Japanese Chef Knives

The Japanese chefs' knives are designed for smaller and finer cuts; thus, their knives are particularly used for cutting fish, chopping vegetables, or mincing herbs. The standard knives are generally thicker and heavier than Japanese knives. Japanese knives are sharper, stronger, and sturdier, but slightly fragile, for better control and precision.

Yes! The majority of Japanese knives are very sharp. However, they also need regular sharpening in order to keep up their performance and to maintain the edge.

Washing your knife by hand and drying it promptly is a continued practice in maintaining the blade's sharpness. Keep its activity with a wooden or plastic cutting board. To maintain the edge of the blade, it is best to use a sharpening stone or hire a professional sharpening service.

Absolutely! Japanese chef knives can perform a variety of tasks, such as cutting vegetables, meat, fish, and herbs. Most professional chefs appreciate them due to their accuracy, although they can also be used in a domestic kitchen.

Jayger offers a variety of materials for its blades, including high carbon steel, stainless steel, and hard-wearing Damascus steel. Both of these knives are handmade and used for various cutting tasks. Each of these knives is handcrafted and designed for different cuts. Each material comes with advantages, and they are made with durability and a great finish.

You can place your order directly on our website. Choose from our collection of customised handmade Japanese knives that meet your desired specifications and style. Buy now!