Japanese Chef Knives

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Types of Japanese Chef Knives

One of the most notable aspects of Japanese chef knives is the fact that they are constructed out of the best steel materials available. In recent times, Japanese chefs’ knives have been growing in popularity amongst professional chefs seeking to achieve high standards of excellence in food preparation tasks because of their cutting ability, sharpness and swiftness. It is because of this that many chefs, housewives and business people today opt to purchase Japanese chef knives as a great alternative to the pricier European chef knives.

For a great set of Japanese chef knives which are handcrafted and popularly used in restaurants and hotels around the globe, you should expect to spend anywhere between $68-80 which will enable you to enjoy both fine quality and durability. The paring knife is one of the most useful of the Japanese chefs’ knives that you could have in your kitchen. This is ideal for use in de-veining shrimps, deseeding jalapenos, as well as slicing small quantities garnish. This knife is light, easy to use and comes in a length of 180mm, with a 1.5mm thick blade and measuring 55gm in weight.

Another great knife that is a must have amongst the Japanese chef knives is the Santoku knife which is a general all purpose knife used in chopping up bigger vegetables such as potatoes, cabbages and pumpkins. This knife is able to cut, slice, dice as well as mince up your ingredients very fast which makes it a must have in any self-respecting chef’s home.

Japanese chef’s knives are renowned for their high quality steel construction which provides for increased uniformity in cutting, sharpness and swiftness – the ingredients for excellence in the kitchen. Below is a look at some of the more popular Japanese chefs knives that are available on the market.

The Paring knife is useful to have in the kitchen because it is able to complete common knife related tasks such as deveining shrimp, deseeding jalapenos, as well as cutting small quantities of garnish. This knife is very light and not difficult to use at all. It weights 55gm, is 180mm in length and has a blade of 1.5mm thickness.

The Petty knife is very convenient for when you need to slice soft vegetables that are light in weight such as the string beans, onions and other medium size vegetables. This knife ranges in weight between 70-80gm, can be anywhere between 225-260mm in length and has a blade that is 1.5mm thick.

The Boning knife is typically what is used for boning fish, poultry and meat. This knife features a characteristic pointed narrow blade which is 3mm thick. The knife is 275mm long and weighs 190gm. It is easy to use a boning knife especially when you need to take great care while maneuvering.

The Santoku knife is a general all purpose kitchen knife which may be employed in chopping up bigger vegetables such as potatoes, cabbage and pumpkins. This knife is able to cut, slice, mince and dice any ingredients you may have within minutes.

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Japanese Chef Knives

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This article was published on 2011/04/09