The 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 relies on the cutting technique you will employ in the kitchen. In Japan, this technique is different from the usual slicing of ingredients in France.
By discovering Japanese cutting techniques, you combine the quality of the Japanese knife blade with an unparalleled art of precision. An initiatory journey enhanced by the Damascus steel knives of Maison Damas.
The cutting principle with a Japanese knife: optimal use of the sharpness
Japan disrupts 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 Japanese art of cutting. The guiding principle of using Japanese knives: push the blade forward and downward to let its sharpness glide through the ingredient until fully cut.
This Japanese push cut contrasts with the back-and-forth motion 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 pinch grip. The thumb and index finger guide the blade on the meat, fish, or vegetables. And the other three fingers position themselves on the handle of the Japanese knife.
For a smooth and effortless cut, a Japanese chef ensures to adopt a correct posture. Culinary art here meets the martial arts of Japan. The chef places 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 smoothly.
Japanese knives: 3 original cutting techniques in Japan
Japanese cuisine includes original preparations of stew, soup, or even sashimi and sushi. The ingredients (meat, fish, or vegetables) are then cut according to specific shape and size preferences. Discover three original cutting techniques to practice your Japanese knives.
Cutting vegetables into half-moons with a Japanese knife
The Hangetsu-Giri technique is ideal for starting to use your Japanese knives. Select a Nakiri knife, a chef's knife, or a Santoku. Slice the vegetables in two by positioning the tip of the knife blade in the middle of the ingredient. Apply slight pressure forward and downward. The 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 fillet meat and fish, a Japanese chef uses the Sogi-Giri cutting technique. This term means cutting diagonally in Japan. To perform it, select a meat knife or fish knife. The Honesuki, Takohiki, or Yanagiba knives have long blades particularly suited for slicing 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 your Japanese knife down and pull 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 the 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).
If the vegetable cutting seems random, it still follows a method. First, cut the vegetable diagonally. Then move your knife at a perpendicular angle and cut the pieces randomly. An excellent exercise to develop 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 unparalleled blade edge. Several layers of Damascus steel are assembled around a stainless steel core. Our knives then combine a formidable sharpness 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 an advantageous price. Our knives are suitable for both right-handed and left-handed chefs. When placing your order, be sure to check our stock of essential accessories: sharpening stone for honing, wall mount, or chef's apron.
