Why choose a Japanese knife?

What makes Japanese kitchen knives so popular?

Japanese kitchen knives are very popular overseas. Here we introduce you to the reasons why overseas chefs are attracted to Japanese kitchen knives.

The sharpness of Japanese kitchen knives can be mentioned first. While Western kitchen knives cut by pushing, Japanese kitchen knives cut by pulling. By pulling the sharp edge of the blade without using too much force, the fibers of the food are not crushed and the cut can be made in a shiny section. To know more, the knife described in an article.

The Japanese sword is the origin of this sharpness. Japanese knives and other knives that use traditional Japanese sword techniques are called "hammered knives". This is a manufacturing method where steel and soft iron are heated to a high temperature in a cauldron and hammered into shape.

In addition, a new technology of manufacturing steel from stainless steel emerged after the war. The Nukahaimono process was established by assembling steel and various materials through hot rolling, etc., and cutting them into the shape of a kitchen knife. By following traditional production methods such as quenching and tempering to harden the blade, repeated sharpening and polishing of the blade, and promoting technological innovations, knives with good sharpness and stable quality are produced.

Variety of Japanese Knife Types

Foreign chefs are surprised by the variety of Japanese kitchen knives. One of the attractions of Japanese kitchen knives is that they allow you to choose the right knife for the right food, in order to get the most out of the material while still being able to create a delicate shape.

There are three main types of traditional Japanese kitchen knives.

Sashimi knives

The long and thin blade of this knife is also known as a willow leaf knife. It is used to cut food in one stroke, so that the tissue cells of the food are not crushed and the cut is beautiful.

Izabade knife

The tip of the knife is sharp and thin, and is used to cut fish into three pieces. The thick blade can also be used to cut meat from the bone.

Nakiri knife

As the name suggests, these knives are used for cutting vegetables. They have blades on both sides and are useful for beveling and peeling vegetables.

In addition, there are several other ways to use Japanese knives, such as cutting octopus, salmon, and rice cakes, depending on the material and purpose. Western-style kitchen knives emerged with the introduction of overseas meat dishes during the Meiji era (1868-1912). The quality of these Western knives was further improved by combining Japanese technology. They are highly regarded overseas as Western-style Japanese kitchen knives.

Santoku Kitchen Knives

This is a uniquely Japanese Western kitchen knife that mixes the good points of both Japanese and Western kitchen knives. It is a versatile knife that can be used for a wide range of foods such as meat, fish and vegetables.

Gyuto knife

This is a knife intended for cutting meat, also called a "Chef's knife". It has a thicker blade and a sharper edge than the Santoku knife.

Other knives, such as the small knife for fine work, are otherwise "Western kitchen knives" but are highly regarded as high-quality kitchen knives made in Japan. The most common appeals of these knives are that they are durable, have a wide range of hardnesses and crimpings so you can choose the one that best fits your hand, are lightweight and easy to use, the material separates easily from the blade for quick cutting, and are functional and beautiful. Famous international chefs love Japanese knives!

Are Japanese kitchen knives the origin of the development of nouvelle cuisine?

Famous chefs in Paris used Japanese kitchen knives in the late 1960s. The first of them was Paul Bocuse, the standard-bearer of nouvelle cuisine. It can be said that Japanese knives contributed to the creation of delicate and flamboyant cuisine.

French Michelin-starred chef Cyril Lignac, who has opened patisseries, bistros and, in recent years, a chocolate shop, is also a fan of Japanese kitchen knives. In addition, Japanese kitchen knives are increasingly popular in the French culinary world. Celebrity chefs, such as three-star French chef Michel Bras, collaborate with Japanese cutlery manufacturers to create the knives they desire.

Even in New York's high-end restaurants

In recent years, chefs at high-end restaurants in New York have also been using Japanese kitchen knives, influenced by the delicacy of Japanese cuisine. Chef Michael Romano of Union Square Café is a big fan of Japanese kitchen knives. He owns over 100 of them. He was particularly drawn to Japanese kitchen knives because they are very powerful and require great skill on the part of the user. In New York, not only kitchen knives, but also Japanese tableware and food products have been introduced.

Kitchen knives are an indispensable item for cooking, which is why we want to pay attention to this topic. The delicacy of Japanese kitchen knives is likely to make your cooking even more delicious.