Japanese knives are beautifully made with great design and material. These few things make a significant impact on the way these knives work. Many people consider Japanese knives one of the best choices for culinary needs. These knives can provide excellent results while cutting, slicing, or chopping. The edges of Japanese knives are much more tough and resilient and can make the cutting easy for you.
While many Japanese knives may work better for a single task, few of them work for almost every culinary need. The steel used in these knives is mostly high carbon steel, but some combinations of other materials are used to make these knives. Chefs and professional cooks use many Japanese kitchen knives. There are various Japanese knives available that you would like to know about before buying. Therefore, you can read the information mentioned.
1. Gyuto
The Japanese knife Gyuto is the most used knife that even many chefs also use. These knives are somewhat similar to European designs of knives. Therefore, they are ideal for doing multiple culinary works and can make your cutting and slicing easy. Typically these knives are lighter and less weighted, letting users use them conveniently. In addition, Gyuto knives are made of more rigid steel material that keeps their edges sharp for a long time.
Santoku
2. Sujihiki
The Sujihiki knives are also best known as slicers as they can slice more precisely. The blades in these knives are generally thinner than other knives and can sustain any damage from cutting vegetables. This provides an extended use without any chipping or dull edges. However, the edges of the blade are steeper than others resulting in accurate cuts. You can easily use a Sujihiki knife to remove bones from fish or make cuts.
3. Petty
The putty knives are generally used for making minor cuts. For example, these knives can easily cut or chop vegetables and herbs. They may not work best for slicing meat, but they are great for delicate work.
4. Honesuki
You will find the design of Honesuki knives much different than others. They look a little triangular in shape and work best for specific tasks. One of the primary benefits of using Honesuki knives is that they can easily debone poultry.
5. Hankotsu
The Hankotsu Japanese knives are made to debone hanging meat easily. These knives are designed so that users Can easily cut meat and debone it. In addition, the Hankotsu knife’s spine is thicker, allowing it to retain any damage on the blade during deboning.
6. Nakiri
The Nakiri knives can make various types of precision cuts while cutting vegetables. They are beveled from. Both sides of the edges can work effectively for culinary use. Nakiri knives can help you cut hard shell vegetables like pumpkin easily.
7. Deba
Deba is one of the best traditional knives. Moreover, if you don’t know, the traditional Japanese knives only have one side of the edges honed. So the edges of the Deba knife are also beveled from the single side. People mainly use this knife to cut fish, and various sizes of these knives are also available.
8. Yanagi
Yanagi is also one of the traditional Japanese knives primarily used for slicing sushi and other foods. The length of the Yanagi knife blade is slightly longer than the others. In addition, these knives are great for cutting vegetables in two halves.
9. Takobiki
Takobiki knives are also a kind of slicer known as a variation of the Yanagi knife. The shape of these knives is rectangular looking, and the handles are small compared to the blade. The blade’s tip is not sharp and is safe to use in small areas such as sushi restaurants.
