Louis Cimer, French chef gives his opinion on the use of Japanese knives!

A French chef's opinion on the use of Japanese knives!

As a chef , I am happy to share my expertise on the benefits of using Japanese kitchen knives in all of my restaurants.

As a chef, I have worked with many types of kitchen knives over the years. However, I can say without a doubt that Japanese kitchen knives are the best I have ever used. They offer a multitude of benefits for the culinary professional, and I am proud to use them in all of my restaurants.

First of all, Japanese kitchen knives are made from high-quality steel , which makes them extremely sharp and durable. This means you can cut, slice, and chop ingredients faster and easier, without worrying about damaging them. Plus, their durability means they can be used for many years without losing their sharpness, making them a worthwhile investment for your kitchen.

Next, Japanese kitchen knives are balanced so that they are comfortable to hold and use for long periods of time. This means you can cut ingredients faster without getting tired, which is essential for chefs who spend long hours in the kitchen. Additionally, their ergonomic handle makes them safer to use, minimizing the risk of injury.

Also, Japanese kitchen knives are very aesthetically pleasing, and add a touch of sophistication to your kitchen. They come in a variety of different sizes and styles, meaning you can find the perfect knife for every kitchen task.

The elegant and neat design is a real asset because it provides an additional guarantee of quality.

Finally, Japanese kitchen knives are also very versatile and can be used for a variety of kitchen tasks, from cutting fruits and vegetables to carving meats and fish. This means you can save space and money by only purchasing one set of knives, rather than many different knives for each kitchen task.

It is obvious that the design of the knives brings a touch of seriousness and elegance when using them. The appearance is immediately more professional and gives confidence to the users of the knives, as well as to the customers of the restaurant.

Conclusion

The knives I mainly use are the chef's knife and the Santoku knife . These are versatile knives that can cut meat, fish and vegetables. They are long and strong enough to make large cuts. They are the essential knives to have in your kitchen as a professional.