You don't have to love Japanese food to notice the sleekness and usefulness of Japanese kitchen knives. These types of knives have been growing in popularity household kitchens all across the world through the past decade or so. You might have already seen them on hit cooking shows or in home design shops.
Unlike other types of knives, these special knives are made to be lightweight and are characterized by a fine edge. The hard steel blade of Japanese kitchen knives is notably sharp and brittle as opposed to more traditional knives that are constructed to be flexible but tough. This makes a Japanese knife to be very, very sharp and functional. The edges of the Japanese knife are less likely to bend, ensuring that it will retain its sharpness for a longer period of time.
The Process of Creating Japanese Kitchen Knives
Two traditional forging means that are generally utilized in the production of Japanese kitchen knives: Kasumi and Honyaki. Knives forged in the Honyaki style are made of a high carbon steel and forged completely of one material. Kasumi-forged knives are made from steel and soft iron that is forged together. The steel portion is used for the knife's blade and the iron is used for its body. Both Honyaki and Kasumi Japanese knives are well-known for their reliable durability and sharpness.
Common Kinds of Japanese Kitchen Knives
The most commonly found types of Japanese knives are:
- Deba bocho - Meat cleaver
- Santoku bocho - All-purpose utility knife
- Nakiri bocho or usuba bocho - Vegetable-slicing knife
Japanese knives are generally crafted for one type of cutting, such as cutting fish fillets. But traditional Japanese chef will typically only use a couple of knives and use them for varying purposes. The majority of the Japanese kitchen knives on the market today are made in Sakai, a region of Japan that produced legendary samurai swords since the sixteenth century.
Taking Care of Japanese Kitchen Knives
Japanese kitchen knives must be taken proper care of in order to maintain their usability and sheen. Consider the following to be able to use your knives for as long as possible:
1. Do not put any Japanese kitchen knives in the dish washer.
2. Hand wash the knives.
3. You will need to sharpen Japanese kitchen knives far more often than other types of knives due to the super fine edge. Sharpen them as often as possible for the best results.
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 kind of knife, keep Japanese kitchen knives far away from children, especially as they are very dangerous.
Author Resource:
Why use lower quality knives when higher quality knives are available to you? Find out how unique Japanese kitchen knives are really.
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