Japanese knives offer a unique cutting experience in the world. The formidable sharpness of the blades allows you to slice meat, fish and vegetables with agility and speed. This effortless pleasure is based on the cutting technique that you will use in the kitchen. In Japan, this technique is different from the usual slicing of ingredients in France.
With the discovery of Japanese cutting techniques, you combine the quality of the Japanese knife blade with an art of unrivaled precision. An initiatory journey enhanced by Damascus steel knives from Maison Damas.
The principle of cutting with a Japanese knife: optimal use of the cutting edge
Japan challenges our habits in many areas. Their martial arts rely on movement, movement 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 down to let its edge slide into the ingredient until it is completely cut.
This Japanese push cut opposes the back and forth movement of the knife on the ingredients. A clean and precise cut in one go made possible by the remarkable sharpness of the Japanese knife blade. To successfully execute this gesture, the Japanese chef holds his knife with a pincer hand. The thumb and index finger guide the blade on the meat, fish or vegetables. And the other three fingers are positioned on the handle of the Japanese knife.
For a smooth and effortless cut, a Japanese chef makes sure to adopt the right posture. Here, the culinary art meets the martial arts of Japan. The chef positions his body at a 45-degree angle to the cutting surface of your ingredients. The elbow and wrist are then ideally placed to slide the knife forward fluidly.
Japanese knives: 3 original cutting techniques in Japan
Japanese cuisine includes original preparations of stew, soup, sashimi and sushi. The ingredients (meat, fish or vegetables) are then cut according to specific shape and size wishes. Discover three original cutting techniques to practice your Japanese knives .
Cut the vegetables into half-moons with a Japanese knife
The Hangetsu-Giri technique is a great way to get started with your Japanese knives . Select a Nakiri knife, a chef's knife or a Santoku. Slice vegetables in half by positioning the tip of the knife blade in the middle of the ingredient. Apply light pressure forward and down. The cutting edge slides easily to the end of the vegetables. Then place the flat side against the board, and cut your thin slices into half-moons.
Slicing meat and fish with a Japanese knife
To slice or lift meat and fish, a Japanese chef uses the Sogi-Giri cutting technique. This term means cutting on the bias in Japan. To perform it, select a meat knife or fish. The Honesuki, Takohiki or Yanagiba knife have long blades particularly suited to cutting fillets or thin slices of meat or fish.
Place your ingredient flat on your cutting board. Secure its position with your free hand. Then, lay down your Japanese knife and bring it towards you to effortlessly slice the meat or fish. A professional chef's technique for sushi and sashimi.
Preparing Vegetables for Soups and Stews with a Japanese Knife
The Ran-Giri technique produces an irregular cut of vegetables. A clean cut that preserves the texture of the ingredients that will simmer. They then release all their flavor during slow cooking (stew, soup).
While cutting vegetables may seem random, there is a method to it. First, cut the vegetable diagonally. Then move your knife at a perpendicular angle and cut the pieces randomly. An excellent exercise to develop your agility in the kitchen with Japanese knives .
Maison Damas, the online store for Japanese knives in Damascus steel
Maison Damas manufactures high-end Japanese knives in Damascus steel. A steel with exceptional hardness for an unrivaled blade edge. Several layers of Damascus steel are assembled around a stainless steel core. Our knives then combine a formidable cutting quality with optimal resistance. The blades of our knives are guaranteed for life.
Order our Japanese knives individually or in sets of 2 to 6 knives, at a great price. Our knives are suitable for both right-handed and left-handed chefs. When ordering, remember to check out our stock of essential accessories: sharpening stone, wall bracket or chef's apron.
