Being a cooking enthusiast or a professional chef, improper cutlery can affect the overall dish. However, owning a Japanese kitchen knife set can save you from unnecessary efforts. Japanese knives are becoming a part of every kitchen due to their exceptional quality, craftsmanship, and sharpness. They are designed with precision and balance to make your kitchen tasks easier and more efficient. In this article, we will discuss the different types of Japanese knives available and their uses to help you choose the right one for your needs.
Popular types of Japanese Knives
Among the Japanese kitchen knife set, the chef knife has versatile functioning that is ideal for chopping, dicing, and slicing. This knife typically has a blade length of 8 inches and is designed to handle a variety of kitchen tasks. The blade of the chef knife is curved, which allows you to rock the knife back and forth to make quick and efficient cuts. The blade is also wide, which provides enough space to easily transfer food from the cutting board to the pan or plate.
The Santoku knife is another versatile kitchen knife that is perfect for slicing, dicing, and chopping. This knife is typically shorter than the chef knife, with a blade length of around 5 inches. Its blade is flat, which allows you to make straight cuts without the need for a rocking motion. This makes it a perfect tool for carving through thin cuts of meat or delicate vegetables.
The paring knife is a small, lightweight knife that is perfect for peeling, trimming, and portioning small fruits and vegetables. This knife has a blade length of around 3.5 inches and a pointed tip, which allows you to make precise cuts. This makes it most likely to be used for deveining shrimp and removing seeds from fruits and vegetables from a Japanese kitchen knife set.
The bread knife is designed with a serrated blade, which makes it ideal for slicing through crusty bread without crushing or tearing the soft interior. This knife typically has a blade length of around 8 inches and is perfect for cutting through loaves of bread or bagels.
The cleaver knife is a heavy-duty knife that is perfect for chopping through bones and tough cuts of meat. This knife typically has a blade length of around 8 inches and a thick spine, which allows you to apply a lot of force when chopping. The cleaver knife is also ideal for crushing garlic and ginger.
The Santoku knife is also available in a 7-inch version, which is slightly longer than the 5-inch version. The knife is ideal for larger vegetables and meat cuts, as it provides more surface area for cutting. It is perfect for chefs who prefer a shorter blade than the traditional 8-inch chef knife. Almost every Japanese knives shop offer multiple sizes for you to select according to your requirement.
The slicing knife is designed for slicing through large cuts of meat, such as roasts or hams. This knife typically has a long, narrow blade that allows you to make thin, even slices. The tool is used by most chefs for slicing through smoked salmon or other delicate meats.
The boning knife is designed for removing bones from meat and poultry. This knife typically has a narrow, curved blade that allows you to work around bones with precision. Filleting fish or deboning chicken breasts are some of the significant uses of this type of knife
Japanese kitchen knife set consists of multiple knives that are designed for different cuisines. This makes it easier to slice, chop, peel, and trim the ingredients for cooking the best dishes in your way.