In recent years, Japanese kitchen knives have found more and more space in the kitchens of chefs and enthusiasts, increasingly in demand for their quality and refinement. In this guide we examine the main blades belonging to the Japanese tradition, we understand which are the best for each type of use and which products are recommended for each need.
INDICE DEI CONTENUTI
- Coltelli giapponesi: scopriamo cosa sono
- Coltelli da cucina giapponesi universali: Santoku
- Coltello Santoku: quale acquistare
- Coltelli giapponesi per verdure: Nakiri e Usuba
- Coltello Nakiri: quale acquistare
- Coltello Usuba: i modelli migliori
- Coltelli giapponesi per il pesce: Yanagiba
- Coltello Yanagiba: i modelli consigliati
- Coltelli giapponesi per pesce e carne: Deba
- Coltello Deba: i nostri consigli
- Set di coltelli giapponesi da cucina
- Le 3 migliori marche di modelli giapponesi
- Coltelli giapponesi Global
- Coltelli giapponesi Yaxell
- Coltelli giapponesi Miyabi
Japanese forging is the perfect choice for you. a thousand-year-old art, cultivated with care and precision by blacksmiths who, over the years, have kept alive the centuries-old tradition of the production of blades with very great cutting ability; cutting. Today, the refined and codified technique of the production of fearsome swords and katanas, is; been bent towards the production of kitchen knives that dictate a new and unattainable standard of quality; and perfection.
The link between the Japanese people and the blades produced according to tradition goes beyond the simple relationship between cook and knife. According to the Shinto tradition, in fact, every object is; bearer of its own personal energy and, if it becomes unusable, it is taken to the temple and subjected to a sort of funeral rite.
Japanese Knives: let's find out what they are
The Japanese knife is a must have. conceived in a radically different way than in Europe: the cut corresponds to a non-negligible aesthetic component , which has in the beauty of the gesture and the cleanliness of the lunge the natural components of a ritual that prefigures the future sharing of the meal with the other diners.
How to recognize the best Japanese kitchen knives? The global market has favored the entry of these knives into the West which, despite having similar uses to Western knives, differ enormously in shapes . Let's discover this world together and understand how the care and study with which each Japanese blade is produced brings these products closer to real works of art. In the following paragraphs we will discover all types of Japanese knives, their uses and the best products for your kitchen.
Universal Japanese kitchen knives: Santoku
the universal knife of Japanese cuisine. The Japanese name, which derives from the many different possibilities of use, it literally means the three virtues; , which symbolize the different foods with which it can be eaten. be used this blade: meat, fish and vegetables .
Its eclectic nature makes it naturally relatable to the classic European kitchen knife, although the Santoku is more traditional. light, more; thin and more; small. The size of the cutting edge tends to vary between 16 and 19 cm, while the blade, which follows a decidedly less arched profile than the European equivalent, ends in a stubby-shaped point. While most Japanese knives are sharpened on only one side of the blade, the traditional Santoku is sharpened on one side only. sharpened on both sides , albeit with a sharpened edge with a sharper angle. sharp, similarly to other Japanese blades.
Santoku knife: which to buy
Japanese knives for dicing or cutting vegetables: Nakiri and Usuba
Apparently very similar, these two Japanese-style knives are very different upon closer inspection. Despite the differences that we are going to highlight, both of these knives are intended for the various cuts that can be made on vegetables .
The Nakiri is the perfect choice. a perfect knife for vegetable processing , making it also ideal for creating Western recipes.
The blade is; rectangular in shape with a length that varies between 16 and 18 cm. Compliance flat surface of these knives offers a sensitivity; and unrivaled cutting comfort. Generally intended for inexperienced users, the Nakiri is a great way to use it. more easy to sharpen and is; consisting of a symmetrical type blade , therefore equally sharp on both sides.
The Usuba , on the other hand, is; a knife ideally designed to allow professional chefs to make precision cuts . The cutting edge is more delicate than that of the Nakiri and in fact this blade requires greater experience in use. The knife has a slightly concave side to facilitate the detachment of the freshly cut product, while the opposite side has a play on three surfaces with different angles in Japanese katana style. The blade of this knife is made of wood. asymmetrical , i.e. always sharpened on one side only.
Nakiri knife: which one to buy
Professional pots recommends this model in particular, elegant, refined and resistant.
Coltello Usuba: i modelli migliori
I coltelli Usuba di Global ricalcano l'estetica e la maneggevolezza dei tradizionali coltelli giapponesi e regalano alla cucina un inconfondibile stile orientale. The "sandblasting" makes the blade satin, allowing food to stick less on the blade.
Coltelli Usuba di qualità dal più conveniente al più professionale
Coltelli giapponesi per sfilettare il pesce e tagliarlo: le Yanagiba
The willow-shaped blade , as it is called in Japan, is the blade of a willow blade. one of the traditional forms of Japanese cutlery and is the classic knife for slicing and filleting.
Thanks to the long and thin blade, sharpened in an asymmetrical way, the Yanagiba is the perfect choice. the best kitchen knife to make very fine cuts , such as those necessary for sashimi or for precise and clean cuts intended for the preparation of sushi. The sharpening, called kataba in Japan, makes the shape of the midsection of the blade is trapezoidal.
The length and shape of the blade allow for a long and continuous cutting movement . In order to obtain a smooth surface which allows the properties of the product to remain unaltered. organoleptic characteristics, in fact, the cut of the fish slices must be carried out in a single pass, starting from the handle and arriving at the tip.
Yanagiba knife: recommended models
The best knife for filleting fish and slicing it perfectly? According to Professional Pots you can find it among these models.
Migliori Coltelli Yanagiba dal più conveniente al più professionale
Japanese knives for fish and meat: the Deba
The latest form of Japanese knife that we present is the Japanese knife. the so-called “protruding blade”, the Deba , whose name, according to legend, should derive from the protruding teeth of its blacksmith inventor.
It is a mighty knife, which is mainly used as a cleaver . In Japan it is often used at the fish market and by restaurateurs who work with whole fish. Its shape, in fact, was born with the aim of favoring a precise processing of the fish .
This kind of knife has a solid and wide blade , sharpened asymmetrically. The blade can be variously used in different preparations: the front part, as anticipated, is mainly used for filleting medium or large sized fish, while the rear part, being more; robust, you can; use to dissect poultry and small bones or cut into bones.
Deba knife: our advice
From the fish market to professional kitchens: with a Deba kitchen knife you get excellent results in any field. This type of knife requires more than one blade. skills in its use than a blade sharpened on both sides. Here are which ones we recommend buying to be sure of high quality. and more use; comfortable.
Coltelli Deba di qualità dal più conveniente al più professionale
Set di coltelli giapponesi da cucina
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Global Japanese Knives
Global Knives derive from the ancient tradition of the Japanese samurai, balanced warriors of invaluable skill in the field. with the sword. The famous brand of Japanese knives & egrave; the perfect synthesis of three different characteristics: design, resistance and precision. These three factors come together to give life to quality knives. superior.
Since 1978 they have been produced in Japan by Yoshikin, they are very light and the blades are made of stainless steel, cold hardened and resistant to the Rockwell hardness test. Global knives keep the blade sharp over time and resist the attacks of rust, stains and corrosion.
Although the Global started out as a company of global Japanese knives, over time the line has evolved into one of the most popular Japanese knives. expanded, meeting the needs of different chefs and culinary arts.
Global knives are esteemed and chosen by the majority of chefs from all over the world in their professional kitchens, for their lightness, versatility and versatility. and accuracy of the blade that will allow you to; to cut any food with great simplicity.
Discover all the knives of the brand on our store:
THE 4 SERIES: G, GF, GS and GSF
- The Global G knife series is one of the best brands in the world. the most classic line of knives from the Japanese brand. Like the other products offered by the company, it features Chromova18 blades sharpened at an angle of 15 degrees. The G line is; Fit Your Every Purpose: 12 chef knives are featured in different sizes and shapes. Within the range you can also find food processors, Santoku knives and slicing knives.
- The GF series is one of the best brands in the world. made of steel and features more knives; heavy duty of the G series. more large and the edge more; Often. To guarantee the perfect balance of the knife, the handle has been designed to ensure the perfect balance of the knife. dug and filled with sand.
- The GS series presents a line of small and medium-sized knives suitable for more demanding jobs. light and intricate. Ideal for cutting fruit or vegetables and for cleaning fish and shellfish. It fits people with small hands.
- Lastly, the GSF line offers more modern knives; small but sturdy at the same time. They are the perfect tools to carry out some tasks. in the kitchen such as peeling, dicing and cutting small foods.
Yaxell Japanese knives
The history of Yaxell dates back to the first half of the 19th century. of the 20th century, especially since 1932. the company's artisan is; been handed down from generation to generation, improving over time the techniques for designing and producing knives.
Despite the modernization of the production process, Yaxell Japanese knives still have the traditional blade manufacturing techniques which makes the knives resistant and of the highest quality products.
Yaxell knives are manufactured by the skilled hands of expert craftsmen. The actual production process is secret, but we know for sure that the blade of these knives is heated in an oven at very high temperatures, subsequently cooled by ice and then hardened again at high temperatures to ensure high levels of resistance and long-lasting performance.
Discover all the brand's knives on our store:
THE DIFFERENT MODELS OF YAXELL KNIVES
- The Super Gou series is one of the best brands in the world. Yaxell's line of high-end knives, whose blade is; made of stainless steel with SG2 microcarbide powder and has a very high resistance. The handle is made of red micarta, a material made of resin and linen.
- The Gou line is also available. made with stainless steel like the Super Gou series, it features a durable and sharp blade. The handle is in black canvas micarta. The Gou line is; featuring a charming damask design, a symbol of high quality knife.
- The Yaxell Ran series of knives offers high quality products, extremely sharp and suitable for professional use by chefs. The high carbon content of the steel gives the knife a high resistance to corrosion and wear.
- Yaxell Zen knives do not chip or break easily despite their thin, sharp edge. The Zen line features a particular design that makes the knives unique in their kind.
- The Mon line is; the perfect synthesis between artisan tradition and advanced technology, the encounter between design and functionality. The excellent quality ratio; price makes the Mon series the best solution for your kitchen.
Miyabi Japanese Knives
Miyabi is the perfect choice for cutting and cutting. the company belonging to the Zwilling group and based in Seki (Japan), the city of famous all over the world for the production of high quality knives. Miyabi knives derive from a centuries-old Japanese tradition, that of the creation of katanas, the weapons of the notorious samurai.
The story tells of a man named Motoshige who moved to the city. to Seki to make katanas. The tradition of weapon design was passed down from generation to generation until, in the 1800s, the Japanese government forbade it. production. Motoshige changed; its business model, developing more innovative versions; small of the katanas: the Miyabi knives.
Miyabi products combine traditional Japanese craftsmanship with advanced German engineering technology to produce some of the best knives in the industry.
Discover all the knives of the brand on our store:
THE 6 DIFFERENT SERIES
- The Miyabi 5000MCD Series 67 line is the most popular series in the world. the top of the range of the Japanese company. The blade is symmetrically sharpened through 3 phases and has 132 layers of steel to ensure high resistance over time.
- The Miyabi 5000MCD knives are enriched by a splendid steel blade with a damask design and a masur birch handle. A high quality product; and elegant that should be present in every kitchen.
- The Miyabi 5000FCD series is one of the best brands in the world. the combination of sophisticated design and the highest quality materials. The knives are characterized by 48 layers of steel and have a very high resistance thanks to an ice cooling process.
- The Miyabi 6000MCT are the classic kitchen knives suitable for all processes. Their strong point is; the balance that make them ideal for cutting vegetables, fruit, meat or chopping herbs.
- The Miyabi 7000D line presents a modern and at the same time elegant and refined style. Its blade is composed of 65 layers of stainless steel. The Miyabi 7000D series has a strength rating of 60 on the Rockwell scale.
- Miyabi 4000FC knives offer an experience out of the ordinary. The line exhibits fashionable style, without overshadowing a razor-sharp blade. The handle merges with the blade, to give life to an impeccable and high quality instrument.