BEST JAPANESE KITCHEN KNIVES: PURCHASE GUIDE



In today's market for knife kitchen products, the main differences between Western and Japanese knives relate to materials used in production and to specialized designs for specific purposes.

But there are other differences. No less important are the shape of the handle, single or double sharpening, as well as trim details.

Therefore, you need to take a closer look at these beautiful tools in order to understand these differences for sure and whether they will be well suited to your tasks and skills. Once you understand their different properties, you can be sure that you are prepared with knowledge to find the best for your goals.


TYPES OF JAPANESE KITCHEN KNIVES


The European chef's knives are multi-purpose masterpieces and culinary workhorses. They are used for everything from the tough job of chopping chicken to more delicate tasks such as chopping vegetables and more. On the other hand, the Japanese chef's knives are more delicate, somewhat counterintuitive due to the hardness of steel, and they have more specialized applications. Thus, there are several different styles that can be viewed as chef's knives - some for general purposes, and others for individual tasks.


GYUTO / GYUTO / CHEF is a favorite among professional chefs and is a great choice for home. In general, a gyuto has several characteristics with a western-style chef's knife. A kind of hybrid between traditional Japanese nakiri and a Western chef's knife, he developed to cope with many responsibilities - cutting vegetables, as well as fish and meat. As such, it has a longer thin blade and is rather nimble. The Japanese chef's Gyuto knives have mostly carbon steel blades, meaning no stainless steel. This is a controlled oxidation resulting from contact with food, which keeps it from rusting, although we recommend stainless steel for most people. The profile of the gyuto blade is very similar to that of the French Sabater, although the curve of the cutting edge is less pronounced. A more durable edge profile gives it greater contact with the cutting board, providing a larger cutting surface than European versions. And it does not need to be raised so high that it leads to less fatigue and more efficient cutting. In addition, the tip will often be slightly lower, more in line with the center of gravity, as opposed to sitting high and closer to the spine. This makes it very good for finer work, as well as decorative presentations. With a double beveled edge, it is sharp on both sides and usually measures from 8 to 12 inches. Gyuto are available either in Western style, or in an ergonomic handle, or with the traditional shape of the handle “wa” - straight, with a round or octagonal profile and usually made of hardwood. Gyuto is a lightweight universal knife that has an excellent cut and accuracy, for example, chopping, and fine preparation of both vegetables and light proteins. However, this type will not work well when cutting dense materials such as bones or cartilage.


SANTOKU (HOME COOK)

Santoku is another versatile kitchen knife with a similar look to a chef's knife, but it is shorter, thinner and more mobile, combining the features of gyuto and nakiri. With a blade length of 5 to 7 inches, it has a flatter edge, with a sharp corner point of up to 60 degrees. Having a small angle on the cutting edge, it allows you to pierce the products a little, but because of the profile of the sheep’s tail there are very few torsional movements - more accurate and effective pressure cutting in the forward and lower directions. A typical santoku will have a western style with a double beveled edge and maintains an even thickness from the butt just behind the cutting edge. The blade may be flat or forged for better food sticking. The shape of the tip, as well as the height of the blade, make the santoku excellent for work, and it provides a strong and safe support point for cutting during grinding. Like a chef's knife, santoku can be used for various cutting jobs in the kitchen. Lightweight, agile and easy to maneuver, they are great for chopping and cutting, but do not have the length of the blades for work, for example, to cut fish or meat.


SOUZHIKI (SLICER)

Sujikiki has a long narrow blade with a small height, which is designed for cutting meat without bones, fish, poultry and games.

Shorter growth means less surface area, which reduces friction, making it ideal for cutting ultra-thin slices of your favorite protein. Even oily or oily fish do not stick to a small surface. A long, thin blade, typically in the range of 9.5 to 12 inches, glides over large pieces of protein without the need for longitudinal movements.

The cutting action is a single hood or traction, providing a clean, accurate cut without any torn edges or torn pieces, and requires an easy, nimble cutting technique.

Often considered to be the western version of traditional sushi / sashimi-knife (yanagib), sudzhikiki are similar in size and functionality to a regular knife, making it ideal for slicing and portioning.

Sujiks are usually a little lighter and somewhat more flexible than the yanagib, which makes it useful for trimming as well as slicing. Another noticeable difference between Sujiks and Yanagi is the shape of the edge. The yanagi will be beveled one-sidedly, and the suji will have a double bevel. Some manufacturers produce sujihikis with fluting, granton divots, or a clogged profile above the cutting edge to further reduce friction and prevent adhesion. However, this is often more aesthetically pleasing in nature, as the overall design is usually effective enough to cut clean without added recesses.


NAKIRI (TRADITIONAL) 

Nakiri is a traditional vegetable knife designed for full rhythmic beats.

Having a shape similar to a short pan, it has a flat profile, characterized by a thin, straight blade, although some may have a slight curve towards the blunt edge. The substantial spike narrows to a square, blunt tip, but it is thin behind the edge with symmetrical convex grinding.

Designed for the primary purpose of slicing and chopping vegetables, the length of the blade is usually 5 to 7 inches, which is long enough for most vegetables. Thanks to the double cone, food easily falls when the blade slides over what you cook, and the square tip makes it one of the safest for use in the kitchen. Due to the flat edge of the blade, the rocking movement is practically impossible - instead, Nakiri uses a direct up and down movement without the need for horizontal pushing or pulling. You can make very thin slices when the edge moves through the food onto the cut surface with clean and even cuts.

Thanks to a thin, refined cutting edge, they are great for use on delicate vegetables and herbs without bruising or crushing delicate tissue. In addition, the rectangular shape and height make them ideal for collecting large amounts of food. Very similar to usuba, nakiri is most often used by home chefs, while usuba is preferred by a professional chef.


PETTY 

A small knife has the same basic use as a western knife or a knife with a longer blade.

Blade lengths for small things vary greatly, from 3.5 to 8 inches, with a height of 1 to 1.5 inches from heel to butt. The blade profile usually has a triangular shape, rising from the heel to the tip, and the sharpening has a double bevel. Like a utility knife, the small one is nimble and convenient for small tasks that require some dexterity.

The main difference between eastern and western style is that a small knife can be used for mini-cutting on a cutting board, and a trimming knife is better suited for pocket tasks.


PARIN 


Again, they are similar to their western counterparts and often have western-style pens. These are short, small blades designed for use in the hand for delicate work, such as peeling fruits and vegetables. The usual length is 3.5 inches.


HONESKI 

Honesuki is another butcher knife, but it is designed for a specific task: butchering poultry and cutting joints - but not for splitting bones.

With a distinctive triangular profile that runs from heel to tip, the blade is fairly stiff, with a slight bend towards it and a perfectly straight cutting edge. The blade is 5.5 to 8 inches long and measures approximately 1.5 inches from heel to butt. Like hankotsu, traditional honesukis have an asymmetric construction - the descent on the right. But more recently, honesukis with equal 50/50 bevels on both sides have become available, which makes these models a good option for lefties. Thanks to the compact size of this knife, it is also convenient as a universal knife.


DEBA 

Like the western deba, the traditional deba is just as powerful and thick, but it is mainly used for cutting fish on fillets. The length of the deba blade is usually between 6.5 and 8 inches, although there are only 4 inches. The height of the blade is from 1.5 to 2 inches. Great for cutting fish as well as fish bones, some chefs use them for cutting poultry and cutting vegetables. But a one-way descent can make it burdensome for those who are not familiar with the proper technique. It is completely different from the flexible narrow western fillet knife - the deba is strong and heavy.


YANAGIBA

Yanagiba is a sashimi knife traditionally used for slicing and serving boneless fish, seafood, sushi and sashimi.

Long, thin, and thin sashimi knives are elegant tools designed to cut one stroke, which creates clean, sharp edges using only the weight of the knife — and the longer the blade, the better the results. The length of the blade ranges from 8 to 12 inches, with a small height of about 1.5 inches. The descent is one-way for excellent. Hollow sanding on the back helps anti-stick after cutting. The descent is usually sharpened on the right side, but the left versions are available on special order. Traditionally used by sushi chefs, this elegant blade is gaining popularity among western chefs.





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