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Things That Make Japanese Knives To Be The Best Knives

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Japanese Knives Australia
Things That Make Japanese Knives To Be The Best Knives

If you are a top chef then you know why Japanese kitchen knives Australia are considered to be the best kitchen knives. These knives have become an essential tool in the kitchen for any home cook or chef. However, most people don’t know why these knives are so good and why they are loved by most chefs.

 

The hardness of the blade

There are two main ways to make a Japanese kitchen knife – Kasumi or Honyaki. Honyaki involves using high-carbon steel to make the knives while Kasumi involves forging a layer of very hard steel between soft iron. Kasumi blades are easy to sharpen as they have a soft core. A blacksmith heats the blade of the knife and hammers it into the desired shape. He then quenches it in water to temper it. This process is repetitive and it creates a durable and strong blade and it is referred to as yaki-ire.European blades are made with soft steel. Most chefs say that Japanese knives are superior in quality. The style, design and efficiency are a step forward when you use them.

 

The angle of the blade

Western knives and Japanese kitchen knives differ in their edge. Most Japanese kitchen knives have blades that are sharpened on an angle of about fifteen degrees compared to the twenty degrees of most western kitchen knives. When the blade is thin, it makes it easier to slice through food using Japanese chef knives. The sharpness of Japanese knives means that they produce a clean cut. This is very important when making sashimi and sushi. The sharp cut of the knife ensures the texture and surface of the fish aren’t damaged.

 

The lightness of the knives

Blades in japan are hammered until they become very thin. The shape of the knife is designed to taper inside the handle. This means that the knife is lighter compared to western knives, which makes it easier to dice and slice. Western kitchen knives cut food with a downward motion while Japanese kitchen knives work best by draw-cutting. Draw cutting is a less stressful cutting movement which is great for chefs who spend most of their day cutting. However, the delicate edge of the blade can be damaged easily if it is used for the wrong work.

 

Traditional craftsmanship

The best Japanese kitchen knives are handcrafted using the same techniques that were used to forge the samurai swords. The knives go through a very long process and aren’t manufactured in the factory.

 

The perfect blade

When it comes to buying a Japanese kitchen knives Australia, it is crucial to know what you need to use the knife for. There are kitchen knives for every work. For example, a Gyuto knife is an all-rounded knife. The Nakiri knife is perfect for dicing and chopping vegetables. On the other hand, a petty knife is great for more intricate work such as carving and peeling. There are more Japanese kitchen knives Australia that you can purchase for different reasons.


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