|
home :: japanese
knives
Japanese Knives - What Makes this Kitchen Cutlery so Unique?
Probably the most appealing characteristic of a Japanese kitchen knife
is the Ultra Sharp Blade. These knives are wonderful for cutting, especially
when accuracy and precision cuts are necessary.
Japanese knives also tend to be lightweight compared to Western knives,
and while the light feel is comfortable for people with small hands or
those seeking ergonomic kitchen tools, many home and professional chefs
will need time to a get used to the distinct feel a Japanese kitchen knife
offers.
Japanese Style Knife Compared to European Cutlery:
Japanese knife making goes back to the Samurai period with sword making.
Locations in Japan like Seki are famous for making blades. Popular cutlery
makers like Kershaw knives, (Shun Collection) use sharp blades from master
blade makers: Kai. Brands like Joyce Chen, offer a nice line of Asian
knives at excellent price points and include favorites like sushi knives
and unlimited scissors.
What makes these knives sharper, more flexible and lighter to handle?
It's the hard steel and thinness of the blade. A Japanese
Santoku, Chef's, Sashimi, or Deba Knife has an acute bevel angle for
sharpness. The cutlery is characteristically lighter than a western Wusthof,
Messemeister, or Henckles because the blades are so much thinner.
- Blade angles for an Asian kitchen knife - 15 degrees
- Blade angles for a European knife - 20 degrees
About Japanese Chef Knives:
Interestingly, with all of the news coverage and press, Asian knives
are becoming quite popular in the kitchen. People tend to know brands
such as Global, Kershaw,
Mac, Hattori
and Kyocera (ceramic
knives). They may be less familiar with Japanese manufacturers: Chroma,
Kasumi, Bunmei, Suisin and Misono
(the UX10 knife line, with Swedish stainless steel, placed #1 in Food
and Wine Magazine, July 2005 poll).
Difference: Traditional Japanese and Western Style Japanese Knives:
In case you're not aware, two different types of Japanese cutlery exists:
traditional and western. What's the difference? Japanese traditional knives
are designed specifically for Japanese cooking. The blades are constructed
differently than the western style kitchen knives mentioned above. Blades
sport an edge on one side. This requires different sharpening techniques
than what American and European cooks are accustomed to.
Another difference is that a traditional Japanese knife has a carbon
steel blade that is not stain or rust resistance. These knives are great
for the professional chef who desires the benefits of this specific cutlery,
not so though for the general home cook who prefers a no stain steel.
Stick with Western Style Japanese Knives - Global, Mac, Kershaw:
If you are looking to buy a Japanese stye knife, go with brands like
Global, Mac, Kershaw (Shun) and Choma. These knive are made in sort of
a hybrid fashion and are a nice cross between traditional Japanese knives
and western ones.
Questions About Asian Knife Sharpening?
How to sharpen?
1. Electric sharpeners offer a convenient choice, and there ARE Asian
Style knife sharpeners that have recently become available.
Chef's Choice Asian Electric Sharpener makes a "Recommended"
choice from Cook's Illustrated reviews. This sharpener is designed
for Japanese and Asian knives which have a 15 degree blade angle. (Note:
Some Asian knives are single beveled, others are double beveled, either
way, this sharpener does the job).
2. If you prefer a manual sharpener, "Highly Recommended"
status was given to Chef's Choice
Diamond Hone Asian Knife Sharpener.
Related searches:
Bamboo cutting board
|
|
Japanese
Knives Available on Amazon 
