If you are fan of history or weapon, then you should know that japan has their unique sword – Katana back to those Samurai warriors days, but do you know that Japanese kitchen knives are some of the best ones in the world too? In fact, same hand-forging skills used to produce Katana are still used today to create these kitchen blades, which are among the finest cutlery available in the world.
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Gyuto Knife
Another way to describe Gyuto is ‘Japanese version of the classic Western chef’s knife’. but the blade is thinner and with a sharper edge. Same as Western chef’s knife, It is a multipurpose knife that probably the most popular style of knife for both professionals and home cooks. It is ideal knife for chopping and slicing meat, fish, vegetables and fruit.
Yanagiba Knife
The yanagiba is an ideal sashimi knife, for slice and portion boneless fish, seafood and sushi. the length and superior sharpness of the right side bevel blade allow you to make smooth pull to cut through ingredients with less force. It used to be only used among sushi chefs, but recently it has gaining popularity among Western cooks for use as the alternative of carving knife.
Nakiri Knife
The Nakiri, literally means “vegetables cutter”, created for the primary purpose of slicing, dicing, and chopping all types of vegetables from tomatoes to winter squashes. Because of the wide edge, nakiri makes straight up and down motion perfectly, without the need for any further pushing or pulling. You can make paper thin slices as the edge travels through the food to the cutting surface with clean cut.
Santoku Knife
Santoku is another general purpose kitchen knife cross between a Nakiri and Gyuto, originally intended for the home cook, with a similar appearance to a chef’s knife but it has shorter, thinner blade. It is a multipurpose knife that can be used for cutting meat, fish, vegetables and fruit. The tip shape and the height of the blade also makes a santoku great for carving ingredients.
Honesuki Knife
The Honesuki is a Japanese boning knife used to boning meat and poultry, sharp tip helps you run the blade along bones, it breaking down poultry by cutting through sinews and joints. It could be used as general purpose utility knife due to it’s compact size. Traditional honesuki has single bevel, but recently also come with both-side bevel.
After Word
If you love cooking or person you know who loves their kitchen, it’s the best chance to get your own ”Best Japanese blades” and be a Samurai warriors in your kitchen at home!
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