Today, Japanese kitchen knives dominate the kitchen scene, especially in various cooking television shows in Japan and around the world. There are three types of traditional Japanese kitchen knives: Usuba, Debatte, and Yanagiba. You can easily look for the best Japanese chef knives via https://www.houseofknives.com.au/collections/japanese-knives.
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Due to its popularity, counterfeiting is one of the main problems faced by Japanese kitchen knife manufacturers. As a buyer, you need to learn how to distinguish real from fake so as not to fall victim to counterfeiters. Japanese knives are light and sharp.
Their steel blades are stronger than the fake ones which can be more flexible. The unique property of Japanese chef knives makes it easy to maintain their sharpness. An important safety tip is that Japanese chef knives should always be hand washed. This is an important piece of advice for avoiding damage to your blade.
Japan is the only country that has the technique of designing a kitchen knife of its own. Initially, Japanese knives were designed to meet the unique cutting needs of Japanese people when preparing their own types of food such as sushi.
Cutting raw fish with high precision is an important aspect of making a Japanese chef's knife. When you go to a Japanese restaurant, you will see how specific the chef is in preparing soft slices of raw fish and chopping raw vegetables quickly.
Their proficiency is based on the strict standards of Japanese kitchen knives. The sushi knife is specially developed to produce perfect slices of raw fish with the best cutting motion. Perhaps the most famous Japanese chef knife is the Santoku knife which is very versatile. It was different from others by its unique finish and style.