The 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 the Japanese knife blade with an unrivaled art of precision. An introductory journey elevated by Maison Damas" rel="noopener">Damascus steel knives from Maison Damas.
The cutting principle with a Japanese knife: the optimal use of sharpness
Japan challenges our habits in many areas. Their martial arts are based 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 slide through the ingredient until it is fully cut.
This Japanese pushing cut contrasts with the back-and-forth motion of the knife on ingredients. A clean, precise cut in one motion, made possible by the remarkable sharpness of the Japanese knife blade. To perform this gesture successfully, the Japanese chef holds the knife in a pinch grip. The thumb and index finger guide the blade through meat, fish, or vegetables. The other three fingers rest on the handle of the Japanese knife.
For smooth, effortless cutting, a Japanese chef makes sure to adopt the correct posture. Culinary art meets Japan’s martial arts here. 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 slide 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. The 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 getting started with 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 slight forward and downward pressure. The cutting edge glides easily to the far 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 head chef uses the Sogi-Giri cutting technique. This term means cutting on the bias in Japan. To do this, select a meat knife or fish knife. The Honesuki, Takohiki, or Yanagiba knife has long blades that are 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 the 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 produces 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).
If the cutting of vegetables seems random, it nevertheless 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 agility in the kitchen with Japanese knives.
Maison Damas, the online shop 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 therefore combine outstanding sharpness with optimal durability. The blades of our knives come with a lifetime warranty.
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 head chefs. When placing your order, be sure to check our stock of essential accessories: sharpening stone for honing, wall mount, or chef apron.
