6 Key things "Japanese knive" worth
①Type of Japanese knives
Traditional Japanese knives have been hand-made by skilled artisans for centuries in areas of Japan like Sakai and Seki City. Their culture produces and uses knives that can be quite different than Western part of the world.
②How to choose Japanese knives?
Despite the popularity of kitchen knife sets we have at home, the major part of work is usually performed using only one, maximum two knives. When purchasing your first quality, Japanese kitchen knife you should concentrate on only buying one knife.
③How to use Japanese knives?
Knife can be cut by pushing it from above, pulling it toward you, or moving it back and forth.
There are two main cutting methods, "push cut" and "pull cut".
It is recommended that you change the cutting method according to the knife used, the ingredients, and the purpose, as you can cut it more easily and well.
④How to sharpen Japanese knives?
If maintained properly during use, a Musashi knife can be used for a very long time.
On the other hand, if the knife is not stored properly and regular maintenance is neglected, the knife can lose its sharpness, rust, and last for a shorter time, and if clumsy while cutting up ingredients, it could even lead to an unexpected injury.
⑤How to care for Japanese knives?
Japanese chef knives need a little more care than your regular off the shelf knives. But don’t be afraid, looking after them is easier than you think.
⑥Parts of Japanese knives
There are many parts of Japanese kitchen knife, and everyone has it's own, guess what, Japanese name! Very useful for those Japanese trivia nights, or for serious chefs who don't mess around.