Buying a Japanese knife is a major investment for any keen cook. These exceptional blades, heirs to thousands of years of know-how, deserve special attention when making your choice. Here are the five most common mistakes to avoid if you want to make the right purchase.

1 Choosing the wrong type of knife for your needs

The main mistake is to be seduced by the beauty of a knife without taking into account whether its use corresponds to your needs. 

There are different variants of Japanese knives, all designed for a particular use and for specific tasks. For example, the Santoku knife, the most versatile, is 100% for beginners, unlike the Gyuto, which specialises in cutting meat.  

The solution? Identify your cooking habits before you buy. Do you cook more vegetables, meat or fish? Your choice should reflect your needs, not your desires.

2. Neglecting steel quality

You shouldn't just focus on the aesthetics of the blade, but also on its composition. 

The steel used determines both the performance and durability of your knife. Carbon steel is exceptionally sharp, but requires more maintenance. Stainless steel is more 'practical' to use, but sometimes lacks finesse. Damascus steel, recognisable by its specific patterns, combines beauty and performance. 

The solution? Find out about the type of steel used and make sure it matches your cooking habits.

3. ignoring the importance of maintenance

It's easy to think that a Japanese knife can be maintained in the same way as a conventional Western knife, but this is a mistake. 

Japanese knives are finer and harder, which means they need to be meticulously maintained. They need to be sharpened on a Japanese stone, dried immediately after use and stored properly. All these factors are essential to preserve their qualities.

The solution? Invest in the right maintenance tools when you buy your knife. Tools aren't everything. There's no point in having the right equipment if you don't know how to use it properly. Learning techniques such as sharpening are an integral part of the purchase.

4. Underestimating the importance of getting started

Buying a knife without considering its ergonomics and shape is a mistake that should be avoided. 

The grip of your knife varies considerably depending on the shape of the handle, its size and the materials used. An ill-fitting knife causes discomfort and increases fatigue during use, even if the knife is technically excellent. 

The solution? If it's possible to go to the shop and choose your knife, try it out. Otherwise, find out about the important aspects, such as dimensions and handle type. When you do your research, take into account the size of your hand and your preferences when you pick up a knife.

5. give in to over-attractive prices

When buying a Japanese knife, don't go for the lowest price. 

The Japanese knife market is full of fakes and knives whose quality does not reflect real Japanese know-how. A low price is not necessarily a sign of savings, but rather a lesser assurance of quality and origin. A genuine handmade Japanese knife represents an investment, but one that reflects the craftsmanship of the manufacturer and the quality of the materials used. 

The solution? Don't buy without checking out the supplier and trust specialist, reputable retailers. An authentic, high-quality Japanese knife has a price tag that is justified by its craftsmanship and exceptional performance.

Buying a Japanese knife is not something to be done lightly. By avoiding these common mistakes, you can be sure of investing in a tool that will stay with you for many years and transform your culinary experience. Take the time to think about it, ask the professionals, and your Japanese knife will quickly become indispensable in your kitchen.

And if you want to know the essential utensils for Japanese cooking, read our article : https://www.kozumi.eu/blog/blog-1/top-5-des-ustensiles-indispensables-pour-cuisiner-japonais-chez-soi-2