All over the world, kitchen knives are used daily be almost every household. They will transcend cultures, cuisines and continents and are one of the most stunning universal symbols of cooking and food preparation. Given this, one particular might expect a little more diversity in the design of kitchen chef knives in different countries, but in reality the styling is often decided by the established French, British and German knife forgers. The west has solid metal, single piece iron knives that can be popular, but not always as good as the traditional models.
However , there is one country that has single handedly developed some of the most uniquely designed categories of kitchen knives, which has progressed to suit their cuisine more accurately. Japan seems to be the only region that has developed its own approach to designing kitchen knives, which can be largely themed around the need to slice raw fish quickly and chop raw vegetables very quickly.
The sushi blade, which is still rarely seen outside of Japan has been built to slice through raw fish (or other sealife! ) so finely and without sticking to the blade, is created with a degree of scalloping on it to prevent the air-tight suction seal that is often found on knife surfaces that are totally smooth.
The Santoku knife, on the other hand, bears a little more identity to the Western chef’s knife, although it too can have some scalloping on it. Where this knife – the santoku : differs, however , is the styling and finishing of the true knife edge itself. Instead of being rounded off on the tip to allow for a rounding knife cutting action, it truly is almost flat all along the edge of the blade. Although this makes it very difficult to imitate western-style chopping actions (where the tip of the knife tends to stay on the chopping board), it is very well suited to the slightly different way of chopping in Asia. The whole Santoku knife literally lifts horizontally off the cutting surface and comes back down, which gives an even chopping series all along whatever is being cut.
So , having recognized that the design makes these knives so special, you should also consider the build quality and finesse that goes into forging the blades. Since the feudal ages – and possibly beyond – Japan has been infamous for their swords. This specific tradition – however it started – gave rise into a large number of blacksmiths forging blades and folding steel for making them as strong as possible. Of course , this original traditions has subsided somewhat as we are in the age of enlightenment, nevertheless the history has remained.
There are nowhere near as many forgers since there were two hundred years ago, but those that are left decide to make some of the finest – and sharpest – kitchen chef’s knives known to man. Combined with exquisite and carefully simplistic design, the Japanese kitchen knife truly is a thing to behold. Get more information visit on our site TokyoKnives.com