What Makes Japanese Kitchen Knives So Popular?
Japanese kitchen knives are highly prized overseas. We present here the reasons why foreign chefs are attracted to Japanese kitchen knives.
The sharpness of Japanese kitchen knives can be mentioned first. While Western kitchen knives cut by pushing, Japanese kitchen knives cut by pulling. By pulling on the sharp edge of the blade without using too much force, the fibers of the food are not crushed and the cut can be made in a bright section. To learn more, the knife as described in an article.
The Japanese sword is the origin of this sharpness. Japanese knives and other knives that use the traditional techniques of Japanese swords are called "hammered knives". This is a manufacturing method where steel and soft iron are heated to high temperature in a pot and hammered to give them shape.
In addition, a new steel manufacturing technology from stainless steel appeared after the war. The Nukahaimono process was established by assembling steel and different materials by hot rolling, etc., and cutting them into the shape of a kitchen knife. Following traditional production methods such as tempering and tempering to harden the blade, repeated sharpening and polishing of the blade, and promoting technological innovations, knives with good sharpness and stable quality are produced.
Variety of Japanese knife types
Foreign chefs are surprised by the variety of Japanese kitchen knives. One of the attractions of Japanese kitchen knives is that they allow you to choose the right knife for the right food, in order to make the most of the material while being able to create a delicate shape.
There are three main types of traditional Japanese kitchen knives.
Sashimi Knives
The long, thin blade of this knife is also known as a willow leaf knife. It is used to cut food in one stroke, so that the cells of the food tissue are not crushed and the cut is beautiful.
Izabade Knife
The tip of the knife is sharp and thin, and is used to cut the fish into three pieces. The thick blade can also be used to cut meat to the bone.
Nakiri Knife
As their name suggests, these knives are used to cut vegetables. They have blades on both sides and are useful for beveling and peeling vegetables.
In addition, there are several other ways to use Japanese knives, such as cutting octopus, salmon, and rice cakes, depending on the material and purpose. Western-style kitchen knives appeared with the introduction of overseas meat dishes during the Meiji era (1868-1912). The quality of these western knives has been improved by applying Japanese technology. They are highly appreciated overseas as Western-style Japanese kitchen knives.
Santoku Kitchen Knives
This is a uniquely Japanese Western kitchen knife that blends the good points of Japanese and Western kitchen knives. It’s a versatile knife that can be used for a wide range of foods such as meat, fish, and vegetables.
Gyuto Knife
This is a knife designed to cut meat, also known as a "Chef's Knife". It has a thicker blade and a sharper edge than the Santoku knife.
Other knives, such as the small knife for fine work, are also "Western kitchen knives", but are highly appreciated as high-quality kitchen knives made in Japan. The most common attractions of these knives are that they are durable, they present a wide range of hardness and settings, so that you can choose the one that best suits your hand, they are light and usable without effort, the material easily separates from the blade for a quick cut, and they are functional and beautiful. Famous international chefs love Japanese knives!
Did Japanese Kitchen Knives Originate the Development of Nouvelle Cuisine?
Famous chefs in Paris used Japanese kitchen knives in the late 1960s. The first of them is Paul Bocuse, the flag bearer of nouvelle cuisine. It can be said that Japanese knives contributed to the creation of delicate and flamboyant cuisine.
French starred chef Cyril Lignac, who has opened bakeries, bistros and in recent years, a chocolate factory, is also a fan of Japanese kitchen knives. In addition, Japanese kitchen knives are becoming more and more popular in the French culinary world. Famous chefs, like three star French chef Michel Bras, collaborate with Japanese cutlery manufacturers to create the knives they want.
Into High-end Restaurants in New York
In recent years, chefs at high-end restaurants in New York have also used Japanese kitchen knives, influenced by the delicacy of Japanese cuisine. Union Square Cafe chef Michael Romano is a big fan of Japanese kitchen knives. He owns more than 100 copies. He was particularly attracted to Japanese kitchen knives because they deliver high performance and require great user skill. In New York, not only kitchen knives but also Japanese dishware and food products were introduced.
Kitchen knives are an indispensable item for cooking, so we want to be attentive to this subject. The delicacy of Japanese kitchen knives is likely to make your cooking even more delicious.
