Choosing Japanese Kitchen Knives
You don’t need to love Japanese food to notice the sleekness and functionality of Japanese kitchen knives. These types of knives have been getting increasingly popular household kitchens all across the globe through the past decade or so. You could have already seen them on hit cooking programs or in fine cutlery 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 extremely sharp and brittle in comparison to more other knives that are made to be flexible but tough. This ensures that a Japanese knife to be incredibly sharp and useful. The edge of the Japanese knife are less likely to flex, making sure that it will hold onto its sharpness for a long period of time.
The Process of Creating Japanese Kitchen Knives
There are two traditional forging methods that are generally used in the creation of Japanese kitchen knives: Honyaki and Kasumi. Knives forged in the Honyaki style 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 its body. Both Honyaki and Kasumi Japanese knives are renowned for their long-lasting durability and sharpness.
Common Kinds of Japanese Kitchen Knives
The most common types of Japanese knives include:
- Deba bocho – Kitchen cleaver
- Santoku bocho – All-purpose utility knife
- Nakiri bocho or usuba bocho – Vegetable-slicing knife
Japanese knives are generally crafted for one purpose, such as cutting vegetables. But traditional Japanese chef will usually only use a few knives and use them for many 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 starting in the sixteenth century.
Taking Care of Japanese Kitchen Knives
Japanese kitchen knives must be cared for properly in order to maintain their usability and appearance. Follow these tips to be able to use your knives for as long as possible:
1. Do not 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 kinds of knives due to their super fine edge. Sharpen them as often as possible for the best results.
4. Dry your Japanese kitchen knives with a soft 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 type of knife, keep Japanese kitchen knives out of reach of children, especially because they are very dangerous.
Why use lower quality knives when higher quality alternatives are open to you? Find out how high of a quality Japanese kitchen knives are really.
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