Japanese knives are one of the most used knives that many people consider to be the best choice. Japanese knives are made to be used for multiple culinary tasks. Unlike other western knives that are made with the prior purpose of all in one use. These Japanese chefs knives are made for specific tasks.
Moreover this doesn’t mean that you can’t use Japanese knives for various purposes, rather only a few types of Japanese knives are multipurpose knives. However, many people mainly do comparisons between Japanese, western and German knives. These all knives have their pros and cons that make them stand out then one another. In addition, this information will tell you about the unique usage of Japanese knives that separates them then the others.
1. Huge Range Of Knife Choices
The Japanese knives are available in a variation and each of them allow the user to choose the one they require. Many types of Japanese knives make it easy for people to know what will be best according to their needs. Few of the many Japanese knives such as gyuto,yanagi, honesuki, deba,nakiri have their own characteristics.
For example the deba knife is known for cutting fish bones while nakiri knives are for cutting vegetables. The versatile use of different knives is one factor that makes the Japanese knives a great choice for many cooks. Other knives such as sujihiki and yanagiba knives are known for slicing. However knifes like gyuto can be used for various tasks in the kitchen and they are one of the most useful knives that serve versatile use.
2. Various Types Of Steel Is Used In Making
The steel used in making Japanese knives are mainly high carbon steel. Benefits of high carbon steel is that they are resistant to rusting and are much more durable. Moreover, some Japanese blades are made by combining multiple iron-like materials.
Mainly the blue steel and white steel are the most preferably steel used in making Japanese knives. The high carbon steel allows the knives to stay sharp after prolonged usage. This allows Japanese knives to stay more durable than other knives.
3. Shape,Size And Design Of Japanese Knives
The design of the Japanese knives could vary from knife to knife. Usually they look fabulous in look and the design of the knife serves its purpose of slicing, cutting or deboning. For example the design of the deba knife is slightly triangular and their blade length is big. However what makes the difference is that Japanese knives are well balanced.
The handles of Japanese knives are designed in a way that a person can hold and use it comfortably. Moreover knives such as deba and takobiki come in multiple sizes. Some knives may have a thick or thinner balde. Additionally the speciality of traditional Japanese knives are that they are hand made and are only honed on a single side of the edge.
4. Prolonged Usage And Easy To Maintain
There are few things that you may have to be concerned about in Japanese knives. The Japanese knives may not require much honing but doing so will keep the blade sharp and safe. Japanese knives need to be washed every time after cutting fruits or vegetables that have acid in them. Not washing the knives after use can turn dark. However, maintenance of Japanese knives will not require much hassle.
Japanese knives can have a great impact on the presentation of your food. These Japanese knives can make precise cuts that allow you to cook food properly. Furthermore, these knives are also used by many professionals in the cooking field.