Kitchens need cutting-edge equipment -and some would say you can’t cook without a really good knife!
Did you ever wonder why Japanese knives are the best? Well, they have been making Samurai swords for centuries, and with more than 600 years’ experience of sword and knife-making, they’ve had plenty of time to perfect their craft.
Nothing beats a well-balanced, really sharp knife in the kitchen, and Japanese knives will fit the bill, with many different shapes and sizes available with traditional names that are widely recognised by those who have an interest in cooking or are cooking professionally.
The main differences that make Japanese knives better than their French and German counterparts are the weight and the steel used. Generally, Japanese knives feel lighter and have a higher carbon content, which makes the steel harder, thinner and able to hold an edge, feel more balanced in the hand, and are perfect for the precision tasks chefs do every day. Japanese knives are designed with a specific task in mind - the right knife for the right job. Weird fact, some Japanese knives are designed for a right-handed person, so ‘lefties’ might have a problem (although, to be fair, I think you can probably special order a left-handed handle). But even if the handle is neutral, the blades of some specialty Japanese knives are ‘single bevel’, meaning sharpened only on one side. Typically, because most people cut from the right side, the left side of the blade is flat while the right...
Read Full Story: https://www.theportugalnews.com/news/2021-11-20/japanese-knives/63659
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