{"title":"Japanese knife","description":"\u003cp\u003e\u003cstrong\u003eJapanese knives\u003c\/strong\u003e are among the sharpest and \u003ca href=\"https:\/\/123smeden.nl\/collections\/mes\"\u003emost durable knives\u003c\/a\u003e available on the market today. If you're a \u003cstrong\u003eprofessional chef\u003c\/strong\u003e or \u003cstrong\u003ehome cook\u003c\/strong\u003e looking for an upgrade, you owe it to yourself to see what Japanese knives have to offer. Browse the full range below or read more about \u003cstrong\u003ewhat makes Japanese knives so unique\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe history of Japanese knives\u003c\/h2\u003e\n\u003cp\u003eIt's believed that the first Japanese knives were brought over by the Chinese in the \u003cstrong\u003e8th century\u003c\/strong\u003e. These early knives were made from a type of soft iron called '\u003cstrong\u003etamahagane\u003c\/strong\u003e'.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eTamahagane is still used to make traditional Japanese swords. For culinary knives, however, a harder type of steel is used. This steel is known as 'hagane' and gives Japanese knives their incredible strength and durability.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eTypes of Japanese Knives\u003c\/h2\u003e\n\u003cp\u003eThere are many \u003cstrong\u003edifferent types of Japanese knives\u003c\/strong\u003e on the market. Here are a few of the most popular options:\u003c\/p\u003e\n\u003ch3\u003eGyuto\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003egyuto\u003c\/strong\u003e is a \u003cstrong\u003eversatile chef's knife\u003c\/strong\u003e that can be used for a variety of tasks, including \u003cstrong\u003echopping\u003c\/strong\u003e, \u003cstrong\u003eslicing\u003c\/strong\u003e and \u003cstrong\u003efine dicing\u003c\/strong\u003e. This knife usually has a \u003cstrong\u003ecurved blade\u003c\/strong\u003e that makes it easy to rock back and forth when \u003cstrong\u003ecutting tough ingredients\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSujihiki\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003esujihiki\u003c\/strong\u003e is a long, slender slicing knife that's perfect for \u003cstrong\u003ecutting meat and fish\u003c\/strong\u003e. It's also a good option for slicing vegetables such as cucumbers and tomatoes. This type of knife is also known as a '\u003cstrong\u003ecarving knife\u003c\/strong\u003e'.\u003c\/p\u003e\n\u003ch3\u003eSantoku\u003c\/h3\u003e\n\u003cp\u003eA \u003cstrong\u003esantoku\u003c\/strong\u003e is an all-purpose knife and can be used for everything \u003cstrong\u003efrom chopping vegetables to slicing meat\u003c\/strong\u003e. This knife usually has a flatter blade than a gyuto or sujihiki and is often used instead of a chef's knife by home cooks who prefer its versatility.\u003c\/p\u003e\n\u003ch2\u003eWhat makes a Japanese knife so unique?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eJapanese knives are among the best knives in the world\u003c\/strong\u003e, and that's certainly not without reason. Below we explain exactly why a genuine Japanese knife is so special and why it has so much to offer. Read along with us?\u003c\/p\u003e\n\u003ch3\u003e1. Materials\u003c\/h3\u003e\n\u003cp\u003eThe first thing that sets Japanese knives apart is the \u003cstrong\u003equality of the materials\u003c\/strong\u003e. Japanese steel is among the hardest in the world, which means it \u003cstrong\u003estays sharp longer and can be honed to a finer edge\u003c\/strong\u003e. What's more, Japanese knives often have a softer iron core, making them \u003cstrong\u003eless likely to split or break\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003e2. Construction\u003c\/h3\u003e\n\u003cp\u003eJapanese knives are also \u003cstrong\u003erenowned for their construction\u003c\/strong\u003e. The knives are usually forged from a single piece of steel, making them \u003cstrong\u003eincredibly strong and durable\u003c\/strong\u003e. In addition, most Japanese knives have a full tang, which means the blade runs all the way through to the end of the handle. This gives the knife \u003cstrong\u003eextra sturdiness and stability\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003e3. Design\u003c\/h3\u003e\n\u003cp\u003eAnother reason why Japanese knives are so popular is their \u003cstrong\u003edesign\u003c\/strong\u003e. The knives are usually \u003cstrong\u003eshorter and thinner than Western knives\u003c\/strong\u003e, making them far more manoeuvrable. Japanese knives also often have a \u003cstrong\u003esharper angle on the edge\u003c\/strong\u003e, making them ideal for precision cutting.\u003c\/p\u003e\n\u003ch2\u003eBuy a Japanese knife\u003c\/h2\u003e\n\u003cp\u003eIf you're in the market for a new knife, you can't go wrong with a Japanese knife. Thanks to their \u003cstrong\u003ehigh-quality materials\u003c\/strong\u003e, \u003cstrong\u003econstruction\u003c\/strong\u003e and \u003cstrong\u003edesign\u003c\/strong\u003e, they rank among the \u003cstrong\u003ebest knives in the world\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWhether you're a professional chef or a home cook, you'll \u003cstrong\u003eappreciate everything a Japanese knife has to offer\u003c\/strong\u003e. So order one online right away and let yourself be surprised by the qualities of a genuine Japanese knife.\u003c\/p\u003e","products":[{"product_id":"kikuichi-santoku-kuro18","title":"Kikuichi Kurouchi santoku 180 mm","description":"\u003cp\u003eThe 180 mm Kurouchi Santoku is a substantial knife that sits comfortably in the hand thanks to its walnut handle. The black, rough outer layer gives the knife a look you simply won't get from a polished blade.\u003c\/p\u003e\u003ch2\u003eBlade construction\u003c\/h2\u003e\u003cp\u003eThe blade is made up of three layers. The core is white #2 carbon steel, hardened to HRC 62. Around it sits a layer of soft iron that acts as an oxide coating and protects the carbon steel core from rust.\u003c\/p\u003e\u003cp\u003eThat outer layer is exactly what gives the knife its name. Kurouchi literally refers to the black, unfinished skin left on the blade after forging.\u003c\/p\u003e\u003ch2\u003eHow this knife is made\u003c\/h2\u003e\u003cp\u003eAt least four master craftsmen work on a single Kikuichi knife, each handling their own step in the process: from forging to sharpening. Every knife is made by hand, which makes each one a one-of-a-kind piece.\u003c\/p\u003e\u003cp\u003eKikuichi selects its steels for strength, hardness and durability. For this model, that means a core of white #2 carbon steel — a choice that calls for some care but rewards you with exceptional sharpness.\u003c\/p\u003e\u003ch2\u003eUse\u003c\/h2\u003e\u003cp\u003eA carbon steel core stays sharp for a long time, but does need attention to be used properly. Keep the blade dry and never store it wet.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel code:\u003c\/strong\u003e KURO18\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 180 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade type:\u003c\/strong\u003e kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e white #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of layers:\u003c\/strong\u003e 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayers:\u003c\/strong\u003e oxide coating\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e HRC 62\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel angle ratio:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e walnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule material:\u003c\/strong\u003e ebony\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kikuichi","offers":[{"title":"Default Title","offer_id":57979243790719,"sku":"858243005227DS","price":352.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/5366\/4127\/files\/kikuichi-kurouchi-santoku-180-mm-in-situatie-sfeerbeeld.jpg?v=1786655709"},{"product_id":"kikuichi-santoku-wga17","title":"Kikuichi WG santoku 170 mm","description":"\u003cp\u003eThe santoku is the Japanese all-rounder, and in the WG series it measures 170 mm. The blade is thin and light, keeping the knife agile for fine cutting work.\u003c\/p\u003e\u003ch2\u003eBlade construction\u003c\/h2\u003e\u003cp\u003eAt the core sits stainless VG1 steel with a hardness of HRC 60, surrounded by soft stainless steel. Those three layers make the blade wafer-thin yet strong, and give the knife its distinctive look.\u003c\/p\u003e\u003cp\u003eBecause the core is stainless, the edge holds up well with proper use and maintenance stays minimal.\u003c\/p\u003e\u003ch2\u003eWestern shape, Japanese origins\u003c\/h2\u003e\u003cp\u003eWhile the santoku is originally a Japanese model, this version has a Western finish with a mahogany handle. That makes it easy to get used to if you're coming from European knives.\u003c\/p\u003e\u003ch2\u003eHow this knife is made\u003c\/h2\u003e\u003cp\u003eFour or more master craftsmen work on the same knife one after another, from the first hammer blow to the final sharpening. Each of them does one thing, and has been doing it for years.\u003c\/p\u003e\u003cp\u003eWhen choosing steel, Kikuichi looks at strength, hardness and durability. For the santoku, that results in a stainless VG1 core that keeps the knife light and the edge sharp for a long time.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel code:\u003c\/strong\u003e WGA17\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 170 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade type:\u003c\/strong\u003e WG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e VG1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of layers:\u003c\/strong\u003e 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayers:\u003c\/strong\u003e soft stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e HRC 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel angle ratio:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e mahogany\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kikuichi","offers":[{"title":"Default Title","offer_id":57979244151167,"sku":"858243005357DS","price":193.24,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/5366\/4127\/files\/kikuichi-wg-santoku-170-mm-zijaanzicht.jpg?v=1786655716"},{"product_id":"hazaki-classic-santoku-dark-grey","title":"Hazaki Classic santoku dark grey 210 mm","description":"\u003cp\u003eAt 210 mm, this santoku is more generously sized than the classic Japanese model, bringing it close to a chef's knife. The core is AUS10, sandwiched between three layers of steel, resulting in a strong yet light blade.\u003c\/p\u003e\u003ch2\u003eJapanese steel, Canadian wood\u003c\/h2\u003e\u003cp\u003eHazaki is the only company that combines Japanese forging techniques with Canadian woodworking. The handles are sawn, sanded, oiled, and assembled by hand in Montreal, making each knife just a little different.\u003c\/p\u003e\u003cp\u003eThe knives are designed with input from professional chefs. Lines, shapes, and weights are rethought and tested again and again before a model goes into production.\u003c\/p\u003e\u003ch2\u003eHandle\u003c\/h2\u003e\u003cp\u003eDark grey G10, hand-finished in Montreal.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel code:\u003c\/strong\u003e HAZ01\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 210 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e AUS10\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of layers:\u003c\/strong\u003e 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e HRC 59\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel angle ratio:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e G10\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hazaki","offers":[{"title":"Default Title","offer_id":57979244839295,"sku":"739406117066DS","price":142.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/5366\/4127\/files\/hazaki-classic-santoku-dark-grey-210-mm-zijaanzicht.jpg?v=1786655726"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/5366\/4127\/collections\/Untitled-1_bc231ebe-f650-4810-a4d5-6ab2f6f8fc57.jpg?v=1784143799","url":"https:\/\/parrotshopping.com\/en\/collections\/japanese-knives.oembed","provider":"Parrot Shopping","version":"1.0","type":"link"}