenware, and handmade ceramics.  If you're located in Perth and you're looking for the perfect gift, your first Japanese knife, or you're a seasoned collector, our highly personalised in-store customer service cannot be beaten. You can find us on the below ground floor of the State Buildings on the St Georges Terrace side. Look for the sandwich board on St Georges Tce, close to the Barrack St traffic lights.     Our mission is to support traditional Japanese crafts and the artisans who dedicate their lives to these crafts. Some of our artisans are 4th or 5th generation blacksmiths in their families, and some families have a smithing history that dates back over 700 years. We scour Japan for the finest knives and kitchenware that exist, develop close direct relationships with the artisans, then offer these to our customers in Perth, around Australia and the world for the best possible price.  Browse a few of our best sellers below, and please contact us via any of the available channels if you have any queries or questions.    

Japanese knives are some of the most sought-after in the world. They have a reputation for being razor-sharp, exceptionally high-quality, and made from extremely durable materials. These knives can be used for a wide range of cutting tasks and will last for years if properly cared for. In this article, we look at the reasons why Japanese knives are so sought after along with why they are chosen from knives from other regions. Why are Japanese knives so sought after? Japanese knives are so sought after because of the quality of their components and the fact they're designed to be used in a way that's unfamiliar to most people. Most Westerners are accustomed to using knives as cutting tools, but Japanese chefs think of their knives as extensions of their hands. They use the knives the same way they would use their fingers, so they can cut and slice with more finesse and precision than is possible with any other knife. Japanese knives allow this precision and finesse by being forged in traditional methods using the highest quality steels available, and then finished  You won't find these types of high-tech alloyed steels being used in store-bought off-the-shelf knives.  Some other reasons include: Black finish The Japanese knife has long been considered one of the most sought-after knives in the world, and for good reason: they have a reputation for being extremely sharp, durable and well-balanced. But what makes these knives so special? The answer is simple: it's all about the finish. Japanese knives are traditionally finished with a blacksmith’s finish, or kuro-uchi (pronounced "ku-ro-oo-chee). This finish gives them their traditional look with rustic charm while also reducing the risk of corrosion and preventing food from sticking to your knife. Hammered prints Another unique feature that also makes Japanese knives so desirable is the hammered print usually on the top part of the blade. This mark is created by hammering the blade while it's being forged. The dimples and marks on the top part of the blade create friction when cutting, preventing food from sticking to it. This reduces the amount of force required to cut through food, making it easier on your hands and wrists. They also lend a certain aesthetic to the knife depending on which style of hammer finish the blacksmith prefers.  Mirror finish Another reason why Japanese knives are so popular is the mirror finish feature. They are known for their high-quality mirror finish, minimalist look, and thin surface that has been polished and sharpened. The softer part of the knife is thinned and polished until it reflects light like a mirror. The silver hairline finish marking the separation between the softer and harder core steel is what sets Japanese knives apart from other types of blades. Damascus finish The most notable feature of Japanese knives is their Damascus steel, which has been used for hundreds of years and has a unique patterning that results from the artisanal process of folding together layers of steel. Damascus steel is usually only for aesthetic, as you are not doing the cutting with the patterned section of the blade, but rather the cutting edge. The different styles of damascus are almost endless and are an artistic expression of the blacksmith. Matte finish A distinct matte (or Nashiji) finish is another reason why these knives are so sought after. The pear skin pattern on the blade gives it a gentle texture that's dappled and coarse. This prevents food from sticking to the blade and makes for smoother cuts.  Clear transition between hard and soft steel The blades of these knives feature a steel core that transitions into softer steel at the blade's edge. This technique creates a mist, cloud or haze that contrasts the soft steel with the fine polished edge. This technique of using 3 layers  of steel for a knife is called San-Mai, and lends the knife extra strength and flexibility, which can prevent breakages under stress.

The Japanese knife industry is constantly producing new knives, and the demand for them is huge. The majority of these knives are made in small batches, which means that they can be difficult to find. And when you do find one, it will likely be out of stock. In this article, we examine the real reasons why Japanese knives are rarely in stock and how to track down rare knives that are in stock. Why are Japanese knives never in stock? Good Japanese knives are a rarity in Australia. This is because the Japanese knife industry is relatively small, and the demand for their products is much higher than what they can supply. Here are some of the main reasons why rare Japanese knives are so hard to find: Small batches Japanese knives are made by hand in small batches. Some blacksmiths work in small workshops completely alone, completing the planning, forging, shaping, grinding, sharpening, and final finishing all by themselves. This results in long wait times for retailers whilst the emphasis on quality control means that each knife undergoes rigorous testing and inspection before being shipped out. Collector items Japanese knives are extremely popular among collectors. The quality of the craftsmanship and steel used in making them makes them highly sought-after by knife enthusiasts. As more people want to get their collector Japanese knives, they become harder to get. The second reason is a bit more complicated, not many are made in one go. Every blacksmith has their way and pace of working and doesn't want to expand their existing workshops to make more. They spend most of their time making just enough knives to keep up with the demand. Old-fashioned shipping Another reason why Japanese knives are not restocked quickly is that the majority of these knives are transported on freight ships around the continents. It does take longer to get products to their destination, but it also means that they can be transported in a more environmentally-friendly way. It also means that the products are less likely to be damaged in transit since they do not have to travel as far or as fast as they would if they were sent by other means of transport such as by plane. How to track down rare knives that are in stock Japanese knives are a rare find for Australian customers, but you can track them down with a little perseverance and patience. Here are a few ways how: Use ‘Notify me when available’ Our website has a ‘Notify me when available’ feature for all our sold-out knives, so you can get notified when it comes back in stock and add them to your cart. Waitlists operate on a first come first served basis, however, so if you want to be the first person to know when your knife is available, be sure to check back frequently. Rare knives sell out quickly, so don't wait too long or someone else might beat you to it! Use substitutions If you're struggling to track down a super-rare knife, look at alternatives. If you're looking for a specific knife but can't find it, don't give up hope! Instead, look at other ultra-thin knives or high-performing steel knives as substitutions if they’re the kind of knives you want. They won't be exactly what you want, but they'll still make a great addition to your collection. Subscribe to our newsletter If you're a knife enthusiast and want to find out how to track down rare knives that are in stock, we can help. Just subscribe to our newsletter and get exclusive access to the latest trends, sales and special offers.

Which Japanese knife makes the best gift? Whether it’s a special birthday or an anniversary gift, a fine Japanese knife is a cut above and will be sure to impress. For that person in your life who is an aspiring foodie, loves cooking or would like to take their skills to the next level, a Japanese knife makes an excellent gift for the person who has everything. With everyone spending more time at home, it’s time to take those cooking talents to the next level, and with our range of knives available in Australia, it’s never been easier to find the perfect gift. If you’re new to Japanese knives, a few easy questions can help you decide the perfect gift. The best way to consider what knife suits best is to think about how the lucky recipient will be using it.   For the barbeque lover - Sujihiki Does your partner love to show off their skills with the American roaster or Tomahawk steaks? Do they like to roll out slabs of beef and flash their knife in the air as they prepare for a hungry crowd? Is there a touch of the theatre in the way they wield their blade? Consider the Okeya Ginsun Sujihiki. This beautiful blade is handcrafted by a father and son team in Miki City Hyogo and features a long blade made with Ginsan, a high carbon stainless steel. With all the benefits of a Carbon Steel without the extra maintenance or worry about rust. The understated elegance of the handle is enhanced by the fine Kanji etched on the blade. It’s a serious blade and it’s seriously lovely to look at.   For the everyday go-to knife – Santoku For someone that loves to cook but mainly sticks to smaller meat and veg, the Santoku is the perfect introduction to Japanese knives. Try the Tadafusa Seido Santoku. Based on a carbon steel cutting edge but clad in stainless up the side of the blade, it’s easier to maintain than some other carbon steel knives due to the stainless cladding. In a sleek black box, this Octagon handled piece with a Nashiji or “Pear Skin” style finish is a looker and sure to impress.   For the fisherman – Deba The fish markets are their happy place – they love to wander comparing the different offerings and choosing just the right cuts to create their masterpieces. Whether they’re trying to impress you or a whole crowd of friends, they like to delight with their skills and mastery. The best option here is the Deba knife – perfect for fish filleting. With a single edged blade, it is a specialty knife for filleting and removing the heads from fish, rather than general purpose cutting. Try the Ishikawa Blue 2 Deba 180 MM. The maker of this knife puts his emphasis on performance, not appearance, but you wouldn’t know this from looking at this spectacular understated blade. Sometimes a whisper says more than a shout.   For the allrounder – Bunka They watch MasterChef and Iron Chef and call out the contestants for bad technique. They are most happy taking on food challenges in their own home. They believe you should only have one kitchen knife…and that knife should be an amazing allrounder. Buy them the Kanjo HAP40 Bunka and watch them clap their hands with glee at the stunning polished blade with dimple hammer-marks from the blacksmith, and a lightweight, waterproof handle made from timber and resin.    For the faster vegetable chopper in the house – Nakiri Just because you’re chopping vegetables or whipping up a vegan feast doesn’t mean you can’t have superior performance and a blade to match. They love to show off their knife skills with a “who me? I’m just here cutting up veggies” flourish, as they whirl the whole produce section of their cutting board into a wok. One great suggestion is the Shiro Kamo Shirogami 2 Damascus Nakiri. This is a pure carbon steel knife, and is recommended for those that love their chef knives and don’t mind the extra maintenance. Shirogami is a pure carbon steel with no stainless elements, so be sure to keep that blade dry immediately after use and watch that beautiful blue and purple patina develop on the blade. Featuring the stylish octagonal blade in sexy black walnut, and a delightfully thin grind, the aspiring chef will enjoy slicing and dicing like they’re demonstrating on a cooking show. Why should the meat-eaters be the only ones to get the great knives?   Buy your loved one a Japanese knife today   So there you have it, some great ideas for a special someone who richly deserves it. The best part of giving a knife is that each of these Japanese knives has a rich history and culture that goes with them and will become heirlooms over time. They are truly a gift that will get a lot of use and will stand the test of time. Of course, you don’t have to give them away – you could always find one for yourself on this list. Order today from Chefs Edge.

Often a common question among newcomers to Japanese knives is the decision to make between carbon and stainless steel. Which should you choose? There are a few points to consider when making your choice.  The most commonly used Japanese Carbon steels are Aogami (Blue), Shirogami (White). The most commonly used Japanese Stainless steels are VG10, Ginsan, AUS8. The hybrid powder stainless steels with the best of both worlds are SG2/R2, ZDP189, HAP40.  1) Maintenance  This is the key difference between carbon and stainless knives. Carbon steel knives require higher maintenance than stainless steel knives, as they lack chromium content which gives stainless knives their corrosion resistant properties. By definition, a stainless steel is a steel than contain more than 10.5% of chromium.  If you cut produce and leave a carbon steel knife wet on the cutting board, expect rust spots to appear within a matter of minutes. This is not the case for stainless steel. Some carbon steels like Shirogami (White) steel for example, will develop rust quicker than Aogami (Blue) steel, even though they are both carbon steels. This is due to the high purity of Shirogami, and the added elements in Aogami.  As a result of this lack of chromium (which make stainless steel stainless), these knives will also develop what’s called a patina, or a discolouring of the blade due to oxidizing of the steel. This is completely normal, and will produce blueish, purple hues across your blade that cannot be removed short of polishing the blade. Further reading about the patina can be found here.  Once this patina is fully developed, which may take several weeks of use, this will act as a protective barrier from elements which may rust your blade. It is good insurance against leaving your blade wet for a few minutes on the board.  2) Edge retention  On the whole, you will find that carbon steel will retain an edge longer than most stainless steels. Carbon steel has a finer grain structure, and as a result of being forged, the steel will hold an edge for longer than a softer stainless steel.  However, there are exceptions to this point. There exists stainless steels that have more carbon than carbon steel knives, that are also fully stainless. These are referred to as powdered stainless steels, and SG2/R2, ZDP189, and HAP40 are the most prominent of these steels used in knifemaking. These are widely considered to have the best of both worlds, with fantastic edge retention and stainless properties.  3) Ease of sharpening From our experience, carbon steels will sharpen up easier, faster, and to higher levels than most stainless steels. Shirogami, being the purest carbon steel, will sharpen to a scalpel like edge with ease. Aogami is very similar to sharpen, but will require a small amount of extra effort to reach similar results.  Softer stainless steels like VG10 and AUS8 can be trickier to sharpen than carbon steels, but this also depends on the quality of the heat-treatment of the steel.  The harder powder stainless steels can be the most difficult to sharpen. Due to their high hardness, it is recommended these are sharpened with at least a 500 grit stone to speed up the initial burr forming process.  4) Price  The final point to consider when choosing a carbon or stainless steel japanese knife is the price difference. This price difference will be mainly due to the amount of time required to finish a particular piece, as well as the materials used.  Knives using Shirogami and Aogami carbon steels can be found relatively cheaply, $80-$150) if the process to finish these knives is not very time consuming. Obviously, some knives made using Shirogami or Aogami can be extremely expensive as the time required to finish these pieces to perfection is high.  VG10 is increasing in price and popularity, so it can be difficult to find good, authentic VG10 knives for less than the cost of carbon. Some seemingly reputable knife shops in Australia and the world will source knives made using Chinese “VG10” equivalent, or outright deceive you by saying the steel is from Japan when it is not, and sell these knives cheaply, passing them off as “Japanese”. Beware of these imitations.  The SG2 and powder stainless knives are generally more expensive than the rest of the other steels, starting at around $300 for the Takamura SG2 Gyuto and rising from there. These are often the best quality and value for money out of the stainless steels.  Conclusion  There are many factors that contribute to whether a knife will suit your requirements or not. If you don’t mind some extra care and maintenance, and would prefer to stick to a lower budget, then an entry level carbon steel knife will be your best choice.  If you’d rather spend the extra money and would rather a lower maintenance knife, SG2 or a powder stainless steel will be a great choice you will be sure to love. Just take care around cutting hard objects as to not chip the blade, and you’ll be enjoying your knife for many years.

When we talk about Japanese chef knives, the one you may be most familiar with is the Gyuto. Let’s dive into the origins and history of this tool, and the different ways you might use this world renowned chefs tool.   What Exactly Is It? The Gyuto is the Japanese version of the western chef’s knife and is very versatile — it can be used for everything from chopping vegetables to slicing different kinds of meat. Their length can range from between 18cm and 30cm, and usually have one long curve from heel to tip. This profile may vary slightly from region to region, as some blacksmiths prefer a taller Gyuto, some prefer a shorter height from heel to spine Regardless of the variations in profile, this slightly curved blade allows for many different styles of cutting. The Origins And History These blades emerged as a response to and inspired by western knives that Japan imported during the end of the 19th century, during the Meiji era. The supply of these knives increased for two reasons after this period.  First, until this time Japan had sealed itself off from the world, meaning very little foreign culture and few foreign goods were allowed to enter Japan. When Japan began opening itself up, western-style chef’s knives flooded in along with European food culture. At this point, it became more common for people to start eating meat at dinner. The knife earned its name — Gyuto (literal translation meaning "cow sword") — because it was mainly used for cutting beef during the rise in meat-eating.  The second reason these knives were produced is because swords traditionally made by were no longer in great demand. While they still produced katanas and other weapons, blacksmiths turned to making kitchen knives as their rise in popularity proved to be an increasingly lucrative trade. Using a Gyuto Just like a western-style chef’s knife, it is ideal for a range of different tasks, and can be used a few different ways.  Rock-chopping: With a firm grip on the handle, begin your cut with the tip of the blade, and without lifting the knife off the board, contact the blade with the board all the way down to the heel, sliding the blade forward as you cut. Repeat this motion by lifting the heel of the blade in the air and rocking back and forth along the blade length. Pull-cutting: Start with the heel of the blade the back of your produce, contact the blade to the board from heel to tip, slicing through your produce. Great technique for proteins.  Push-cutting: With the blade parallel to and off the cutting board, using the flatter part of the blade toward the heel, push down and forward at a 45 degree angle. Once pushed through your produce and contact with the board is made, pull up and back in the same direction and repeat. The tip area, being nimble and small, makes it excellent for piercing tough meat and making fine cuts. The blade length varies based on what you are likely to use it for. Shorter Gyuto are are more nimble but long blades give you more blade area for larger cuts of meat or vegetables. Final Thoughts Rich in culture and history, the Gyuto knife would be a great addition to any kitchen if you’re interested in upping your home-cooking game. We consider it to be the first knife in your collection, as it can handle almost all manner of tasks. Opt for a 180mm-210mm if you prefer a smallish blade, or choose a 240mm blade if you prefer much longer knives for your tasks. 

The use of Damascus Steel in kitchen knives can be somewhat of a polarising topic and poses several questions. Is there any real difference in performance between a Damascus Steel kitchen knife and regular steel kitchen knife? Is it all just for looks? Why are some Damascus kitchen knives so damn expensive and some are so cheap? Here we’ll answer these for you, sticking to the facts and giving you the information you need to make an informed decision about whether a Damascus Steel Kitchen knife may be right for you. Origins/Types The term ‘Damascus Steel’ can actually refer to several different types of end product, each utilising different methods and materials. Damascus Steel, Wootz Steel, and Pattern Weld all hold some overlap with each other, but all epitomise a product that is the result of multiple steels that have been forged or cast together using different methodologies then etched to bring out a unique layered finish. The first iteration of what is referred to as the ‘original’ Damascus Steel in first arose in Middle-Eastern sword making, of which the original technique has been lost for may hundreds of years. This Damascus Steel weaponry was the result of forging Wootz steel, produced in India and traded to the Middle East. Tales of the stunning beauty, strength, and sharpness of the weapons produced spread throughout the world, but the process for making Wootz, the critical component of Damascus Steel, was lost in the 1700’s, and with it, there went the original iteration of Damascus Steel itself. It’s original form has never been replicated, even after the efforts of modern day science. This presents the argument that any kitchen knife currently available labelled ‘Damascus Steel’ is technically misleading, as all ‘Damascus Steel’ at present time is the result of Pattern Welding several different alloys together which are then forged and re-welded then ‘etched’ with chemicals to produce a Damascus-like pattern. This etching process eats away a particular steel in the blade, leaving the other steel(s) untouched. This process is subject to much experimentation by pattern weld Damascus Steel makers around the world and through arranging the varying steels in specific ways, incredibly complex shapes can be produced on the blade of the knife.   Materials Used So what is modern day Damascus Steel made from? The truth is, just about any combination of stainless or alternating high or low carbon steel can be used, in combination with nickel alloys and even in some cases, items like scrap metal, screws, and bolts. The arrangement of these steels is sketched out and planned as to ascertain the final appearance and then welded together, forged and drawn out, then folded or cut and the process is repeated to attain as many layers as desired. While these pattern weld Damascus steels are similar in appearance to the first Damascus Steels produced, their internal composition is entirely different. Some types of modern-day Damascus steel are manufactured by layering stainless steel, resulting in a more subtle pattern. This layered stainless is then ‘clad’ onto a core of harder, more wear-resistant higher carbon steel. Damascus Steel Kitchen Knives produced using this technique are more expensive, as the time required produces a blade of far superior quality that is durable, but also looks fantastic. This is a process that has been favoured more and more by Japanese Bladesmiths in recent times due to its fantastic edge retention from the hardness of the inner core, and also the durability due to the layers of more flexible and stain resistant stainless steel on the outside. Which brings me to the question, “Is Damascus steel better than modern day steel? In terms of strength, and durability, there are modern exotic alloys that can far outperform pattern weld Damascus Steel. Often, the core cutting edge of a knife is made from high carbon steel and clad with Damascus steel, such as the Yoshimi Kato SG2 Gyuto. It’s core is an exotic alloy, SG2 Powder Steel, and the cladding is alternating layers of stainless steel with added nickel, resulting in the Damascus steel appearance.  But that doesn’t mean that a well made Damascus Steel kitchen knife is of any less use to a professional chef or home cook than a non-Damascus Steel one. The true appeal of Damascus Steel lies in its unique and exotic patterned finishes, and whether or not they look better than non-Damascus Kitchen knives is entirely subjective. Just like anything, you get what you pay for. Damascus Steel made the right way requires an extraordinary level of attention to detail, experience, and precision, and it all comes at a price. If it’s cheap, it ain’t good, and if it’s good, it ain’t cheap.

Whether you’re a home cook, amateur chef or a professional, we all need a good set of knives in the kitchen. For many chefs it’s what defines them, and a Japanese chef knife arguably is as good as it gets. Working with the right blade will ensure superior precision and maintain the integrity of the ingredients you’re working with. Japanese chef knives are becoming increasingly popular with Western chefs, and it’s not surprising given their rich history and reputation for quality, sharpness and overall precision craftsmanship. At Chefs Edge we specialise in high performance Japanese kitchen knives crafted by some of Japan’s most talented blacksmiths. We only pursue kitchen knives of the highest quality and the finest craftsmanship, and provide them to you at the best possible price, while striving to deliver the best customer service possible. If you’re considering Japanese chef knives for your kitchen, it’s important to first understand the different kinds, to help you decide what’s right for you. The types of kitchen knives you need will ultimately depend on your level and style of cooking, and the techniques you’ll demand from your knife. Gyuto If you’ve never owned a Japanese kitchen knife before, the Gyuto meaning ‘beef knife’ is the most versatile choice to start your collection and obsession! One of the most commonly used knives in the kitchen, the Gyuto can cover a majority of kitchen tasks. It’s similar to a classic Western style chef’s knife, except that it’s typically lighter and thinner. The Gytuo is typically anywhere between 18cm-27cm in length, depending on the required task. It has a long curve from heel to point and is ideal for rocking-cuts and precision work like mincing, fine preparation of vegetables and slicing meat. Shop our range of Gyuto’s here Santoku If you’re looking for another good all-rounder, a Santoku knife is your next best choice after the Gyuto. This smaller multipurpose knife has a flatter blade profile that the Gyuto, and is great for dicing and chopping vegetables, fish and meat. The broader blade also helps to scoop ingredients off the board with ease. The Santoku can range from 13cm to 18cm in length, and has a slightly flatter cutting edge than the Gyuto. Shop our range of Santoku’s here Bunka A versatile blend of the Santoku, Gyuto, and Nakiri, the Bunka is a smaller and thinner than the Gyuto and Santoku, with a much higher taller blade, and a ‘K-tip’ which allows more specialised cutting tasks. This general purpose knife is also ideal for push cutting and chopping vegetables, and can handle delicate work like trimming and paring with ease. (Plus, they look absolutely fantastic, our favourite blade shape by far!) Shop our range of Bunka’s here Deba For Western Chef’s the Deba is the ultimate butcher’s knife alongside the trusty meat cleaver. Although the Deba is traditionally known for its uses in filleting fish, its structure merits its use for cutting through joints of meat and poultry. You’ll notice that an authentic Japanese Deba will have a single bevel edge, while the Western version has a double bevel edge, which is why it’s also ideal in meat preparation. The Deba has a thick spine, and is usually heavier than it’s Gyuto/Santoku counterparts. This extra weight helps make light work of more heavy duty cutting tasks. Nakiri As its meaning suggests, the Nakiri knife is a vegetable knife. Crafted with a straight double edged blade and no tip, it’s perfect for chopping and dicing. You’ll find this knife to be everyone’s ‘go to’ in most Japanese homes. The flatter blade profile allows more of the cutting edge to be in contact with the board. Shop our range of Nakiri’s here Petty The Japanese version of a French petit knife, the Petty knife is the quintessential paring and utility knife. It’s nimble and perfect for small handheld tasks that the Gyuto or Santoku is too large for, such as peeling and cutting small fruit, vegetables and herbs. The small length of the blade makes sharpening a breeze compared to other types of knives. Shop our range of Petty’s here Yanagiba The original sushi knife! Traditionally used to cut sashimi, but these days can also be used to cut meat. This is a long, thin blade up to ~37cm in length, and is a single bevel, chisel ground edge. This ensures the meat falls off to one side and repeated cuts can be made to large pieces of meat in quick succession with excellent repeatability. Other types of Japanese kitchen knives Chukabocho – the Japanese version of a cleaver, it is large and rectangular in shape and great for preparing large veggies such as cabbage. The thin blade also means it can handle delicate tasks like trimming and mincing herbs. This cleaver is not designed to be used as a meat cleaver. Pankiri – a serrated bread knife, only used for slicing bread and baked goods. Usuba – a vegetable knife with a Kataba blade. This knife is a little more difficult to use than a Nakiri, but its shape and sharpness ensures a clean and crisp cut every time. Whether it’s slicing and dicing, chopping or carving, you’ll find the perfect workhorse in the kitchen with a Japanese kitchen knife. If you need help deciding on what knife will best suit your needs, get in touch with the team at Chefs Edge. Once you’ve got your hands on a Japanese kitchen knife you’ll never look back!

Why Japanese Knives Australia? Take a dive into the wonderful world of Japanese chef knives, and why they’re considered to be the best in the world. There is a certain romanticism associated with fine goods that are crafted by hand. Japanese chef knives are forged with precision and care, steeped in tradition, and hold quality of the finished product above all else. They hold a special place in the hearts of many. Deep down we yearn to own something special, something that has been meticulously designed and constructed, not stamped out on an assembly line. Yes, they can be pricey, the price reflects the caliber of the build. A high-quality knife, with the correct care, will remain are the forefront of your kitchenware for years. Not only do they make light work of dicing onions, Japanese kitchen knives have numerous design features that make them outperform almost all other kitchen knives in the world. So what makes Japanese kitchen knives so special? Weight Generally speaking European knives are heavy; this is due to the ‘full tang’ design feature. The steel of full tang blades continue through to the end of the handle, as pictured below. In some instances, the handle is also made of steel resulting in a knife which is overly heavy and cumbersome to use for long periods of time. As seen in the image below (courtesy of www.thespruceeats.com), all that extra steel in the handle adds much to the weight of the knife. The steel of a Japanese blade quickly tapers off in size after it enters the handle reducing the overall weight of the knife.  This may bring the balance of the knife to be slightly forward heavy, a trait many chefs quickly get used to in order to take advantage of the Japanese chef knives superior performance. This image below shows an average Japanese chef knife in terms of the steel quickly dropping off as it gets into the handle. Some Japanese chef knives may feature what is called a ‘distal taper’, where the thickness of the blade increases just before it enters the handle, adding weight to the rear of the knife to bring it back into balance. This increases comfort to the user making it perfect for all day every day use. Grind/Bevel The ‘grind’ or ‘bevel’ refers to the shape of the blade when you look down from the handle to the tip. On the whole, European knives have a thicker, heavier blade and the cutting edge itself is a short ~ 20-degree taper that is even on both sides (50/50), about 1-2mm from the tip of the blade. The Japanese blade will be much thinner, and the thinner the blade, the easier cuts are made, and the more agile cutting work it can perform. The cutting edge of a regular Japanese knife is much lower than 20 degrees and starts much higher on the blade. Traditional Sashimi knives like the Yanagiba or the Sujuhiki (knives designed for long pull cuts) have only a single bevel, meaning that one side is flat, and the other side tapers off at a low angle. This pushes the food away from the blade once the cut has been made. A thinner grind, although resulting in much greater sharpness, means that a Japanese kitchen knife may be prone to chipping or breakage if used improperly (torquing/twisting the blade while cutting, or hitting or chopping hard or frozen objects). Whilst European knives can be more robust, they are made of softer steel, go blunt quicker, and can’t make as precise cuts. For most chefs, the trade-off for much better all-round performance is worth the small level of extra care and maintenance required of Japanese kitchen knives. Exotic Steels While many European knives will be made from some form of softer stainless steel, most Japanese knives employ the use of high-carbon steel combined with extra elements (nickel, chromium, vanadium, tungsten, molybdenum) to produce exotic alloys that have greatly enhanced corrosion resistance, hardness, and durability. A Japanese traditional high-carbon steel such as Aogami Super (Blue Paper Steel) or Shirogami Steel (White Paper Steel) will not have the corrosion resistance of their stainless counterparts, and as such will need extra care and maintenance and can be reactive to certain foods, developing a multicoloured hue on the blade known as a ‘patina’. It is common for Japanese knives to be crafted with a technique called ‘San-Mai’, by which a very hard cutting edge of reactive, high-carbon steel is sandwiched between 2 external layers of softer stainless steel. This guarantees fantastic cutting performance and an easy to maintain blade. Hardness Steel hardness can be graded by the Rockwell hardness scale. Softer steels such as Cromova can only be hardened to 54-56 which is considered quite low. These knives can take more punishment, and are less brittle, but will go blunt extremely quickly due to their softness. Japanese knives are normally anywhere between 61-67 HRC, giving them their legendary edge retention and long lasting sharpness. This comes at a price, however, with extreme hardness comes the risk of chipping and damaging the blade from improper use as described above. Tradition and Care The Japanese consistently strive towards excellence in their craft, as is the age-old philosophy so widespread in Japanese culture. Individual Blacksmiths will always be creatively exploring ways to refine their processes and push the boundaries of what is possible in knifemaking, whilst preserving the traditions that have been passed on throughout generations. Their aim is to ensure that every blade is as carefully and meticulously crafted to the same quality as the last and that the lust for Japanese kitchen knives, the finest in the world, continues for many more generations to come.

A Guide to Japanese Knives In the culinary world, Japanese knives are highly praised. We're here to tell you that they truly live up to the hype. Japanese knives are the product of a rich culture. Skilled artisans use the finest materials and techniques to make these high-quality tools. Many varieties are available that serve different purposes in the kitchen.  Looking to add Japanese knives to your arsenal? We don't blame you. These tools make a great addition to your kitchen. They also go a long way in helping you prepare authentic cuisine. Not sure how to find the right Japanese knife in Australia? You're not alone. It can be tricky when you're not familiar with these traditional tools. Luckily, we're here to help!  Here's a complete guide to Japanese knives. We'll go over different materials, varieties, and more to help you become an informed buyer.  Western vs. Japanese Knives Before diving in, it's worth mentioning the main differences between Western and Japanese knives.  Material Quality Western knives are easier to care for.  They aren't as brittle and won't rust as easily. Their Japanese counterparts require more care as they are more brittle and prone to rust. However, they tend to be sharper and hold their edge longer. Blade Shape Traditional Japanese knives have a single-bevelled blade, where one side is sharpened, and the other side is completely flat. A chef uses this blade to make precise diagonal cuts. Note that because just one side of the blade is sharpened, a single-bevelled knife is made for right-handed chefs. If you are left-handed, you will have to get a specialty leftie knife (which can be more expensive).  Western knives, on the other hand, usually have double-bevelled blades. They are sharpened on both sides, resulting in a V-shaped blade edge. Though easier to sharpen, this blade isn't as good for high-precision cuts. But, you'll be glad to hear that double-bevelled blades are ambidextrous by design. Both left- and right-handed chefs can use them with ease.  Know the Different Materials Now, let's take a look at the different materials Japanese knives are made out of.  Carbon Steel Relatively speaking, carbon steel is sharper and less resistant to wear. When it does become dull, it's easier to sharpen.  Carbon steel is also more brittle and prone to rust. Professional chefs are more likely to own carbon steel knives to keep up with the required maintenance.  Stainless Steel Compared to carbon steel, stainless steel isn't as sharp. As a result, it is prone to wear and slightly more difficult to sharpen.  Stainless steel, however, has many perks. It is easier to care for as it isn't as brittle or prone to rust. This makes it a popular choice among amateur chefs.  Different grades of stainless steel knives (VG-10, 10A, or AUS-10, etc.) offer unique hardness and edge retention levels.  Damascus Steel Traditional Damascus steel is no longer made. Modern manufacturers, however, attempt to replicate the historical material.  Damascus steel knives can be made out of either carbon or stainless steel. Their key feature is their beautiful water-like patterns. Many chefs prefer knives made out of this material for aesthetic reasons.  If you are buying a Japanese knife in Australia, consider whether you want a carbon or stainless steel knife. Then, decide if you want a standard design or a beautiful Damascus pattern. Find the Right Japanese Knife in Australia The type of material you choose is important. However, you'll also want to find a knife of the right size and shape for what you'll be using it for.  Here are some of the most popular types of Japanese knives:  Gyuto  A Gyuto is not necessarily a traditional Japanese knife. It is a Japanese adaptation of the Western chef's knife.  A Gyuto has a curved blade, tall heel, and pointed tip. Its blade is usually around 210-270mm in length. While chefs use it for various applications, a Gyuto is particularly useful for piercing and rocking motions.  Garasuki  A Garasuki is another Japanese adaptation. It mimics a Western boning knife. The triangular blade is tough and has a sharp tip. While not good for cutting through bones, it is great for maneuvering around tight spaces. Chefs often use it to break down poultry and red meat.  Honesuki  A Honesuki is essentially a smaller version of a Garasuki.  Santoku  A Santoku (along with the rest of the knives we'll be discussing) is a traditional Japanese knife.  A Santoku is similar to a Gyuto in that it is all-purpose. The name, translating to “three virtues,” refers to its ability to cut meat, fish, and vegetables. With a Santoku, chefs tend to use an up-and-down motion rather than a rocking motion.  Nakiri  A Nakiri is for cutting, slicing, and peeling vegetables. The double-bevelled blade, which can be between 240-300mm, is thin and straight.  Usuba  An Usuba is the single-bevelled version of a Nakiri. Its blade is much thinner, making it perfect for decorative cuts and paper-thin slices.  Takohiki  Chefs use a Takohiki to slice raw fish for sashimi. The blade is rectangular.  Yanagiba A Yanagiba is also used to slice raw fish for sashimi. The blade, however, is slim, long, and has a curved tip. Deba A Deba is for breaking down fish. The chunky blade can cut through bones, descale, etc. A standard size Deba (Hondeba) has a blade length of 210mm.  Unagisaki  A Unagisaki is for preparing Unagi. The sharp tip can pierce through the slippery eel's skin and filet the fish.  Menkiri  Chefs use a Menkiri to cut through soba noodles and udon. A Menkiri is heavy, has a straight edge, and features a blade that extends to the handle.  Buy Your Japanese Knife in Australia With the help of this guide, you should find the perfect Japanese knife in Australia. Just keep in mind that these knives are crafted with care, and you'll need to keep them in pristine condition if you want to get your money's worth. 

How to Make a Japanese Knife Many people have a deep and entirely justifiable fascination with Japanese knives. Sharpness is part of the intrigue: learn more about the history of tameshigiri, if you want proof of the power of these blades. There's also a fascinating background of how Japanese knives are made. A certain part of the forging process can only be performed after dark so that the blacksmith can better judge what color the metal is glowing — you've got to admit that's unique. But aside from intrigue, people love the quality of these knives, thanks to how they're made. Here, we look at the process that Japanese knives are put through to obtain that incredible quality. Let's start with a breakdown of how they differ from Western knives. What's the Difference Between Japanese Knives and Western Knives? There are a few major differences between many Japanese knives and Western knives: Single bevel (Japanese) vs. double bevel (Western): the single bevel means that a blade is better suited to one hand than the other and can hold a sharper edge for more delicate cuts Harder, more brittle steel: Japanese knives tend to be made of harder steel. This is more brittle but holds an edge for longer if treated with respect. Single-piece vs. composite handle: Western knives tend to have a handle made of two pieces of wood riveted together around the tang. In Japan, the tang is traditionally knocked into a single block of wood. So, it's clear Western and Japanese knives are very different, but how are these blades made? There are numerous production modes, but we'll just look at two: the high-quality factory method and the mysterious, romantic hand-forged method. How to Make a Japanese Knife in the Factory Rest assured that this isn't your typical ‘factory-made’ knife. There may be a team of workers and machinery, but the care that goes into forging these knives is still exquisite. It starts, of course, with the metal. Step 1: Initial Shaping Blanks of metal are heated in a forge and then pounded out with a power hammer. The metal is then periodically quenched to give it strength. This process leads to the blades taking on their basic form and achieve uniform strength in all parts. At the end of the shaping, the blades are treated on a sanding belt. The shape of the blades is controlled and carefully monitored by expert craftspeople. As mentioned, this isn't your typical factory. Step 2: The Kiln The knives are put into a kiln and then cooled at a controlled pace a day after the initial shaping. The heating and cooling changes the metal's molecular structure to something approaching the desired result — but not quite. There's more work to be done on day 3. Step 3: The Finished Shape As the knives aren't yet at the final hardness, the final stage is to make some cold adjustments. This is an intensive, meticulous process done by hand. The knives are given their desired shape and then put through the kiln one more time, which gives them the perfect hardness. Step 4: Sharpening Sharpening a knife is a specialized job. The blades are sent to experts who sharpen the blades to an unbelievably fine grade. Even here, the temperature is key: the wheels that sharpen the blades are kept cool with water, as raising the metal to high temperatures would compromise its quality. The knives produced using this method are sharper and of better quality than what you'll find in many restaurants. Here's what you wanted, though: the handmade method. How to Make a Japanese Knife by Hand Step 1: The Furnace Masters in forging Japanese knives also start by heating metal in a furnace. So far, so familiar. Just like a great chef knows when a steak is perfectly medium-rare by touch, a master blacksmith knows when the metal is hot enough by its color, as well as other signals that the untrained eye just won't notice. The metal is shaped with an air hammer and the watchful eye of the blacksmith. Precision is the key to perfection here, and not a single blow is wasted. Step 2: Cold Forging ‘Cold forging’ means that the metal is, well, almost cold. This makes it far harder to work with than hot metal but yields far superior results. If you don't know what you're doing, it's easy to damage the metal by cold forging. The blacksmith cold forges the knife to make the metal stronger on a molecular level than if it was hot forged. This job is sometimes given to a master craftsman's apprentice, which can seem an odd term for someone who already understands metalworking better than most mortals. Step 3: Quenching The blade is heated and then quenched to bring it to a desired level of hardness. Such is the need for perfection that it's important to use the right fuel for the furnace. Coal, for example, contains a lot of impurities that make it unsuitable for this refined process. Think of your dad's bourbon-soaked hickory wood chips for his beloved barbecue, but on a whole different level. The blacksmith knows instinctively what color the metal's glow has to be. This is why quenching only takes place after dark. Step 4: Tempering The blade must then be tempered to achieve the final, desired hardness. This takes place in carefully controlled temperature conditions and is essential before the blade can be sent off for sharpening. Step 5: Creating a Legendary Edge A top-quality, hand-forged knife deserves no less than the best to put an edge on it. A master knife sharpener is known as a togishi. This person's job is to put an edge on the blade that matches the quality of its construction. A Labor of Love Japanese knives are works of art in their own right. The care and years of training that go into producing a quality knife are formidable, and this is true of specialized factories and hand-crafted knives. If you're interested in Japanese knives, something you might want to put on your bucket list is taking a tour of a workshop. Japanese knives also make wonderful gifts, as each one has a story behind it. Let your fascination take you further into this amazing world: ask any ‘apprentice.’ There's always more to learn!

For any keen cook or an aspiring chef, a great knife will transform meals and rejuvenate the kitchen. It can help take your cooking to the next level, improve your chopping, and make cooking that much more enjoyable, not to mention a sharp knife is actually a safer knife.   Many are put off investing in good knives because they can seem expensive, and it isn't easy to justify when you have multiple knives to buy. If you pick up one of these affordable Japanese chef's knives, you'll purchase one of the only knives you'll ever need.  As readers of Anthony Bourdain know, you only need one good knife, and these Japanese chef's knives won't let you down. Before You Get Your Affordable Japanese Chef's Knives Before buying, you first need to work out what your budget is. If you plan to follow Bourdain's rule, then your budget will be simple. Otherwise, you need to work out how much you can spend on each knife you are looking to buy.  And that brings us to another thing to consider before buying — what exactly are you going to use your knife for? There are many great Japanese knives with specific uses. Before buying, you need to have decided whether you are looking for a knife with a specific function in mind or one for general use. The main points to consider are high vs low maintenance, longer vs shorter, carbon vs stainless.  Final Thoughts There are many affordable Japanese Chef's knives on the market, but don't be overwhelmed by the number of choices. With a little research, it is an opportunity to really take your cooking to the next level, with just one affordable addition. 

Never heard of a Gyuto? No idea what SG2/R2 is? Double or Single Bevel? Don’t panic, we’ll explain what you need to know when picking out a Japanese Chef knife. If you’re in the market to purchase a Japanese kitchen knife, you might be looking for a timeless, meaningful gift, interested in the culinary arts, a chef, or simply wanting to cook a delicious meal for your loved ones. There are many different Japanese knives, so much so it can be a little overwhelming to make a choice. Here, we cover a few main points to consider when choosing the right Japanese chef knife for you.   Blacksmith Taking the maker of your knife into account can give you an idea of the overall quality you will be receiving. The manufacturer will influence the design, balance, performance, and price of the knife. Different blacksmiths will also prefer to use particular steel, which may have some benefits over other knife steels available. As the craft of knifemaking is a traditional art form passed down through generations, it is something Japanese blacksmiths hold very dear. Through the application of these varying techniques, each blacksmith continues the traditions of their forefathers, producing a knife that is unique to that families history, a culmination of (sometimes) hundreds of years of tradition. Some people prefer to have matching sets from one blacksmith, while others do not mind mixing and matching different blacksmiths to create a set that they are happy with. This is personal preference. Style The style of knife you buy depends largely on what you’re looking to do with it and what you are preparing. Whether you’re preparing sushi or peeling vegetables, the process of chopping and slicing is very different and a different knife will be required. Make sure you know how you are primarily looking to use the knife so you can select the correct style. A home cook that would just like to own a high-performance knife might lean towards a Santoku between 160-180mm, whereas a professional chef with a wide variety of tasks to complete may opt for a Gyuto of 210mm length or more, and a petty or small utility knife to cover the smaller tasks at hand. Blade Material/Steel Combinations We could write an entire article just about this! (In fact, we might just do that!) The type of steel used in a Japanese chef knife may not seem overly important, (as long as it’s sharp, right?) Not quite! The blade material will impact many things; how long your knife lasts, how easy it is to sharpen, the overall look, and more. You may consider getting a knife made of the simpler AUS8, Molybdenum Vanadium, or VG1 steels if you are just entering into this market and feel overwhelmed by the choice. This type of knife is more chip resistant and a little tougher than other options. If you’re a more advanced user of knives and you’re comfortable putting more care and effort into them, consider using some of the higher hardness, more complex stainless steels like VG10, R2/SG2, SRS-15, AEB-L, HAP40 or ZDP-189. Then you must consider the carbon steels. They have a higher maintenance requirement, but they can be used by all skillsets. Most Japanese blacksmiths will prefer to use the traditional Japanese chef knife steels, made by Hitachi Metals. These are the White Paper Steels (Shirogami), Blue Paper Steels (Aogami). There are some slight variations of Blue and White paper steels, but they are essentially about as close to the samurai sword steels of hundreds of years ago we have today. They are high in carbon content, resulting in the steel being harder than almost all other knife making steels, ensuring they will stay sharper for longer. They are, however, what is called ‘reactive steel’. This means they will oxidize (rust) and form a ‘patina’ (a discolouration of the steel) and also develop rust spots if they are not kept dry between uses. In some cases, 15 minutes left wet will be all it takes to form early rust spots. This is avoided by proper care and maintenance, but also by a blade construction technique called ‘san-mai’, which uses a core or cutting edge of high carbon steel, with a softer stainless steel clad on either side. This results in exceptional performance with minimal maintenance. Size A larger knife generally means you can perform more work with it, however, your workspace should also then need to accommodate a larger knife. The knife you purchase should not be longer than your cutting board is wide. That being said, you don’t want your knife to be too small, or too large to perform everyday tasks. A general purpose knife for most like a Santoku of 160-180mm is, therefore, a great place to start. Once your Santoku becomes either too large or too small, it’s time to expand! Look for petty knives around 100mm for smaller delicate tasks, and Gyuto’s up to 240-300mm for larger tasks like carving meats, but beware of bones! Handle Material/Shape The handle material may impact how you grip the knife, how sturdy the knife feels as you use it, as well as the appearance of the knife. A steel handle, a feature of many western knives may slip or not feel as comfortable in the hand and a timber handle crafted into the shape of an octagon. The octagon handle shape is one of the marks of a traditional japanese chef knife, as it allows the edges of the octagon to fit into the grooves of the fingers once the handle is grasped in the hand. Chefs Edge has a preference towards the octagon handle, and as such we partner with craftsman worldwide to create stunning unique handles made from exotic timbers. Bevel Angle Ratio The traditional Japanese chef knives (Yanagiba, Sujihiki, Deba etc) are designed to have a single bevel. This one-sided bevel angle is perfect for sashimi slicing, but is not well suited to everyday cooking at home or in a professional kitchen for general use. The Japanese blacksmiths have realized this, and almost always craft the Gyuto/Santoku/Nakiri/Bunka with an even 50:50 bevel to accommodate the western chef with a varied set of kitchen tasks. HRC The HRC of a knife refers Rockwell Hardness Scale. A knife with a higher HRC, in general, will retain its edge for longer, but can be more brittle. This is why a Japanese chef knife should never be used to chop bones, frozen objects, or hard foods (sometimes a big sweet potato is a no no!) It’s also important to remember that not all steels behave the same at higher hardness, and higher hardness is not the sole determining factor of knife performance. Just because something has a high HRC rating doesn’t make it a better knife. A regular European chef knife made from a softer steel may be hardened to 55-56 HRC, but a Japanese knife made from Aogami Super or ZDP-189 may be hardened anywhere up to 67-68 HRC. At the end of the day, there are a wide number of factors to take into account when choosing the right knife for you. If you get stuck, please don’t hesitate to get in touch by any of the channels on our website, or send us an email to info@chefs-edge.com.au!