Your Ultimate Guide to Choosing and Enjoying Japanese Knives*

My dear readers, today I come to you with a new brand collaboration—the first of 2025—and I'm super excited to share this with you all! While in Japan, I was approached by Kei Nishida, the man behind the successful brands Japanese Green Tea Co., Japanese Coffee Co.—and the one I'll be focusing on today, Japanese Knives Co.—with an offer to check out one of his books.

*This post contains affiliate links, which means I may earn a small commission on any purchases made through these links (at no extra cost to you).

Image Credit: Dream of Japan

I'm all for tea and coffee, and you all know it, however, due to the new direction I'm taking with my blog, I wanted to do something different and more niche, which is why I picked the Ultimate Guide to Choosing and Enjoying Japanese Knives for this brand collaboration. 

Now, I do enjoy cooking, and, although my knife skills are nowhere near those of a seasoned cook, I admit I never thought beyond the main purpose of a knife... which is cutting food. And boy, was I wrong... It's packed with lots of information and details on how to pick and how to maintain a Japanese knife. 

I was actually positively impressed by the care and attention to detail Kei-san put in crafting this guide, and I believe it's an astounding introduction to whoever is new to the world of Japanese knives. 

If you'd like to get Ultimate Guide to Choosing and Enjoying Japanese Knives for yourself, which I strongly recommend (especially if you enjoy cooking), all you need to do is join the Japanese Knife Club! 

Not only did I get the opportunity to find out more about Japanese knives and the impact they can have on our cooking, I also got the chance to chat with Kei-san himself, who was kind enough to dedicate his busy time to talk about his brand Japanese Knife Co. and delve into the nitty gritty of using Japanese knives in the kitchen.   

Hello Kei-san, and welcome to my blog! Could you please introduce yourself and tell Life is a Box of Mochi readers a little bit about you and what you do? 

Thank you so much for having me! My name is Kei Nishida, and I’m the founder of Japanese Knife Co., as well as Japanese Green Tea Co., and Japanese Coffee Co., all of which are under the brands at  Dream of Japan. 

I’ve always been passionate about sharing the beauty of Japanese craftsmanship with the world—whether that’s through tea, coffee, or tools like traditional Japanese knives. At Japanese Knife Co., our mission is to curate exceptional blades from Japan’s most respected blacksmiths and makers, so chefs and home cooks around the world can experience the joy and precision that only a true Japanese knife can provide.

What would you say is the main difference between Japanese knives and knives from other countries on the subject of quality and craftsmanship?

Japanese knives are deeply rooted in tradition—many blacksmiths have been perfecting their techniques for generations, dating back to the days of crafting katanas. The focus isn’t just on function, but also on form, balance, and respect for the material. 

Compared to Western knives, Japanese knives are often lighter, sharper, and made with harder steel, which allows for more precise cutting and longer edge retention. Each knife is essentially a piece of functional art.

Image Credit: Dream of Japan

I visited an exhibition about katanas in Kyoto while I was in Japan and, after seeing an extremely detailed guide on how these traditional weapons were crafted, it makes sense that Japanese knives would be made in the same way, and it's so fascinating to learn about this process. In your book Ultimate Guide to Choosing and Enjoying Japanese Knives there’s a section on how to maintain Japanese knives. Would you say following these steps as much as possible ensures their efficiency and longevity?

Absolutely. Maintenance is key when it comes to Japanese knives. Because they’re made from high-carbon steel or layered Damascus, they do require a bit more care than stainless-steel Western knives. But once you get into the rhythm—regular sharpening, proper cleaning, and storing them safely—it actually starts to feel more like a rewarding ritual than a chore. What might seem mendokusai at first becomes part of the enjoyment. In the guide, I walk through a few simple habits—like drying your knife right after washing—that can make a big difference in preserving sharpness, beauty, and performance over time.

Of course. After all, samurai would take care of their blades with extreme meticulousness and precision, so I feel it's only natural that this traditional method is still being used today. Do you think the design and materials used in Japanese knives add to their exceptional sharpness and durability?

Yes—every part of a Japanese knife, from the blade profile to the handle material, is chosen with purpose. High-carbon steels are prized for their hardness and edge retention, and techniques like forging by hand or layering steel create a strong core with beautiful aesthetics.  

That is how the katanas were made historically. 

Even the handles—our handles were made with high-grade magnolia which are designed for ergonomic comfort and balance. The end result is a knife that feels like an extension of your hand. I wrote more about the magnolia knife here if you are interested in knowing about it more.

Image Credit: Dream of Japan

In what way using a Japanese knife improves a chef’s performance in the kitchen?

A high-quality Japanese knife isn’t just a tool—it becomes an extension of the chef’s hand. The precision and sharpness allow for cleaner cuts with minimal pressure, preserving the texture and flavor of the ingredients. This not only enhances the presentation but also improves efficiency and consistency in the kitchen.

For example, many sushi chefs we work with use our handcrafted Yanagiba knife for slicing sashimi. Because it’s single-beveled and made with high-carbon steel, it allows them to make long, uninterrupted cuts that glide through the fish without tearing the delicate fibers. 

This level of precision isn’t just about aesthetics—it’s about honoring the ingredient. The difference is tangible, both in the chef’s workflow and in the dining experience of the customer. Once a chef uses a well-crafted Japanese knife, especially one made by trusted artisans like those we partner with, it’s hard to go back.

Do you have a favourite knife among the ones you listed in your book Ultimate Guide to Choosing and Enjoying Japanese Knives? Which one would you say requires the most practice to use in the kitchen?

Yes—I do have a favorite, and it's the Gyuto.

It’s a true all-purpose knife that handles everything from slicing vegetables to breaking down proteins with ease. The balance, the weight, the way it glides through ingredients—it just feels right in the hand. It’s also a great entry point into the world of Japanese knives, especially for those coming from Western-style chef’s knives.

As for the knife that requires the most practice, I would say the Yanagiba knife.

It’s single-beveled and traditionally used in sushi preparation, which demands a very steady hand and precise technique. Mastering the Yanagiba takes time, but once you do, it delivers the most beautifully clean, precise slices—especially for raw fish.

Let’s talk about the brand a little bit, how did Japanese Knives Co. come to be?

Japanese Knives Co. was born out of a deep appreciation for traditional Japanese craftsmanship. I was already working closely with tea farmers and ceramic makers through my other businesses, and I kept encountering people who wanted access to truly authentic Japanese knives—knives that weren’t mass-produced, but rather handcrafted by masters. So, I created this brand to connect these incredible artisans directly with international audiences. We now work with select blacksmiths and we’re proud to bring their work to people who value quality and story.

Image Credit: Dream of Japan

Was it a difficult brand to set up, because of its niche market?

It was definitely a challenge, but also incredibly rewarding. Educating people about why a handmade Japanese knife is different from a store-bought one takes time. But once people experience it, they get it. Sourcing, importing, and explaining these tools requires trust and transparency, so we focus heavily on storytelling, care instructions, and even offering one-on-one guidance when people choose their first knife.

Are there any new projects in the making that you can talk about?

We are doing a lot of local events this year in the USA. First time we came out of the shell after COVID and we are carrying our knives at these events so that people can “feel” the difference.  Please follow me on Instagram @shopDreamofJapan to get notified for the new events in your area. 

Is there anything else you would like to share with Life is a Box of Mochi readers, and with foreigners who are new to the world of Japanese Knives?

Start with curiosity and don’t be intimidated. Japanese knives are not just for professional chefs—they’re for anyone who loves cooking and wants to invest in tools that elevate the experience. We’re here to guide you every step of the way, whether it’s choosing your first Gyuto or learning how to sharpen it properly. It’s not just about knives—it’s about culture, tradition, and craftsmanship that can be felt every time you cook. 

Thank you so much for having me!

🔪🔪🔪

Thank you Kei-san for sharing your time with us despite your busy schedule! I can't wait to have my own Japanese knife! If you all would like to have your own Japanese knife as well, you can buy one here, and by using the code MOCHI25 you will get 10% off your purchase!

Dream of Japan

Website: https://dreamofjapan.com/
Facebook: https://www.facebook.com/ShopDreamofJapan
Instagram: https://www.instagram.com/shopdreamofjapan/
YouTube: https://youtube.com/@ShopDreamOfJapan
Pinterest: https://www.pinterest.com/ShopDreamOfJapan/
Japanese Knives Co.: https://dreamofjapan.com/collections/japanese-knife-co
Japanese Green Tea Co.: https://dreamofjapan.com/collections/japanese-green-tea-co
Japanese Coffee Co.: https://dreamofjapan.com/collections/japanese-coffee-co

*All images and video belong to Dream of Japan