There are a lot of reasons to buy Japanese knives. If you have ever worked with professionally crafted blades from Japan then you have already tasted the quality of these knives. Japan has been renowned for making high-quality blades. If you are new to these knives then you may be wondering why chefs value them a lot. The reputation behind these knives is not exaggerated. These knives are so different from Western knives and there are a lot of reasons you should consider investing in one.
While Japanese kitchen knives have unique properties, they share numerous similarities with Western kitchen knives, bringing an aspect of familiarity. We will take a look at some of the features that make Japanese knives unique.
The tradition of Japanese chef knives
Chefs undergo a rigorous training before they can make delicious meals. In Japan, a chef has to learn how to cook. They also have to learn how to handle their knives. A knife is a personal item to a chef. After one day in the kitchen, Japanese chefs will sharpen their knives and use them with care. A lot of Japanese people believe that after years of use, the knife becomes inhabited by a good spirit. The knife then becomes more personal and important. It also becomes part of the chef.
When Japanese knives break or become too worn to be used, it isn’t just disposed of as you would do any other type of knife. There is an appreciation for the productivity and life of the knife. This leads to the erection of a Hocho-Zuka which is a mound where Japanese kitchen knives are buried. There is a belief that knives hold spirits so the mound isn’t only to appreciate the life of the kitchen knife but also to consecrate the spirit within the knife.
What makes Japanese kitchen knives unique
First of all, the steel used to make Japanese kitchen knives contain more carbon than Western knives. They are less durable but harder. Western steel knives are softer but they can hold an edge longer and don’t need to be sharpened so often.
Second, Western knives are crafted from steel while Japanese kitchen knives taper the steel within the handle. This leads to a lighter knife that has more weight at the front. Japanese kitchen knives also offer control over your movement while using.
Third, Japanese knives have thinner blades than Western knives. They have a 15 degrees edge angle, while Western knives have edge angles of around twenty degrees. These edges are sharper and are created by hand. On the other hand, Western knives are machine-finished. Western blades will also have a slightly curved blade used for rocking cuts. On the other hand, a Japanese kitchen knife has a straighter blade for precise slices.
A lot of people buy Japanese knives because these knives are suited for precision cutting. They are mainly designed for slicing. On the other hand, Western knives are more versatile. They are suited to chopping, slicing, and cutting with more durability.
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