Most home chefs have a good chef’s knife, bread knife, and mincing knife which are usually German or Japanese made. As opposed to German knives, Japanese knives have the status of being high quality, very sharp and very expensive. Typically, Japanese knives are made from carbon steel or stainless steel, and they tend to be super lightweight, which makes them comfortable to work with.
Japanese knives are especially useful when cutting vegetables and fresh fish. German knives are usually bulkier, heavier and good for heavy duty chopping, like cutting bones, although each type of knife can do both.
What is the Best Japanese Knife?
I have tested many brands in the past (Amazon sells a lot of Japanese knives) and the Japanese knife that works the best for me are Hazaki Japanese knives, not only because they are affordable, but the quality of the knives are amazing. Use my promo code cilantroparsley15 for 15% off. These knives are solid, sturdy and have a great grip, making it feel secure in my hand. It is light enough to slice basically anything and heavy enough to chop the heavy duty ingredients. It is the perfect balance of functionality and refinement. I bought myself the 2 piece starter set with the white handles and I am so obsessed!
Hazaki knives are long and narrow which makes slicing so easy – no need to saw. They are especially good for cutting raw fish for sashimi and sushi rolls. Hazaki knives also has a magnetic strip which is crucial for protecting your blade and extending the sharp edge. Not to mention it looks great in your kitchen and prevents you from cutting yourself if you are just storing your knives in your drawers.
Hazaki Knives story
Hazaki Knives was created in 2019 when Samuel Bouchard was a second year undergrad studying accounting. He wondered how it was almost impossible to get affordable good quality Japanese knives. He ended up working with a Japanese factory and combines Japanese blades with handles that are handmade in Montreal, making these knives a combination of Japanese forging with Canadian woodworking.
Japanese knives are harder than any other blade, which is calculated on the Rockwell hardness scale. They can achieve a sharper angle on the edge, from 12-16 degrees compared to 20-23 degrees on a German knife. This is why Hazaki Knives stay sharp, requiring the blade to only be sharpened once or twice a year as opposed to German knives that require sharpening every couple months.
Recipes that work great with Hazaki Knives
Poke Bowls: Hazaki knives work great when cutting fresh fish.
Wagyu Steak: Hazaki knives work great when cutting steak.
Spicy Drunken Noodles: Hazaki knives work great when chopping vegetables.
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