Japanese cooking tools are designed with many thoughtful details to help chefs prepare food with better flavor and greater efficiency. From the sharpness and edge retention of a knife to the heat retention of a wok and the finely crafted teeth of a grater, the materials and design of each tool directly contribute to the cooking process and final result.
What Japanese Cooking Tools Do Chefs Choose?
In Japan, it is common to choose different cooking tools according to the ingredients and cooking methods being used. Even knives come in many types, including Santoku, Gyuto, Yanagiba, and Deba, each designed for different tasks.
Professional cooking tools are not necessarily expensive simply because they are made for chefs. Materials, shape, weight, heat retention, and other characteristics can all affect how easy a tool is to use. Here are three Japanese cooking tools from manufacturers trusted by professional chefs or made using traditional craftsmanship.
1. amane Santoku 175mm | A Versatile Knife Made with Seki Craftsmanship
The first tool is the amane Santoku 175mm from Kama-asa. The Santoku is a versatile Japanese kitchen knife suitable for a wide range of ingredients, including meat, fish, and vegetables. This model was jointly developed with Fujitake Cutlery, a knife manufacturer based in Seki City, Gifu Prefecture.
The blade uses VG10 steel, known for its high hardness and ability to maintain a sharp edge. Fujitake Cutlery carries out much of its manufacturing process in-house and is a manufacturer trusted by professional chefs in Japan and overseas.
View the amane Santoku 175mm product page
2. Hammered Iron Wok 1.6mm Thick | A Wok Made by Skilled Craftsmen
If you enjoy stir-frying, the 1.6mm-thick hammered iron wok is another interesting choice. Kama-asa's model is made using a traditional hammered manufacturing process, in which a sheet of iron is repeatedly shaped by skilled craftsmen using hammers. This process creates a durable wok by compacting the metal structure.
The 1.6mm thickness also provides good heat retention, helping the wok maintain its temperature when ingredients are added. This makes it useful for cooking stir-fried dishes quickly over high heat. Prices vary depending on the size, with models currently available from ¥4,510.
View the 1.6mm-thick hammered iron wok
3. Tadazane Stainless Steel Grater M | A Japanese Tool Chosen by Professionals
If you want to try a Japanese cooking tool at a more accessible price, the Tadazane Stainless Steel Grater M is worth a look. It is popular among craftsmen in Kappabashi, Tokyo, and Doguyasuji in Osaka, and is a Tadazane grater used by professional cooks.
It features V-shaped, hand-finished three-level teeth, with different textures on the front and back for medium and fine grating. It can be used for daikon radish, carrots, and fruit, as well as wasabi, ginger, and garlic. It is a practical way to experience the craftsmanship of Japanese grater makers.
View the Tadazane Stainless Steel Grater M
Japanese Cooking Tools Are Interesting in Their Own Right
The three tools introduced here—a knife, a wok, and a grater—serve completely different purposes. However, they share one important characteristic: their materials, manufacturing methods, and craftsmanship are closely connected to how easy they are to use.
When choosing Japanese cooking tools, it is worth looking beyond the price and considering where and how each tool is made and what types of cooking it is designed for. Learning about the tools used by professional chefs can also be a great way to discover more about Japanese food culture and the craftsmanship behind it.
