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Discover Japanese Knives From The No.1 UK Stockist - The Cotswold Knife Company

Discover Japanese Knives From The No.1 UK Stockist

Japanese Kitchen Knives: Precision Meets Artistry in Your Kitchen

Embark on a culinary journey with the finest Japanese kitchen knives, renowned for their exceptional sharpness and elegant design.

Japanese knives stand out with their distinct thinness and lightness, a stark contrast to the heavier European chef knives. This remarkable design translates to unparalleled precision in your food preparation, enabling you to effortlessly glide through ingredients, preserving their integrity and flavour.

Japanese knives tend to boast a refined cutting angle of 15 degrees, compared to the standard 20 degrees, offering a sharper edge that allows for more precise, cleaner cuts. This acute angle makes the blade incredibly efficient at slicing through ingredients, reducing the effort required and minimizing damage to the texture and integrity of the food. This precision is particularly beneficial for delicate tasks, such as filleting fish or slicing sashimi, where the quality of the cut can significantly impact the dish's presentation and flavour.

Unique to Japanese knives is the single-sided sharpening technique, which not only ensures a razor-sharp edge but also prevents food from sticking to the blade. The exceptional hardness of the steel also means that these knives maintain their sharpness longer, requiring less frequent sharpening.


apanese knives are unique and highly regarded in the culinary world for several reasons:

  1. Exceptional Sharpness and Construction: Japanese knives are celebrated for their sharpness, which is a result of meticulous crafting. They often feature a blade made from laminated steel or a high-carbon steel core, surrounded by layers of softer steel. This construction ensures a more rigid blade that holds its edge longer and is more resistant to chipping. The traditional Japanese forging methods, combined with the expertise of master artisans, result in knives that are not only sharp but also exhibit exceptional balance and beauty​​.
  2. Types of Steel Used: Various high-quality steels are used in making Japanese knives, each offering unique benefits. For instance, VG-10 is a popular Japanese stainless steel known for its edge retention and sharpness. Other types of steel like SG-2 and R2/SG2 are praised for their durability and ease of sharpening. High carbon steels are used for their fine edges and long-lasting sharpness, but they require more care and maintenance to prevent rust and chipping​​.
  3. Unique Blade Shapes and Purposes: Each Japanese knife is designed for specific purposes. From the versatile chef’s knife (gyuto) to the precision of the delicate nakiri knife, these knives come in various shapes, each excelling in its intended task. This specialization in design ensures that each knife type is optimized for specific culinary uses​​.

ertain regions in Japan, like Seki City in Gifu Prefecture and Sakai City in Osaka Prefecture, are particularly renowned for their exceptional knife craftsmanship. These regions have a rich history and deep-rooted traditions in knife making, which have been preserved and passed down through generations. The expertise and tradition in these regions contribute significantly to the quality and reputation of Japanese knives​

Japanese knives tend to use a harder type of steel, so extra care and attention is required when looking after them.


  • Wash by hand with warm water and mild detergent immediately after use.
  • Avoid dishwashers, as they can damage both the blade and handle.
  • Dry completely with a soft cloth to prevent rust formation.


  • Use a honing steel before or after each use.
  • Hold the steel vertically and gently slide the knife down at a 20-degree angle.
  • Be gentle, especially with harder steel knives, to avoid chipping.


  • Sharpen periodically, about once or twice a year depending on usage.
  • Use a whetstone appropriate for harder steel, often requiring a finer grit.
  • Sharpen with patience, maintaining the correct angle to accommodate the harder steel.
  • Regularly inspect the blade for chips; small chips can be smoothed out during sharpening.


  • Store in a knife block, on a magnetic strip, or within protective sheaths.
  • Avoid storing knives in a drawer where they can get damaged.

Cutting Surface

  • Use wooden or plastic cutting boards.
  • Avoid hard surfaces like glass or stone, which can quickly dull your knives.

Usage Tips

  • Use Japanese knives primarily for slicing, dicing, and chopping softer foods.
  • Avoid cutting through bones, frozen foods, or hard materials to prevent chipping.
  • Do not use excessive force; a gentle sawing motion is ideal.
  • Avoid exposing your knives to extreme temperatures and harsh chemicals.


  • Be mindful of the knife's balance and handle with care.
  • Avoid dropping or careless handling to prevent damage to the blade and handle.

Shop at Cotswold Knife Company with confidence, knowing we are a verified stockist of Japanese knives from some of the largest Japanese knife brands.

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