If you think that you need some Japanese knives Australia in your kitchen then this handy guide is a must-read before you purchase. If you love cooking or know any professional chef, there are high chances that you have come across Japanese knives. Japan has some of the best knife makers in the world. The main difference between Japanese knives and western knives is the weight and the type of steel used. Japanese kitchen knives are lighter and feel more balanced in the hand. They also feature steel that is thinner, harder, and able to hold an edge for a longer time.

These are the reasons why they are so popular among professional chefs. They are also perfect for the precision cutting that chefs do daily. It is worth noting that Japanese kitchen knives are designed with specific knives in mind. You need to find the right knife to do the right job using this guide. There are two main categories of hybrid Japanese knives – single-edged knives and double-edged knives.

Hybrid knives

These types of Japanese knives are double-bevel. They are sharpened on both sides. You can sharpen them at a 70/30 angle or a 50/50 angle.

Gyutou knife

Gyutou knife can be translated to a cow sword. This is a medium to large knife that is an all-purpose blade. It is great for a wide range of meat and vegetables. If you want to purchase high-quality Japanese knives online, it is best to start with a Gyutou knife.

Petty

This is a small utility knife. It is usually four to six inches long and it is perfect for small and detailed work such as chopping small fruits and vegetables. This knife is also great for cutting delicate herbs and other types of precision cutting.

Santoku knife

This knife is usually 6 inches to 7 inches in length and it is very popular in Asia. The blade is taller than average knives which keeps the knuckles higher off the chopping board. It is great for both cutting and chopping with a rocking motion.

Sujihiki

This is a knife with a long thin blade that is perfect for carving roast meats. It is also good for cutting thin portions of other types of proteins such as fish. You can use it to prepare Crudo, sushi and sashimi.

Nakiri

This is a square-shaped blade that is like a butcher’s knife. It is good for cutting vegetables. It is perfect for cutting all types of vegetables especially harder vegetables and fruits.

Traditional knives

These types of Japanese knives are usually sharpened on a single edge. They are made to excel at only one specific task. However, you can find some variations in finishing, shape, and tip shape in different places in Japan.

Yanagi

This is a long knife used for delicate fish. It is mostly used by sushi masters.

Usuba

This knife is heftier and larger than a Nakiri knife. it is one of the most popular Japanese knives Australia. It makes precise cuts and is best for making wafer-thin slices of vegetables.