Basic Tips On Japanese Kitchen Knives
By Joe Carter
Are you thinking about investing in Japanese kitchen knives for your home? Curious why they're such a big deal and what makes them better over other knives made in this country? Here's a little information about why they're such a big deal. Japanese knives are a quality kitchen knife made usually by highly respected Japanese sword makers that use traditional techniques handed down through the centuries.
The most commonly made and used varieties of knife include a kitchen cleaver and an all purpose utility knife. The Japanese are also known for excellent lines of vegetable cutting knives and sashimi slicers. While they do have all purpose tools, though, their range includes instruments for virtually any cutting job you may have, so you can find the exact knife you want for a specific kind of job.
The two methods used in forming this famous cutlery are the honyaki and the kasumi styles. Honyaki refers to blades being forged solely from high carbon steel, which is considered a true forged Japanese style. The kasumi method uses a combination of high carbon steel and soft iron, which is how samurai swords have been made for centuries.
Japanese blades are considered to be of such high quality because many of them are forged by makers who originally created swords and turned to kitchen knives when carrying swords dropped in popularity some time ago. The best knives therefore are known to come from regions of Japan most famous for their samurai swords, and it explains why the blades are so revered.
Even though the honyaki type of knife is special for using the same type of carbon steel used in katana swords, you'll find that nowadays stainless steel is being used more and more. There are different grades of quality in these instruments, however, so even though you find different materials being used, pay attention to the style and brand of the knife because you can still find highly effective kitchen tools even though they're made of a different type of steel.
One of the main differences between the Japanese style and kitchen knives from the western world is that in Japan the blades are single ground. This is to say that just one side of the blade has an edge that cut whereas other knives cut on both sides.
The blades that come out of Japan are so renowned because of their sharpness and incredible level of quality. They'll get your kitchen cutting jobs done much faster because the blades are sharper and because you're more like to find a knife cut specifically for individual kitchen tasks you may have. Even if you're not interested in finding and buying that one knife that performs a specific task like cutting raw fish perfectly, you'll find that using their all purpose knives will also get the job done quickly and effectively.
If you're looking for a quality kitchen knife that is incredibly sharp and extremely well made, you may want to consider investing in Japanese kitchen knives for your home. Their history off excellent quality coming from knowledgeable and talented sword makers of Japan make this a highly unique and exceptional addition to your kitchen tools.
The most commonly made and used varieties of knife include a kitchen cleaver and an all purpose utility knife. The Japanese are also known for excellent lines of vegetable cutting knives and sashimi slicers. While they do have all purpose tools, though, their range includes instruments for virtually any cutting job you may have, so you can find the exact knife you want for a specific kind of job.
The two methods used in forming this famous cutlery are the honyaki and the kasumi styles. Honyaki refers to blades being forged solely from high carbon steel, which is considered a true forged Japanese style. The kasumi method uses a combination of high carbon steel and soft iron, which is how samurai swords have been made for centuries.
Japanese blades are considered to be of such high quality because many of them are forged by makers who originally created swords and turned to kitchen knives when carrying swords dropped in popularity some time ago. The best knives therefore are known to come from regions of Japan most famous for their samurai swords, and it explains why the blades are so revered.
Even though the honyaki type of knife is special for using the same type of carbon steel used in katana swords, you'll find that nowadays stainless steel is being used more and more. There are different grades of quality in these instruments, however, so even though you find different materials being used, pay attention to the style and brand of the knife because you can still find highly effective kitchen tools even though they're made of a different type of steel.
One of the main differences between the Japanese style and kitchen knives from the western world is that in Japan the blades are single ground. This is to say that just one side of the blade has an edge that cut whereas other knives cut on both sides.
The blades that come out of Japan are so renowned because of their sharpness and incredible level of quality. They'll get your kitchen cutting jobs done much faster because the blades are sharper and because you're more like to find a knife cut specifically for individual kitchen tasks you may have. Even if you're not interested in finding and buying that one knife that performs a specific task like cutting raw fish perfectly, you'll find that using their all purpose knives will also get the job done quickly and effectively.
If you're looking for a quality kitchen knife that is incredibly sharp and extremely well made, you may want to consider investing in Japanese kitchen knives for your home. Their history off excellent quality coming from knowledgeable and talented sword makers of Japan make this a highly unique and exceptional addition to your kitchen tools.
About the Author:
Joe writes a Japanese Kitchen Knife blog where he updates his readers about discounts and best buys they can get online. He also writes different Japanese kitchen knives brands reviews such as Shun kitchen knives reviews, Global kitchen knives reviews, MAC kitchen knives reviews and more.
Labels: chef knives, chef tips, cooking tips, knives
posted by Brian Ankner at 11:49 PM
0 Comments:
Post a Comment
<< Home