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.