About Japanese Chef knife

Knowledge

Japanese chef knives have a worldwide reputation for excellent quality and artistic beauty.

Beginner's Guide to knife sharpening

If maintained properly during use, a Masamoto Sohonten knife can be used for a very long time.

If maintained properly during use, a Masamoto Sohonten 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.

How to choose a kitchen knife

Despite the popularity of chef knife sets we have at home, the major part of work is usually performed using only one, maximum two 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 – such that fits our hand comfortably and is easy to use.

Type of kitchen knife

Traditional Japanese knives have been hand-made by skilled artisans for centuries in areas of Japan like Sakai and Seki City.

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 ours here in the Western part of the world. However, Americans are growing more fond of certain types of Japanese knives and finding that they are quite useful for certain tasks in the kitchen.

How to use kitchen knife

Using the weight of the knife, push the knife forward while cutting it with force from the cutting edge to the cutting edge.

Using the weight of the knife, push the knife forward while cutting it with force from the cutting edge to the cutting edge. Because vegetables have hard fibers by nature, when you cut root vegetables and leaves together, you can apply a force when you push to cut them. When cutting finely, it's a good idea to constantly lower the blade from the top within this "push-cut" range.

Parts of Japanese kitchen knife

It can be divided into single-edged and double-edged (double-edged).

The single edge has a front surface and a back surface, and is a forged welded base steel and steel. The feature is that the cut pieces are easy to separate and the cut section is beautiful. Most of the Japanese knives such as sashimi knives, out knives and thin knives are single-edged.

How to care for a Japanese knife

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.

Fear not, as the patina is only superficial, and will actually help prevent against rust in the long term. Certain foods like meats, acidic fruits and vegetables, and also condiments like mustard will all produce wildly different colours and patterns as they emerge and leave their mark on your blade. This is completely normal, and is all part and parcel of owning a carbon steel knife.