Article Trunk



Japanese Chef Knives Are The Knives Of The Future

11.06.2009 · Posted in Home and Garden Articles

If you are like most people, then you probably think of knives as just another kitchen utensil and that they are all one in the same. They have a handle and they cut things, nothing more nothing less. Well that’s what I thought until my friend who is currently studying the culinary arts at his university decided to tell me about the different types of knives that chef’s use and their history. It seemed boring at first; I mean let’s face it, nobody cares about the history of knives. But once he started to talk about Japanese chef knives I changed my opinion a little bit. I had no idea the Japanese made chef knives Since I’ve been to Japan once before I was pretty interested.nnOne the best knives out there is the Japanese chef knife, also known as the gyuto, and it has many different edges in comparison to the knives made in the west. The Japanese also went a step further and made their knife out of a harder steel which makes it more innovative than those manufactured in the western hemisphere.nnThere are some things to remember when looking at knives, whether you are looking at a Japanese chef knife or another kind of chef knife. The handle and the blade make a big difference in knives in general, and these are no different.nn1. Sharp edge or Blades – these can be made out of carbon steel, stainless steel, titanium, ceramic or laminated. this may not seem important at first, but they affect the way how food is prepared and ease of maintenance. For example if you need a knife for filleting then you want a titanium knife. Because it is lighter, can maintain its edge and more resistant to wear and tear.nn2. The Handle — these can be made out of wood, plastic, rubber, micarta, leather and stainless steel. We can all safely agree that the handle material will affect how easy/hard it is to hold the knife. Case in point; if you have a wooden knife handle you will find that it is easy to hold but not easily maintained, plus over time it may break. Compare that to a knife with a plastic handle, which you can easily take care of and clean, but they will be difficult to use if the handle or your hands happen to be wet or damp.nnA chef’s knives really are not a joke, and if you are serious about cooking they should not be a joke to you either. Every country’s knives are their own beings, and now that Japanese chef knives have really made it big elsewhere in the world they are getting some attention. If you love to cook, or someone you know is crazy about cooking, these are great to have or to give.

Leave a Reply

You must be logged in to post a comment.