Here Is Some Helpful Information About Japanese Knives - thegoodwok.com

Here Is Some Helpful Information About Japanese Knives


A knife sitting on top of a wooden table

We all have knives in our kitchen. But most of the knives used in the kitchen are a dull lump of steel. It’s time to get a real knife, but you got two ways: one is a Japanese knife, and the other is German? You do not know now which one you should get. In this article, we will serve you the information about the best Japanese cooking knives and other details about them.

Japanese knives:

A knife on a cutting board

When you look at the design of the Japanese knives, you will find that they are designed beautifully and with so much detail. They are coveted for the cuts they produce. Their blades do not require much care and are prone to break and made typically thin and delicate. It allows a beautiful presentation, precious cuts, just like the one you find in a five-star sushi restaurant.

Here we are serving you the list of the best Japanese cooking knives to select one of them for you. So check out the list for more information:

1. Shun (classic 8-inch chef knife): This Knife is designed for precious cuts, the ultimate edge retention, which we can vouch for after using ours for years without sharpening. You will feel that this Knife is solid and sturdy in your hand. The Knife has a good grip, and it rests securely in your palm. The weight of the Knife is just light enough for slicing vegetables and heavy enough for meat. And believe these are the qualities of a good knife.

2. Global (8 inches, 20cm Chef’s Knife): The bottom of the blade of this Knife seems unfinished with its very sharp edge. It’s good for hacking through the meat. The dimpled handle of this Knife offers slip-proof control. For adding the balanced weight, the handle is filled with sand that you cannot feel or hear sand moving while using the Knife.

3. Miyabi (Miyabi 34373-203 Chef’s Knife): The handle is made from wood which is so soft and smooth. The blade is of high quality which features a powder steel core surrounded by 100 layers of two different sheets of steel. The Knife feels so good in the hand.

4. MAC knife(MTH-80 Professional Hollow Edge Chef’s Knife): The Knife has a thin blade that provides dimples toward the edge to help glide through sticky foods lightweight and sharp Knife.

Why Choose A Japanese Knife?

A cup of coffee sitting on top of a wooden table

As mentioned earlier, you have two options: one is a Japanese Knife, and the other is a German Knife. But here, it raises the question of how you will choose a knife for you. So here is a short answer for you that German knives are utilitarian; they are your workhorse, while Japanese knives are for more refined, more delicate slicing work. So here you decide what purpose you need a knife for and as per that, you must choose your Knife.

Conclusion

We all have knives, but we must always see our purpose before buying a knife. Hope you got the information about the best Japanese cooking knives here.

Subscribe to our monthly Newsletter