Japanese kitchen knives

Japanese kitchen knives are knives made to varying degrees of adherence to the traditional blacksmithing techniques of Japan. Most knives are referred to as hōchō (Japanese: 包丁), or sometimes -bōchō (due to rendaku), but often have other names, like -kiri (〜切り, lit. "-cutter"). There are four general categories of characteristics: handles (Western vs. Japanese), blade grind (single bevel vs. double bevel), steel (stainless vs. carbon), and construction (laminated vs. monosteel).

Western handles have a bolster and a full or partial tang. They are often heavier and smaller in volume and surface area than Japanese handles. The scale materials are often synthetic or resin cured wood and non porous. Chefs who prefer a grip closer to the blade, a balance closer to the handle, more weight in the cut, and cutting techniques associated with them prefer the feel of a Western handle.

Japanese Handles are made of ho wood burned in and friction fitted to a hidden tang with a buffalo horn bolster capping the handle-blade junction to prevent splitting. This allows easy installation and replacement. The wood is porous and fine grained so as to not split and to retain grip when wet. More decorative woods as ebony, yew, cherry, or chestnut (often charred on the outside to improve grip and water resistance) are used and are heavier and some are more prone to cracking if not well cured or cared for properly in exposure to humidity. A silver colored metal spacer is sometimes seen in ebony handles to celebrate the completion of a chef's apprenticeship. The handle is lighter and greater in volume than most Western counterparts. The general shapes are chestnut (or D) and octagon among other variations of these shapes, with most tapering slightly larger toward the tail end. Some sand the ho wood handles as they do retain particles of dirt or sharpening swarf and discolor. Chefs who prefer a more blade-heavy knife, a lighter knife overall, a larger handle for other wise cramped hands, cutting techniques associated with sensitive knife feel, generally lower cost, and easily replaceable handles prefer the Japanese handle.

Double bevel knives are those made in the Western tradition. They are generally thinner at the spine but often thicker behind the edge. They are made to not steer left or right during the cut. They do not require as much care or knowledge to perform adequately as single bevel knives. Japan adopted French and German cutlery ideas after World War II and hybridized them to fit Japanese cutting techniques and culture. Knives are often flatter than their European counterparts.

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