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How to choose a Japanese kitchen knife

How to choose a Japanese kitchen knife

The reputation of Japanese kitchen knives is no longer to be done.
Their very high quality is due to the use of high-end materials, to a know-how passed down from generation to generation
and an exemplary manufacturing rigour.

Couteaux Services present a large selection of these Japanese knives, carefully selected for their quality of manufacture among the most recognized brands in the world of cutlery. 

Here are some explanations allowing you to choose your Japanese knife among the most common models, depending on its use.

Asymmetrical blade knives: cut fish and vegetables in a precise, fine and elaborate manner. The blade is aménuise by going towards its edge, which gives it an extremely sharp profile.

The YANAGIBA or SUSHIHIKI (Willow leaf shaped leaf): Mainly used to strip fish and prepare sashimi, thin slices of raw fish.
Usual length of Blade: 24 cms-Asymmetrical blade

The DEBA: A heavy and versatile knife with a protruding blade.
Its anterior part allows an ideal cut of the nets: the blade slides easily along the edges.
The base of its blade, the most cutting part, makes it possible to effectively cut meats, fish bones and chicken joints
Usual blade Length: 16 to 17 cm-asymmetrical blade

The USUBA: It is the traditional Japanese vegetable knife. Its right blade is useful in the technique of "Katsura-Muki", which consists in removing very thin slices of the skin from vegetables in order to garnish the sashimi. 
It is therefore very useful to cut in very thin slices all the vegetables, even very hard like radishes. It cannot be used to cut bones or to hash.
Usual blade Length: 17 to 18 cm-generally asymmetrical blade

Symmetrical blade Knives:

The KUDAMONO: Vegetable knife. Used to clean and cut fruits and vegetables
Usual length of blade: 9 cm-symmetrical blade

The SHOTOH: small knife. Can be assimilated to the European universal knife. Serves to clean, peel and cut fruits and vegetables
Usual length of Blade: 9 to 13 cm-symmetrical blade

The CHUTOH: Medium knife. Can be likened to a medium head knife. Used to clean and cut all fish and meat
Usual length of blade: 16 cm-symmetrical blade

The GYUTOH: Chef's knife. Used to appêter the big vegetables and cut all the meat
Usual blade Length: 20 to 24 cm-symmetrical blade

The SANTOKU: three virtues: slicing, carvinging, slicing
It is the most sold model among Japanese knives, its functions being really versatile: it cuts easily all meats, fish, vegetables, and even the most fragile fruits like strawberries.
Its straight blade can be dimpled, which reduces the resistance when cutting and prevents food from sticking to the blade (eg fatty fish)
Usual length of Blade: 14 to 18 cm-symmetrical blade

The KODEBA: small protruding blade. Used to cut, bone and thread all meat and fish
Usual length of blade: 10 cm-symmetrical blade

 

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+33.(0)3.29.56.04.22

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+33.(0)3.29.56.04.22

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