Japanese knives and excellent cooking
The Japanese knife is renowned throughout the world for its remarkable quality and resistance. Its particularity? It has a hard and sharp blade like a samurai sword. Many chefs swear by it. It must be said that this knife has all the right qualities with its precision and sharpness!
Types of Japanese knives
All food lovers know it... cutting plays a fundamental role in the presentation, but also in the cooking, the flavor and the texture of the cooked food. In Japan, each knife has a specific role: peeling, chopping, slicing vegetables or fruits, finely slicing fish or boning a piece of meat... The shape of the blade offers an optimal cut for each piece of food.
Handcrafted, Japanese knives are valuable objects. Most of the time, the blades are forged with high quality steel and the handles are made of noble wood. These elegantly designed knives are true works of art.
The Japanese Santoku knife
If you are looking for a versatile Japanese kitchen knife, opt for the Santoku. Its short and wide blade allows you to cut your preparations with efficiency and finesse. It can be used to chop, slice or mince a wide variety of foods, especially vegetables. This is probably one of the best Japanese knives. With its great maneuverability, it is suitable for beginners as well as for professionals.
The Japanese paring knife
Do you need a practical and easy-to-handle knife? The paring knife is a small knife with a straight blade and a pointed tip. It is a very versatile tool that you should absolutely have in your drawers. Very handy, it is perfect for beginners as well as for more experienced cooks.
The Yanagiba sushi knife
Do you like to prepare sushi or sashimi? The Yanagiba knife is perfect for cutting raw fish into thin strips without damaging the flesh. With its long, tapered, asymmetrical blade, it allows for precise filleting. It can also be used to slice vegetables or fruits. Note that this knife is not for novices, as it requires a bit of skill with a particular cutting technique.
The Japanese Nakiri knife
Are you vegetarian? The Nakiri knife is widely used in Japanese cuisine. With its rectangular shape, it looks like a cleaver. This type of knife is specially designed for chopping vegetables. Its blade is sharpened on both sides and allows clean and efficient cuts. It is the ideal instrument for both left and right handed people!
The Deba knife
Do you often cook fish? The Deba Japanese knife will be your best ally. Its thick and sturdy blade will take care of bones and hard parts. It is also perfect for cutting poultry.
The Japanese chef's knife, also known as Gyuto
You want to impress your guests with a well-presented dish with a refined taste? With its sharp and pointed blade, the Japanese chef's knife is a very popular tool for professional cooks. Very versatile, it can be used to cut, slice or slice vegetables, meat or fish, without effort.
The Higonokami folding knife
Symbol of the Japanese culture, the folding knife was used for small manual work before serving Japanese gastronomy. Small, light and foldable, this pocket knife is a star of the pop culture. Very practical to have on hand, it has the advantage of being easy to carry.
The Japanese Damas knife
This is a traditional Japanese knife with a patterned blade. The Damascus steel is made by assembling several steels and forging them to obtain its characteristic aspect.
How to choose your Japanese knives ?
The knives will be chosen according to the use for which they are intended and the food you wish to work with. Blades with a single edge (beveled) are perfect for cutting fish and meat with dexterity without damaging them. Choose your asymmetrical blade according to your preferred hand (left or right handed). Curved blades such as the Bird's Beak knife are better suited to the shape of vegetables for peeling or carving.
The Japanese knife set
If you don't know which models of Japanese knives to choose, opt for a set of knives for each culinary use. This is also a very appreciated gift for Japanese or Western cooking lovers.
How to maintain your Japanese knives ?
In the art of Japanese cutlery, sharpening or honing is very important to maintain the edge. Carbon or Damascus steel blades require more maintenance than stainless steel ones. Remember to wipe your knives with a dry cloth after each use and to oil them regularly. Finally, avoid putting wooden handles and folding knives in the dishwasher.
With their sharp blade and unmatched edge, Japanese knives are very popular in the art of tableware.