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12 good reasons to buy Japanese knives
When I first started making sushi, I quickly ran into two key elements that make your sushi delicious. The first was the rice, which you have to cook and prepare perfectly. The second was using razor-sharp Japanese knives. These knives will ensure that you can cut your fish into tight slices, plus a good sharp Japanese knife makes cutting your sushi roll incredibly easy. So I advise you to invest in this indispensable tool and here I tell you 12 good reasons to buy Japanese knives.
When preparing sushi and sashimi, the quality of your knife makes all the difference. And when it comes to quality knives, Japanese knives are among the best in the world. I was introduced to these precision instruments by Christian Jagersma, the owner of Japansemessen.eu. One of the largest importers of Japanese knives in Europe. Christian can tell all about it, and he gave me tremendous advice in purchasing a Japanese knife set.
1. Japanese knives are the sharpest knives in the world.
Japanese knives are known for their exceptional sharpness, making them a must-have for any serious cook or chef. The sharpness of a Japanese knife is due to the high quality steel and precision manufacturing used in its making.
Another reason for their sharpness is the way they are made. Unlike Western knives, which are usually sharpened into a point, Japanese knives are made with a single extremely sharpened cutting angle. Because this angle is sharper ground, Japanese knives are the sharpest knives in the world.
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2. Japanese knives are made of the very best steel.
One of the main reasons for the exceptional quality of the steel of Japanese knives is the use of high-carbon steel. This type of steel is known for its durability and ability to hold a sharp edge. The high carbon content also makes the steel more brittle, meaning it requires more skill and precision to manufacture. However, the end result is a knife that is sharper and stays sharp longer than knives made of steel with a lower carbon content.
The hardness of Japanese steel is second to none, scoring 61-67 HRC on the Rockwell hardness scale. Western knives often don’t even reach 60.
3. They are very delicate to handle and therefore easy to use.
With kitchen knives, comfort and ease of use are as important as sharpness and quality of steel. This is where Japanese knives really shine, as they are designed with a fine handle and ease of use in mind.
4. Japanese knives are lighter in weight than Western knives
One of the main reasons for the exceptional handling of Japanese knives is their lightweight design. Unlike Western knives that can be heavy and unwieldy, Japanese knives tend to be much lighter, making them easier to handle and control. This makes it easier to handle the knife for long periods of time and reduces hand fatigue, which is especially important for professional chefs and home cooks who prepare large meals.
Another reason is the perfect balance of Japanese knives due to the design of the handle. Japanese knives have a handle that is perfectly balanced with the blade, making the knife easier to control and more precise cutting. This perfect balance also makes it more comfortable to hold and use the knife.
5. There is a specific Japanese knife for every job in the kitchen
One of the main reasons for the variety of specialized designs in Japanese knives is the precision and skill of the knife makers. Japanese knife makers take great pride in their craftsmanship and have developed a wide range of knives for different tasks in the kitchen. From cutting fish for sushi to chopping vegetables and herbs, there is a Japanese knife for every task in the kitchen.
The variety of specialized designs in Japanese knives is especially useful when preparing sushi or sashimi, where precision is essential.
6. It saves you a lot of time in the kitchen
This variety of specialized designs also means that these knives are more efficient and precise. Each blade is designed to perform a specific task, meaning you can use the right tool for the job and achieve better results in less time.
7. You get perfectly cut fish (and meat)
The razor sharpness of Japanese knives also ensures precise cuts, which is especially useful when preparing sushi or sashimi. With a sharp knife, you can easily cut through fish and meat to make perfect thin slices of sashimi. This level of precision is difficult to achieve with Western knives, making Japanese knives the tool of choice for preparing sushi and sashimi.
8. Your presentation of your sushi and sashimi will be much prettier
When preparing sushi and sashimi, the quality of your knife makes the difference between ragged, sloppy sashimi or razor-sharp beautiful slices. As a sushi lover, you prefer to see a plate full of beautiful slices of salmon or tuna. With a razor-sharp Japanese knife, you achieve only that result.
The same goes for your sushi pieces. Try cutting a sushi roll with a blunt knife. You can’t and your whole sushi roll will cut you to pieces. A Japanese knife passes smoothly through it resulting in great tight pieces of sushi on your plate and a beautiful presentation.
9. Your ingredients taste better
The sharpness and precision of these knives allow you to make clean cuts, preserving the integrity of the ingredients. This means the flavors, textures and nutrients are preserved, resulting in food that is not only beautiful to look at, but more delicious in taste.
Japanese knives are also known for their precise cutting technique. The traditional Japanese cutting style, called “tsukemono,” emphasizes preserving the ingredient’s texture and flavor through precise cuts. This technique is especially useful for delicate ingredients such as fish and vegetables, resulting in a more flavorful and visually appealing dish.
10. Japanese knives are less likely to need sharpening and last longer
One of the main reasons to buy a Japanese knife for your kitchen is that they require less sharpening than Western knives. Japanese knives are made of harder steel, so they stay sharp longer. This means you don’t have to sharpen them as often, saving you time and money in the long run. Ideal.
Another advantage of Japanese knives is their durability. A good Japanese knife will last your whole life.
11. The tradition of making Japanese knives is centuries old
Designing and making knives is an age-old tradition in Japan. The craftsmanship with which these knives are made is second to none: each knife is carefully crafted by skilled artisans using techniques passed down for generations. This attention to detail and craftsmanship results in knives of the highest quality, with a level of precision and durability that is hard to match.
With a Japanese knife, you also purchase the history and tradition of centuries-old craftsmanship. I immediately got a special feeling when I held my first Japanese knife in my hands. Very different from the standard Western knives that are mostly mass produced in a factory.
12. Japanese knives look really beautiful
Japanese knives immediately attract attention in your kitchen. As soon as I pull out my knives to start making sushi, I immediately get asked by my guests if I can “show them up close and personal. Everyone loves seeing and holding the knives.
Therefore, they are not only functional tools, but they also serve as small works of art. Did you know that the intricate patterns and designs on knives are not only visually appealing, but also often have cultural significance? Each craftsman puts a little bit of his own tradition and background into his knives.
Buy a good set of Japanese knives
In conclusion, Japanese knives are the ultimate tool for any (home) cook who is serious about making sushi and sashimi. Ever since I started using them, making sushi has become so incredibly easier and better. A world of difference!
They are incredibly sharp, made of the finest steel, easy to use, and come in a variety of specialized designs to make food preparation a breeze. Not only do they save you an enormous amount of time in the kitchen, but they also produce beautiful and precise cuts, making the presentation of your sushi and sashimi beautiful.
The tradition and craftsmanship behind Japanese knives make them superior to Western knives, and they are a true work of art in any kitchen. They are durable, versatile and a worthwhile investment. If you want to upgrade your kitchen tools, investing in a Japanese knife is a decision you 100% won’t regret. I know. I can’t and never want to be without it again.
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