If in some kitchens of the world the masterpiece of the chef's mastery is considered to change the taste of the product beyond recognition, then in Japan it's the other way around. Gastronomic traditions in this country are quite conservative, and the main products are rice, of course, as well as fish and vegetables. At the same time, heat treatment should be minimal. And if you still consider that the Japanese eat chopsticks, then the products should be cut very finely. That's why Japanese kitchen knives deserve the glory of the best in the world.
Today, Japanese kitchen knives are made in million copies, as their popularity is constantly growing. There are companies that have devoted this matter to more than one hundred years. At present, the most popular products are the companies of Masahiro, Fukumoto, Kasumi, Masamoto, Tojiro, Takeda and others.
Right choice
Chef Japanese knives from the standard European differ radically. And it's not just their incredible hardness, which reaches 64 HRC units, features sharpening and a variety of models. These products require proper grip, specific cutting techniques, as well as competent preparation of the cook's workplace. So, using the best Japanese knives in the kitchen, it is necessary to have end wooden cutting boards. On the degree of severity and can not speak, because the products with their help must be cut in the literal sense of the ideal. There is even a special term KIRENAGA, which denotes the period during which the knife will be sharp.
With all the variety of models, it is not so easy to choose a Japanese knife, as practice shows. Of course, if you are not a professional connoisseur of Japanese cooking. First, blades of these knives can have both one-sided and two-sided sharpening. Secondly, they are made from different materials. So, there are Japanese ceramic knives made of Damascus steel, made of high-carbon steel with mild steel lining. Thirdly, knives can be created both in an industrial way (mass production), and manually. It is quite natural that this is reflected in their value.
As for the handle of the Japanese knife, in most cases a tree is used for its production. The most common option is the handle from the magnolia. This tree is soft enough, but the handle is considered an expendable material, therefore, as it wears out, it is simply replaced with a new one. If the high price does not bother you, then you can opt for products with horns made of buffalo, exotic woods, ivory or forged from precious metals. However, it is already difficult to call such kitchen knives. It is rather a valuable collectible gift.
For home use, Santoku and Nakiri knives are most often chosen. Santoku - universal model for cutting vegetables, meat and fish. Sharpening these Japanese knives is often done in a European style, they are light, practical and comfortable. Knives Nakiri use mainly for cutting vegetables and greens. Angle of sharpening Japanese knives
How to sharpen?
Like all knives , Japanese too need from time to time the renewal of pristine acuity. How to sharpen Japanese knives is a whole science where ordinary sharpeners do not have a place! If your knife is made of Damascus steel, then it is worth buying a special grindstone. Remember, first the blade is sharpened on the side of the stone, where the grain size is larger, and the final grinding is carried out on the side with a smaller fraction. Store the grindstone in a container of water so that it does not dry out.