You don't need to love sushi in order to appreciate the craftsmanship and usefulness of Japanese kitchen knives. These types of knives have been getting increasingly popular household kitchens around the globe over the past few years or so. You may have already seen them on popular cooking shows or in cutlery shops.
Unlike other kinds of knives, these unique knives are made to be lightweight and are notable for their fine edge. The solid steel blade of Japanese kitchen knives is extremely sharp and brittle as opposed to more traditional knives that are made to be flexible but tough. This ensures that a Japanese knife to be extremely sharp and useful. The edge of the Japanese knife are less likely to bend, ensuring that it will hold onto its sharpness for a long period of time.
The Process of Making Japanese Kitchen Knives
There are two traditional forging means that are generally utilized in the production of Japanese kitchen knives: Honyaki and Kasumi. Knives forged in the Honyaki style are made of a high carbon steel and forged entirely of one material. Kasumi knives are made from steel and soft iron that is forged to make the knife. The steel portion is used for the knife's blade while the iron is used for the body. Both Honyaki and Kasumi Japanese knives are well-known for their long-lasting durability and sharpness.
Common Kinds of Japanese Kitchen Knives
The most commonly found types of Japanese knives include:
- Deba bocho - Meat cleaver
- Santoku bocho - Standard utility knife
- Nakiri bocho or usuba bocho - Vegetable-cutting knife
Japanese knives are typically crafted for one purpose, such as cutting fish fillets. But traditional Japanese chef will typically only use a few knives and use them for many purposes. Most of the Japanese kitchen knives on today's market 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 cared for properly in order to maintain their usability and sheen. Consider the following to be able to use your knives for as long as possible:
1. Never put any Japanese kitchen knives in the dish washer.
2. Wash the knives by hand instead.
3. You must to sharpen Japanese kitchen knives far more often than other kinds of knives due to the super fine edge. Sharpen them as often as possible for the best performance.
4. Dry any Japanese kitchen knives with a 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 due to the fact that they are very sharp.
Unlike other kinds of knives, these unique knives are made to be lightweight and are notable for their fine edge. The solid steel blade of Japanese kitchen knives is extremely sharp and brittle as opposed to more traditional knives that are made to be flexible but tough. This ensures that a Japanese knife to be extremely sharp and useful. The edge of the Japanese knife are less likely to bend, ensuring that it will hold onto its sharpness for a long period of time.
The Process of Making Japanese Kitchen Knives
There are two traditional forging means that are generally utilized in the production of Japanese kitchen knives: Honyaki and Kasumi. Knives forged in the Honyaki style are made of a high carbon steel and forged entirely of one material. Kasumi knives are made from steel and soft iron that is forged to make the knife. The steel portion is used for the knife's blade while the iron is used for the body. Both Honyaki and Kasumi Japanese knives are well-known for their long-lasting durability and sharpness.
Common Kinds of Japanese Kitchen Knives
The most commonly found types of Japanese knives include:
- Deba bocho - Meat cleaver
- Santoku bocho - Standard utility knife
- Nakiri bocho or usuba bocho - Vegetable-cutting knife
Japanese knives are typically crafted for one purpose, such as cutting fish fillets. But traditional Japanese chef will typically only use a few knives and use them for many purposes. Most of the Japanese kitchen knives on today's market 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 cared for properly in order to maintain their usability and sheen. Consider the following to be able to use your knives for as long as possible:
1. Never put any Japanese kitchen knives in the dish washer.
2. Wash the knives by hand instead.
3. You must to sharpen Japanese kitchen knives far more often than other kinds of knives due to the super fine edge. Sharpen them as often as possible for the best performance.
4. Dry any Japanese kitchen knives with a 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 due to the fact that they are very sharp.
About the Author:
Why use lower quality knives when higher quality knives are available to you? Find out how unique Japanese kitchen knives really are.
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