{"title":"Japanese knives","description":"\u003cp\u003eJapanese knives embody the union of technical precision and a thousand-year-old heritage. Used by professionals and enthusiasts alike, these tools turn every cut into a clean gesture. Whether you are preparing delicate fish for sashimi or chopping vegetables, the choice of blade is essential. Nishikidori selects pieces crafted in Japan by renowned blacksmiths, alongside our \u003ca href=\"\/en\/collections\/ustensiles-de-cuisine\"\u003eJapanese kitchen utensils\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eThe specific characteristics of an authentic Japanese knife\u003c\/h2\u003e\n\u003cp\u003eThe art of Japanese cutlery originates in the making of katanas. Even today, blacksmiths perpetuate these ancestral techniques to design unique kitchen tools.\u003c\/p\u003e\n\u003cp\u003eEach model combines a fine wood handle with a high-grade steel blade, often enriched with a high carbon content. This hardness allows for an extremely sharp edge angle that is impossible to achieve with softer Western steels.\u003c\/p\u003e\n\u003cp\u003eThe Damascus blade, crafted by layering soft and hard steel around a rigid core, delivers outstanding mechanical strength whilst revealing its characteristic wavy patterns.\u003c\/p\u003e\n\n\u003ch2\u003eFinding your blade: a buyer's guide\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eKnife type\u003c\/th\u003e\n\u003cth\u003ePrimary use\u003c\/th\u003e\n\u003cth\u003eBlade profile\u003c\/th\u003e\n\u003cth\u003eRecommended for\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSantoku\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVersatile: vegetables, fish, meat\u003c\/td\u003e\n\u003ctd\u003eBroad blade, rounded tip\u003c\/td\u003e\n\u003ctd\u003eHome cooks and professionals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNakiri\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChopping vegetables\u003c\/td\u003e\n\u003ctd\u003eRectangular blade, double bevel\u003c\/td\u003e\n\u003ctd\u003eSoups, wok dishes and salads\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDeba\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFilleting fish and poultry\u003c\/td\u003e\n\u003ctd\u003eHeavy, thick, single-bevel blade\u003c\/td\u003e\n\u003ctd\u003eHomemade sushi and sashimi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eYanagiba\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUltra-fine slicing of raw fish\u003c\/td\u003e\n\u003ctd\u003eVery long blade, single-bevel profile\u003c\/td\u003e\n\u003ctd\u003eTraditional sashimi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eWhich blade type for your preparations?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe santoku\u003c\/strong\u003e: literally \"three virtues\", it excels at chopping, slicing and dicing. The ultimate all-rounder.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe nakiri\u003c\/strong\u003e: its rectangular shape makes it the ultimate tool for vegetables, even the densest ones, delivering even cuts effortlessly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe deba\u003c\/strong\u003e: essential for preparing fish, its thick spine cuts through heads and trims bones without chipping the edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe yanagiba\u003c\/strong\u003e: its long, slender blade slices raw fish in a single, fluid motion, creating beautiful presentations for \u003ca href=\"\/en\/blogs\/nos-recettes\"\u003eJapanese recipes\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe sushi kiri\u003c\/strong\u003e: designed for slicing maki rolls, it glides cleanly without crushing the rice or tearing the nori seaweed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe paring knife\u003c\/strong\u003e: small, nimble and pointed, for peeling, carving and precision work — such as the vegetables for the \u003ca href=\"\/en\/blogs\/nos-recettes\/recette-de-tempura-crevette-n106\"\u003eprawn tempura recipe\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe advantages of artisanal Japanese cutlery\u003c\/h2\u003e\n\u003cp\u003eThe thinness of the blade guarantees a cutting edge that respects the structure of the ingredients. This precision prevents delicate fish flesh or herbs from being crushed: the juices remain sealed in, allowing the umami to fully express itself.\u003c\/p\u003e\n\u003cp\u003eThanks to carbon-enriched steel, such as shirogami or aogami, the cutting edge retains its sharpness exceptionally well. Each hand-polished blade glides effortlessly, significantly reducing wrist fatigue during prep.\u003c\/p\u003e\n\n\u003ch2\u003eCaring for and sharpening your Japanese knives\u003c\/h2\u003e\n\u003cp\u003eAn exceptional knife requires proper care. Carbon steel blades are sensitive to oxidation and require attention.\u003c\/p\u003e\n\u003cp\u003eAfter each use, wash by hand in warm water with a mild soap, dry immediately with a dry cloth, and apply a thin film of neutral oil if you do not use the knife regularly.\u003c\/p\u003e\n\u003cp\u003eTo restore the cutting edge, never use a sharpening steel, as it would damage the blade's hard edge. Choose a quality \u003ca href=\"\/en\/collections\/pierre-a-aiguiser\"\u003ewhetstone\u003c\/a\u003e instead, adjusting the grit: coarse for repairs, medium for regular sharpening, and very fine for polishing.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eCan a Japanese knife go in the dishwasher?\u003c\/h3\u003e\n\u003cp\u003eNo, it is its worst enemy. Harsh detergents and heat attack the carbon steel and damage natural wood handles, such as magnolia or cherry. Hand washing is essential.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between single and double bevel?\u003c\/h3\u003e\n\u003cp\u003eTraditional knives, such as the yanagiba and deba, often feature a single, asymmetrical bevel, providing extreme precision but requiring you to choose between right- or left-handed versions. Modern all-rounders, like the santoku and gyuto, feature a symmetrical double bevel, making them easier to handle.\u003c\/p\u003e\n\u003ch3\u003eWhy does carbon steel change colour?\u003c\/h3\u003e\n\u003cp\u003eIt naturally reacts upon contact with acidic foods, such as lemon or tomato, creating a grey or bluish patina. This is normal and protects the blade. Not to be confused with orange rust, which must be cleaned off immediately.\u003c\/p\u003e\n\u003ch3\u003eWhat is VG10 steel?\u003c\/h3\u003e\n\u003cp\u003eA premium stainless steel enriched with cobalt and carbon. Widely used in modern Japanese cutlery, it offers a great balance between hardness, ease of sharpening and rust resistance.\u003c\/p\u003e\n\u003ch3\u003eWhich Japanese knife is best for beginners?\u003c\/h3\u003e\n\u003cp\u003eThe santoku. Its ergonomic shape covers more than 90% of everyday tasks: chopping vegetables, slicing boneless meat, and trimming fish fillets.\u003c\/p\u003e","products":[{"product_id":"couteau-chef-lame-damassee-33-couches-martelee-180-mm","title":"Chef Knife, 33-layer hammered Damascus blade 180 mm","description":"\u003cp\u003eKnife delivered in its cardboard box with a Magnolia Obavata Thunb sheath\u003cbr\u003e\u003cbr\u003e\u003cem\u003eSee the details to find out all the characteristics of the Chef's Knife, 33-layer hammered Damascus blade 180 mm\u003c\/em\u003e\u003c\/p\u003e","brand":"SAKAI TAKAYUKI","offers":[{"title":"Default Title","offer_id":54111348064589,"sku":"NISAH1-1BF","price":220.83,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/AH1-1BF-s.webp?v=1782139414"},{"product_id":"couteau-trancheur-lame-damassee-33-couches-martelee-240-mm","title":"Slicer knife, 33-layer hammered Damascus blade 240 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with a Magnolia Obavata Thunb sheath\u003cbr\u003e\u003cbr\u003e\u003cem\u003eConsult the details to find out all the characteristics of the \u003c\/em\u003e\u003ci\u003eKengata Santoku knife, 33-layer hammered Damascus blade 160 mm\u003c\/i\u003e\u003c\/p\u003e","brand":"SAKAI TAKAYUKI","offers":[{"title":"Default Title","offer_id":54111348392269,"sku":"NISAH6-6BF","price":226.67,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/AH6-6BF-s.webp?v=1782139413"},{"product_id":"couteau-santoku-lame-damassee-33-couches-martelee-180-mm","title":"Santoku Knife, 33-layer hammered Damascus blade 180 mm","description":"\u003cp\u003eKnife delivered in its cardboard box with a Magnolia Obavata Thunb sheath\u003cbr\u003e\u003cbr\u003e\u003cem\u003eSee the details for all the specifications of the \u003c\/em\u003e\u003ci\u003eSantoku knife, 33-layer hammered Damascus blade 180 mm\u003c\/i\u003e\u003c\/p\u003e","brand":"SAKAI 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