When preparing for the kitchen, you should be able to pick the Japanese Chefs Knives that are right for the job. You can choose among Mac, Usuba, Takohiki, and Misono. These knives are made from high-speed powdered steel, which was originally designed for power tools. This type of steel is known for its strength and durability. The process of making these Japanese knives involves heating the metal in an electric oven and then hammering it into the desired shape and strength. The metal is then polished to remove any indentations.
Misono
Misono Japanese chef’s knives are a good choice for both home and professional chefs. They offer different shapes and lengths to meet a variety of needs. These knives are renowned for their precision and durability. They are also known for their excellent fit and ergonomics. They are one of the few knife makers in Japan who use western-style handles.
Misono is based in Seki City, a historical center of blade-smithing in Japan. Their kitchen knives are designed and crafted in-house by skilled craftsmen, and they combine traditional methods with the latest technology. This makes Misono knives durable and dependable.
Mac
Mac knives are known for their narrow blade profile, which means that you can achieve precise cuts with them. They also come with a balanced design that puts the balance point in the center of the blade. The handle is also comfortable, similar to those found on Wusthof, Zwilling, or Messermeister knives. MAC knives also have a symmetrical edge, which makes sharpening them easier.
The MAC knife’s blade is shaped and polished by professional craftsmen, making it a fine, precise knife. Because of its thin and sharp edge, MAC knives remain sharp longer than most knives. Another benefit is their lightweight design. Larger knives tend to weigh more, making it more difficult to chop through firm ingredients. Also, MAC knives are shorter than other comparable knives.
Takohiki
The Takohiki is a variation of the traditional Japanese chef’s knife, the Yanagiba. It is forged from two pieces of steel, with the softer one being used for the edge. This makes for an easy sharpening process. Beginners and experienced chefs alike can benefit from this type of knife.
In the Edo period, sushi makers used the Takohiki to slice fish and sashimi. Its squared tip makes it an excellent knife for cutting soft materials. This style is not often seen in Western kitchens, though. Chefs in Tokyo often use this style of knife.
Nakiri
The Nakiri Japanese chef’s knife has a symmetrical edge that is ideal for slicing vegetables. It is a double-beveled knife that is common throughout Japan. Although it’s a very useful knife for chopping, it’s too thin to be used for heavy duty chopping, and it’s not recommended for cutting bones. The alternative is the Usuba, a single-beveled knife with a longer blade.
The nakiri blade sits flat on the cutting board and is excellent for chopping veggies. Unlike the Santoku knife, the flat edge of a nakiri blade prevents the knife from rocking back and forth as it cuts through the food. Because of this, it’s not a good choice for chopping tougher foods.
Masahiro
If you are looking for a Japanese chef’s knife with a distinctive look and feel, Masahiro is a great choice. Masahiro knives are renowned for their exceptional sharpness and are handcrafted by artisan masters. Their high-carbon steel blades are lightweight, and the handles are made of black pakkawood that is moisture-resistant and antibacterial. These knives also have an excellent balance between the blade and handle. In addition, you can personalize the blade with your name or a special message.
Masahiro knives are hand-forged and feature a high-carbon steel MBS-26 (similar to VG-10). Each blade is hand-finished, with three stages of tempering and quenching in sub-zero temperatures. Each blade has a hardness of 58-60 H.R.C. and contains 0.95 percent carbon. These high-end knives are available in a variety of sizes and steel.
Shun
Shun Japanese chef’s knives are designed with durability in mind. They have a full tang construction, which extends the entire length of the blade to the handle, for more balance and strength. Shun also offers a choice of handle materials, including pakkawood composite or natural hardwood. Synthetic handles are more affordable and more durable than wood, but natural hardwood handles can crack when exposed to water.
There are two main Shun knife lines: Sora and Premier. The Sora line has fewer options for buying, but they have a nice collection of knives that will keep you sharp for years. While the blades on the Sora line aren’t as sharp as those found on the Premier and Classic lines, they are still very durable and lightweight.
