10 REASONS WHY TO BUY A JAPANESE KNIFE
- Japanese culture is all about perfection in everything they do, and their knives are no different. They constantly strive to make their knives look and feel like the best in the world.
- The pursuit of precision and perfection never ends. Japanese knives have been on the market for a long time and are constantly improving.
- Japanese knives are made for specific purposes, as there is a specific knife for each type of food. A different knife is used for preparing fish than for preparing vegetables or meat. All this is done with the aim of taking the preparation and satisfaction to an even higher level.
- In addition to their exceptional quality, Japanese knives also represent the aesthetic beauty of their appearance. With their handle, blade edge, steel, and the packaging in which the knife is stored, they together represent a whole of beauty.
- The Japanese knife itself has a history that dates back to the 16th century (read the beginning of the creation of kitchen knives), and it originates from swords. Local blacksmiths have shifted their focus to making knives. These people work together to make the best knives in the world.
- Most Japanese knives have a higher carbon content in the core of the blade. This leads to a harder edge on the blade. This makes a big difference in cutting and preparing food.
- The Japanese like their knives to be light and fast to move. The main difference between the knives we are familiar with, i.e. Western knives, and Japanese knives is actually the handle. Most Japanese knives are essentially a steel extension of the handle and are hidden by the handle. For Western knives, the spine of the knife continues into the handle itself. This difference in handle construction makes a big difference in the weight of the knife as you hold it and slide it through food. A Japanese knife is much lighter than a Western knife.
- The sharpness of a knife is the most important cutting ability of a knife. Japanese masters have put a lot of effort into making their knives the sharpest in the world. Their sharpness comes, as already mentioned, from the more carbon in the steel (read more about Japanese knife steel).
- Their single blade provides twice the sharpness. Their lightness is exceptional, and all of the above reasons influence the quality of Japanese knives.
- Due to their sharpness, the food that is cut and prepared with Japanese knives is minimally damaged. The knife is so sharp that it slides through fruit, vegetables, meat or fish with a single stroke, and thus the food that is prepared is also minimally damaged and retains all the ingredients and juiciness that are essential for tastier food. Their uniqueness, both visually and in usability, will delight you time and time again.
Posted: Sun 24 Aug 2008