Japanese knife

The Japanese knife is defined by its hard steel, an edge sharpened at a fine angle and great cutting precision. Favoured by chefs and enthusiasts alike, it excels at the delicate work of vegetables, fish and meat. Our Japanese knife section offers models suited to professional kitchens as well as home cooks, within the Knife department.

Types of Japanese knives

• Santoku knife: a versatile, often hollow-edged blade, ideal for slicing, cutting and chopping vegetables, fish and meat.

Leading brands

• Victorinox: Swiss manufacture known for the sharpness and lightness of its Japanese-inspired blades.
• Arcos: Spanish cutlery offering stainless steel blades with a finely sharpened profile.

Choosing the right Japanese knife

Santoku or chef's knife?

The Santoku has a shorter, straighter blade than the Western chef's knife, favouring a vertical and precise cut. If you are looking for a versatile tool for everyday tasks, compare it with the Chef's knife / Slicer to find the one that suits your grip.

Which steel and which edge?

Japanese blades are sharpened at a fine angle, giving them a pronounced edge that calls for careful maintenance. A quality stainless steel holds its edge longer. The hollow edges on some blades reduce food sticking during cutting.

How do you maintain it?

Favour hand washing and immediate drying to protect the blade. Sharpening is done most effectively on a stone, respecting the original angle. Avoid hard surfaces that dull the edge, and store the knife away from impacts.

Japanese knife on AZ Boutique

Part of the Knife department, the Japanese knife complements cutlery already equipped with a Chef's knife / Slicer or a Ceramic knife. Browse the selection on AZ Boutique; our team can guide you towards the model suited to your kitchen.