Classified among the best kitchen knives, Japanese knives have gradually found their place on our worktops. Highly appreciated by catering professionals, these accessories appeal to individuals looking for fine and precise blades. In this article, we will explain their history and their specificities.
The history of the Japanese knife
Derived from the famous Japanese sword, this cutlery tool takes on the qualities of the Katana sword. The Japanese kitchen knife has survived the ages: its identity and its particularities are directly impregnated with the history of its country of origin. Its appearance and current use partially relate to the cultural changes that have taken place in Japan over the millennia. This kitchen knife, as we know it today, has a particularly sharp design. Like sabers, the finesse and precision of this blade are designed to offer a clean and efficient cut .
If the thin and slender weapon was intended to perfect the performance of the Samurai, this utility ended up becoming obsolete. The establishment of peace in Japan eventually converted it into a single-edged kitchen tool. Unlike traditional Western knives, the Japanese version preserves this feature in order to retain the original flavor of food . The knowledge of local blacksmiths made it possible to convert the combat tool into a kitchen instrument with unique abilities. The art of working metal has made it possible to create blades that are easily recognizable, more manageable and adapted to a new mode of use.
The peculiarities of Japanese kitchen knives
In Japanese culture, handling and cutting a food changes its taste. If this alteration is minimal , it contributes to the method of preparation of your dishes. Depending on the models, Japanese kitchen knives have several particularities.
World famous, the "blade with 3 virtues" offers three main functions. It can thus be used to cut , slice , but also chop your ingredients. Similar to the French "chef's knife", this one has the advantage of finesse and lightness. Its short design offers better control of the accessory.
The Nakiri finds its usefulness in the cutting of fruits and vegetables. This kitchen knife is very light and offers simplified handling. Rectangle or rounded, it offers a double-edged blade.
The Deba Bocho
Particularly recognized for its use on fish fillets , Deba Bocho is also practical on meats. If the size of the blade is variable, it remains strictly bevelled. This kitchen knife is known for its sharpness suitable for both right-handed and left-handed people.
The Usuba Bocho
It is a professional knife also intended for cutting fruits and vegetables. Heavier than the Nakiri Bocho, this Japanese knife offers a unique edge. Its design requires a real ability to handle . It is therefore only recommended for experts who have mastered the handling of a kitchen knife.
If you also want to know more about the typical knife of the great chefs of Japanese cuisine, the Kiritsuke , read our article.