Have you signed up for our newsletter? Sign up and get 15% off your next purchase! - Special offers for subscribers only! Often MetroKitchen customer service experts are asked, “What type of knife should I buy? A Japanese knife or a German knife?” It depends on the types of foods you most often cook. We recommend Japanese knives when you cook many veggies, lots of chicken and fish. If you make sushi, check out our selection of sushi knives. Japanese knives have a more narrow angle, approximately 15 degrees as compared to most German knives at 20 to 25 degrees. As a result of this angle, a Japanese knife is a bit sharper but requires more frequent sharpening. These brands are manufactured in Japan and feature Western and Japanese styles of knives. Razor sharp and exceptionally light, Global knives are unique in the world of fine cutlery. Shun Knives by KAI Stunningly beautiful, Shun knives features the look and benefits of Damascus steel, an ergonomic handle, and an exceptionally sharp edge.

Longer lasting than steel knives, Kyocera Ceramic Knives are ultra-hard and ultra-sharp. With its true Damascus style, Kasumi Knives are both durable and beautiful. Miyabi knives are a revolutionary cooking tool because of their long-lasting sharpness, smooth cutting ability, rust resistance and handling ease. These Japanese knives are versatile for western cooking to sushi! Whetstones are essential for maintaining your Japanese knives. There are three different grades of whetstones which serve different purposes.japanese sushi rice caloriesKorin's Showroom will close on Saturday (1/14) for inventory count.sushi delivery london sunday 6 Chefs Share Their Favorite Kniveshow much sushi does one cup of rice make

(Image credit: Cambria Bold) A good knife is any cook's most important tool. We've shared our favorites, but it's always cool to see what the pros use. Six rockstar chefs recently shared their top knife picks with Details magazine, and interestingly enough, they all had one thing in common: They're all Japanese knives! April Bloomfield (The Spotted Pig, New York), Stuart Brioza (State Bird Provisions, San Francisco), and Stephanie Izard (Little Goat, Chicago), among others, all cited various Japanese knives as their go-to favorites. sushi to go fargoThree of the knives in the list are by Korin: the Deba knife, the Misono 440 Molybdenum Santoku, and the Misono UX10. best sushi london 2012Another — the Asai Aogami Tsuchime chef's knife — is made by a fifth-generation blacksmith.sushi near new york times building

All of these knives are expensive, with prices running into the hundreds. You certainly don't need one of these knives in order to cook a good meal — and in fact, there are great budget knives out there — but it is something to keep in mind when you really want to splurge. See the Full List → 6 Chefs Dish On Their Favorite Knives at Details Originally published April 2013Skip to main content © Nancy Stanton Talcott The blades contain zirconium oxide, a hard ceramic used in race-car brake pads; how to cook sushi rice in a pot © Ysabel Gonzalez and Jack Bevington More Great Knife Tips & Recommendations:Japanese knives are some of the best kitchen knives in the world.The Japanese are known for their delicate knife work on food, especially when making sashimi and sushi. They are so particular about the preparation of food that they made their own kitchen knives to cater for their highly skilled filleting of fish.

This is why all Japanese kitchen knives have that signature razor-like edge. The Japanese chef knives are usually very precise in slicing and are able to make paper-thin cuts. Not everyone is suited to hold a Japanese knife though, because the blades are often thin and made of hard steel. If handled without care, they may break. I love Shun knives for their incredible beauty and amazing sharpness. The Shun Classic chef knife will never be the cheapest Japanese kitchen knife but it will be the sharpest knife in your drawer. It is the best Japanese chef knife and one of the best chef knives made of hard VG-10 steel, which is a high carbon steel made and graded in Japan. The heft and edge combines for an easy drop and maneuver, so you can use it to cut thick slabs of meat or fish without fail. If you fancy a more premium Japanese kitchen knife (read as expensive professional knife), go for the Shun Premier. At about $40 more than the Shun Classic, this gorgeous Damascus layered chef knife makes you capable of cuts you were never able to make (beautiful and even slices for everything from fruit to tough steak shoulder).

On the other hand, if you love the Damascus design but budget doesn’t allow you to make that extravagant purchase, try this Yoshihiro Gyuto knife. A Gyuto knife is a Japanese chef knife. The Yoshihiro Gyuto knife gets you the best of both worlds, priced around the range of a Shun Classic, but comes in beautiful hammered layers of VG-10 steel. The full tang of the Yoshihiro Gyuto knife is bolstered in mahogany wood with a polished shine. I love that this Japanese chef knife comes in the less common 7-inch size as well as the standard 8-inch size. I also love how the V-shaped beveled edge retains its sharpness and you can bet it is really sharp out of the box. For this chef knife I recommend using only sharpening stones or ceramic sharpeners instead of a sharpening steel for edge maintenance. For me, the best Japanese kitchen knives set would be a whole set of Shun Classic knives, complete with all the necessary knives, shears, sharpening steel and a nice bamboo block.

Although this is the best bargain ever (one Shun knife costs over $100 while this 7-piece set is priced below $500!) I know many would consider this a luxury purchase. A budget-friendly set of Japanese kitchen knives that is of decent and commendable quality is the Ginsu Chikara knife set that I recommend to every college student who wanted to cook with Japanese knives. This forged knives set is also great for anyone looking for a cheap kitchen knives set to start out in cooking, whether or not they prefer Japanese knives. For a cheap set of knives, the Ginsu Chikara knives have pretty good balance and enough heft to feel good in the hand. These knives hold up pretty well as long as you remember to hone them and wipe them dry after each wash. They’re stainless steel so if left to drip dry there may be water marks that eventually lead to discoloration. The Japanese utility knife is known as a Santoku knife, and it is becoming more popular because of its better edge retention compared to the common utility knife.