by Oishya team
Generally, Japanese knives are lighter, feel more balanced in the hand and feature steel that is harder, thinner and able to hold an edge for a longer time. These are exactly the reasons they're so popular among professional chefs, and why they're perfect for the precision tasks chefs do all day every day.
Luckily, you can have the best of two worlds and go for Japanese "WA" knife, a westernised type. Such knives have double bevel symmetrical edges so they are easy to sharpen. They are very light and easy to manoeuvre too.
Our signature Sakai Kyuba knives have the best of two worlds: They are the Japanese WA types. They are light, super sharp and they look beautiful too!