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You Need A Tough Blade When Chopping Through Fibrous Vegetables

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Japanese Knives Australia
You Need A Tough Blade When Chopping Through Fibrous Vegetables

The Nakiri knife Australia blade is typically made from high-carbon steel or stainless steel, and it has a sharp, precise edge that can make clean, even cuts through even the toughest of vegetables. Aside from the Nakiri knife, several other types of Japanese knives are commonly used in the kitchen.  


The Gyuto knife is the Japanese equivalent of a Western chef's knife. It is a versatile knife that can be used for a wide range of cutting tasks, including slicing, dicing, and chopping. It has a curved blade that is typically between 8 and 10 inches long, and it is designed to be used with a rocking motion.


The Santoku knife is another versatile Japanese knife that is similar to the Gyuto knife. It has a shorter, wider blade that is typically between 5 and 7 inches long, and it is ideal for slicing, dicing, and chopping vegetables, meat, and fish. The name "Santoku" means "three virtues" in Japanese, which refers to the knife's ability to excel at three tasks: slicing, dicing, and chopping.


The Deba Knife and Yanagiba Knife


The Deba knife is one of the more well-known Japanese kitchen knives that is primarily used for filleting and preparing fish. It has a thick, heavy blade that is designed to cut through bones and tough skin with ease. The blade is typically between 6 and 8 inches long, and it has a single bevel that allows for precise cutting. The Yanagiba knife is a Japanese kitchen knife that is primarily used for slicing raw fish for sashimi and sushi. It has a long, thin blade that is typically between 8 and 12 inches long, and it has a single bevel that allows for precise, clean cuts through the delicate flesh of raw fish.


What about the Usuba and Honesuki Knives?


The Usuba knife is a Japanese kitchen knife that is similar to the Nakiri knife. It has a rectangular-shaped blade with a straight edge and a blunt tip, and it is primarily used for chopping and slicing vegetables. However, the Usuba knife is designed to be used with a pulling motion rather than a pushing motion, which can take some time to get used to. The Honesuki knife is a Japanese kitchen knife that is primarily used for deboning poultry and other meats. It has a short, thick blade that is designed to cut through bones and tough cartilage with ease. The blade is typically between 5 and 6 inches long, and it has a single bevel that allows for precise cutting.

In addition to these knives, several other types of Japanese knives are used in specific culinary traditions and regional cuisines and you will find them all at an online specialist kitchen knife store. You do not have to go to Japan to find the Nakiri knife Australia and can find it online easily.

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