A Pilgrimage to ZAKU Knives, Kappabashi

ZAKU Knives, Kappabashi

I recently visited ZAKU Knives in Kappabashi, Tokyo’s famous kitchenware district, just west of Asakusa and near by Ueno, in Tokyo. If you are interested in buying a Japanese kitchen knife, Kappabashi is the best place to visit and browse. So I was invited to come to the ZAKU Knives store.  The company has two stores in Tokyo, one in Kappabashi and one in Asakusa. Their shops are a nirvana for chefs or if you just love the quality and craftmanships of a Japanese kitchen knife.

The types of Japanese Knives you'll find at ZAKU

4 varieties of Japanese knife

ZAKU Knives offers a wide range of knives - Petty knives, Santoku knives, Yanagiba knives, Deba knives, Bunka knives and Nakiri knives - if it's a Japanese kitchen knife, then Zaku Knives will stock it. 

The knives are suitable for both professional chefs and enthusiasts. There are a variety of styles, with handles ranging from the traditional riveted tang handle to altogether more modern, quirky designs.

An impressive display of Japanese knives at ZAKU

Gyuto: The Japanese equivalent of a chef’s knife - versatile and meant for slicing, dicing, and chopping.

Santoku: A multipurpose knife with a shorter blade, perfect for home cooks.

Yanagiba: A long, slender knife used mainly for slicing raw fish in sushi preparation.

Deba: A thick, heavy knife designed for filleting fish and cutting through small bones. Nakiri: A thin, straight edged and rectangular blade to cut vegetables. (Not to be used for cutting hard skin vegetables like squash.)

An experience of Japanese knife craftsmanship

ZAKU Knives

The staff at ZAKU Knives are very friendly and also multilingual - they'll be happy to explain the different Japanese knives and their uses to you.  You'll even be able to handle and test the knives before buying - it really is a great service!  I tested out a Santoku knife by cutting a piece of daikon - the knife was beautifully balanced in the hand and the cut was razor sharp.

ZAKU Knives

ZAKU will even machine engrave your name onto the blade of your purchased knife while you wait.

I'm looking forward to using my new knife to make some more delicious Japanese recipes! Just remember that to keep a Japanese knife keen, you need to sharpen it on a regular basis..

Selecting a Japanese knife depends on your cooking style and food preferences. Here are some tips I gathered from ZAKU's Knives' experts:

• Handle comfort matters: Try holding different handles to find what fits your grip.

• Decide on a steel type: Carbon steel knives sharpen easily but require more care to avoid rust. Stainless steel is low maintenance but may not hold a keen edge as long as carbon steel.

  
  

ZAKU Knives' staff are very helpful in guiding customers through these choices, making the experience personal and educational.

ZAKU Knives also have an online shop which you can buy a knife from where you are.

Link - https://www.kqzyfj.com/click-101827467-17245291