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I agree, but we are talking about Japanese kitchen knives here.
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japanese kitchen knife advice
- Thread starter cjd1980
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the santoku I just did started as 1/8" stock It ended up a little less then that. I think it worked out well, since it's a pretty wide blade profile.
We may be thinking of different things here. I am thinking of larger knives used in restaurant kitchens or chef knives. These staple larger knives of a pro kitchen in Japan such Yanagi, Gyuto (210cm or larger), Usuba, Deba,Sujihiki and several others are traditionally 1/8 or thicker at the spine (and if less it is usually only slightly less). However if you are thinking more along the lines of Japanese knives used in a home kitchen such as smaller gyuto, sanduko, nakiri, petty and the rustic series that Carter does that are typically under 200 or so mm, then you are exactly right, they are very thin.
There are lots of different types of Japanese knives. Those that are thinner at the spine are called lasers and those that are thicker are called a workhorse.
Heavier knives are best for cutting carrots, celery, and other low profile vegtables. Lasers are better suited for large onions, sweet potatoes, winter squash etc. There are also many medium weight knives for all around use.
All good Japanese knives are thin behind the edge, or have a thin grind to the edge regardless of the thickness of the spine.
Japanese knives also have many different types of grinds. Convex, s grinds, single bevel, double bevel, wide bevel, symmetrical, asymmetrical, and so on. Profiles also vary from maker to maker and manufacturer.
The Japanese have many different types of specialty knives, all require different thicknesses and profiles and grinds. For the most part, in America, we use a knife and fork to cut our own food, in Japan they use chop sticks so everything is neatly cut up for you.
Overall Japanese knives are hard and thin. Not all Japanese homes have good knives, in America, most homes have very poor cutlery.
Hoss
Heavier knives are best for cutting carrots, celery, and other low profile vegtables. Lasers are better suited for large onions, sweet potatoes, winter squash etc. There are also many medium weight knives for all around use.
All good Japanese knives are thin behind the edge, or have a thin grind to the edge regardless of the thickness of the spine.
Japanese knives also have many different types of grinds. Convex, s grinds, single bevel, double bevel, wide bevel, symmetrical, asymmetrical, and so on. Profiles also vary from maker to maker and manufacturer.
The Japanese have many different types of specialty knives, all require different thicknesses and profiles and grinds. For the most part, in America, we use a knife and fork to cut our own food, in Japan they use chop sticks so everything is neatly cut up for you.
Overall Japanese knives are hard and thin. Not all Japanese homes have good knives, in America, most homes have very poor cutlery.
Hoss
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Great synopsis Devin!