Most professional chefs and simply lovers prepare a lot of attention for the selection of a kitchen knife. This is not surprising, since it is one of the most necessary tools that help to prepare tasty and quality dishes. Recently, craftsmen prefer Japanese knives for the kitchen to European ones. This choice is due to the truly unique properties of this kitchen tool, which is given special attention during its manufacture.
Japanese chef knives
It is believed that Japanese knives from Damascus steel are able to create real miracles in the kitchen. This is due to the fact that when they are made use a special unique technology, which is as follows. The knife has a multi-layer construction, namely:
- The core of the blade is a strong and viscous rod made of low-carbon steel or iron;
- along the blade is welded another, consisting of a virtually uniform carbon steel.
The advantages of Japanese kitchen knives from Damascus steel in comparison with conventional tools are as follows. The hardness of conventional knives usually does not exceed 54-56 HRC. This is enough to carry out various kitchen processes. The disadvantage of this blade is that it is necessary to correct the edge.
For Japanese knives, the hardness is 61-64 HRC. Too thin a blade with such a hardness will quickly break down. Not too thick and too thick product. Therefore, the Japanese and use in the manufacture of knives ancient technologies, combining them with the newest. The core is made by diffusion welding. For the manufacture of plates used soft alloys and steel. This allows you to give the blade flexibility and strength. The technique of working with Japanese knives implies a number of features:
- "Right" grip;
- application of special cutting techniques;
- At work it is desirable to use only wooden cutting boards, preferably end ones.
Types of Japanese steel knives
There are different knives for processing different products. So, we can distinguish the following types:
- Japanese knives for fish (knives for sashimi or sushi ). It has a one-sided type of sharpening. To produce the handle, use a special breed of Japanese pine, impregnated with silicone and antiseptic. The tool is suitable for working with fish, fish fillets and various seafood. With its help you can perform a thin cutting, which is provided by the presence of a thin cutting edge. The blade can have a length of up to 30 cm or more. The length of the device directly affects how long a cut can be made with one cut without interceptions.
- Knives for thin cutting . It has a sharpening angle of 10-15 degrees. Sharpening is characterized as asymmetric, the cutting edge of the tool is polished to mirror reflection manually. The handle is made of carbon fiber, which is not subject to any changes in shape.
Japanese ceramic knives
It was in Japan that the production of ceramic knives was started. As a material for their production, zircon mineral is used. The billet is subjected to roasting for at least two days. Knives can be white or black. The latter are more durable and expensive. The advantages of Japanese ceramic knives is that they do not oxidize products during cutting, are not susceptible to corrosion. But they can not be used for cutting solid products and for working on a solid surface.
Japanese cuisine is characterized by special traditions. Extremely great attention is paid to ensuring that the products are very thinly sliced. That's why the knife must be very sharp.
The Japanese knife will make high-quality processing of products. Therefore, it enjoys well-deserved popularity, both among professionals and ordinary amateurs.