Your Guide to Japanese Kitchen Knives
Over the years, Japanese kitchen knife has been a popular choice for both family and professional use. Unlike German knives, Japanese knives are known for their delicacy and sharpness, making them ideal for cutting a variety of food, from vegetable to meat and fish. Generally speaking, Japanese kitchen knives are more cost-effective than others.
The most commonly used Japanese Kitchen Knives are Chef Knife, Santoku Knife, Paring Knife, Utility Knife, Bread Knife, Boning Knife and some others. Let’s take a quick look at each.
Just as it’s been called, Chef Knife is the most frequently used kitchen knife by all Japanese food professionals. With its wide blade and curved tip, it’s able to do almost all the work, from cutting chicken to chopping carrots. If you can only choose one knife, then the chef's knife is the best choice.
Compared with the Chef's Knife, Santoku knife is shorter and has a much smaller curved tip, making it more suitable for women. In Japanese, Santoku refers to three uses——slicing, dicing, and mincing. This knife is an all-rounder and can do almost everything a typical chef’s knife can.
3. Paring Knife
A paring knife can be used for cutting and peeling fruits and veggies. It usually comes with a thin 3 – 4 inch blade with a pointed tip. If you love making garnishes for your food and drinks, the paring knife is a must-have.
Bread knives are mainly used for cutting bread and cakes, or food with soft internal, such as Italian roast meat. They are designed in a way that allows you to saw through the bread without pushing down or squishing it. The blade is long and serrated. Be careful not to hurt your hands when you clean it.
Boning knife is used in food preparation for removing the meat or fish from bones. With a sharp point and a narrow blade, boning knife is handy and easy to control. While using, you can slowly scrape down the meat from bones. Thus it needs sharpening from time to time.
Utility knife is between a chef's knife and paring knife in size, normally around 4-7 inches in length. The narrow blade and small tip allows it to handle tasks such as thinner slicing, trimming, and filleting even better than a chef’s knife.
Above is a quick round-up of the different types of Japanese kitchen knives. Hopefully it gives you a general idea of what to choose. Let us know which knives you want to learn about or you think should be on the list!