Celebrating 25 Years of The Japanese Knife Company

The Japanese Knife Company’s journey began over 35 years ago when founder Jayesh Patel received a knife as a gift by his Head Chef near Tokyo, this sparked his lifelong passion for Japanese kitchen knives.

After 10 years of extensive training and apprenticeships in Japan to master the art of forging, grinding and sharpening knives, Jayesh started JKC in 1998 with his wife Miranda’s support.

Now, with 5 stores in London, 2 in Paris, 2 in Stockholm, and thriving websites in each country, JKC is the top choice for culinary blades for over two decades.

Jayesh has expanded his focus to other quality daily use Japanese products which are admired for better design, enhanced functionality and simple aesthetics.

JKC also offers classes in knife skills, sharpening, and Ikebana (Japanese flower arranging).

HOW TO SELECT A KNIFE

A knife is the most important tool in any kitchen. You use it almost every time you prepare any meal, whether it be a simple sandwich or multi course banquet.

When choosing a knife, prioritize factors that suit your comfort and usage rather than conforming to someone else’s preferences.

Your major considerations should be:

1. Capacity to hold the sharpness

The harder the edge, the longer it will stay sharp. The level of hardness is dictated by the amount of Carbon and other hardening elements, method of manufacture and thickness of the blade.

2. The ease with which it can be kept sharp

The thinner or softer the steel, the easier it is to resharpen. A blade with a hard core and soft outer is easier to sharpen than mono steel. The more layers there are the thinner the core and so easier to sharpen.

3. The ergonomics for prolonged use without causing stress

This is very subjective. Handle thickness should match the user’s hand size for comfort. How you grip the knife affects its balance: a handle-heavy knife suits those who grip the handle, while a blade-heavy one suits those who grip the body of the knife.

4. The aesthetic

With proper use and care your knife will be with you for many years and it’s far nicer to look at something every day that not only functions well but also pleasing to the eye. Of course, there are so many other considerations that may be more important to you. For most professionals and passionate cooks, generally the order of preference is 1, 2, 3, 4 whilst for most domestic users it tends to be 4, 1, 2, 3. This is because the former group sees the knife as a fundamental tool to create great food, whereas the second group wants a tool that not only functions well but also reflects their persona and lifestyle.

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