Are you new to Japanese kitchen knives in Sydney? If yes then there is a high chance that you might be confused when choosing the right knife for your needs. Kitchen knives designed for fruits and vegetables have broader blades compared to knives designed for cutting raw fish. Knives designed for cutting raw fish have a narrow blade.
The more curved the knife’s edge is, the more it is designed for cutting and slicing with a rolling action and chopping like you see some professional chefs do. The straighter the edge of the knife, the easier it will be when using the knife to slice, dice and chop with a straight vertical cut.
A narrow blade is not suitable for cutting fast or for cutting with a traditional rolling action. You shouldn’t also use them for chopping. Wide blades tend to be longer than narrow blades and this means that they are difficult to use for peeling, pairing and general cutting.
Design
The basic design of a kitchen knife has not changed in the last centuries. It is just a blade with a handle. However, what has changed and will continue to change are the materials used to make the knives and the handle shapes. In general terms, the quality and price of a knife are determined by the quality of the steel used to make the knife or the quality of the material used to make Japanese knives. The feel and balance of the knife also play a big part in determining the quality of a knife.
The method used to create the blade such as hammering, stamping, roll forging and drop forging play an important role in the quality of a knife. The longevity, sharpness of the edge and resistance to rust are important considerations when choosing a quality Japanese kitchen knife. The frequency of reshaping and the quality of the handle should also be considered when selecting a good kitchen knife.
You should remember that you are buying a tool and this means that you should consider ergonomics and function rather than dwelling your selection on looks. You should purchase a fine edge that your budget can allow. Avoid buying knives because they look nice in the kitchen.
Do not make the mistake of purchasing a set of shiny and beautiful handles. Always think of your knives as tools that can perform well in your hands whenever you want to use them. It is like buying a good pen, vacuum cleaner or washing machine – if it does not work well, it will cause frustration so you should purchase the best you can afford.
This doesn’t mean that you put up with the ugliest Japanese kitchen knives in Sydney just because they are sharp. It is also important to consider the beauty of the knife but you should emphasise the ability of the knife to hold a sharp edge, the balance of the knife, a comfortable grip and the ease of sharpening. If you consider these factors, you will have a high-quality kitchen knife.
