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 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 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 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.