Japanese kitchen knife

Japanese kitchen knives: how to choose their own hands, guide, photos, and video tutorials

Everybody knows that all of the kitchen utensils in the kitchen occupies a dominant position secretly crowned a subject - namely, a knife!

It is indispensable in any way and it is best that the knife was comfortable and sharp. This significantly facilitate your work in the kitchen, bringing satisfaction and even - pleasure in the process of cooking. And it saves time.

Knives Japanese masters - the pride of national traditions

But let's ask ourselves: how, choose the knife among the thousands offered in stores? Think of nothing - the best on the planet considered knives from Japan, particularly Japanese kitchen knives made of Damascus steel.

They are famous for is its sharpness, Japanese proven quality, like the famous samurai swords! Let's examine them in detail.

Masahiro popular we have knives from Japan

The historical roots of Japanese knives are deeply rooted in the XIV century, when produced legendary samurai swords for the city of Sakai.

Later, in the middle of the XVI century, in the same city - hands-saber masters were fabricated first Japanese kitchen knives for cutting tobacco.

Tobacco was brought from Portugal. Ever since then, and the famous Japanese steel.

And now, in the Japanese city of Sakai still made kitchen knives.

Now they combine traditional instruments handmade with modern technology for maximum strength, sharpness of samurai swords and longevity of steel blades hydrocarbon.

To preserve the pristine sharpness, the Japanese are able to use a special technique of grinding.

Atsu Deba knife - Japanese cleaver

Interesting facts about kitchen knives Japanese

The Japanese say: "The knife is the heart and soul of the cook." Every professional chef must have a personal knife - it always takes him, moving to another job.

Japanese knives in the hands of professionals

Professionals use in their work about twenty varieties of knives, but a standard set of Japanese kitchen knives are not very different from the usual European.

In these kits include:

  • knife for vegetables with a thin blade;
  • hatchets to large fish, meat, poultry;
  • knives for sashimi and sushi - fish cut into thin slices;
  • a small knife under the Clean vegetables - fine cutting and peeling.

Set Tojiro ( «Todzhiro") - an excellent acquisition for the kitchen

A large number of Japanese knives are sharpened sided blade - thinner than counterparts from Europe. That is why they are better suited for delicate work.

Authentic Japanese cuisine - the art of striking a special cut. The man who took the first hand Japanese chef's knife - immediately aware of the uniqueness of the product.

Knife by Ichiro Hattori - descendants of the ancient kind of blacksmiths

This unusual knives from Japan found among cooks like their hot supporters and their opponents-critics. In any case, the Japanese knives will not leave anyone indifferent, few dispute the phenomenal products Sunrise Country!

What should be the chandelier for nouveau cuisine - see here.

Sharpening stone for kitchen knives Japanese

For any cook it is important, that their knives are always perfectly sharpened, because the Japanese professional chefs no less scrupulous than ourselves knives - choose grindstones.

Kitchen knives are best sharpened on natural stone - the professionals for this purpose, three species of different degrees of density:

  • rude;
  • average;
  • dense.

Kind of whetstone

Among the peculiarities of the Japanese kitchen knives

In contrast to the knives of the West, Japanese kitchen knife has a one-sided blade. This suggests that the Japanese made their knives separately - for righties and lefties.

Master Takeda. Knife Ajikiri Ko Deba

Perhaps this is contrary to the philosophical tenets of ancient Japan, but in modern parlance - for your money every whim! Sushi master professionals are rarely left-handed, because these knives (for lefties) is very rare. And if the master would be left-handed, it is necessary to order a kitchen knife individually for him.

Japanese kitchen knives with one-sided blade is much more difficult to use than the usual, familiar to us Europeans. This will require you a special skill and more skill. However, the use of the result is impressive!

Hon Deba - the most powerful and heavy knife type Deba

Japanese chef virtuoso, as a rule, to its credit are two sets of knives for Japanese cuisine. They use them in a day - sets completely alternate. After daily use, wizard sharpen their tools and give them a "rest" day - at the same time removes unwanted metallic taste and smell, which can be transmitted to food.

So how do you choose the right knife - is there specific instructions? The first thing you need to decide - what do you specifically need a kitchen knife Japanese? So, there are four types of kitchen knives from Japan.

  • Slasher - Deba Bocho.
  • Universal knife - Santoku Hocho.
  • Knife for vegetables - Usuba Hocho, Nakiri Bocho.
  • Knife for sashimi - Yanagi Ba, Tako Hiki.

In addition, the choice should be aware of - Japanese knives for the kitchen are divided into categories, there are two:

  • The forged blades from a single material - a high carbon steel Honuaki.
  • The forged blades of a combination of two materials - Carbon Steel + soft iron - Kasaumi. This category Kitchen knives swords similar to manufacturing techniques of the samurai.

Hosho injury - a knife for vegetables

Read more about the varieties of Japanese knives for the kitchen

Cooking Japanese knives "Va-Bocho" classified by purpose and form.

In the art of making sushi apply these types of Japanese kitchen knives:

Taco Hickey - knife sushimi

  • "Sashimi Bocho": are very narrow (similar in shape to the sword) blades, length 200 -320 mm, a width - from 18 to 32 mm. Purpose - slicing sashimi; It uses two types of kitchen knives - "Yanagiba" (in the form of willow leaf), also known as "Masao" with a sharp end and a wider blade. And "Takobiki" (this is the knife for octopus) - a narrow but blunt blade.
  • "Usubov Bocho", "Nakeer Bocho" (in translation - "a thin knife", "vegetable knife"). These knives are made of Japanese cuisine with straight blades, Lodge on the surface of the cutting board for chopping. The back of the blade is not always a straight line ( "kaku gata" - a straight line), it can be curved smoothly down to the tip.
  • "Deba Bocho" (translated as - "thick blade"), as well as "Kodeba Bocho" (utility knife for fish). These knives have in their arsenal heavier blades - from 100 to 200 mm in length. Blade somewhat upturned upwards, where the edge meets with the back and forms a drop-shaped tip. In this case the blade width at the base of the handle - 45-65 mm. These knives very easy to disconnect the bone.

Read also the article "Kitchen Decor own hands: ideas and their implementation."

Santoku knives

Santoku is translated from Japanese as "three good things", "three virtues" and "three ways to use". The very name Santoku transparent announces to us about the universality of this wonderful knife!

What they can do? Is he:

  • cuts;
  • grinds;
  • cuts;
  • copes with vegetables and fish, and meat (boneless).

Santoku Knife - universal knife for all occasions

Santoku is a knife-wagon:

  • With the wide blade of a heavy, rounded butt to the tip.
  • The cutting edge is straight, Japanese sharpened unilaterally. Grinding usually takes place at an angle of 15-20 degrees.
  • The blade varies its length from 12 to 22 cm (experience shows that the best option is 18.5 cm).
  • The thickness optimal for the blade - is 2 mm in the butt.
  • The handle of a kitchen knife narrow (relatively) small, so it is very conveniently fits in your hand.

To date, knives made in Japan with the wide blade is easy to see in many cooking video films of the Internet to find a lot of photos, as well as see the TV on in the culinary programs. After all, Santoku knives are possible, from a visual standpoint, convey an aura of excellence and professional chefs.

Unagisaki - knife for cutting eel

And since the Santoku somewhat less conventional cooking knife - very sharp and very comfortable - he was found not only the master, but also all those who love "pokuhovarit" in the kitchen, cook something exotic with their hands.

One of the most popular varieties of Japanese kitchen knife is a knife Samura. They are pleased with the high quality.

Attention to detail every single view that you can easily cope with their culinary ideas.

Inimitably and accessibility of Japanese knives Samura

Samura knives are very sharp, ergonomic, long retaining the original grinding. A distinctive feature of it is knives Samura, a lower cost.

After all, it is no secret - the price of authentic Japanese knives are usually a tall, because such a knife receives substantial cheating, reselling more than once among the owners - until fall into your hands.

Knives from Japan Samur - useful everywhere in your kitchen

Of course, you can save for yourself. After all, ordinary Chinese kitchen knives - inexpensive, but over time, the quality you are not particularly happy.

Read here an article about curtains for the kitchen in the style of Provence - French charm to your home.

Japanese knives Wabōchō: types and purpose

Traditional Japanese Knives - traditional Japanese knives

The most famous traditional Japanese knives are yanagiba, deba and usuba (yanagiba, deba, usuba). Without these knives can not imagine cooking traditional Japanese dishes and they are present in any Japanese restaurant.

from top to bottom: Kikuichi Monji Sansuimon Usuba, Deba and Yanagiba.

Usuba prednaznrachena cutting and chopping vegetables.

EXAMPLE usuba knife cutting vegetables (radish, radish, zucchini, carrots and ginger). Equipment cutting ken (ken-cut).

Deba - for cutting fish (mainly)

Yanagiba - for cutting fresh fish on the thinnest slices (sashimi), in western cooking is used as a slicer.

Each of the blades has vyshepredstavlennyh several species (depending on the production region and a specialization). A more detailed description of these knives is provided below.

sashimi knife, knives Sashimi

Descents are unilateral, the blade length of 200 to 400 mm, typically 270 - 300. The long, thin and narrow blade. The part closest to the tip (the type, the tip) is the most important for the job and should be very acute. Knives of this type are designed for cutting raw fresh fish, but can also be used as a slicer for cutting meat and other products.

The following modifications are available sashimi:

Doi Itsuo Yanagiba Aya 300 mm

The blade is shaped like a willow leaf or iris. Designed exclusively for cutting raw fish. Extremely sharp knife. Kansai style. Sometimes called Shobu - iris leaf. Yanagiba - willow leaves.

Takobiki (蛸 引, た こ 引, # 1247; コ 引) - Takobiki or takohiki

Masamoto takobiki 275 mm

Takobiki unlike yanagiby has a square tip. Designed for cutting octopus (tacos). Also used in the preparation maguro sashimi (sashimi tuna). Kanto style.

There are at least two versions of this knife:

  • Sakimura Takobiki - with a rounded tip;
  • Kiritsuktgata Takobiki - with sharp as a sword.

Today yanagiba more popular.

Fugubiki (ふ ぐ 引, フ グ 引) - fugubiki or fuguhiki

A thinner version yanagiby. Slightly bending the blade for cutting and slicing puffer fish. This is the most famous fish in Japanese cuisine.

To prepare it, required a special permit. The fact that this fish (more precisely, its liver) fatally poisonous and requires special skills when it is cutting.

Watanabe fuguhiki 240mm

Kikuichi Monji Sansuimon Deba 185mm

Heavy thick blade designed for cutting fish fillets. It can also be used for cutting poultry, cutting off the bone but it is not recommended. Typically, the blade length of 165-220mm, but there may be more. Traditionally, one-sided slopes, although some master (Takeda) and make two-sided, in which case the name will be ryo Deba. Usually, handle Japanese style, but there can be Western - Yo-Deba. Do Yo-Deba descents can be both unilateral and bilateral.

Sometimes it can occur name ATSU DEBA or HON DEBA. Atsu means "thick", "heavy". Hon - «right». It applied to the knives used in heavy and rough work. Usually Kuro-Uchi (peasant) type.

Kanisaki Deba is designed for radelki lobsters and crabs. It has some unusual design and unilateral descent, but descent is done on the left side for right-handers. Heavy, thick blade.

Mioroshi Deba (身 卸 # 20&86;刃, 身 お # 1242; し 出 刃). Mioroshi Debye length is 180-270mm blade width to 50mm, thickness of 5-6mm. The blade is generally smoother. Suitable for cutting and slicing fish with bones. Mioroshi means "cutting into fillets."

Watanabe Kasumi Mioroshi Deba 195mm. Knife for cutting fish fillets

Watanabe Kuro-Uchi Ko-Deba 85mm (knife for cutting small fish such as horse mackerel, sea bream). It has bilateral descents.

Masamoto Deba 120mm

Nenox Yo-Deba 165mm

Knife for cutting vegetables, has a thick butt and unilateral descent. There are different versions.

Kikuichi Monji Sansuimon Kamagata Usuba 180mm Kansai style

Kaku means "square" rectangular knife. This usuba Kanto style is not so popular in Japan today as the usuba in the Kansai style.

Masamoto Edogata Usuba 185mm

In Europe, America and Russia best known besides the above Usubov, deby and yanagiby purchased Santoku knives, Nakeer, gyuyto, sudzhihiki and Petty. Santoku and Nakeer general developed originally for home cooking - Home Kitchen Knives&nbbsp;(家庭 用 包 丁).

Two-way sharpening. Blade 12-18sm. Exceptionally accurate vegetable slicing knife with descents to "zero" and the angle of slopes of the order of 5 gadusov. The professional kitchen is rarely used, but very popular and useful for domashnth works.

Watanabe Kuro-Uchi Nakiri 120, 150 and 180mm

More properly called Santoku-Bocho or Bunka-bocho. Universal knife with a blade length 14-18sm, bilateral descent for chopping, cutting, cutting. Mainly used in the home kitchen, most professional chefs prefer Gyuto as a more user-friendly. Sometimes there is an incorrect name Santuko.

Kikuichi Monji honyaki Santoku 165mm

Watanabe Kuro-Uchi Santoku 165mm

Kikuichi Monji 10A Santoku 170mm

Knives guyto, sudzhihiki and Petty are often seen as Yō bōchō (# 27&15;包 丁), Western Style Japanese Knives. This is due to the fact that guyto knives gained the most widespread in the western market, and slowly but surely replacing the famous European chefs. And they are designed, of course, with an eye on French or German chef. Sudzhihiki virtually no different from the European slicer. Well, even the name Petty about the same. The difference, perhaps, only in the arm - a Japanese or Western-style. If the handle of the Western type, then it will be Yo bocho.

Multi-purpose knife, similar to European boss. «Gyuto» roughly means "cow sword» (Cow sword), since initially most likely designed for cutting large chunks of beef, although the exact purpose and development time is not fully known. Unlike European boss, Gyuto thinner and is made of a hard steel. Wa-Gyuto knife is the same, but with a traditional Japanese rukotyu. Bilateral slopes (ryoba edge). The blade length of 180 to 300mm.

Hattori KD Yo Gyuto 270mm

Masamoto Wa Gyuto 240mm

Slicer. The knife has a long long, narrow, thin blade for slicing cooked foods. Also it copes with raw meat. Good replacement yanagiby. Unlike European slicing blade has a thin and made of a harder steel. Bilateral slopes (ryoba edge). Blade length up to 330mm. Suji - means "tendon", biki - "pull, pull".

Misono UX10 Yo-Sujihiki 270mm

Watanabe honyaki Sujihiki 300mm

That somewhere between European and PARING UTILITY. The blade length may be from 70 to 150mm. Multi-purpose knife - cleaning, cutting, etc.

Kikuichi Monji 10A Yo-Petty 150mm

Watanabe Kuro-Uchi Wa-Petty 120mm

Now briefly on some other types of knives.

Blade length 90 to 150mm, thickness 3,5-4,0mm. Aji - generalizing the name of more than 50 species of fish (hake, mackerel, mackerel, horse mackerel, etc.). Americans often translated Aji as the «horse mackerel». Unilateral sharpening. In addition to cutting small fish, it can be used when cooking meat and vegetables.

Sinichi Watanabe Kuro-Uchi Ajikiri

Sinichi Watanabe Kuro-Uchi Ajikiri

cm. Dojosaki Bocho

A small utility knife. The name is not commonly used. Takeda is made master. Blade length of 90-110 mm. Kansai style.

Takeda Banno Ko Bocho 115mm

A small utility knife. The name is not commonly used. Takeda is made master. Blade length 100-120mm. Edo style.

Takeda Banno Ko Bunka Bocho 110mm

Universal knife for cutting meat, fish and vegetables. Edo style. Blade length 150-170mm. The name is not commonly used. Takeda is made master.

Takeda Banno Bunka Bocho 160mm

Knife for cutting crab.

Universal knife for cutting meat, fish and vegetables. Blade length of 150-170 mm. The geometry of the blade is similar Miroshi Deba. The name is not commonly used. Takeda is made master.

Takeda Funayuki Bocho 160 mm

Another name Santoku.

Country knife to cut large pieces of meat (pork carcass radelka). Buta - «a pig."

Japanese name for the Chinese knife-ax TZAY DAO. A knife with a large, rectangular blade. Blade length 190-220mm, width 90-110mm. With a thickness of 2 to 6mm it can weigh 300 to 800 grams. It has three basic varieties: thin - cutting and chopping, the average - cutting meat and poultry, and heavy - heavy duty.

Mizuno Tanrenjo Hontaren Series Cleaver # 6

Short fishing knife prednanachenny for cutting fish (mostly tuna) on board the ship.

Special knife designed for cutting fillets on Anago (conger eel) and the Dojo (Loach). Blade length of about 120mm. sometimes called Anagosaki.

Unagasaki version from Edo region.

The blade is thinner but wider than the Miroshi Deba. Knife was created for fishermen to work on board the vessel. Some artists (Murray Carter) is the name used for a thin knife with symmetrical slopes, more similar in appearance to the Gyuto. Blade length of 120 to 240mm and more. Thickness - 2.0-2.5mm.

Murray Carter Funayuki

Knife for cutting large poultry (turkey, goose). Enhanced version Honesuki. Blade length of about 200mm.

Glestain Garasuki (190mm) Honesuki (150mm)

Special knife designed for cutting fish fillets without touching it with his hands, using only a silver wand. It is used at the imperial reception or Shinto Shrine ceremony.

One of the regional names Bunka Bocho, ie Santoku. Characterized by a triangular end and a concave butt. Hakata - this is one of the southern islands of Japan, where the knife is present in every kitchen.

Knife to work with Chinese cabbage.

Heavy knife for cutting fillets of pike (pike conger). Himself slicing process called Hamo No Honekiri. Hamo (pike) has a lot of small bones, the removal of which is wholly not always possible, therefore making frequent cuts, bones are cut into small pieces and then made mincemeat.

A small knife for cutting fillets of eel (Hamo eel).

Hankotsu

Boning knife. Carving knife to separate the meat from the bones. Sometimes called Hankotsu-Maru or Sabaki-Nishigata.

Honesuki (# 3&592;ス キ)

Knife for cutting small poultry (chickens). Slopes unilateral, but may be strongly asymmetric double to the right side. (See Garasuki).

Murray Carter Honesuki 180mm

Special knife for cutting small squid.

Knife to work with pumpkin (Pumkin knife).

A relatively thick blade for cutting meat and fish. Bilateral symmetrical slopes. Similar to high or strong Santoku Gyuto (a butt thickness of 5-6mm, blade length 180-240mm, width of the order of 50mm).

A small knife to open oysters.

Another name Hiraki Bocho. Kai means "clam". Small knife for cooking small portions of food, decorative cutting, cutting crabs. Petty can be used as a one-way descent. The blade length of about 120mm like a short yanagibu.

Saji Takeshi Kai Saki

Knife for confectionery products (cookies, cakes, etc.). In Japan, used mainly for cutting Wagashi (Japanese pastry) and Youkan (something like a cake of azuki beans or pumpkin Cabot.

Thick knife for cutting bonito - a mid-size fish (mackerel, sardines, light tuna). Blade length from 210 to 270mm.

Watanabe Katsuo 240mm

Skin peeling knife, small knife (blade up to 90mm) for cleaning and decoration. Blade of the likeness of the kamagata usuba.

Kiritsuki or Kiritsuki Hocho

Large versatile kitchen knife with a blade length of 240 to 270mm. Unilateral descents.

Korin Kiritsuke 270 mm

Special knife to extract eggs from fish.

Same as Kotori Bocho Kamasata.

Kujira means "kit9raquo ;, ie a knife for butchering whales (cutting large pieces of meat, blubber). This knife has a long handle (up to 25cm) and the long blade (300 to 400mm).

Chestnut skin peeling knife - a knife for cleaning chestnuts. Depending on the region - Kengata Kurimiki and Kamagata Kurimki. It can be used as a knife for small and accurate work such as cleaning and cutting vegetables and small fruits.

Knife for cutting cabbage.

View Unagi Saki. Small blade, 90-110mm with unilateral descent. Kyosaki means Kyoto style. Designed for cutting small even live fish.

Option from the Kyushu region.

Knife for cutting the tuna. Very long, up to one meter, more like a sword than a knife.

Maguro knife in Yoshikane workshop

The knife is designed for rough work at cutting fish. It can also be used in Poultry. Sometimes used as a general purpose knife in the hunt and in the field. Sizes from 100 to 200mm.

Knife for cutting noodles. Some artists (Suisin, Ichimonji) use that name for all their knives similar type including Sobakiri Sobakiri bōchō (そ ば # 20&99;り 包 丁) and Udonkiri (う # 1233; ん 切 り). Takeda calls Menkiri Bocho knives for cutting noodles. Blade length from 210 to 300mm.

Kansai style paring knife, the likeness of the Kamagata usuba, but the blade is shorter and thinner. It may be unilateral or bilateral sharpening (kataba or ryoba edge).

Auxiliary tool looks like an awl. Used when cutting knife eel Unagasaki (pierced fish head to hold it on the table). Often shaped stylet or T-shaped.

Knife for cutting Mochi - Japanese rice cake.

Usubov with symmetrical slopes. The term is used to describe Moroha knives with double slopes (ryuoba). Not as thick as a normal usuba. Blade length up to 210mm.

Basically knife for purification. The blade is thin and small. The length of 120-150mm. It is often used for decorative jewelry. Sometimes called Kenmuki.

Watanabe Mukimono 95mm

Negikiri Higashigata - Kanto style, Negikiri Nishigata - Kansai style or just Negi - knife for slicing leeks. Blade length from 210 to 300mm.

Watanabe Kuro-Uchi Negi 240mm

Knife for cutting carrots.

Very long (about one and a half meters) blade designed for cutting large tuna chunks into smaller pieces. Usually for him trebeutsya more than one person. Long version magurokiri.

Unagisaki option from the Osaka region

Designed for cutting frozen meat. The length and shape of the blade can vary greatly. Short version is now generally sereytornye. There are two handles.

Sometimes called honesuki-kaku. Unilateral descents. Blade length 180-210mm, usually. In appearance like a small yanagibu. Used in meat cutting.

Watanabe Sabaki 150mm

Sabasaki

Paring Knife and cutting on the mackerel fillets.

Knife for decorative cuts

Large but lightweight knife for slicing salmon. The blade has a length of 150-180mm, 50-60mm width, thickness of about 3mm. Very similar to the Santoku, but has one-sided slopes. Sake means "salmon".

Watanabe Kuro-Uchi Sakekiri 160mm

Sasakiri - green bamboo cutting machinery. Sasakiri Bocho very special knife for cutting the leaves and bamboo shoots for decorative purposes during the presentation of sushi and other expensive dishes.

Regional embodiment Bunka Bocho (Santoku) of southern satsuma region on Kyushi island. The blade is slightly thicker than the Santoku. Used in the processing of meat and vegetables.

cm. Gishiki Bocho

Watermelon knife. Knife for cutting watermelon. Long (350 mm) wide (80 mm) blade thickness 2.0-2.5mm. In appearance similar to a Nakiri, only bigger.

Watanabe Kuro-Uchi Suikakiri 350 mm and Kuro-Uchi Nakiri 180 mm

Knife for slicing sushi. Long, about 240mm symmetrically rounded edge. Designed for slicing Sushi rolls (such as Norimaku and Futomaki) and Hako Sushi (Battera Sushi). Popular around Osaka and Kyoto (Kansai area). In Tokyo for the same purpose use yanagibu.

Tara means "cod", that is a knife for cutting cod. It has a unique indentation in the blade.

Regional embodiment Bunka Bocho (Santoku). A little lighter and thinner Santoku. Region Tosa of Shikoku island.

Used when working with minced fish.

cm. Katsuo Hocho.

Unagi means "eel". A small knife for cutting eel fillets. There are different variants of the name and version:

Kansai-style knives designed for cutting eel fillet starting with belly - the abdomen, Kanto-style knives are large (up to 240mm) and are intended for cutting from the back.

Watanabe Unagisaki 180mm Kanto style

The centuries-old secrets and skills to the best of Japanese knives

Japanese knives - it sounds exotic, mysterious and even a little solid. But not because of the rising sun country is covered with legends of the past and affects the future technologies. Historically, that are sensitive and seeking perfection in all the long centuries of the Japanese really honed craftsmanship of bladed weapons. Although kitchen knife - not katana from it require the same quality as that of the combat sword: sharp blade and reliability.

Despite major differences in culture, Japanese kitchen knives apparently little different from the European model. The same variety of forms, the same division into universal and spetsklinki. Although they can be found on a narrow blade, adapted for fine work with the products. As a rule, it is one-sided, because the Japanese chefs often use both hands at once. So do not confuse the "left" and "right" knife if you do not possess the skills wagon. However, on the export of solid companies have long produced European bilateral model.

It is necessary to understand and accepted classification, since the Japanese share their knives into two categories, depending on the production technology:

  • Honuaki - perfectly homogeneous high-carbon steel. It is considered a good and relatively inexpensive.
  • Kasaumi - true Japanese knife, manufactured by technology, similar to the manufacture of military samurai sword. It consists of a solid iron core, encircled on all sides except for the tip, plastic steel - the same principle as that of the damask.

Also in Japan knives are appreciated for the quality of sharpening - they can cut the products, without any special effort. Edit blunted blade Japanese themselves prefer three rocks of different grain size. But such an expensive tool is better to entrust the masters.

The traditional classification of the blades to destination in Japan acquires many nuances. That though somehow to be guided in all this variety, we present the description of the most popular tools for Europeans:

  • Deba - large, heavy knife with a triangular blade, which we are fairly well established, but the Japanese use them exclusively for cutting fish. Bird they also can milling, but try to cut the bones should not be - for its handling is better to take Garasuki.
  • Santoku - large utility knife with one-sided sharpened at 15-20 ° is included in all basic sets, since it is easy to cope with cutting fish, meat chopping, chopping vegetables. Can have the blade length in the range of 12-22 cm, but the average European is more convenient to work with the 18-centimeter blade. At the same time handle it fairly narrow, so that women are quite cope with this serious instrument.
  • Usuba, Nakiri Bocho - vegetable knives us some unusual trapezoidal or rectangular with straight and heavy blade is very convenient for fine shredding.
  • Kodeba - universal "snub" blade length of 20 cm for fish. Due to the large width at the base (4.5-6.5 cm) copes well with the separation of its large bones.
  • Gyuto - the Japanese equivalent of the chief, but more subtle and hard. Blade length varies between 18-30 cm.
  • Butakiri - a butcher's knife for cutting large chunks of flesh (particularly the Japanese - pork). But for deboning used Hankotsu.
  • Chukabocho - conventional rectangular ax, but in three versions with different widths and weights.

We consider separately the knives, intended to prepare traditional Japanese dishes - they are still in fashion:

  • Sashimi Yanagiba - without this narrow and long knife sushi and sashimi is not prepared. Thin blade cuts perfect fish on translucent fillets. One of its variants is Fugubiki. The name speaks for itself - a flexible, almost surgical instrument cut poisonous puffer.
  • Sashimi Takobiki -. Very narrow (1.8-3.2 cm) and long knives for sashimi maguro with rectangular blades 20 to 32 cm may have a sharp end for cutting the tuna or blunt, if the tool is designed for cutting octopus.
  • Unagisaki or Dojosaki - has sharply rises to a sharp edge and is used for cutting eel and loach.
  • Baran-kiri - trapezoid blade is intended to handle the crabs, not lamb, as one might think.
  • Ajikiri - has a wide and short blade. This is a unique versatile to work with different types of medium sized fish. The length of 9-15 cm, a thickness of 3.5-4 mm steel.

Lists different spetsnozhi that the Japanese invented more than one hundred years old, can be long. They have there own blade for each vegetable, for each species of fish in view of its size. But the main and most popular of the traditional models we called. Now it is necessary to get acquainted with the best producers of these wonderful tools.

Global - high quality steel

Under this brand for more than half a century produced knives are high quality solid stainless steel blades. Same polished steel made hollow handle - ensures perfect balancing strewn into the sand, the amount of which is determined for each device after weighing. In addition to all of the blades to choose the most convenient form of the handle.

Global manufactures tools in two versions: a series of Sai is designed for chefs and a huge range of Standard used in everyday life. The latter differs textured grip "polka dots", to prevent slipping. The company also provided for the separation of knives in size to large and small G GS, and the letter F in the marking indicates that you are holding forged products.

Kanetsugu - keepers of ancient traditions

Under this name for hundreds of years forged the best swords and knives in Japan, which brought many victories to their owners. Now the same dynasty gunsmiths produces kitchen blades, giving them a lenticular shape katana. Basic series:

On the face of conventional high carbon steel blades have a European asymmetrical bilateral sharpening, through which significantly increases cutting speed. This form of the cutting edge does not allow her to go deeper, but on the contrary, "pulling" out the blade, which is useful for thinning or planing products. Handle - wood-plastic composite.

The same stainless steel but with higher content of molybdenum and increases its strength. Knives of this series have a hollow handle embossed with the so-called surgical steel that is light and at the same time resistant to scratching. The blade is frosted, the one-way sharpening angle of 15 °.

A fairly complete series of cooks knives with blades of special steel laminated invented in Kanetsugu. By adding cobalt are stronger counterparts, but do not suffer their fragility. Also on the blades randomly arranged small dents - this is not a defect, but a special processing technology that product slices do not stick to the knife.

A small series of universal steel blades with a high percentage of molybdenum and vanadium. All blades have melkozazubrennuyu sharpening, which in contrast to the usual serreytornoy can edit yourself.

Modest family of mid-size station wagons and knives for cutting thin carbon steel legkozatachivaemoy. Dull blades, full tang and the handle of aircraft aluminum alloy with hardened oxide film.

Damascus steel of 32 layers of metal around unusually solid core with the same characteristics as in the series Pro-J. The blade has a double-sided grinding with rounded slopes - this makes it simplicity of operation, but edit a tool is better to give a sensible masters. Facing the handle is made of mikarty - laminate with a linen base.

Relatively inexpensive Japanese knives from a good plate of stainless steel with handles in wood in plastic impregnation. Shank half, but most of the length of the handle makes the knife more manageable.

A distinctive feature of kitchen knives Kanetsugu - the use of cryogenic hardening of forged blades. With this technology, the steel does not crumble and long holds factory sharpening without forming burrs.

Kasumi - only unique blades

It produces blades of the least common and expensive materials. They define the "character" of each series.

Durable knives Damascus steel plates 32 over the solid core. The majority have a bilateral symmetrical sharpening and comfortable grip of wood or fabric with a large weave, bonded polymer resins.

The family of knives that strength is only slightly inferior to the diamond and corundum. Have bilateral European sharpening and handle ABS-plastic, but it is very demanding to care for and require careful storage.

Another series Damascus blade with an embossed surface. It creates a kind of air cushion between the knife blade and sliced ​​products, so that during the operation did not stick. Simplifies cutting and asymmetrical double-sided sharpening of his right hand - the production of the "left" of the knife have to be ordered separately. The handle is made of acetal resin (thermoplastic) - polymeric substitute non-ferrous metals, which is so strong that even used in mechanical engineering.

Series surprisingly inexpensive titanium coated blades, providing them extreme strength. Different colored blades.

Masahiro - the oldest Japanese knives

Master of this particular brand with a long history invented popular now molybdenum-vanadium steel, became famous Japanese kitchen knives for the whole world. Masahiro products are highly valued in any country, and the number of different models produced on the market, for a long time has passed for three thousand. Of course, to consider each of them separately there is no way, but with the main series is still worth getting to know.

  • 106 - special knives for cooking traditional Japanese dishes are one-sided grinding and lining handles of wood filled with plastic.
  • 136 - stylish blades where the blade and handle are steel integrally.
  • 140 - budget line for use in the home has an asymmetric sharpening, so it is particularly convenient to operate.
  • 149 - literally through suffering series of rare steel, which combines the sharpness of carbon and the corrosion resistance of stainless steel.
  • 162 - professional knives with one-sided sharpened and vsadnymi handles made of wood (magnolia). Some models come already with a sheath. There is only used for blades unalloyed steel. It perfectly preserves the original sharpness, gives a perfect cut, however, is not resistant to corrosion, so for it will have to watch very carefully.

At the time of Masahiro company spun off a separate branch of the family, regaining the name of ancestors - Hattori. This brand has become known for his fighting and hunting knives, but the same high quality and it has transferred to a purely civilian models. Most of them are handmade from Damascus steel. Blades turn out very hard, but lack the disadvantage of fragility. Sharpening in European two-way, so that problems with addiction will not. Shank - full.

In Japan, manufacturers of kitchen knives are incredibly much, but not all of them go to the international market. But everyone in the country who are engaged in this honorable business, has its own secrets, carefully kept in the family. And most importantly - the Japanese manufacturer of blades for a long time elevated to the rank of art, so that even the most simple knife from little-known master is a priori a high quality and can become a pearl of your kitchen collection.

At home we have two Japanese knives that are stored in the kitchen in black velvet boxes. Husband of them tenderly cares natachivaet and polishes. It is his pride. They are very sharp.

Japanese knives are usually very high quality. Husband makes sushi Use only. Cool stuff.

In fact, this is not Honuaki steel and knife properly forged and specially hardened. Honuaki knives make a few blacksmiths Japanese knives because they do is very difficult. The only truth is that they are made of high carbon steel or shirogami Aogami. There are such knives are very expensive from $ 300 in Japan, in Russia even more expensive and have a very long kirenagu ie hold long grind.

There are several knives, I use with pleasure!

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