Things You Did Not Know About Japanese Knives

Professional chefs love Japanese knives in Australia. This is mainly because of the numerous benefits the knives provide. They are extremely sharp and well-balanced giving the users a great experience. Continue reading to know more about these knives.

Japanese chefs like using the single bevel knives

The modern wabocho knife has a similar history to that of the Samurai Sword. The single-bevel knife requires more precise techniques. You will just bring a double bevel knife to cut something and the knife will be able to cut straight without any problems.

It takes practice to make straight cuts using a single-bevel knife. This makes it more difficult to use wabocho knives. Japanese kitchen knives are best for pull slicing. Double-bevel Japanese kitchen knives also exist. A Nakiri knife is a good example of double bevel Japanese knives. These knives are popularly used for vegetables because they are better suited for chopping and peeling leafy greens.

Japanese kitchen knives come in numerous varieties

Japanese kitchen knives come in numerous varieties depending on the preference of the user. There are ten main types of Japanese single-bevel knives. There are also a lot of categories of specialty blades. For example, you can find a type of tune knife that comes with a one-metre-long blade that is used for cutting tuna.

It is also called the filleting knife and comes in numerous varieties. It differs in application and blade length and each one is favoured by craftsmen for different reasons. You can also find the belly knife that is used for opening the bellies of fresh tuna. You can also find the clever that is most often used on ships. The knife has a blade wider than a typical chef knife.

Different types of Japanese knives in Australia were developed in different locations to meet local craftsmen’s needs. This is why we have a lot of Japanese kitchen knives designed for different uses.