Japanese chef knives have a legacy of over a thousand years and are born from the legendary samurai swords of the past. The secret of the amazing Japanese knife lies in the construction techniques used to forge the blade. In his heart is a soft iron core that adds flexibility and resistance to the blade. Its exterior is high-carbon steel, known as Tamahagane, which is known worldwide for its ability to hold such a sharp edge that it is truly unforgettable. ! ”
The first thing you’ll notice
The first thing you’ll notice when you unpack your new forged steel work is that it’s incredibly lightweight! The truth is that Japanese knives weigh about half the weight of their European cousins! As a result, their agility is incredible and you will not get tired as quickly as you would with the heavy and bulky knives of Western manufacture! Because of their agility, masterful precision is possible, but keep in mind that Japanese chef knives take longer to master, but they are of incomparable performance, compared to European knives.
Their light weight
Because of their light weight, they are much safer to use than Western knives. How could they be safer if they are more specific ask? The fact is that the more sharp the blade is and the lighter the weight, the safer the knife is, because you will not slip under the effect of fatigue and the blade will safely cut the ingredient you are working with instead of slide on one side, which could cut you off, the user.
A disadvantage of Japanese knives is that they can not be washed in the dishwasher and that conventional dish washing detergents can not touch them, otherwise the high carbon steel will be degraded and can ruin your investment. When it comes to quality kitchen cutlery, never buy the cheapest knives because you will wear them very quickly and replace them! A set of quality Japanese knives will last a lifetime!
When shopping for Japanese chef knives
When shopping for Japanese chef knives, always look for the best guarantee! A lifetime warranty will protect you at best, and never buy a brand that does not offer warranty on their blades! When you switch to Japanese knives, you will immediately notice a difference in the quality of the dishes you prepare, regardless of the type of cuisine you prepare!
Complete your kitchen with knives
Complete your kitchen with knives that are both practical and elegant with our complete guide.Perhaps the most essential and most used equipment of any kitchen, a good knife can determine whether cooking becomes a pleasure or a chore. “A knife is a tool that must work well in your hands every day,” says Jay Patel, owner of The Japanese Knife Company, which supplies some of the world’s most renowned chefs and restaurants. “Like a pen, an iron or a vacuum cleaner, if it does not work well, it will cause immediate frustration.” Buy the right knife, however, and not only will you find that food preparation is easier and faster, but it is also safer and more enjoyable. If properly maintained, a quality knife will last a lifetime.
Buying a knife
Although it is tempting to rush and arm yourself with a complete set, the majority of the work you do in the kitchen will be done with one or two knives. Professional chefs can buy a blade for a particular purpose, but when choosing knives for your own kitchen, you probably will not need a wide range of products. Knife Skills, advises Marcia Barring ton, tutor of the most popular class of the Diver timenti Cooking School, “Start by buying one or two essential knives, and then build your ideal set over a period of time because you need to other blades for more specific tasks. ‘
When choosing knives, remember the following:
Buy the best knife you can afford. You get what you pay for and a high quality knife will last for years. Better to invest in a good knife and sharpener than in a block that you do not necessarily need.
‘A knife is a tool, not an art, so choose the function rather than the form and buy a blade, not a brand,’ says Jay Patel of The Japanese Knife Company.
Hold a knife before you buy it to make sure that the handle rests in your palm and that you are comfortable with its weight. You do not have to buy the same brand for every knife – many chefs use a wide variety of different manufacturers.
A well-balanced knife means that the handle and the blade have almost the same weight, so the knife will tip easily. To test it, hold it as you would on a board and swing it to see if it feels comfortable. Ideally, you should use your wrist less to get rolling action when cutting. However, unless you are a professional chef, it is unlikely that you will get the RSI. Therefore, although it is good to have a balanced knife, it is not absolutely essential.
Choose your knives
As regards the shape of the knives, the straight and narrow blades are better suited for cutting raw or cooked meat and are not suitable for cutting, fast cutting or traditional rolling action. Wider blades with curved edges are ideal for vegetable preparation (they can rest against knuckles when chopping), but they are not suitable for peeling or peeling.
A basic set of knives may include two or more of the following:
Cook’s knife is essential and the first knife to invest in. It may seem big at first, but with practice, it will become your favorite knife. “This is the knife you would choose if you were stuck on a desert island,” says Camilla Schneide man, director of the Diver timenti Cooking School. “Learn how to use it properly and it will be an extension of your own arm”. A good versatile knife with a long and wide versatile blade, it can be used to cut, dice, crush, chop and mince. Plus, you may want a larger 25 cm chef’s knife that will take your weight when you cut things like squash or swedish.
A paring knife is the blade most used in domestic kitchens. 7.5 to 10 cm long, this is a mini-version of the chef’s knife used to slice and dice vegetables and cut delicate pastries. The models with a crocheted curve are practical to cut the zest of citrus fruits.
A serrated tomato knife is an article that can be cheap and disposable (less than 10 €). It cuts the skin of hard and shiny tomatoes without crushing the flesh and is also suitable for the segmentation of oranges.
A threading knife is thin, flexible and sharp. The blade follows the bones closely, avoiding waste. Use a heavier knife to remove fish heads.
A thin-tipped, tapered boning knife is only used to remove bones. Some have a flexible blade for poultry, while others have a rigid blade for large joints.
To find more visit Japanese Chef Knives.