Japanese Kitchen Knives - Beautiful and Versatile
Japanese kitchen knives are, without a doubt, some of the most sought-after knives. Those who know their knives, particularly chefs and aspiring chefs, prefer using these in their kitchens. Until recently, owning Japanese kitchen knives was a luxury, as the price for such quality knives was simply too high for home cooks to use them in their kitchens.
The reason for this is simple: They are, quite honestly, the world's sharpest knives. The technology used in making them is unique, perfected over lifetimes of Japanese workmanship, the same workmanship which is used in making priceless Samurai swords. Using these knives is like using a small sword in your kitchen. Think of that next time you're slicing into an onion!
When looking for Japanese kitchen knives, you should first find out which of the many types and styles you're looking for. The three most commonly used knives are Usuba, Nakiri, and Deba bocho. All Japanese kitchen knives are angled on only one side, which helps to create cleaner cuts, and come with handles made from traditional materials, most often bamboo or wood. Here is a small list of some of the more common Japanese kitchen knives.
Santoku: The "three virtues" knife is among the most versatile and resembles in form and function a French chef knife, able to cut, dice and mince. There can be minor variations with the knife itself, with some santoku possessing a more severely angled blade than others, and yet others possessing small depressions in the metal to lessen friction during cutting.
Usuba bocho: Usuba quite literally means "thin blade" which refers to the thinness of this knife compared to others, and is used for cutting through firm vegetables. They are tall, for knives, with some versions resembling a small meat cleaver.
Nakiri bocho: Another kitchen knife used for vegetables, though one used for slicing rather than chopping. Like the Usuba, some varieties can resemble a meat cleaver. The blade of this knife is long enough to slice through a vegetable in a single motion.
Kazari bocho: A third vegetable knife used for carving and possessing a rectangular blade that narrows to a point at the tip for fine, delicate work.
Deba bocho: A Japanese pointed, carving knife, which can be both cleaver and chef's knife. It is most often used to slice fish and cut through fish bones, but can be used on meat. There are two primary sizes, and the thick blade is beveled on one side.
Fugu hiki knife: A specialized fish knife used only when slicing Fugu into sashimi. A thin, flexible blade with a traditional handle shaped like a Fugu fish.
Japanese kitchen knives are not similar to western knives. This is due in great part to the metal, as European knives are made of softer material. They are lighter, and easier to use, but can lose their edge quickly. American kitchen knives, on the other hand, are made of sturdy alloys that keep their sharpness, but are less flexible and not as easy to use.
Japanese kitchen knives are made of harder alloys. Mostly a carbon steel alloy which includes vanadium, chromium, molybdenum, and cobalt called V Gold 10 (a metal developed in Japan and not allowed to be exported). The metal is folded during the making, which allows for a strong, flexible blade which will keep its edge for a surprisingly long time. With unique materials and using the same skill and artistry used when making their famous swords, the Japanese kitchen knives are on their own level. A level that comes with a high, but deserved, price tag.
So, if you want to work with the tools of a master chef, or simply to work with the best, look for Japanese kitchen knives for your kitchen.