Japanese Kitchen knives: species, rules of choice and care

Japanese Kitchen knives: species, rules of choice and care

Japanese kitchen knives are known to the world with their incredible beauty, increased strength, stunning sharpness and maximum convenience during operation. Masters for the production of high-quality knives, which in their sharpness will not give up the traditional swords of samurai, they make almost 900 species of various kitchen fixtures and accessories. For this reason, before selecting the most suitable kitchen knife, you should familiarize yourself with all its features and functionality.

Peculiarities

The most apparent sign of a modern Japanese cutting tool can be considered it only on the one hand, which allows you to very quickly cut into almost transparent pieces of fish or other products, which can be part of traditional oriental dishes.

To control a knife with such a unique sharpening, a certain skill is needed. Therefore, newcomers can first arise in the use of this tool. Having used to the use of ordinary models with a double-sided sharpening, the usual cook can be difficult to adversely affect work with such unusual products. This is exactly the art of professionals from Japan.

By the way, today it is possible to order and purchase Japanese kitchen products for left-handed separately, since when purchasing knives for the kitchen, you will more often offer copies with a blade that is sharpened to the right.

The most good blades are those that are made by hand, experienced masters themselves perform forging, and then polish and sharpen a knife. Very often on this kind of models released in Japan itself, you can see the handmakers personal signature on the handle.

The main difference of these unique tools can be considered the use of the most durable metal without various toxic components for human health. For their manufacture, the cleanest types of steel are chosen:

  • Steel “worst”, better known under the name “Snow white paper”+
  • Steel “Aooghami”, whom the people are called “Blue Paper”+
  • Damascus Steel.

Aoogi is a derivative of worst, which differs from the last presence in the alloy of the smallest particles of chromium and tungsten. This type is considered much stronger than the breadth, but will be less acute. The main difference of AOGASI can be considered the long-term “life” of the blade, which will continue its sharpness for a long time.

The sharpness rate of Japanese knives is called “Kirrenaga” – this is the designation of time in which the blade will be in the sharpening state. From this state will be directly dependent on the view of the future cutting and comfort when working as a cook, who wants to get the best outcome. In order to use such a knife in everyday life, these indicators will not be substantial, but for a sushit chef it is impossible to present its professional activities without an acute product from the material of AOGAS.

The blades are characterized by excellent strength and typical wave-like pattern on the product.

At the top of the blade can be made of low-wing recesses – so that when cutting to the knife, different products are not. High-quality kitchen knives from the most durable steel are made manually, the blade is exposed to often produced sharpening and neat processing. Culinary devices from Japanese masters have a rather solid price, which is justified by a long service life. No new-fashioned products from ceramics, glass or electronics do not be able to exceed the life of durable knives created in Japan.

The Japanese tried very hard to make a comfortable handle of the product. For the release of this element, the expensive materials are chosen – martar and chrome metal. In low-cost products you can find handles from special wood. Most of the European knives are distinguished by the use of inexpensive polymers, because of which knives have a short service life due to frequent breaking of the device in the area of ​​contact of the blade with a plastic handle.

Views

There is a fairly wide variety of culinary oriental knives.

  • Tujirrow knives Used both at home and are quite popular among professionals. They differ from other products width, weight, as well as a length of the blade, strength and number of steel used. For a tool released for household operation, steel is selected from 1-3 metal layers, and tools for professionals have a blades of 30-40 layers of steel.

For home it is best to choose the most affordable model – they have wooden handles, and chefs will clearly like copies with holistic parts made of steel.

  • Usuba products suitable for quick cuts of vegetable crops. They are distinguished by a thick eyebound, the blade is sharp sharpened blade. On average weight reaches 200 g. The severity of the adaptation at the very beginning of operation sometimes causes a sense of discomfort, but little by generous to actively act as a cook tool, you can cut solid vegetables without problems.

  • Yanagiba knife for sushi – An important assistant of the chef, with which you can almost “jewelry” cut the fish with the most thin pieces, which will be shifted. If you translate the word “yanagiba”, it will mean “Willow Sheet”, and the truth has a complete resemblance to the IV sheet. Length of the blade product from 25-30 cm. The razor sharpness of the product is suitable for cooking Sashimi and will make it possible to precipitate the pieces of fish.

  • Models “Deba” Significantly facilitate the work of the cook with complex fish. The rounded view of the blade has a length of about 16-23 cm and a huge handle for a uniform pressure distribution when cutting the rightest parts of various fish.

This type of product has many varieties – Kunisaki Deba helps to cut crabs. The heavy product with a pointed blade is useful for cutting solid shelters, they can get meat from lobsters, lobsters or crabs.

Mioroshi Deba is suitable for quick cutting of the worst fish boss.

  • To cut the vegetables with smooth neat slices, recommend applying a Japanese mini-hatcher Nakiri. “Nakiri” is distinguished by an extremely thin blade having a thickness of just 2 mm.
  • Knife Santoku can be called one of the most universal oriental knives. If you compare Santok with European copies, it is most like a specialized chef. Santoku translated means “3 virtues”, which emphasizes his multifunctionality. Knives are suitable for accelerated cutting of various products, especially if the blades are made from Damask Steel.
  • Gyuto – a thin knife with a length of 18 to 30 cm, they can quickly cut meat and any fish, without making great efforts.
  • Sujihiku – Slisser was originally necessary in order to pull the veins, in our days it is perfectly used for cutting various products.
  • Petty Knife (Universal) – This is a product with multipurpose functionality, they can be cut, and clean. It stands out among other tools a slightly raised handle and a blade with a length of 7 to 15 cm.
  • Sushikiri – Traditional knife needed to cut a portion of ready sushi. Different with round clinics.
  • Nakiri Bocho – Vegetable Cutting Product.
  • Pankiri – a special knife in order to cut the bread, has a causing wavy sharpening, with its help you can cut even fresh bread without the appearance of crumbs.
  • Sashimi Yanagiba – with this knife to do sushi or sashimi. Thin blade perfectly damn fillet on the same thin pieces. One of his subspecies is considered Fugubiki. This flexible and extremely sharp copy is cut by a famous poisonous fugth.
  • Sashimi Takobiki – narrowed but long products for Sashimi. Blines in the form of a rectangle, 20-32 cm long with a sharp end for working with a tuna or round, if you need to chop octopus.
  • Unagisaki or Dojosaki – Different with the presence of the edge sharply going to the edge of the edge and are purchased for cutting eel.
  • Baran-Kiri – The product in the form of a trapezium is useful for quick work with crabs.
  • Ajikiri – product with a wide, but with a short clinics. Such a product is chosen to work with many kinds of fish. Its length from 9 to 15 cm, the thickness has up to 4 mm.

Rating manufacturers

What firms are engaged in the release of the best Japanese chefs?

Global

For more than 50 years, knives have been produced under the name of this brand, which is the amazing quality of clint hardness. Global produces its products in two versions: SAI series – for experienced chefs, and the Standard line – for home affairs. The latter have a textured handle “in polka dot”, to prevent slipping. The company has a division of products in size – these are large “G” and small “GS”, and the letter “F” informs you that this is a real forging device.

Kanetsugu

Under this brand, many years have been made the best eastern swords and knives. Now this dynasty of famous gunsmiths aged blades for culinary purposes, giving them a popular rod.

Kasumi

Produces products from fairly expensive and rare metals, which are given a kind of “character” all the issued series.

  • Series “MasterPrais” and “Standard” series. Usually have an unusual sharpening on both sides and comfortable handles made of wood or fabric base with an enlarged weaving, which is fastened with polymers.
  • Series “Ceramics”. Models that, by strength, only diamond. Have a sharpening habitual sharpening from two sides and a handle from special plastic, extremely demanding when leaving and store them are needed as neat as possible.
  • Hummer series. Products that have a surface with a terrain that allows you to create a special airbag from the air between the blade and prepared for cutting products, which is why there is nothing lipnet during processing.
  • Titanum Series. A series of cheap knives with high-quality titanium coating, which guarantees them a special strength. Has blades of different colors.

Masahiro

Masters of this brand came up with extremely demanded steel from Molybdenum and Vanadium alloy. It was she who glorified the eastern knives for the kitchen and brought them world fame. Products from Masahiro are highly appreciated at the restaurant kitchen, and the number of models overlooking the world market has already exceeded 3 thousand.

Hattori

Releases both kitchen and hunting knives. Has a high reputation among buyers. Each product is subjected to hard control, and if at least one of the details will not satisfy the high standards of the brand, it will go to alteration. Nowadays, the company produces 3 knives of KD, HD and FH knives.

The highest quality of execution and consumer characteristics is different series KD.

Kiomo

Releases multifunctional universal and durable knives that are distinguished by resistance to any loads. The most familiar work for the universal product is to clean and cut the small products with pleasant ease and grace.

How to choose?

Awesome variety of Japanese knives can sometimes make the final choice. You can correctly select knives with the help of the description of their detailed characteristics, usually this information is present on the packaging of goods. Also navigate the price, which will assign a certain model to the middle class, standard or premium. Subtype, weight, parameters, the number of layers of steel, the quality of the tree or plastic will determine the price of Japanese tools, which will exceed many characteristics of similar specimens from Europe.

Special attention should be paid to the sets of knives in which certain types are included.

  • Universal device will allow working with various types of fillets, various fruits, solid vegetables. Convenient for everyday use, perfectly falls in hand. Different with massive blade. Its main purpose – cutting seafood.
  • An excellent chef can cope with big bones and any solid products from the freezer.
  • Vegetable knife applies only to chop vegetables.

Care

Issue of knives in Japan equivalent to the type of art. For this reason, Japanese masters pay special attention to customers to the proper operation of their products.

  • It is categorically impossible to clean this knife in the dishwasher.
  • If you store the product together with other devices, it may adversely affect the steel structure.
  • Cutting can only be performed on special boards – from polymers, wood or bamboo. Wood is capable of slowing the process of loss of sharpness of the blade. The polymer base that will absorb the cut, just perfectly suitable for working with the Japanese product.
  • It should be strictly implemented by the instructions drawn up to this product. It is not necessary to exploit a knife for bread (cheese) when cutting meat and different seafood. These devices can be selected for work only with one type of products. That is why they have a different form of both the blade and handles.
  • Store such knives standing in a special wooden stand that will absorb moisture. Moisture negatively affects steel. You can also store on a railing with a magnet, where the probability of the appearance of scratches on the blade will be reduced to a minimum.
  • For more security after applying a knife, it is better to wear a special case on a sharp blade.
  • To save the sharpening angle, you need to sharpen knives only with a special sharpener.

With careful exploitation and proper care of Japanese blades, they will not lose their amazing sharpness and a chic appearance, while allowing each cook to feel special ease and comfort when working with any solid products.

How creating famous kitchen Japanese masahiro knives, look next.

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