FAQ

• Where can I find the best Japanese knife shops in Tokyo?

  Tokyo features 13 exceptional Japanese knife shops primarily concentrated in the Kappabashi district. This renowned "Kitchen Town" houses prestigious establishments like Kama Asa, Seisuke, and Tsubaya, while additional notable shops can be found in the Tsukiji area.
• What makes Japanese knives different from Western knives?

  Japanese knives are characterized by their superior sharpness and precision due to harder steel composition. Traditional Japanese blade craftsmanship emphasizes single-bevel edges and specialized shapes designed for specific cutting tasks, resulting in unparalleled performance for particular culinary applications.
• How much do authentic Japanese knives cost in Tokyo?

  Authentic Japanese knives in Tokyo range from ¥10,000 ($70) for entry-level options to ¥100,000+ ($700+) for artisanal masterpieces. Premium handcrafted knives typically start around ¥30,000 ($200), representing an investment in exceptional craftsmanship and durability that professional chefs consider worthwhile.
• What are the essential Japanese knife types I should know about?

  The essential Japanese knife types include the versatile santoku (three virtues knife), gyuto (chef's knife), nakiri (vegetable knife), deba (fish knife), and yanagiba (sashimi knife). Each specialized blade reflects centuries of Japanese knife craftsmanship development for specific culinary techniques.
• Which Japanese knife is recommended for home cooks versus professional chefs?

  Home cooks should consider a multipurpose santoku knife (7-8 inches) that handles most kitchen tasks efficiently. Professional chefs typically invest in specialized Japanese knives like yanagiba for sashimi, usuba for vegetables, and deba for fish, reflecting professional Japanese culinary specialization.
• What blade materials should I look for in a quality Japanese knife?

  Look for high-carbon steels like Shirogami (White Steel) and Aogami (Blue Steel), which hold exceptionally sharp edges. VG-10 and SG2 stainless steel offer excellent corrosion resistance while maintaining traditional Japanese knife sharpness, making them ideal for everyday use.
• How can I identify authentic handcrafted Japanese knives in Tokyo shops?

  Authentic handcrafted Japanese knives typically feature visible hammering patterns (tsuchime), hand-chiseled kanji characters, and slight variations that indicate human craftsmanship. Reputable Tokyo knife shops provide certificates of authenticity and information about the specific Japanese bladesmiths who created each piece.
• What's the best time to visit knife shops in Tokyo to avoid crowds?

  Visit Tokyo knife shops on weekday mornings (9-11am) to avoid crowds, especially in popular areas like Kappabashi. Weekends see heavy tourist traffic, while mid-afternoon attracts professional chefs. Early visits ensure personal attention from knowledgeable staff.
• What maintenance tools should I buy alongside my Japanese knife?

  Essential maintenance tools include a quality whetstone (1000/6000 grit combination), knife oil for carbon steel blades, a honing rod for alignment, and proper storage solutions like wooden sheaths (saya) or knife guards. These accessories ensure proper care and longevity.
• Which Tokyo knife shop offers the best value for money?

  Seisuke in Kappabashi offers excellent value-to-quality ratio for Japanese knives. While less traditional in ambiance than some historic establishments, they provide well-crafted blades at competitive prices, making high-performance Japanese cutlery more accessible to budget-conscious shoppers.