index:

• Why buy Japanese knives?
• Japanese knife shapes;
  • Gyuto:
  • Yanagiba:
  • Nakiri:
  • Santoku:
• In conclusion on Japanese knives;

Why buy Japanese knives?

Japanese knives are known for their extraordinary quality and precision, and there are numerous types of specialized knives designed for specific purposes in the kitchen. In fact, there are numerous varieties, shapes and sizes. Each model is designed for a different function. A high-quality Japanese knife can greatly enhance your dining experience, giving you precision, versatility, and a feel of craftsmanship and tradition.

Japanese knife shapes;

The Japanese tradition of knife making is rich in history and offers a variety of knife shapes and styles, each designed for specific purposes.

What are the most classic shapes used for Japanese knives? Below we present some of the classic shapes sought after by enthusiasts.

Gyuto:

The Gyuto knife is a traditional form of Japanese knife that has become popular throughout the world. This model is called the “Japanese Chef Knife” and is known for its versatility. it has a long, thin blade, usually with a slightly rounded tip. The length of the blade can vary, but is generally longer than a Western chef's knife.

The Gyuto's blade profile has a slightly curved upward shape, which facilitates oscillating cutting and processing of ingredients with one hand movement.

Yanagiba:

The Yanagiba knife is a traditional Japanese knife known for its shape and its specific use in the preparation of raw fish, particularly for sashimi.

The sharp side of the Yanagiba is called "Shinogi." It is the side with the flat face, while the other side, called the "Ura," is flat or concave. This design makes the Yanagiba ideal for creating thin slices of raw fish without tearing.

Nakiri:

The Nakiri knife is another type of traditional Japanese knife known for its shape and specific application in preparing vegetables. It has a rectangular blade with a square tip. This shape makes the knife ideal for cutting, chopping and slicing vegetables.

Unlike the Yanagiba knife, the Nakiri has a double-edged blade, meaning that both sides of the blade are sharp. This allows you to cut with both hands. Nakiri is primarily designed for preparing vegetables. It is perfect for slicing, dicing, chopping and preparing vegetables in a variety of dishes, such as tempura, sukiyaki and other Japanese recipes.

Santoku:

The Santoku knife is another type of Japanese knife widely used in the kitchen. The term "Santoku" in Japanese means "three virtues" or "three uses".

The Santoku has a relatively short blade, generally between 5 and 7 inches (about 13-18 cm). The shape of the blade is wide and has a rectangular profile with a rounded tip.

The blade has a slight upward curvature, allowing for balance or oscillating motion cutting, ideal for slicing and mincing any food.

This Japanese knife is a popular choice among both professional and amateur chefs who want a versatile knife suitable for a wide range of kitchen tasks. Its balanced shape and blade profile make it a valuable addition to any kitchen.

In conclusion on Japanese knives;

Keep in mind that all Japanese knives require proper maintenance, such as regular sharpening and thorough cleaning. To choose between one of these knives you will have to carefully evaluate what your specific needs are in the kitchen and what particular tasks you plan to carry out.

However, Japanese knives are all extremely versatile and can be used for a wide range of kitchen activities, including cutting, slicing, chopping and mincing.