Japanese knives Japanese offer a unique cutting experience in the world. The formidable sharpness of the blades makes it possible to slice meat, fish, and vegetables with agility and speed. This effortless pleasure is based on the cutting technique you will use in the kitchen. In Japan, this technique differs from the usual way ingredients are sliced in France.
By discovering Japanese cutting techniques, you combine the quality of a Japanese knife blade with an art of precision that is second to none. An initiation journey elevated by Maison Damas Damascus steel knives.
The cutting principle with a Japanese knife: optimal use of sharpness
Japan challenges our habits in many areas. Their martial arts rely on movement, motion, and technique rather than the usual use of force. You find this idea in the art of Japanese cutting. The guiding principle for using Japanese knives: push the blade forward and downward to let its edge glide through the ingredient until it is fully cut.
This Japanese push-cut stands in contrast to the back-and-forth motion of the knife on ingredients. A clean, precise cut in a single motion, made possible by the remarkable sharpness of the Japanese knife blade. To successfully perform this gesture, the Japanese chef holds the knife in a pinch grip. The thumb and index finger guide the blade across meat, fish, or vegetables. The other three fingers are placed on the handle of the Japanese knife.
For smooth, effortless cutting, a Japanese chef ensures the correct posture. Culinary art here meets Japan's martial arts. The chef positions the body at a 45-degree angle to the cutting surface of your ingredients. The elbow and wrist are then ideally placed to guide the knife forward with fluidity.
Japanese knives: 3 original cutting techniques from Japan
Japanese cuisine includes original preparations of stew, soup, as well as sashimi and sushi. Ingredients (meat, fish, or vegetables) are then cut according to specific shape and size requirements. Discover three original cutting techniques to practice with your Japanese knives.
Cut vegetables into half-moons with a Japanese knife
The Hangetsu-Giri technique is ideal for beginning to use your Japanese knives . Select a Nakiri knife, a chef knife, or a Santoku. Slice the vegetables in half by positioning the tip of the knife blade in the middle of the ingredient. Apply light forward and downward pressure. The cutting edge glides easily to the end of the vegetables. Then place the flat side against the board, and cut your thin half-moon slices.
Slicing meat and fish with a Japanese knife
To slice or fillet meat and fish, a Japanese chef uses the Sogi-Giri cutting technique. This term means cutting at an angle in Japan. To achieve it, select a meat knife or fish knife. The Honesuki, Takohiki, and Yanagiba knives have long blades particularly suited to cutting fillets or thin slices of meat or fish.
Place your ingredient flat on your cutting board. Secure it with your free hand. Then lay your Japanese knife down and draw it toward you to slice meat or fish effortlessly. A professional chef technique for sushi and sashimi.
Preparing vegetables for soups and stews with a Japanese knife
The Ran-Giri technique creates an irregular cut for vegetables. A clean cut that preserves the texture of ingredients that will simmer. They then release all their flavor during slow cooking (stew, soup).
Although the cut of the vegetables may seem random, it still follows a method. First, cut the vegetable diagonally. Then move your knife at a perpendicular angle and cut the pieces at random. An excellent exercise for developing kitchen agility with Japanese knives.
Maison Damas, the online store for Japanese Damascus steel knives
Maison Damas makes premium Japanese knives in Damascus steel. Steel with exceptional hardness for an unmatched blade edge. Several layers of Damascus steel are assembled around a stainless steel core. Our knives combine outstanding sharpness with optimal durability. The blades of our knives are guaranteed for life.
Order our Japanese knives individually or in sets of 2 to 6 knives, at an attractive price. Our knives suit both right-handed and left-handed chefs. When placing your order, remember to browse our range of essential accessories: sharpening stone for honing, wall mount, or chef apron.
