If you love cooking, you might be interested in purchasing a pair of Japanese Chefs Knives. These knives are made from hard carbon steel and are extremely sharp. This makes them perfect for slicing, dicing, and chopping. What’s more, they’re easier to sharpen than Western knives and provide better edge retention.
Gyutou
Gyutou Japanese chef’s knives are a traditional Japanese style of knife. These finely crafted knives allow even the most beginner to experience the grace and elegance of a traditional Japanese knife. They are designed to last a lifetime and are ideal for both professional and home cooks.
The Gyuto knife is versatile and suitable for a wide variety of kitchen tasks. Its pointed blade is great for precision cuts and for working in small spaces. Its pointed tip makes it great for rock chopping, a technique that involves rocking the knife edge from tip to heel to chop produce. This knife also provides good surface contact with the knuckle for push or pull cuts.
A Gyuto knife has a blade length of 180 to 300mm. The length of the blade is a personal preference, but a 240mm blade length is a good choice for home cooks.
Santoku
The Santoku Japanese chef’s knife is a versatile multi-purpose kitchen tool. It has a compact, lightweight design with good weight distribution, making it easy to carry and work with for long periods of time. While it was first developed in Japan, this blade type has become popular outside of Japan in recent years. The following are three benefits of the Santoku knife: a sharp blade, a smooth feel, and an even weight distribution.
– The Santoku’s blade geometry is designed to work in harmony with the handle. The blade’s thickness, tang weight, and length are all matched to the handle. This creates less friction, and reduces the risk of food sticking.
Unagisaki
Unagisaki Japanese chef’s knives are shaped to give good grip and comfort when in use. Japanese knives are made of harder steel than their western counterparts. Their chisel-ground blades are thick and can handle heavy work. Typically, the blade length is between 100mm and 115mm.
Unagisaki knives come in many different styles, depending on the region and style. Among the most common styles are the Edosaki, the Kyogata, the Osakagata, and the Nagoyasaki. Unagisaki Japanese chef’s knives come in a variety of sizes and shapes.
The Unagisaki brand uses Hitachi White steel #3 core for its chef knives, which is used in Japanese kitchen knives. This steel provides excellent cutting performance and a longer edge retention. Moreover, the blade is hand-finished and fine-ground, so the user can be confident in its sharpness and heft.
Kyocera Ceramic Revolution Series 7″ Chef’s Knife
This ceramic knife from Kyocera has a redesigned handle and deeper blade for the best cutting experience. It’s ideal for slicing fruits and vegetables with smooth and clean cuts. The ceramic material helps maintain the freshness of food and prevents browning. It also features an edge retention of ten times longer than standard professional cutlery.
The upward angle of the handle to blade design provides a comfortable hold on the cutting board. The blade’s Kyocera Z212 material provides a long-lasting edge that will not rust or react to acidic foods. The blade is perfect for cutting up fruits and vegetables, but is not recommended for chopping and dicing hard foods.
