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Why Japanese Knives Are Best for the Kitchen 

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We all know that the Japanese make superb cars and motorcycles, while they also know their stuff when it comes to electrical appliances, but did you know they make the finest steel knives? The history of knife-making in Japan goes back thousands of years and if you were to ask any experienced chef who makes the best kitchen knives, the reply would definitely be ‘The Japanese’.

The best quality steel

If you take a look at Tokubetsu Knives, you will see the finest quality steel knives made to the highest standards and this Australian supplier has a great reputation with chefs all over the country. The hardness of steel can be measured using the Rockwell hardness scale; a top-quality European knife might have steel that measures 50-58, whereas a Japanese knife would typically be 58-65 and because the steel is harder, it stays sharp longer.

Traditional Japanese steel makers

The Japanese are very proud of their ability to create top-quality steel, an art that has been handed down over the centuries and they are very secretive about how they go about it. This tradition goes way back to the time of the Samurai warrior when talented blacksmiths forged the highest quality steel swords. Steel forging is a very special talent and the Japanese have been at the forefront of steel forging for centuries.

Blade thickness

The thickness of the blade has a lot to do with how a knife performs; a European knife would typically be 20mm in thickness, whereas a Japanese knife would be no more than 15mm in thickness. A thinner blade is easier to sharpen, plus the knife is lighter, which is generally accepted as fact and is one of the main reasons why top chefs choose Japanese kitchen knives.

Blade angle

Another notable difference between European and Japanese knives is the blade angle; while a European knife would have a bevel of 20 degrees, the Japanese version would be 15 degrees. Japanese knives are harder to sharpen, but they do hold their edge better than European knives.

Diverse range of knife styles

Another good reason to choose Japanese knives for cooking is the diverse range of knives, each created for specific food preparation tasks. The Gyuto, for example, is a knife that is perfect for cutting large pieces of meat, while a Santuko is designed for cutting smaller pieces of meat. The Nakiri knife is used for chopping firm vegetables, as is the Usuba, which are both light and easy to use.

Online solutions

If you are living in Australia and you are looking to buy top-quality Japanese kitchen knives, Google can take you to Australia’s leading supplier of Japanese knives. These superb blades are never going to be cheap, but if you buy chef’s knives that are the best quality, you have a lifetime of trouble-free use. They also make great gifts, if your best friend is getting married, why not give them a chef’s set of Japanese knives?

To conclude, the best kitchen knives in the world are Japanese and they are available from the online Australian supplier.

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