Japanese kitchen knives have taken over the kitchen in Japan, and around the globe, thanks to the numerous cooking TV programs. The usuba, deba, and usuba are the three most popular traditional Japanese kitchen knives, read more.
The biggest problem facing Japanese kitchen knives manufacturers is counterfeiting. To ensure that you don’t fall prey to fake knives, it is important to be able tell the difference. Japanese knives are light and have sharp corners. Japanese knives are made from steel and can last longer than imitation knives. They may also be more flexible. It is easier to keep them sharpened in Japanese chef knives because they aren’t bent. Hand washing Japanese chef knives is essential. This tip is important to avoid damaging their blades.
Japan is the only country with its own method of making kitchen knives. Japanese knives were originally designed to meet the cutting requirements of Japanese chefs when creating their own type of food such as sushi. The Japanese chef’s knives are designed to accurately slice raw fish. Look at Japanese restaurants and you’ll be impressed by how precise the chefs are in slicing fresh fish. Japanese chefs are known for their exquisite kitchen knives.