You don't need to love sushi or Japanese food in order to notice the beauty and usefulness of Japanese kitchen knives. These types of knives have been getting more popular household kitchens around the globe over the past few years or so. You might have already seen them on hit television programs or in fine cutlery shops.
Unlike other types of knives, these unique knives are built to be lightweight and are notable for their fine edge. The solid steel blade of Japanese kitchen knives is notably sharp and brittle as opposed to more traditional knives that are constructed to be flexible but tough. This makes a Japanese knife to be incredibly sharp and functional. The edges of the Japanese knife are less likely to bend, ensuring that it will retain its sharpness for a long period of time.
The Process of Creating Japanese Kitchen Knives
There are two traditional forging methods that are typically used in the creation of Japanese kitchen knives: Kasumi and Honyaki. Knives forged in the Honyaki tradition are made of a high carbon steel and forged entirely of one material. Kasumi-forged knives are made from steel and soft iron that is forged to make the knife. The steel part is used for the knife's blade and the iron is used for its body. Both Honyaki and Kasumi Japanese knives are renowned for their long-lasting durability and sharpness.
Common Types of Japanese Kitchen Knives
The most seen types of Japanese knives are:
- Deba bocho - Kitchen cleaver
- Santoku bocho - All-purpose utility knife
- Nakiri bocho or usuba bocho - Vegetable-cutting knife
Japanese knives are generally crafted for one purpose, such as cutting vegetables. But traditional Japanese chef will typically only use a few knives and use them for varying purposes. Most of the Japanese kitchen knives on the market today are made in Sakai, a region of Japan that produced legendary samurai swords starting in the sixteenth century.
Taking Care of Japanese Kitchen Knives
Japanese kitchen knives must be taken proper care of in order to maintain their functionality and sheen. Consider the following to be able to use your knives for as long as possible:
1. Never put your Japanese kitchen knives in the dish washer.
2. Hand wash the knives.
3. You must to sharpen Japanese kitchen knives far more often than other types of knives due to their super fine edge. Sharpen them as often as possible for the best performance.
4. Dry your Japanese kitchen knives with a soft cloth. Do not air dry them.
Of special note, as with any type of knife, Japanese kitchen knives are super-sharp - store away from the reach of children.
As with any other type of knife, keep Japanese kitchen knives far away from children, especially as they are extremely dangerous.
Unlike other types of knives, these unique knives are built to be lightweight and are notable for their fine edge. The solid steel blade of Japanese kitchen knives is notably sharp and brittle as opposed to more traditional knives that are constructed to be flexible but tough. This makes a Japanese knife to be incredibly sharp and functional. The edges of the Japanese knife are less likely to bend, ensuring that it will retain its sharpness for a long period of time.
The Process of Creating Japanese Kitchen Knives
There are two traditional forging methods that are typically used in the creation of Japanese kitchen knives: Kasumi and Honyaki. Knives forged in the Honyaki tradition are made of a high carbon steel and forged entirely of one material. Kasumi-forged knives are made from steel and soft iron that is forged to make the knife. The steel part is used for the knife's blade and the iron is used for its body. Both Honyaki and Kasumi Japanese knives are renowned for their long-lasting durability and sharpness.
Common Types of Japanese Kitchen Knives
The most seen types of Japanese knives are:
- Deba bocho - Kitchen cleaver
- Santoku bocho - All-purpose utility knife
- Nakiri bocho or usuba bocho - Vegetable-cutting knife
Japanese knives are generally crafted for one purpose, such as cutting vegetables. But traditional Japanese chef will typically only use a few knives and use them for varying purposes. Most of the Japanese kitchen knives on the market today are made in Sakai, a region of Japan that produced legendary samurai swords starting in the sixteenth century.
Taking Care of Japanese Kitchen Knives
Japanese kitchen knives must be taken proper care of in order to maintain their functionality and sheen. Consider the following to be able to use your knives for as long as possible:
1. Never put your Japanese kitchen knives in the dish washer.
2. Hand wash the knives.
3. You must to sharpen Japanese kitchen knives far more often than other types of knives due to their super fine edge. Sharpen them as often as possible for the best performance.
4. Dry your Japanese kitchen knives with a soft cloth. Do not air dry them.
Of special note, as with any type of knife, Japanese kitchen knives are super-sharp - store away from the reach of children.
As with any other type of knife, keep Japanese kitchen knives far away from children, especially as they are extremely dangerous.
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Why use lower quality knives when higher quality alternatives are open to you? Find out how unique Japanese kitchen knives really are.
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