High quality kitchen knifes from Japan
This Lens is the source for knowledge about Japanese kitchen knives. Why are handmade knives from Asia particularly well suited for cooking? What distinguished this from cheap knives from the supermarket? Which knife brands are highly recommended and where can we get?
Why need a good cook an excellent knife
Excellent = Japanese kitchen knives
The high-quality craftsmanship of Japanese kitchen knives is rooted in the Samurai sword-making techniques of the 1300s.Japanese kitchen knives, like these from Haiku, Kai Shun or Kasumi, are considerably pricier than any of the models you'd grab off the rack at a hardware or discount store. But they're prized by professional and amateur chefs alike for their strength, durability and ergonomic design.
Japanese kitchen knives (in german: Japanische Küchenmesser) differ from many western knives in that they are hand-forged generally from high-carbon steel and honed to a fine cutting edge -- often confined to one side of the blade -- that can retain its precision for years without the need for further sharpening. The most expensive feature a steel core encased in iron and exposed only at the blade edge. This design allows for cleaner, more precise cuts when slicing vegetables or preparing dishes like sushi and sashimi. In addition, Japanese kitchen knives are usually lightweight and ergonomically designed for better grip and greater control.
Japanese kitchen knives can run anywhere from a few hundred to more than a thousand dollars due to skilled craftsmanship and the time-consuming forging process. But many chefs whose reputations rely in part on the quality of their knives readily make the investment. Meanwhile, increasing numbers of amateur chefs are adding these high-quality knives to their collections and planning to pass them down to future generations of cooks.
Japanese kitchen knives come in a wide variety of styles from such respected makers as Global, Masahiro and Kyocera.
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Japanese Knife Shopping Consultant
Choose the best knife for you - cheapest knife or real kitchen tool.
For those who are hesitating, which kitchen knife is right, we built here a shopping consultant. Take a few minutes and read it in peace. So you can be sure at the end of the knife in the right hands.
The supply of knives is unmanageable. Who does'nt know the countless offers in supermarkets, department stores or teleshopping channels. For a few bucks you get whole knife blocks.
With high-quality knives these products have little to do. Who ever have seen the complex manufacturing process of an japanese knife or perhaps had a look over the shoulder of a Japanese knife blacksmith could know that for 5 dollars or less no good knife can be produced.
Who holds a high-quality knife in the hands for the first time is surprised often. Even the layman recognizes the differences at first sight. Processing, materials and finish are just a different class. Such a knife is very different in the hand. Many acknowledge was "sharp" really means.
The supply of knives is unmanageable. Who does'nt know the countless offers in supermarkets, department stores or teleshopping channels. For a few bucks you get whole knife blocks.
With high-quality knives these products have little to do. Who ever have seen the complex manufacturing process of an japanese knife or perhaps had a look over the shoulder of a Japanese knife blacksmith could know that for 5 dollars or less no good knife can be produced.
Who holds a high-quality knife in the hands for the first time is surprised often. Even the layman recognizes the differences at first sight. Processing, materials and finish are just a different class. Such a knife is very different in the hand. Many acknowledge was "sharp" really means.
