Any cook knows that Japanese kitchen knives are distinguished by their special quality and purpose. Today, there are more than 800 types. A Japanese knife is not an ordinary kitchen utensil, but a special tool, the use of which requires special skills.
Content
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.
Deba's knife
If translated literally, it will be a thick knife, in other words, we are talking about a cleaver. Its difference from other devices is its massiveness, which is accompanied by a heavy weight and a wide blade. In appearance, this blade resembles a triangle. The width of its base can reach from 45 to 65 mm. The length of the blade itself can reach 200 mm.
As a rule, this type of knife is used when preparing fish or meat of any kind. This blade is one of the most popular in any kitchen. It is universal, practical and very convenient to use. Therefore, there are a huge number of varieties of this knife.
Santoku knife
The literal translation looks rather strange, but at the same time original. It sounds something like "three good things". This name indicates how versatile and practical this knife is. The number three speaks of its multifunctionality, because it is designed to cut, chop, and grind.
It is most suitable for use on fish, boneless meats and vegetables. This knife has an alternative name, which sounds like "Japanese Chef".
The blade is unique in that it is quite wide and has a straight cutting edge. The shape of the knife is very similar to an axe in that the spine line is rounded at the bottom. Therefore, the convenience of chopping is one of the main advantages.
As a rule, manufacturers make special grooves on the blade, which not only add effect and originality, but also reduce the sticking 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 comfort created by the space.
Sashimi Knife
This type of blade is designed specifically for preparing a special national Japanese dish, the ingredients of which are fish and meat.
The fillet is cut into thin slices so that it is convenient to eat with chopsticks. This tool stands out with a long and narrow blade, which has a slight resemblance to a sword. The length of the knife can reach 320 mm, and the width is 32 mm. The device is one of the sharpest, which allows you to make a real masterpiece out of the dish.
Vegetable knife
Such forged Japanese knives have the most unusual shape and seem very unusual. Their shape most resembles a trapezoid or a rectangle. The width of the blade reaches up to 60 mm, and its length is about 180 mm.
This product is one of the sharpest, but its blade is not designed for cutting fish or meat. This tool is designed for chopping vegetables and greens.
One of the main varieties of such knives are Usuba and Nakiri, which are almost indistinguishable in appearance. But professionals know that Nakiri is sharpened on both sides, which allows you to make perfectly even pieces of vegetables. Usuba is distinguished by its massiveness and is sharpened only on one side. This knife is usually used in professional kitchens, since the slices of such a knife are especially thin.
The nuances of Japanese knife design
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 single-sided sharpening. Single-sided sharpening is done specifically for professional chefs for the left or right hand.
The material used is high-carbon steel, which has a soft metal lining. Otherwise, this process is called lamination. This technique helps the item become more durable and, therefore, reliable.
A professional takes great care of his tool and sharpens it at least once a day. No self-respecting chef can prepare any dish with a dull knife.
As a rule, sharpening is carried out using a special water stone. This stone provides a softer sharpening and eliminates the risk that the knife can be damaged. The best option for good processing will be a 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 knives for the kitchen
Today, there are a large number of different manufacturers in the world, 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.
Japanese Kitchen Knives "Matsuri" Made of Damascus Steel
The 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 assistant in the kitchen. The company cares about its customers, making its products ergonomic, convenient and beautiful.
Matsuri knives are distinguished by their special grace and elegance. Having seen this product at least once, it is impossible to take your eyes off it and you want to try it out in practice as soon as possible.
Having chosen a knife from this company, you simply will not be able to regret your decision in the future. The design of this device allows you to do without sharpening for a fairly long time.
This company has never paid attention to competition, because they simply have no equal. Each knife is made with special love and skill.
Knives "Kasumi"
The knives of this company are truly unique, as they have their own finish, which is very difficult to confuse with any other. Their products have a chic print, emphasizing the effectiveness and aesthetics of the kitchen appliance. The stamps of their Japanese knives will not leave anyone indifferent.
The notches made on the blade have a special purpose to prevent food from sticking to the blade. The knife is laminated in three layers for special strength to significantly increase the service life.
This product is made of Damascus steel, which is one of the best materials.
Japanese knives “Tojiro”
Today, this company occupies one of the leading positions in the world market. Blades from this company have multi-stage processing, which in addition to strength also adds flexibility to the kitchen product. Such knives will serve you for a long time and will not instantly become dull.
You will be able to cook, getting real pleasure. This company uses the latest technologies 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, what is important, ergonomic. This is facilitated by a special coating that prevents slipping in the hand.
“Yaxell”
This manufacturer is among the best in the production of kitchen knives. The company surprises with its special attention to the quality of its goods, for which customers appreciate the company.
Yaxell follows the principle that customer recognition is the highest reward for its activities. Every time the company tries to listen to the opinions of consumers. They claim that all products are made according to the knowledge that was passed down from ancient ancestors.
Each knife undergoes separate testing and is not released for sale until it is brought to perfection.
Blades are made with the emphasis that they will become not just a tool, but an extension of the hand.
If you are looking for a great cooking tool, Japanese blades will be your best helpers. Your professional career or the path of a housewife should begin with these main and irreplaceable tools.
