Japanese Knife - Japanese Kitchen Knives
The Japanese knife style is quickly becoming a preferred choice of kitchen knives for chefs and cooks in all nations, from the Santoku to sushi knives. Online resource to guide your research into Japanese knives and how they can help you complete your kitchen knife set.
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A traditional Japanese knife , called a Hocho, has a unique design of one or two layers of iron forged-welded over a center blade of tough, sharp steel. This design keeps the steel from becoming too brittle and susceptible to chipping, at the same time it allows for a stronger, high carbon steel to be used in place of the stainless steel used for most Western knives.
A Japanese knife can be double edged, which is called a ryoba, or single edged, which is called a kataba. Because they are not stainless, they should not be exposed to water for a long period of time. Simply wash and dry as soon as possible, and occasionally rub a little cooking oil into the blade to reduce discoloration or rust.
A Japanese chef knife does need to be sharpened with a Japanese waterstone, a special kind of knife sharpening stone that should be soaked in water before use. Sharpening steels and oilstones are not recommended for use with a Japanese kitchen knife. Still, when used for cooking, a Japanese knife has few rivals. They are versatile, strong, and have excellent edge retention, as well as an easy-to-use, natural grip.
A type of specialized Japanese knife, sushi knife sets are very popular for preparing sushi, sashimi, and other traditional Japanese meals. Sushi knife sets also have a range of different types of knives, which can be used for any cooking task instead of carving knives, filet knives, or chef knives.
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