Have you heard about Japanese knives? If you love to cook or you are an aspiring or a professional chef, then consider to buy Japanese Chef Knife.
Japanese knives
Japan is known for having a history of more than 600 years of sword and knife-making skills. They have almost perfected the art of knife-making, and it completely shows.
What is so special about them?
If you are thinking about how to set Japanese knives are different from their French and German counterpart, then you must know that the difference lies in the weight and the steel used to make the knife. You need to know that Japanese knives with Resin knife handles are lighter, more balanced when you take the same in your hand to use, and also have harder steel. Though the knife looks thinner and allows the ability to hold the edge for a very long duration. These are the main reasons why they are so popular among the top celebrity chefs and why it is a perfect choice for carrying out precision cutting tasks.
Types of Japanese knives
It is also imperative to note that Japanese knives are designed with a specific task. There are two main types of Japanese knives: double-edged or hybrid knives and single-edged or traditional knives.
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Hybrid knives
Hybrid Japanese knives are in the double bevel form and they are also sharpened on both sides at a 50/50 or 70/30 angle.
Gyutou or chefs’ knife is a medium to the large knife of 7 to 10 inches that has an all-purpose blade. it works best for a variety of vegetables and meat
A petty or small utility knife is usually 4 to 6 inches long and good for detailed work such as chopping small vegetables and fruit
Santoku or all-purpose knife is 6 to 7 inches in length. It is quite popular in Asian kitchens. Its blade is taller than the average chefs’ knife and great for chopping and cutting.
Sujihiki or slicer is a long thin blade that can carve roast meats and thin proteins.
Nakiri or vegetable knife is a square-shaped blade and is used for cutting harder vegetables like pumpkin, squash, etc.
Honesuki or poultry boning is a knife with a thicker spine and pointed tip. It is perfect for butchery tasks.
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Traditional knives
Coming to the traditional Japanese knives, they are sharp on a single edge and are made for a specific task. They may have different shapes, finishing, and forms.
Yanagi or sashimi knife is a long fillet knife used for making sushi as it allows precision cutting.
Usuba or vegetable knife is a larger and heftier knife for precisely cut the Japanese cuisine like katsuramuki to create the thinnest slices of food.
Deba or fish butchery has a wide spine and razor-sharp edge for cutting fish and its soft bones.
