The main differences that set Japanese knives apart from their French and German counterparts is the weight and the steel used. Generally, Japanese knives are lighter, feel more balanced in the hand and feature steel that is harder, thinner and able to hold an edge for a longer time.
The primary reason that these knives are so desirable is the fact that they are made with hard carbon steel and still have a light, thin, and super sharp edge. This makes these knives the perfect tool for all your slicing, dicing, chopping, and cutting needs.
Any chef knife performs various cutting tasks, allowing users to prepare different dishes. It is used for cutting meat, fish, fruits, and vegetables. Apart from Japanese chef knives, professional chefs use other Japanese knives. They include Santoku, Yanagiba, Deba, Nakiri, and Sashimi knives.
Japanese knives draw from tradition, technology and an intergenerational knowhow of how to manipulate steel. Thinner, harder, sharper are the important trio of attributes for an excellent kitchen knife. A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer.
Japanese chef knives are the perfect tool for all your slicing, dicing, chopping, and cutting needs. A major reason why some chefs prefer to keep at least one Japanese knife in their roll is that they are easier to sharpen than western or European knives and provide better edge retention when looked after with care.
German knives have a bit of a wider blade angle, ranging from 17.5-20º. A narrower angle results in a smaller cutting path (thus doing less damage to the food), which is why Japanese knives tend to be sharper and better for slicing and precision work.
So it may come as no surprise that chefs and home cooks frequently use santoku knives for three purposes: chopping, dicing and mincing. These Japanese knives grew in popularity among professional chefs in Western countries due to their versatility.
There are two different styles of kitchen knives: Japanese kitchen knives are recommended for the delicate slicing and finer work, whereas German knives are the kitchen workhorses. German knives usually tend to be heavier and thicker.
Most Japanese knives are thinner and harder than others. When a knife is thin and hard, there is a more significant chance of breaking. It is because a harder knife is less flexible and can break on hard impact. Therefore I don't recommend crushing things with the sides of a hard Japanese knife.
Kuro-uchi (Black)
In Japanese, kurouchi means “first black” and this finish is also referred to as the “blacksmith's finish”. The knife will retain the black scaly residue from the forging process which gives it a traditional look with a rustic charm.
If you're a Michelin-starred chef and want another (Tom currently has two), you'll need the very best. Gou (translated from Japanese as 'the superb') knives are made by craftsmen from Seki, the same Japanese city where Samurai swords have been produced for over 700 years.
GLOBAL KNIVES – PARTNERS PAGE
Global Knives have graced the illustrious MasterChef counter tops every year since the program began in 2009. Global knives are used extensively by all the contestants in high pressure situations, and therefore they need the best.
There are only three knives that are crucial in a kitchen: a chef's knife, a paring knife and a serrated knife.
The chromium bestows upon stainless its resistance to corrosion and rust. That rust resistance of stainless, though, comes at a price. First, stainless tends to be a softer form of steel, which means it often won't hold an edge as well as carbon steel. That's right: carbon steel stays sharper longer than stainless.
Blade edge
Mincing, slicing, dicing, chopping, boning, and more; your chef knife is often all you will need to prepare a meal. The blade's curve lets you rock from heel to tip, making quick and controlled cuts.
The quality of the Japanese Chef's knives relies not just on the materials used but also on how the artisans created them by hand. It usually takes one full day to sharpen a blade and another full day to secure and polish the handle.
To keep the blade in peak performance, this level of sharpness must be maintained at all times. That means you may have to occasionally or frequently sharpen your Japanese kitchen knives depending on the frequency of use.
- Dry Thoroughly: Dry immediately after use. Using paper towel is preferred as kitchen cloths or tea towels can leave moisture. - Apply Tsubaki Oil if your kitchen knife will not be used regularly or if you are in a damp environment or climate. Oils on a carbon steel knife will help prevent rust.
How often a Japanese knife is sharpened may depend on the frequency of its use. However, to ensure their proper care and maintenance, it is recommended to sharpen a knife at least once a month using a whetstone. For ease of maintenance, a blade should be sharpened as soon as it starts to show signs of dullness.
You may be surprised to hear this, but you can get yourself a great Japanese knife for around $100. We even have some that will only cost you less than that! They may not be from a master blacksmith, but this doesn't mean they're not good knives.
A maguro bōchō (Japanese: 鮪包丁, lit. "tuna knife"), also known as a maguro kiri bōchō (鮪切り包丁, lit.
Cutting nonfood items or using your knife as a general tool. Good knives may seem like a multipurpose tool but they should only be used for food prep. Try not to cut any nonfood items like plastic, cardboard or other packaging.
Also known as a Chinese chef's knife, the cleaver is a staple of the cuisine, rivaled in utility only by the wok and chopsticks. We reach for it for every task from crushing aromatics to filleting fish—it's the ultimate do-it-all tool.