You don't have to love sushi or Japanese food in order to appreciate the craftsmanship and usefulness of Japanese kitchen knives. These kinds of knives have been growing in popularity household kitchens all across the world through the past few years or so. You could have already seen them on popular cooking programs or in home design shops.
Unlike different types of knives, these special knives are built to be lightweight and are characterized by a fine edge. The solid steel blade of Japanese kitchen knives is notably sharp and brittle in comparison to more other knives that are constructed to be flexible but tough. This makes a Japanese knife to be incredibly sharp and functional. The edge of the Japanese knife are less likely to be bendable, ensuring that it will hold onto its sharpness for a long period of time.
The Process of Making Japanese Kitchen Knives
There are two traditional forging methods that are generally used in the production of Japanese kitchen knives: Honyaki and Kasumi. Knives forged in the Honyaki tradition are made of a high carbon steel and forged completely of one material. Kasumi knives are made from steel and soft iron that is forged to make the knife. The steel part is used for the knife's blade while the iron is used for the body. Both Honyaki and Kasumi Japanese knives are renowned for their unsurpassed durability and sharpness.
Common Types of Japanese Kitchen Knives
The most seen types of Japanese knives are:
- Deba bocho - Meat cleaver
- Santoku bocho - Standard utility knife
- Nakiri bocho or usuba bocho - Vegetable-cutting knife
Japanese knives are typically crafted for one purpose, such as cutting vegetables. But traditional Japanese chef will usually only use a couple of knives and use them for many purposes. Most of the Japanese kitchen knives on today's market 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 appearance. Follow these tips to be able to use your knives for as long as possible:
1. Never put your Japanese kitchen knives in the dish washer.
2. Wash the knives by hand instead.
3. You must to sharpen Japanese kitchen knives far more often than other types of knives because of to the super fine edge. Sharpen them as frequently as possible for the best results.
4. Dry your Japanese kitchen knives with a soft cloth. Do not let them sit and dry.
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 because they are very sharp. - 32406
Unlike different types of knives, these special knives are built to be lightweight and are characterized by a fine edge. The solid steel blade of Japanese kitchen knives is notably sharp and brittle in comparison to more other knives that are constructed to be flexible but tough. This makes a Japanese knife to be incredibly sharp and functional. The edge of the Japanese knife are less likely to be bendable, ensuring that it will hold onto its sharpness for a long period of time.
The Process of Making Japanese Kitchen Knives
There are two traditional forging methods that are generally used in the production of Japanese kitchen knives: Honyaki and Kasumi. Knives forged in the Honyaki tradition are made of a high carbon steel and forged completely of one material. Kasumi knives are made from steel and soft iron that is forged to make the knife. The steel part is used for the knife's blade while the iron is used for the body. Both Honyaki and Kasumi Japanese knives are renowned for their unsurpassed durability and sharpness.
Common Types of Japanese Kitchen Knives
The most seen types of Japanese knives are:
- Deba bocho - Meat cleaver
- Santoku bocho - Standard utility knife
- Nakiri bocho or usuba bocho - Vegetable-cutting knife
Japanese knives are typically crafted for one purpose, such as cutting vegetables. But traditional Japanese chef will usually only use a couple of knives and use them for many purposes. Most of the Japanese kitchen knives on today's market 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 appearance. Follow these tips to be able to use your knives for as long as possible:
1. Never put your Japanese kitchen knives in the dish washer.
2. Wash the knives by hand instead.
3. You must to sharpen Japanese kitchen knives far more often than other types of knives because of to the super fine edge. Sharpen them as frequently as possible for the best results.
4. Dry your Japanese kitchen knives with a soft cloth. Do not let them sit and dry.
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 because they are very sharp. - 32406
About the Author:
Why use lower quality knives when higher quality knives are available to you? Find out how unique Japanese kitchen knives really are.
