Japanese knives are loved for the capabilities, the professionalism they carry in the features that come along with them. Professional Japanese knives like Yanagiba, are required by Itamaes or head chefs to perform various skills of slicing, cutting, filleting and boning. With this, Japanese knives are always popular among culinary experts.
Nothing comes close to the superior cutting quality, durability and functionality of Japanese Chef Knives.
As Japanese delicacies like vivid-colored Salmon sashimi and Ebi sushi require the mastery of the blades, how one utilizes Japanese knives greatly affect the final results. As most dishes require the authentic, traditional techniques of filleting fresh, fine selection of ingredients, it is highly recommended for professionals and even beginners to search for just the best selection of Japanese Chef knives.
Features of Japanese Chef Knives
Made from the finest steel materials found in Japan, Japanese chef knives are a growing obsession for professional chefs around the world looking to increase the quality of the food they serve in terms of consistency of cutting, speed, and sharpness.
Since the Food Network has started showing professional chefs creating dishes of the top possible quality, modern housewives and anyone interested in producing a finer quality food product are in desire of achieving the same results with that of professional chefs.
Listed below are the 4 Japanese chef knives that every kitchen should have, investing in just these 4 knives would give you everything you need in your kitchen, and would probably last you long enough that you would need to hand them down to your children.
Paring Knife – High-quality paring knives are great for all-purpose kitchen cutting activities like de-veining shrimps or removing seeds from jalapeños, or cutting small garnishes. With a total length of 180 mm, blade thickness of 1.5 mm, and weight of 55 grams, this is a very light and easy-to-use paring knife for you.
Medium size all-around cutting knife with overall length ranging from 225 mm – 260 mm. With blade thickness of 1.5 mm and weight ranging from 70grams – 80 grams, this knife could come in handy in cutting lightweight and soft vegetables like string beans and onions and other medium-size vegetables and garnishes.
Boning knives of Misono cutlery brand are the best when it comes to boning poultry, meat and fish. Usually a pointed, narrow-bladed knife, boning knife is 275 mm long, with a blade thickness of 3 mm and weighs 190 grams. Easy to use and to maneuver in instances where utmost delicacy is required.
Santoku And Gyuto Knife
General-purpose knives used for cutting bigger and sturdier vegetables and anything else like potatoes, cabbages, and fish. The Gyuto knife is the Japanese equivalent of a traditional western chef knife, and the Santoku knife is slightly smaller, with a more narrow blade. It is often preferred by people with smaller hands.
With prices that are significantly low, but with superior quality to other hand-crafted knives, Japanese chef knives are simply the best in the world. Save hundreds of dollars by buying these great professional-level kitchen knives instead of expensive but low-quality kitchen knives.