- 1 Japanese kitchen knives: how to choose their own hands, guide, photos, and video tutorials
- 2 Interesting facts about kitchen knives Japanese
- 3 Japanese knives in the hands of professionals
- 4 Sharpening stone for kitchen knives Japanese
- 5 Among the peculiarities of the Japanese kitchen knives
- 6 Read more about the varieties of Japanese knives for the kitchen
- 7 Santoku knives
- 8 Japanese knives for the kitchen
- 9 The centuries-old secrets and skills to the best of Japanese knives
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:
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.
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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:
- 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 for the kitchen
Most professional chefs and amateurs to cook a lot of attention paid to the selection of a kitchen knife. This is not surprising, because it is one of the most essential tools to help cook delicious and high quality meals. Lately masters prefer Japanese knives European kitchen. This choice is explained by a truly unique properties of the utensil, which during its manufacture is given special attention.
It is believed that the damask Japanese knives can work in the kitchen wonders. This is due to the fact that in their manufacture use a special unique technology that is as follows. The knife has a multilayer structure, namely:
- the blade core is a solid and viscous rod of low carbon steel or iron yl;
- along said blade is welded to the other, consisting of a substantially uniform carbon steel.
Advantages of Japanese kitchen knives made of Damascus steel compared with conventional tools are as follows. The hardness of conventional knives typically less than 54-56 HRC. This is enough to carry out various cooking processes. The disadvantage of this blade is that you need to be sure the right edge.
For Japanese knives are characterized by a hardness of 61-64 HRC. Too thin blade with a hardness of fast breaks. Not too thick and suitable product. Therefore, the Japanese and used in the manufacture of knives ancient technologies, combining them with the latest. The core is made using a diffusion bonding. use soft steel and alloys for manufacturing the plates. This allows the blade to give flexibility and strength. Technique Japanese knives includes a number of features:
- "Correct" grip;
- application of a special cutting technique;
- when working is desirable to use only wooden chopping board, it is desirable end.
There are different knives for processing different products. For example, the following types can be distinguished:
- Japanese knives for fish (Knives for sashimi or sushi). He has a one-sided type of sharpening. For making stick use special breed Japanese pine impregnated silicone and antiseptic. The tool is suitable for use with fish, fish fillets and various seafood. It can be used to fine-cutting, which is ensured by the presence of fine cutting edge. The blade may have a length up to 30 cm and more. The length of the instrument directly affects how long the cut can be made by one rezom no interceptions.
- Knives for cutting thin. It has a sharpening angle of 10-15 degrees. Sharpening characterized as asymmetrical, the tool tip is polished to a mirror reflection manually. The handle is made of carbon fiber, which is not subject to any form of change.
It was in Japan at the time started production of ceramic knives. As a material used for the manufacture of mineral zircon. The preform is calcined at least two days. Knives can be white or black. The latter are more durable and expensive. The advantages of Japanese ceramic knives is that they do not oxidize the products during cutting, do not corrode. But they can not be used for cutting solids and to work on a hard surface.
Japanese cuisine is characterized by the special traditions. Extremely a lot of attention is paid to ensure that the products have been very thinly sliced. That is why the knife must be very sharp.
Japanese knife will produce high-quality processing products. Therefore, it is popular, like professionals, and cook for ordinary fans.
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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!