Why Japan pays special attention to kitchen knives

The Japanese not only pursue the flavor and freshness of the ingredients, but also pay attention to the knives. For example, octopus, puffer fish, salmon, chicken, vegetables, etc., different knives are used to deal with different ingredients. Therefore, in Japanese restaurants, you can often see a wide variety of knives, such as sashimi knives, vegetable cuts, sinew knives, beef knives, chicken knives, etc.

The same is cooking, why do Japanese knives have so many categories? Compared with common Western-style knives, what are the special features of Japanese kitchen knives? Different knives can change the flavor of food

The Sakimaru sashimi knife is one of the sashimi knives. The biggest feature of a sashimi knife is its single edge, with a thicker and longer blade, generally 240 mm to 300 mm, which is convenient for chefs to cut large pieces of sashimi more neatly and accurately, and improves the stability of cutting meat.

Vegetable cutting The vegetable cutting blade is thin and straight, suitable for cutting vegetables, slicing, shredding, etc., not suitable for cutting hard ingredients.

  1. tendon drawing knife

Jinyin knife is a kind of slicing knife. It has a double-edged design and a thicker and heavier blade. It is generally suitable for cutting large pieces of meat.

Chinese kitchen knife

Made of stainless steel, it is tough and not easy to break, and can be used to handle bone-in or hard ingredients.Also read:Best Kitchen Knives

bull knife

The ox knife evolved from the Western-style ox knife. It has a small arc and is flat from the middle of the blade to the end of the knife. It is a multi-purpose knife.

chicken knife

Chicken knives, also known as boning knives, are thicker blades that help cut meat from the bone more easily and cleanly. They're great for cutting through soft bone and are used by many restaurant chefs for chicken.

There is a saying in Japan, "Using different knives can change the flavor of food."

The Japanese place a lot of emphasis on "kiri", which means that when cutting ingredients, they must feel smooth and smooth. In Japanese restaurants, the chef usually has several knives for cutting different fish.

For example: When cutting sashimi, chefs generally use single-edged sashimi knives. The blade has a certain curvature, so that when cutting, the area where the ingredients contact the knife will be smaller, which not only cuts more neatly, but also prevents the ingredients from sticking to the knife. Suppose you use a beef knife to cut sashimi instead. The knife has a large area, and a lot of juice or water will be lost when cutting sashimi, which will affect the flavor of the fish.

pocket knife

A pocket knife is a multi-purpose knife with a thin blade and a small area. It is suitable for cutting ingredients with a small area to achieve more delicate results, such as thin slices of fruit.

bread knife

Bread knives have a thicker blade with a long, flat and serrated blade, making them ideal for cutting bread, cakes, etc.

Santoku knife

The Santoku Knife has a rounded tip and can be used for cutting meat as well as vegetables and fruits. It is also a multi-purpose knife. The blade of the Santoku knife is taller than the bull knife, but it is also relatively small, usually 5 to 6 inches. Suitable for housewives.

In order to overcome the problem of easy rust, some Japanese carbon steel knives are usually carbon steel knives with steel clips, that is to say, the core of the knife is carbon steel, and the surface and back of the knife are covered with stainless steel, which is less prone to rust, but maintenance There is still work to be done.

There is a lot of history and the essence of craftsmanship behind Japanese kitchen knives. If they are well maintained, this knife can be passed on to the next generation, and it will drive the industry of sharpening and repairing knives and the inheritance of skills. It is hoped that more young people can know and understand these Japanese knives, so that not only the production process, but also the local knives sharpening and repairing skills, which are less and less learned by local people, will be continued.

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