Any chef knows that Japanese kitchen knives are distinguished by their special quality and purpose. Today there are more than 800 types of them. A Japanese knife is not an ordinary kitchen utensil, but a special tool, the use of which requires special skills.
Blades from the Land of the Rising Sun have always attracted attention.
Content
- 1 Types of Japanese kitchen knives
- 1.1 Deb's Knife
- 1.2 Santoku knife
- 1.3 Sashimi knife
- 1.4 Vegetable knife
- 2 Nuances of the design of knives from Japan
- 3 Rating of the best Japanese kitchen knives
- 3.1 Japanese kitchen knives "Matsuri" from damascus steel
- 3.2 "Kasumi" knives
- 3.3 Japanese knives "Tojiro"
- 3.4 "Yaxell"
- 4 VIDEO: Japanese Damascus steel Santoku knife.
Types of Japanese kitchen knives
At the moment, there is a huge variety of different types of Japanese kitchen knives. But they can be divided into four main groups.
Modern Japanese kitchen knives are still manufactured to the same standards as the century before last.
Deb's Knife
If translated literally, you get a thick knife, in other words, we are talking about a cleaver. It differs from other devices in its massiveness, which is accompanied by a heavy weight and a wide blade. In appearance, this blade resembles a triangle. Its base width can reach from 45 to 65 mm. The length of the blade itself is capable of reaching 200 mm.
Deba - dimensional knives designed for cutting fish and seafood.
As a rule, this type of knife is used when cooking fish or any kind of meat. This blade is one of the most popular in any kitchen. It is versatile, practical and very easy to use. Therefore, there are a lot of varieties of such a knife.
They have a wide, heavy blade.
Santoku knife
The literal translation looks rather strange, but at the same time original. It sounds roughly like "three good things." This name testifies to how versatile and practical this knife is. The number three speaks of its versatility, because it is designed to cut, chop, grind.
Santoku is a versatile appliance that can be chopped, chopped and sliced.
Most of all, it will be preferable to use it for fish, boneless meat and vegetables. This knife received an alternative name, sounding like "Japanese Chef".
The blade is unique in that it is wide enough and has a straight cutting edge. The shape of the knife is very much like an ax in that the butt line is rounded at the bottom. Therefore, the convenience of felling is one of the main advantages.
The length of the blade can be up to 22 cm.
As a rule, manufacturers make special indentations on the blade, which not only give effect and originality, but also reduce the adhesion of products.
Although the knife looks quite massive and wide, its handle remains narrow and fits perfectly in the hand. The difference between the width of the blade and the handle provides the convenience created by the space.
Sashimi knife
This type of blade is designed specifically for the preparation of a special national Japanese dish, the ingredients of which are fish and meat.
Genuine Japanese kitchen knives can be purchased at their respective stores with detailed instructions for use.
The fillet is cut into thin pieces so that it is convenient to use with chopsticks. This tool is distinguished by a long and narrow blade that bears little resemblance to a sword. The knife can be up to 320 mm long and 32 mm wide. The device is one of the sharpest, which allows you to make a real masterpiece out of the dish.
In addition to such products, there are special covers that protect the blade from damage.
Vegetable knife
Such forged Japanese knives have the most unusual shape and seem very unusual. Their shape is most reminiscent of a trapezoid or rectangle. The width of the blade reaches 60 mm, and its length is about 180 mm.
Usuba is a special knife for cutting vegetables, herbs or fruits.
This product is one of the sharpest, but its blade is not intended for butchering fish or meat. This tool is designed for shredding vegetables and herbs.
One of the main varieties of such knives are Usuba and Nakiri, which are practically indistinguishable in appearance. But the professionals know that the Nakiri is sharpened on both sides, which allows the pieces of vegetables to be perfectly flat. Usuba is distinguished by its massiveness and is sharpened only on one side. This knife is usually used in a professional kitchen, as the slices of such a knife are especially thin.
For domestic conditions, it is better to choose a type of Nakiri knife with a double-sided sharpening, and for professional chefs, Usuba with a blade sharpened only on one side.
Nuances of the design of knives from Japan
Like all other knives, Japanese models have a handle and a blade. The design of Japanese types is that they can have both double-sided and one-sided sharpening. One-sided sharpening is made especially for professional chefs for the left or right hand.
Each knife has its own function. It is undesirable to use, for example, a meat slicer for cleaning vegetables.
The material of manufacture is high-carbon steel, which has a soft metal lining. Otherwise, this process is called lamination. This technique contributes to the fact that the object becomes more durable, and, therefore, reliable.
A professional is very careful about his tool and sharpens at least once a day. No self-respecting chef can cook any dish with a dull knife.
Knives must be stored in a specific location. Ideally, it is better to purchase a special knife block.
As a rule, sharpening is carried out using a special water stone. This stone provides a softer sharpening and eliminates the risk of deterioration of the knife. The best option for good processing is natural stone. But you should know that when processing the blade, you need to do it correctly, otherwise you can simply ruin your tool, no matter how good and expensive it is.
Rating of the best Japanese kitchen knives
Today in the world there are a large number of different manufacturers, but can all of them be called professionals? There are those companies that have been doing their business for quite a long time, and over the years the quality of their work only gets better.
A ceramic cutting board is not used for Japanese models. So, they will quickly become dull. The best choice is a hardwood board.
Japanese kitchen knives "Matsuri" from damascus steel
Blades of the "Matsuri" company are distinguished by the sharpness of the blade, which is made of special Damascus steel. They are distinguished by their durability and are able to serve you for a long time.
The cutting properties of this product can be called special. A blade with such a blade and handle will become an indispensable tool in the kitchen. The company takes care of its customers, making its products ergonomic, comfortable and beautiful.
The devices are washed immediately after cutting.
Matsuri knives are distinguished by their special grace and elegance. Having seen this product at least once, it is already impossible to take your eyes off it and you want to test it in practice as soon as possible.
Choosing a knife from this company, you simply cannot regret your decision in the future. The design of this device allows you to do without sharpening for a sufficiently long amount of time.
Leftover food or prolonged contact with water in the form of soaking will lead to rust.
This company has never paid attention to competition, because they simply have no equal. Each knife is made with special love and skill.
"Kasumi" knives
The knives of this company are really unique, as they have their own finish, which is very difficult to confuse with any other. Their products have a chic print that emphasizes the effect and aesthetics of the kitchen appliance. The hallmarks of their Japanese knives will not leave anyone indifferent.
When washing, pay special attention to the junction of the blade with the handle.
The notches made on the blade have a special purpose so that food does not stick to the blade. The knife is laminated in three layers for extra strength to significantly increase the service life.
This product is made of Damascus steel, which is one of the finest materials available.
Japanese blades do not like hot water, it is better to turn on warm water.
Japanese knives "Tojiro"
Today this company occupies one of the leading positions in the world market. The blades from this company have multi-stage processing, which, in addition to strength, also adds flexibility to the kitchen product. These knives will last you a long time and will not dull instantly.
As a rule, it is better to entrust the sharpening process to specialists.
You will be able to cook, while getting the most real pleasure. This company uses the latest technology in the world of technical progress. The material they use is environmentally friendly and safe.
And the handle of the device is very comfortable and, importantly, ergonomic. This is facilitated by a special coating that prevents slipping in the hand.
There are 69 layers of Japanese kitchen knives, which makes them similar to Damascus steel.
"Yaxell"
This manufacturer is among the best in making kitchen knives. The company is surprised by the special attention paid to the quality of its goods, for which buyers appreciate the company.
The Japanese tried very hard to make the handle of the product comfortable.
Yaxell is committed to the principle that customer recognition is the highest reward for its performance. Every time the company tries to listen to the opinion of consumers. They argue that the manufacture of all products is carried out according to the knowledge that was passed down from the ancient ancestors.
Each knife undergoes a separate check and is not released for sale until it is brought to perfection.
The universal device will allow you to work with different types of fillets, different fruits, hard vegetables.
The blades are made with an emphasis on the fact that they will become not just a tool, but thereby an extension of the hand.
If you are looking for a great cooking appliance, then the Japanese blades will be your best helpers. Your professional career or the path of a housewife should begin with these main and irreplaceable tools.
With careful use and proper care of Japanese blades, they will not lose their amazing sharpness and chic appearance for a long time.
