How to Take Good Care of Your Kitchen Knives?

All types of kitchen knives require a particular kind of care and maintenance. Through proper maintenance, you can keep your knife in serviceable order for an extended period. If the knives are not sharp or have rust on the blade, then they are very unsafe, and you can waste more time in the kitchen in cutting the vegetables.

That is why it is advisable to have a high-quality set of Japanese kitchen knives along with all the required knife accessories. If you have high-quality knives, then there is no need to spend your time on regular maintenance. Knives are useful and indispensable in everyday task. So, keep up its usability with the following mentioned tips.

How to properly clean your knives?

The first and the most necessary rule in knife care is to clean and dry the knives properly after every use. That means you should clean the entire knife, starting from its blade to handle. Most of the new knives come with blades which are resistant to corrosion, rust, and oxidization. But still, they need some care.

While cleaning your knives, do not use harsh cleaning agents. Look for cleaning products made for knives only. There are different types of oils which can be used to keep your knives in their perfect condition, for example, camellia oil. You can buy such oil from the online knife store from where you have purchased your knife. Use warm water to clean the stainless-steel blade of the knives. If you are using a knife with a carbon steel blade, use baking soda and hot water combination to clean the blade.

Effective preventive care

Preventive care is the secret to avoid different knife issues which can need repair.

As a general rule, you should always ensure that while using the knife, its blade never comes in contact with hard surfaces such as metal, stone, and ceramic counter tops. Moreover, this can affect the performance of the knives as they will lose sharpness. If you have the most expensive knives, then be careful about this. Use cutting board while cutting fruits and vegetables.
Kitchen knives are made to use in the kitchen only for cutting vegetables, fruits, meats, etc. It has seen that there are people who use their knife for other different purposes like as a screwdriver or a tool used to pry something up. However, this is wrong. It will not only affect your knife but also can lead to a dangerous situation.
Regular knife care routine should include lubricating the knife properly using oil made for knives. You can use camellia oil for this. Take a few drops of oil and rub the knife with it using a soft cloth. However, do not leave excess oil on the knife.

Storing your knife perfectly

Use storage devices to store the knives. If you need something which can last for a long time, then buy the knife storage made with non-acidic materials. Now, this will protect your Japaneese knife from corroded. So, keep these things on mind, and you can keep up your knife’s usability for a more extended period.

How to properly clean your knives?

Effective preventive care

Preventive care is the secret to avoid different knife issues which can need repair.

As a general rule, you should always ensure that while using the knife, its blade never comes in contact with hard surfaces such as metal, stone, and ceramic counter tops. Moreover, this can affect the performance of the knives as they will lose sharpness. If you have the most expensive knives, then be careful about this. Use cutting board while cutting fruits and vegetables.
Kitchen knives are made to use in the kitchen only for cutting vegetables, fruits, meats, etc. It has seen that there are people who use their knife for other different purposes like as a screwdriver or a tool used to pry something up. However, this is wrong. It will not only affect your knife but also can lead to a dangerous situation.
Regular knife care routine should include lubricating the knife properly using oil made for knives. You can use camellia oil for this. Take a few drops of oil and rub the knife with it using a soft cloth. However, do not leave excess oil on the knife.

Storing your knife perfectly

May 21, 2019

Best Japanese Knife Designs One Must Have in Modern Times

Japan is a special nation. It is known for its high-end technicalities and architecture. At the same time, it is equally celebrated for its unique designs of knives as well. Classic Japanese knives have their distinguishing class. Explained below are some of the popular Japanese style knives.

Japanese knives for raw meat and fishes

Yanagi is one of the finest knife styles one can find in modern times through an exclusive store for Japanese knives. These knives can be excellent to be slicing of raw fishes. Those who are interested in seafood knives can find this an excellent option to go with. Explicitness about the knife is its design.

Its sharpness of the single bevel blade makes it smoother to cut the raw fishes and seafood. The customized length of these knives makes it more user-friendly. People in search of the perfect knife for gutting and filleting of fish are highly recommended to go with the Japanese knives. To be specific, the Deba knife can be a nice example in this context.

This design of the knife is comparatively heavier and can be excellent for gutting and filleting. It is considered challenging to find knives for meat butchering. Japanese knives are preferred the most in this context for their enduring nature https://mgpharmacie.com/generique-propecia-en-ligne/. Honesuki can be a perfect example in this regard. It has been one of the favorites among the cooks and chefs.

For easy and quick preparation of vegetables

Japanese knives have been the favorites among many for their ability of quick cutting of vegetables. Their explicit design is the reason behind such a smooth cutting of vegetables. Usuba knives can be the best example in this context. These knives are extremely sharp, as well as enriched with a sharp edge. If you can move your hand swiftly, these knives can be excellent in terms of attaining perfection.

Classic Japanese-western knives

Interesting is to see that the modern day Japanese knives are being prepared to be convenient for the western purpose. It means these knives are functionally designed as per Japanese standard but are given the Western appeal in terms of their user-friendliness. Gyuto can be a nice example in this regard. These are touted as the best examples of the Japanese edition of traditional western style knives. Distinguishing part about it is the comparatively trimmed blade. These are the multipurpose blades at present for their exquisite blades. Starting from fishes, meats, to vegetables and fruits, these knives can be excellent for all purposes.

Sujhiki can be another fine example of Japanese knives with a western flavor. These knives are also comparatively slimmer and sharply edged. Specifically, people who want to prepare meats precisely for cooking purpose can find it an excellent choice. These knives are quite user-friendly, at the same time being enduring. It would be best if someone manages to find the Japanese handcrafted knifes; these have always been special. However, if you can’t find these knives, the options mentioned above can be excellent recommendations.

Japanese knives for raw meat and fishes

For easy and quick preparation of vegetables

Classic Japanese-western knives

September 19, 2018January 8, 2019

Why most Japnese chefs Knifes sales in Australia?

The Japanese Chef Knives are quite popular because they are used extensively in the kitchen. They are of different types. However, the highlighting factor is the special Japnese blacksmithing technique. You may consider the blacksmithing technique employed for kitchen Knives to the Samurai sword making technique, which has m, ade the Japanese swords popular even in this era of relative peace. When you think of buying a chef’s knife, it is better to opt for the Japanese Chefs knives as they score high on quality of steel used as well as the process involved in making it. the Japanese refer to the knife as Kiri Buy Japnese chefs Knifes online.

Why are Japnese chefs Knifes better?

You might know that the Japanese swordsmen have been experimenting with steel. due to this any item made of steel be it a chisel saw, sword or knife is the best you can have even then. Now, with the added advantage in the form of technology, that accentuates the knowledge that has been transferred generation after generation they only seem to have got better at manipulating steel. You can now clearly vouch that the Japanese Chefs Knifes sales in Australia are the best you can get as far as quality kitchen knives are concerned impotenciastop.com.

You can vouch on it because

• The Japanese knives are thinner, sharper and harder than the knives that are produced in the other parts of the world. These are necessarily the features you would look for in a kitchen knife. Since the Japanese knives are made out of hard steel, they can be polished to make them really sharp. The knives retain this edge for a pretty long time too. The thinner and sharper bevels ensure fine cutting characteristics. Buy online Knife Australia, but buy only Japanese Chefs knifes.

• The Japanese chefs knives seem to top the list as far as quality is concerned because of the Japanese craftsmen’s pursuit of excellence. Each and every individual knife maker tries to give his best to improve the processes to deliver only the finest end product. You may attribute this to Japanese culture that ordains to strive towards excellence.

• The Japanese knifes are made out of exotic high-quality steel that the knifemakers can use in the best possible way. there are companies like Juggernaut Hitachi, that still support traditional knifemaking with the best in class carbon steel. on the other hand, you also have companies like TSS that are used to making high-quality knifes with Nickel Damascus too. Buy online Knife Australia only after ensuring it is from either of the Japanese companies.

The Japanese knifes and European Knifes compared

German knife is the next most popular knife in the market. Therefore, it would serve as the best product for comparing and highlighting the features of the Japanese knifes over these German knifes.

Hardness – As you know, the harder the steel better the quality. Hardness is an important feature for the knife because it not only indicates the quality of the steel but it is a fair indicator of the ability of the knife to retain its edge. Therefore, the Japanese knife with a hardness rating, HRC- 58-65 TOPS the list when compared with the German knife with a hardness rating of HRC- 52. This means when you Buy japaneeseChefs knifes you need to spend only less time on sharpening and maintenance.

Type of steel – The Germans only use a similar type of steels to make knives. The Japanese knifemakers, on the other hand, use a variety of steels and alloys to make a single knife, for example, they might use soft iron as the backbone and cover it up with hard steel. They may even sandwich three layers of steel. in effect, the Japanese knife seems to top the table in terms of being harmonious to all five senses.

Thickness and weight – Thickness and weight can play a crucial role depending on the type of cuts and the type of item you are going to cut using the knife. If you are thinking slicing and dicing, the Japanese knives are the best. You must also note that the Japanese knife is not suitable for chopping through bones and it might in fact break. The German knife, however, is very effective in cutting through chicken bones and pumpkin owing to the thickness of the blade and its weight, but you cannot consider it to be as sharp as a Japanese knife. Buy Knife online depending on the purpose for which you intend to use it.

The angle of the blade – The cutting edge of a Japanese sword is good enough to slice through foods. It only requires very little pressure on the muscles and joints to execute such fine cuts. on the contrary, the German blades are good at cutting through bones but must be used with considerable pressure.

The bolstered handle – the Western knifes are known for their bolster handles that make them heavy. But as a chef, you would want to have a knife that is heavier on the blade part and lighter on the handle. On account of this and also the fact that the Handles of the Japanese knifes can be replaced easily makes it a chefs favorite.

The Japanese Knifes market in Australia

The endearing quality and features of the Japanese knifes along with the ease in buying it online from within the comforts of your home as made Japanese knifes popular in Australia. The Japanese knifes carry with them a promise of quality. when you add to it, the minor-issue warranty, you surely have got a quality knife that is going to make your work in the kitchen easier. you would not feel fatigued even after spending long hours of cutting and slicing. You have all the four types of chefs knifes which include Gyuto, Santoku, Nakiri, and Petty online. The knife engraving service is indeed one additional feature for a greater preference for and sale of Japanese knifes in Australia.

Why are Japnese chefs Knifes better?

You can vouch on it because

The Japanese knifes and European Knifes compared

German knife is the next most popular knife in the market. Therefore, it would serve as the best product for comparing and highlighting the features of the Japanese knifes over these German knifes.

The Japanese Knifes market in Australia

September 3, 2018March 8, 2019

The ultimate guide to choose the best chef knives Australia

Japanese knife forging techniques are legendary which finds their origin in the centuries old Japanese sword making techniques. The importance of an authentic Japaneese Knife is not lost on chefs with any level of knowledge of culinary techniques. Celebrity chefs in Australia and other parts of the world swear by Japaneese Chefs Knives and own all kinds of such knives to be at their best in kitchens. The city of Sakai in Osaka is the major centre of knife production in Japan. Knife making started in the city in the year 1573 and soon attained popularity. City of Seki in Gifu Perfecture is another important centre of knife making in Japan.

If you are looking for the Best Japaneese knife in Australia, the following list would be immensely helpful.

Tetsuhiro Nakiri Kitchen Knife

This is very popular Chefs Knife Australia. The length of the knife is 160mm. The blade is fabricated of VG10 stainless steel which is clad with Damascus pattern stainless steel. The edge of the blade is very fine and suitable for cutting fruits, vegetables, meats and breads precisely. The blade does not rust easily therefore, it is not necessary to dry the blade immediately after washing.

Yoshihiro Gyuto Chef Knife

Yoshihiro Gyuto knife is 8 inches in length and the steel blade has 16 layers of Damascus cladding for protection. The steel used to make the blade is VG-10. The magnitude of hardness of the steel blade on the Rockwell Hardness Scale is 60. The handle of the knife is made of mahogany and has a triple-riveted design. Thus, the handle is not only aesthetically appealing but also comfortable to grip. The razor sharp edge of the blade effectively slices vegetables, meats, fishes, etc. Overall, Yoshihiro Gyuto is one of the best Japaneese hand crafted Knifes you can get for your kitchen.

Shun Premier 8 inch Chef’s Knife

Shun Premier 8 inch Chef’s Knife is lightweight and highly functional Japanese kitchen knife. The knife has a double beveled edge which makes it very sharp. The blade is at angle of 16 degrees which makes smooth and swift cuts. The handle has a round D shaped design and is fabricated of walnut Pakkawood. The blade of the handle is made of high carbon VG-10 Japanese steel which is clad with 16 layers of Damascus steel having SUS410/SUS431 pattern. The knife can be used for chopping, slicing and cutting which makes it an all-purpose knife. This knife is manufactured using 100 handcrafted steps.

Dalstrong Santoku

Dalstrong Santoku knife has a 7 inch blade and has a curved tip. The blade of the knife is fabricated of AUS-10V Japanese steel. The steel blade is has a cladding of 67 layers of stainless steel. The knife has a G-10 fiberglass handle which has been designed to provide maximum comfort. The weight balance ratio of the knife is also perfect which makes for easier motions. A blend of superior design and high performance has made this knife highly popular among chefs.

NEW ARITSUGU 18 CM. GOKINKO YO-DEBA

18 cm Gokinko Yo-Deba is made in New Aritsusgu. It is one of the best Japaneese Chefs knife Australia. The blade is made by amalgamating four layers of ao-ko high carbon steel with four layers of soft iron. Chromium is also present in the blade to make it more resistant against staining. The blade is sharp on one side. The handle is made of Japanese ye and the high width enables the knuckles to stay clear of the cutting board. Yo-Deba knife is thick and heavy which makes it suitable for cutting through bones in meat, chicken and fish. The finishing and round wooden handle also makes for good aesthetics.

Sujihiki

Sujihiki knife has a long and narrow blade while the height of the knife is short. The 9.5-12 inches blade easily cuts through boneless meat, fish, chicken, game, etc. There is no need for sawing motion with this knife. Clean and smooth cuts are obtained by this knife. The small height reduces friction appreciably due to less surface area. As a result, it can be used for cutting very thin slices of meat or fish.

Points to consider while selecting Japanese chef knives australia

It is important to know about the type of blades when choosing Japaneese Chefs Knives. Damascus and Suminagashi blades feature two different steel sheets which are forged together and folded over multiple times. As a result, there is a wavy like pattern on the blade. Kourouchi blade has a blackened appearance and is resistant against rusting. Hammered and Tsushmine blade has a grain dense structure with a beautiful finish https://cz-lekarna.com../.

The hardness of the blade is determined by Rockwell Hardness rating. Hard steel blade retains sharpness easily but is difficult to sharpen when the edge becomes dull. Japanese knives with soft steel blades do not remain sharp for long but are easier to sharpen. Thus, it is important to check the Rockwell hardness rating of Japanese chef knives and select the suitable ones according to your requirements.

Shape of the blade should be considered while selecting Japanese chef knives because the shape of the blade is a major determinant of the type of cutting by the knife. Japanese knives usually have straighter blades which make them suitable for chopping and accurate cuts. Japanese knives with slightly curved or rounded blades are also available in the market.

The three common handle designs of Japanese knives are western, oval and octagonal designs. Oval and octagonal handles are preferred because such handles are more comfortable even for long durations and are lightweight. A handle which is sturdy and comfortable must be chosen.

The purpose for which you are buying the knife is also important. Each kind of Japanese knife style has been designed for a specific purpose. For example, Santoku style knives with thin straight blades make precise cuts and are ideal for chopping, mincing and fine slicing. Another example is Gyutou style knives which cannot make precise cuts but are suitable for cutting bones and other hard ingredients.

If you are looking for the Best Japaneese knife in Australia, the following list would be immensely helpful.

Tetsuhiro Nakiri Kitchen Knife

Yoshihiro Gyuto Chef Knife

Shun Premier 8 inch Chef’s Knife

Dalstrong Santoku

NEW ARITSUGU 18 CM. GOKINKO YO-DEBA

Sujihiki

Points to consider while selecting Japanese chef knives australia

It is important to know about the type of blades when choosing Japaneese Chefs Knives. Damascus and Suminagashi blades feature two different steel sheets which are forged together and folded over multiple times. As a result, there is a wavy like pattern on the blade. Kourouchi blade has a blackened appearance and is resistant against rusting. Hammered and Tsushmine blade has a grain dense structure with a beautiful finish https://cz-lekarna.com../.

The hardness of the blade is determined by Rockwell Hardness rating. Hard steel blade retains sharpness easily but is difficult to sharpen when the edge becomes dull. Japanese knives with soft steel blades do not remain sharp for long but are easier to sharpen. Thus, it is important to check the Rockwell hardness rating of Japanese chef knives and select the suitable ones according to your requirements.

Shape of the blade should be considered while selecting Japanese chef knives because the shape of the blade is a major determinant of the type of cutting by the knife. Japanese knives usually have straighter blades which make them suitable for chopping and accurate cuts. Japanese knives with slightly curved or rounded blades are also available in the market.

The three common handle designs of Japanese knives are western, oval and octagonal designs. Oval and octagonal handles are preferred because such handles are more comfortable even for long durations and are lightweight. A handle which is sturdy and comfortable must be chosen.

The purpose for which you are buying the knife is also important. Each kind of Japanese knife style has been designed for a specific purpose. For example, Santoku style knives with thin straight blades make precise cuts and are ideal for chopping, mincing and fine slicing. Another example is Gyutou style knives which cannot make precise cuts but are suitable for cutting bones and other hard ingredients.

May 30, 2018January 8, 2019

5 Best Japanese Knives for your kitchen

Japanese knives are considered to be the best knives in the world for use in kitchen. Japanese knives are crafted using high grade materials, designs and skills. The Japaneese Chefs Knives are highly sought after by chefs who need the best blade and design for slicing through meat, fish and other things used in kitchens. The Japanese created their own styles of kitchen knives which are accurate in slicing. Thus, it is no wonder that the Japanese are leading the world in terms of the best kitchen knife brands.

Features of Japanese knives

Blades of Japanese knives can be made of either stainless steel or carbon steel. Carbon steel blades remain sharp for longer period of time but can rust more easily if not dried properly.

Handles of Japanese knives are usually made of wood unlike plastic handles used in western knives. Wooden handle does not get slippery when wet. The wood handle is also porous and fine grained which provides superior grip.

Tang refers to the way the blade is attached to the handle of the knife. In case of Japanese knives, the tang is not an important consideration because the blade and the handle are welded together.

Good quality Japanese knives usually cost $150 on an average.

The following are the best options available before you if you are planning to buy a high-grade Best Japaneese knife.

Aritsugu Aoko Betsuuchi Yanagi Knife

Yanagi knife is crafted by Aritsusgu which is one of the oldest knife shops in Japan. Aristugu started out as sword maker for the Japanese Imperial family way back in 1560. Yanagi is one of the best Japaneese hand crafted Knifes in the world. The knife is made by blending iron and carbon steel which makes it less brittle https://indegenerique.be. The knife can also be sharpened easily. The blade of the knife is highly effective in cutting fish, slicing vegetables into very thin pieces and carving meat. Cooking enthusiasts like to visit the shop located in Nishiki Market in Kyoto where this knife is available in custom engraved form.

Gyuto Knife

Gyuto knife combines the characteristics of both traditional Japanese nakiri knife and western cook’s knife. It is suitable for cutting meat and fish and slicing vegetables. The knife has a double beveled edge which makes it sharp on both the sides. The tip of the knife is on the lower side. The edge of the blade provides more surface area for cutting since it contacts the cutting board more. The knife also does not need to be lifted high for cutting which makes the job easier. The handle of the knife is constructed of hardwood and is shaped either in the western style or in the traditional Japanese style.

Miyabi Birchwood SG2 Knife

This knife is available in 6”, 8” and 9” size. The edge angle of the blade is 9.5-12 degree with Rockwell C Hardness of 63. As a result, the blade is extremely sharp and cuts through vegetables, meat, fish, etc. without much effort on the part of the user. The blade is made using Japanese Carbaid steel which also has a 101 flower Damascus layer for imparting extra strength and durability. The knife is very strong but also light in weight which makes it easy to handle in the kitchen. The handle of the knife is also balanced perfectly.

Three step hand honed Honbazuke process is used to construct the knife.

Nakiri

Nakiri is a Japanese kitchen knife which is tailor made for chopping, dicing and slicing vegetables. The knife has a thin and straight blade which is usually 5-7 inches in length. The blade can be curved slightly towards the blunt edge in some variants. The double bevel edge of the blade makes it easy to go through the vegetables easily. The sharp blade makes clean and even cuts. The flat edge ensures that there is no need for pushing motion while cutting and a simple up and down motion is sufficient for cutting. Nakiri is very safe to use in kitchens.

Bunka

Bunka is a multipurpose Japaneese Knife which can be used for many purposes in a kitchen. The blade is usually 5-8 inches in length and about 2-3 inches from heel to spine. The edge of Bunka knife has a double bevel which makes it suitable for chopping and push cutting. The upper portion of the cutting edge has a convex cross section which makes it simple to release vegetables and meat and fish. The knife has a sheepfoot tip which provides easy control for cutting meat or fish. The great height of the blade ensures that the knuckles do not come in contact with the blade during chopping or push cutting. Bunka knives are expensive because they are made using special steel by selected manufacturers.

What is the difference between Japanese and Western knives?

Many Japanese brands manufacture western style chef knives. This is the reason why it is important to know the difference between authentic Japanese knives and Western style knives. Proper knowledge prevents you from buying a western knife made by a Japanese company.

Japanese knives are harder than western knives. The hard steel of the blade enables the edge to be very sharp. Japanese knives have 15 degree or less angle instead of 20 degree angle of western knives. Western knives have softer blades which make them prone to bending or folding with use.

Japanese knives are lighter in weight and thinner as compared to western knives. Japanese knives have harder blades which is why they are made lighter and thinner. A Japanese knife does not use the pressure generated by the weight to cut because of the high sharpness of the blade. On the other hand, western knives are heavier and bulky. The weight helps in the cutting process in case of a western knife.

Japanese knives do not have symmetrical bevel which means that only one side of the blade is sharp. Single bevel makes it sharper. Double edged Japanese knives are available nowadays but do not have symmetrical bevel. Western knives have symmetrical bevel which means that both the sides of the blade are equally sharp.