Vertoku knife review: Japanese knives, as well as the cuts they produce, are coveted for their beautiful and detailed design. Their blades are usually small and fragile, and liable to split if you don’t properly take care of them not suitable for the sloppy chef. They make for thin, precise cuts and a beautiful presentation; the kind you will find in a restaurant with 5-star sushi.
Vincent Lau, the only knife sharpener in Korin, a Japanese knife store in Lower Manhattan, says the reason Japanese knives have become so popular around the world is precise because they are essential to Japanese cuisine: enhancing and preserving the ingredients and enhancing the flavor of the dish.
Are the knives better in Japanese or German?
In general, Japanese knives are smaller and sharper than their German counterparts. These are a little more susceptible to tip breaking or blade chipping as they are smaller and Japanese knives tend to require more maintenance. The thin, lightweight construction makes Japanese knives perfect for good, delicate tasks such as cutting vegetables or slicing fish.
“The sushi is a prime example,” Lau says. “You don’t cook it, but the freshness of the ingredients and how you prepare it is the way you differentiate a great and a mediocre sushi chef.” Meanwhile, German knives are often heavy and bulky, but also sturdier with thicker blades requiring sharpening.
What’s the best Knife in Japan?
The best knife in Japan is the knife that works best for you. When shopping for knives, Lau first asks its customers what their knives would be used for. Typically, professional chefs and home cooks have different needs: professional chefs tend to use their knives over 40 hours a week, while home chefs typically use them to prepare dinner for about twenty minutes a day.
He recommends heavy-duty blades with improved edge retention to experienced cooks, such as the Korin Special Orange Handle knives, with that in mind. “Yanagi’s” is popular among Japanese sushi chefs, Lau adds. Lau recommends a kitchen knife for home chefs that is easy to sharpen, because “a knife you can’t sharpen is just a useless piece of metal,” he says. Suisin brand Inox Honyaki knives are a great pick. Apart from the ease of sharpening, Lau recommends that you hold the knife to see what it feels right. The shape of the knife’s handle and heft are considerable factors.
Here are our Japanese weapons favorites:
- Best Japanese knife overall: Shun Classic 8
- Japanese knife of best value: 8 inches global, 20 cm Chef’s knife
- Longest-lasting Japanese Knife: Chef’s Knife Miyabi 34373-203
- Sturdier Japanese Knife: 8-inch KUMA Chef Knife
- Best Japanese Ergonomic Knife: Reject Premier 8