News — Japanese knives

If you want the best chopping board for Japanese knives in the UK, choose an end-grain friendly wooden board around 45x35cm and at least 1.8kg, such as the Deer & Oak Large Acacia Board or Carbonised Bamboo Board. These boards are gentle on 15 to 16 degree Japanese edges, reduce chipping and can last 5 to 10 years with simple oiling. Why Japanese knives need a specific chopping board Japanese knives are usually harder than Western knives, often 58 to 62 HRC, and sharpened to a finer angle. That gives you incredible sharpness, but it also makes the edge more...

If you use Japanese knives in the UK, the best chopping board is a medium to large wooden or bamboo board that measures at least 38x28cm, weighs around 1.2 to 2.1kg, and is gentle enough to protect a 15 degree edge. In practice, that means choosing a board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg), which are soft enough for high carbon steel but still firm and stable for daily prep. Why Japanese knives need a different chopping board Japanese knives are usually harder than Western knives, often around 60 HRC...

If you want to protect a thin 15° Japanese knife edge, the safest chopping boards are medium to soft wooden boards that are at least 2 cm thick, such as bamboo or acacia, in sizes around 38x28 cm to 45x35 cm. Hard glass, ceramic and stone boards can dull a Japanese blade in a single session, while a well chosen wooden board can keep it sharp for 5 to 10 years of regular home use. Why board material matters so much for Japanese knives Japanese knives are usually hardened to 60+ HRC and ground to a finer edge than most...