Types Of Japanese Chef Knives That You Need To Know

Traditional Japanese kitchen knives have been hand-made by professional and skilled artisans for a lot of years in Japan. Their culture makes and uses knives that can be different than the knives we use in other parts of the world. Japanese knives are getting very popular in other parts of the world. There are different types of Japanese knives that you need to know if you would like to use them in future in your Aussie kitchen.

Deba

This is a knife used in whole fish butchery in japan. The knife has a heavy-duty and thick blade for the tough tasks it is used to do. The Deba knife is normally called upon when cutting through bones and the head of a fish during filleting. The knife can also be used to fillet meat as well.

Gyuto

You cannot mention popular Japanese chef knives without mentioning the Gyuto. This is a perfect all-purpose knife that can be used for numerous tasks around the kitchen. The Gyuto knife’s blade is slightly curved so it can be used in a rocking motion. The knives are versatile and you can use them for chopping vegetables or meat as well as fish.

Kiritsuke

This knife is unique as it has an angled tip. Longer Kiritsuke knives look like swords. These types of Japanese knives can be used for slicing roasted or cooked meat. They are difficult to use and this means that you must have the experience to use them effectively.

Nakiri

Nakiri is one of the most popular Japanese kitchen knives and it is popular among chefs in Japan as well as worldwide. It has precise cuts and can be used to cut vegetables. The Nakiri knife can also work well when cutting harder products such as squash and potatoes. The Nakiri is a double bevel and this makes it easier for home chefs.