Traditional Japanese blade shapes
Advantages of Japanese knives
The core layer is extremely hard between 59 up to 64 HRC - with a durable sharpness. The sharpening angle is 15 degrees (both sides). Single -edge knives sharpening angle is 20 degrees.
"No breaks, no bends and razor-sharp" has been the rule in Japanese katana-making, and Kai stays true to that tradition.
Santoku
Santoku is Japanese for: Three advantages. The Santoku is the traditional Japanese shape for a universal knife. Similar to the European Chef’s knife. The name "three advantages" derives from the three possible universal aplications: the cutting of fish, meat and vegetables.
Nakiri
Nakiri is Japanese for: vegetable chopper. The Nakiri blade shape is traditional for Japanese vegetable knives and is mostly used for cutting all kinds of vegetables. In spite of its hatchet shape, this knife is not suitable for dessecting bones.
Yanagiba
Yanagiba is Japanese for: willow leaf blade. The Yanagiba is traditionally used in Japan as a slicing knife. Its slim and long blade makes this knife particularly suitable for wafer-thin cuts, which are typical in the preparation of Sushi and Sashimi. This knife guarantees an artistic, yet more imnportantly,clean and smooth cutting performance. The lenght an d the shape of the blade allow a long and coninuos cutting movement.
Deba
Deba is Japanese for: Jutting blade. The Deba is tradittionally used in Japan as a hatchec. This stable and heavy knife possesses a strong, wide blade with a single cutting edge. The front of the blade is mainly used to fillet fish. The rear part of the blade is stronger and is used, among other applications, for dissecting small chicken or fish bones.
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