Tuesday, April 21, 2015
Japanese kitchen knives: Strength and Durability Guaranteed
Japanese kitchen knives were traditionally used in Japanese kitchen and used to prepare traditional Japanese dishes. However, given the wide range and functionality of the knives, they are now being used by chefs in producing different dishes. Each knife in the collection has its own distinct purpose and provides wide range of options to chefs.
Classification of Japanese Knives
Japanese kitchen knives are usually classified according to the methods used to forge the knife. The material used in the knife and the process of forging it gives each knife its specific properties and function. Generally, the knives are classified into two classes: Kasumi and Honyaki.
Honyaki And Kasumi Knives
Knives categorized as Honyaki are forged using one type of material, typically high carbon steel. These types of knives are hardened in a unique way and have the sharpest and longest lasting blades of all the Japanese kitchen knives. Kasumi knives on the other hand are composed of mixing two types of materials; namely high carbon steel and soft iron. The two materials are forged together in such a manner that the knife is very flexible and hence is somewhat safe than Honyaki blades.
Composition of the Blades
Formerly, Japanese kitchen knives were forged from pure steel. The knives used to maintain their sharpness for a longer period of time ; that’s why they are called longer Kirenaga( duration of sharpness). But one drawback of forging knives from steel was that it made it difficult to use the knives and also to uphold them.
Durability and Strength
With San mai lamination on each blade, it is ensured that the Japanese kitchen knives are not only easy to use but also corrosion resistant. Strength and durability are one of the distinguishing features of the Japanese blades. With the current blades made of stainless steel, the knives are long lasting and “safe”.