Japanese kitchen knives

Japanese kitchen chef knives are made from the highest performance steel materials available. These are becoming increasingly popular with professional chefs who want to increase the excellence of the foods they provide in terms of uniformity of cut, speed and sharpness. Nowadays, those who are aware of this information choose to buy Japanese chef’s knives instead of expensive European knives in order to bring their cuisine to a “professional” level. Since Food Network began selecting professional chefs to prepare the highest quality dishes, both housewives and business people aspire to achieve the same result as professional cooks.

Professional knives

However, professional knives handcrafted today have a price in many dollars per piece, in a complete set of 5 or 6 knives. The best class of hand-made Japanese knives used in restaurants and hotels around the world, as well as superior quality and durability.

Some good quality Japanese chef’s knives that are indispensable in any kitchen are:

Peeling knives are useful in all types of kitchen cutting work, such as desalinizing jalapenos, shrimp de-vining or cutting small pieces of toppings. It is very light and easy to use. Its length is 180 mm, its thickness is 1.5 mm and its weight is 55 g.

Small knife

This knife is useful for slicing light and soft vegetables such as onions, green beans and other medium sized vegetables. Its length is 225 to 260 mm, its thickness is 1.5 mm and its weight is between 70 and 80 g.

Boning knife

used mainly for deboning fish, meat and poultry. He is sharp with a narrow blade. It is 275 mm long, the thickness of the blade is 3 mm and the weight of 190 g. The use of this knife is easy, especially when extreme delicacy in maneuvers is required.

Some more Japanese chef knives that can help you a lot in kitchen

There are many things in Japanese cuisine that make it easy to tell. Most Japanese dishes are both delicious and healthy. Many people even consider that the preparation of dishes is an art form. In terms of meal preparation, the Japanese are perfectionists. They have many types of Japanese chef’s knives used to cut different types of foods. The Japanese cut their sashimi precisely because of the Yanagiba, a Japanese chef knife used to cut raw fish. If you want to achieve the same precision, you must have at least one Japanese chef’s knife below in your kitchen.

Santoku knife

Santoku is a Japanese chef’s knife known for its convenience and versatility. Santoku is vaguely translated as “three virtues”. Santoku has 3 uses: slicing, dicing and slicing. Santoku can be used for almost everything from fish, meat and vegetables. The size of the blade generally varies from 5 to 7 inches, even if there are smaller ones. Santoku has a sheepskin design and has a limited clearance on the horizontal plane as well as a minimal swinging motion. Santoku knives are known for their very sharp edges. They also have a Granton edge release pattern that facilitates the preparation of thin slices with sticky foods. Get a Santoku knife to start your kitchen knife collection.

Gyuto knife

It is the counterpart of the knife of the western chief. Like Santoku, the Gyuto is also a versatile Japanese chef’s knife. The difference between Gyuto and Santoku is its size. Gyuto is bigger than Santoku because it is thought that Gyuto was originally designed to cut beef in large slices. In fact, Gyuto can be roughly translated into a cow’s blade. Gyuto is now known for slicing meat, fish and vegetables, just like the Western Chef’s knife. The difference between the two is that Gyuto is known for its harder and harder steel construction. In addition, Gyuto comes with a double edge.

Gishiki knife

Gishiki-Bocho, or simply Gishiki, is a specialty Japanese chef’s knife. It is used to thread the fish without your hands coming in contact with the fish. All the chef uses is the knife and the chopsticks in silver. Shiki-Bocho is the term for both the process of filleting fish in this way and the one that does the work. It is a very old style of Japanese chef’s knife. It has been used for almost 1000 years. You will not find this model in too many consumer kitchens, as it requires expert hands to handle it. The Gishiki knife is usually single-grind and has a blade length of almost 12 inches.

Kurimuki knife

If you need to peel fruits and vegetables, use a Japanese Kurimuki chef’s knife. The geometry of the knife is adapted to different forms of fruits and vegetables. In Japanese, this roughly means a knife to peel the chestnut skin. If you need to peel a very small fruit or vegetable, Kurimuki is the best knife for this job. Unlike the standard knife, this compact and small Japanese chef’s knife will allow you to better control the fruit or vegetable.

Conclusion

Do not settle for less quality and do not be fooled by the extremely high price of these commercial knives, check out the products of our suppliers and be amazed by what you can have in your kitchen and which you can be proud of  Hand-made Japanese chef knives are at the top in quality, get them now.