Everyone Needs A Good Japanese Knife In Their Kitchen

You will hear a lot of names for Japanese knives including the Kiritsuke knife and what we suggest you do when buying a Japanese knifein Australia or anywhere else for that matter, is ignore the name of the knife, but read what the knife does, what it can be used for, and look at the reviews. Japanese knives are the ultimate in knives, and every cook should have a few in their kitchen. But you will might find that you get a bit overwhelmed, not knowing the difference between a Kiritsuke knife, Yanagiba knife or Usuba knife.

When looking for a knife, rather read what it is used for. The Kiritsuke knife  is a pretty versatile knife, one used for extremely precise cutting. It is used mostly for vegetables and fish, but can be used for boneless chicken or meat too. It is a specialist knife, and a fabulous gift for a cook or chef, or anyone who spends a lot of time in the kitchen, and it might be perfect for you.

A collection of Japanese knives

A good knife can be expensive. Cooks and chefs in Australia, and this includes novice cooks and chefs, need a good range of knives. It’s a nice idea to build up your collection slowly. Start off with a general Japanese utility knife, also known as a Chef’s knife. You might even want more than two. There are a variety of brands on the market, so it really depends on your budget. Some people like to stick to the same brand for all their knives, and if you are happy with your brand, then this is a good idea. Then, branch out into specialised meat, chicken, vegetable and fruit knives, and then specialist knives for chopping, slicing, dicing, boning, coring, etc.

You can find the best Kiritsuke knife online or in a specialist knife store.