Japanese kitchen knives captivate both professional chefs and amateur cooks. This popularity is justified by the sharpness quality of Japanese knives. An exceptional blade, but also a manufacturing process adapted to precise kitchen uses.
The Japanese chef uses the Nakiri with its rectangular blade to slice and chop vegetables. But the same chef will use the Kiritsuke knife to fillet fish. The choice of Japanese kitchen knives thus meets a dual objective of performance: quick and precise cutting that preserves the quality of the sliced ingredients.
Japanese kitchen knives: a blade with exceptional sharpness
Samurais are legendary warriors in Japan. Known for their skill in wielding their weapons, they had formidable long or short swords. This legacy is perpetuated by Japanese kitchen knives: a remarkable sharpness combined with optimal maneuverability.
Japan: a centuries-old tradition of quality steel blade manufacturing
Like the sword, the blade of a Japanese knife is made with multiple layers of steel. Today, you have the choice of a carbon steel or stainless steel blade. A high carbon content enhances the hardness of the blade's edge. On the other hand, the presence of stainless steel protects the blade from corrosion.
The quality of carbon steel blades allows for clean and precise cuts. Meat, fish, or vegetables are not damaged, torn, or crushed: their texture is preserved thanks to the sharpness of the Japanese knife.
Both professional and amateur chefs also appreciate the elegance of the Japanese knife. A handle with an elaborate design is associated with the particular shapes of these knives' blades. Whether made of wood, stone, or horn, the handle is also intended to be comfortable for a secure and assured grip of the Japanese knife. A tribute to Japan's history.
Japanese Damascus steel knives: the top of the range in cooking
Among Japanese kitchen knives, Damascus steel knives captivate with their formidable cutting efficiency and refined aesthetics. The high carbon content of Damascus steel contributes to the hardness and quality of these knives' edge. Damascus steel blades have a resistance index greater than 60 on the Rockwell scale. For a chef in the kitchen, this means less frequent sharpening and optimal longevity.
In forging, layers of Damascus steel are successively folded, quenched, polished, and hammered. This work on Damascus steel produces a blade with elegant moiré patterns in the shape of waves. A unique design that testifies to a manufacturing tradition that combines beauty with efficiency in Japan. The katana shape of the Damascus steel Kiritsuke knife 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 fast and efficient. That is why he has a set of knives to cover all cuts in the kitchen: meat, fish, vegetables, and herbs.
Using Japanese knives for quick and precise meat cutting
The Japanese meat knife allows for a clean cut of pieces to retain their juice and to slice them into thin slices or cubes. The Santoku knife, for example, meets this objective. The boning knife with its triangular blade allows for effectively separating meat from bones. Finally, the Honesuki knife with its long blade assists the chef in preparing yakitori and poultry.
Sushi or sashimi: the realm of the Japanese knife
To lift the fish fillets 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.
Chopping, mincing, slicing vegetables and herbs with Japanese knives
Thanks to its wide and high rectangular blade, the Nakiri knife facilitates a neat cutting of vegetables and herbs. A perfect slicing without an accordion effect thanks to sharpening at 15° on both sides of its blade. This Japanese kitchen knife thus allows for obtaining 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 an advantageous price. An offer intended for professional or amateur chefs.
