Japanese kitchen knives appeal to both professional and amateur chefs. This popularity is justified by the quality of the Japanese knife's cutting edge. An exceptional blade, but also a manufacturing process adapted to specific uses in the kitchen.
The Japanese chef thus uses the Nakiri and its rectangular blade to slice and chop vegetables. But this same chef will use the Kiritsuke knife to fillet fish. The choice of Japanese kitchen knives thus meets a dual performance objective: fast and precise cutting. Which preserves the quality of the cut ingredients.
Japanese kitchen knives: a blade with exceptional sharpness
Samurai are legendary warriors in Japan. Renowned for their skill in handling their weapons, they had formidable long or short sabers. It is this heritage that Japanese kitchen knives perpetuate: a remarkable sharpness combined with optimal handling.
Japan: A centuries-old tradition of manufacturing quality steel blades
Like that of the saber, the blade of a Japanese knife is made with several layers of steel. Today, you have the choice of a blade in carbon steel or stainless steel. A high carbon content reinforces the hardness of the blade's edge. For its part, the presence of stainless steel in the steel protects the blade from corrosion.
The quality of the carbon steel blades allows for clean and precise cutting. Meat, fish or vegetables are not damaged, torn or crushed: their texture is preserved thanks to the sharpness of the Japanese knife.
The professional or amateur chef also appreciates the elegance of the Japanese knife. An elaborately designed handle is combined with the particular shapes of the blades of these knives. In wood, stone or horn, the handle is also intended to be comfortable for a confident and secure grip of the Japanese knife. A tribute to the history of Japan.
Japanese Damascus steel knives: the top of the range in the kitchen
Among Japanese kitchen knives , Damascus steel knives are attractive for their formidable cutting efficiency and their neat aesthetics. The high carbon content of Damascus steel contributes to the hardness and quality of the cutting edge of these knives. Damascus steel blades have a resistance index greater than 60 on the Rockwell scale. For a chef in the kitchen, this means less sharpening frequency and optimal longevity.
In forging, the layers of Damascus steel are successively folded, tempered, polished and hammered. This work of Damascus steel produces a blade with elegant moiré patterns in the shape of waves or waves. A unique design that testifies to a manufacturing tradition that combines beauty with efficiency in Japan. The katana shape of the Kiritsuke knife in Damascus steel is an illustrious example.
The specialization of Japanese knives: a unique asset in the kitchen
The chef in Japan aims for excellence. For each preparation, he uses a knife that allows him to be quick and efficient. This is why he has a set of knives to cover all the cuts in the kitchen: meat, fish, vegetables and herbs.
Using Japanese Knives for Fast and Precise Meat Cutting
The Japanese meat knife allows for clean cutting of pieces to preserve their juices and to cut them into thin slices or cubes. The Santoku knife, for example, meets this objective. The boning knife and its triangular blade allow for efficient separation of meat from bones. Finally, the Honesuki knife and its long blade assist the chef in preparing yakitori and poultry.
Sushi or sashimi: the kingdom of the Japanese knife
To fillet fish for sushi or sashimi, a chef uses the Kiritsuke or Yanagiba knife. To cut the fins, heads and tails of fish, he will use the Deba knife. This type of knife has a thick and asymmetrical blade designed for these specific tasks in the kitchen.
Chop, slice, cut vegetables and herbs with Japanese knives
Thanks to its wide and high rectangular blade, the Nakiri knife facilitates the careful cutting of vegetables and herbs. Perfect slicing without an accordion effect thanks to a 15° sharpening on both sides of its blade. This Japanese kitchen knife thus allows you to obtain thin and precise slices with great efficiency.
Maison Damas, Japanese knives for the chef
Maison Damas manufactures high-end Japanese kitchen knives in Damascus steel. Santoku, Honesuki, Kiritsuke, Gyuto, boning knife or chef's knife: our range meets the most demanding preparations in the kitchen. Our Damascus steel blades are guaranteed for life.
Discover our range of Japanese kitchen knives in our online store. Knives with exceptional sharpness and elegant design. Sold separately or in sets of 2 to 6 knives at a great price. An offer intended for the professional or amateur chef.
