The knives Japanese knives offer a cutting experience unique in the world. Their razor-sharp blades enable you to slice meat, fish and vegetables with agility and speed. This effortless pleasure depends on the cutting technique you employ in the kitchen. In Japan, this technique is different from the usual slicing of ingredients in France.
The discovery of Japanese cutting techniques combines the quality of the Japanese knife blade with an unrivalled art of precision. A journey of initiation enhanced by Damascus steel knives from Maison Damas.
The principle of cutting with a Japanese knife: optimum use of the cutting edge
Japan challenges our habits in many areas. Their martial arts are based on displacement, movement and technique rather than the usual use of force. You find this idea in the Japanese art of cutting. The guiding principle behind the use of Japanese knives is to push the blade forwards and downwards, allowing the cutting edge to slide into the ingredient until it is completely cut.
This Japanese thrust cut is opposed to the back-and-forth movement of the knife over the ingredients. A clean, precise cut in a single stroke, made possible by the remarkable sharpness of the Japanese knife blade. To execute this gesture successfully, the Japanese chef holds his knife in a pincer grip. The thumb and forefinger guide the blade over the meat, fish or vegetables. The other three fingers are positioned on the handle of the Japanese knife.
For smooth, effortless cutting, a Japanese chef is careful to adopt the right posture. Here, culinary art meets Japanese martial arts. The chef places his or her 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 with fluidity.
Japanese knives: 3 original Japanese cutting techniques
Japanese cuisine includes original stews, soups, sashimi and sushi. Ingredients (meat, fish or vegetables) are cut to specific shapes and sizes. Discover three original cutting techniques to practice with your Japanese knives.
Cut vegetables into half-moons using a Japanese knife.
The Hangetsu-Giri technique is ideal for getting started with your Japanese knives. Select a Nakiri knife, chef's knife or Santoku. Slice vegetables in half, positioning the tip of the knife blade in the middle of the ingredient. Apply light downward and forward pressure. The cutting edge glides easily to the end of the vegetable. 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. In Japanese, this means cutting at an angle. To perform it, select a meat or fish knife or fish knife. The Honesuki, Takohiki or Yanagiba knives have long blades that are particularly well-suited to filleting or thinly slicing meat or fish.
Place your ingredient flat on your cutting board. Secure its position with your free hand. Then lay your Japanese knife down 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 in the vegetables. A clean cut that preserves the texture of the ingredients as they simmer. They then release their full flavor during slow cooking (stew, soup).
Cutting vegetables may seem random, but there's a method to it. First, cut the vegetable diagonally. Then move your knife to a perpendicular angle and cut the pieces at random. An excellent exercise to develop your agility in the kitchen with Japanese knives.
Maison Damasthe online store for Japanese Damascus steel knives
Maison Damas manufactures top-of-the-range Japanese knives in Damascus steel. A steel of exceptional hardness for unrivalled blade sharpness. Several layers of Damascus steel are assembled around a stainless steel core. As a result, our knives combine formidable edge quality with optimum strength. The blades of our knives are guaranteed for life.
Order our Japanese knives individually or as a set of 2 to 6 knives, at an attractive price. Our knives are suitable for both right- and left-handed chefs. When you place your order, don't forget to check out our stock of essential accessories: sharpening stones for sharpening, wall brackets and chef's aprons.
