Japanese cutlery
Types of Japanese kitchen knives
There are two classes of traditional Japanese knife forging methods: honyaki and kasumi. The class is based on the method and material used in forging the knife. Honyaki are true-forged knives, made entirely of one material: high-carbon steel. Kasumi are made from two materials, like samurai swords: high-carbon steel and soft iron forged together (known as san mai blades), with the steel forming the blade’s edge and the iron forming the blade’s body and spine. Honyaki and kasumi knives can be forged out of either ao-ko or shiro-ko steel. Based on their kirenaga (duration of sharpness) and hardness, however they are more difficult to use and maintain. Additionally, there are high-grade quality kasumi knives called hongasumi and layered-steel kasumi called Damascus that have longer kirenaga.
Originally, all Japanese kitchen knives were made from the same carbon steel as katana. More expensive san mai knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Nowadays stainless steel is often used for Japanese kitchen knives, and san mai laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability.
Japanese cutlery production
Much high-quality Japanese cutlery originates from Sakai, the capital of samurai sword manufacturing since the 1300s. After the Meiji Restoration, the carrying of swords by the samurai class was banned as part of an attempt to modernise Japan. Though demand for military swords remained and some swordsmiths still produced traditional samurai swords as art, the majority of swordsmiths refocused their skill to cutlery production.
The production of steel knives in Sakai started in the 16th century, when tobacco was introduced to Japan by the Portuguese, and Sakai craftsmen started to make knives for cutting tobacco. The Sakai knives industry received a major boost from the Tokugawa shogunate (16031868), which granted Sakai a special seal of approval and enhanced its reputation for quality (and according to some references a monopoly).
During the Edo period (16031867) (or more precisely the Genroku era (16881704)) the first deba bocho were manufactured, soon followed by a wide range of other styles. Making kitchen knives and related products is still a major industry in Sakai, using a combination of modern machinery and traditional hand tools to make stain-resistant carbon steel blades.
Seki, Gifu is today considered the home of modern Japanese kitchen cutlery, where state-of-the-art manufacturing and technology has updated ancient forging skills to produce a world-class series of stainless and laminated steel kitchen knives famed throughout the world. The major cutlery making companies are based in Seki, and they produce the highest quality kitchen knives in the traditional Japanese style and the western style, like the gyuto and the santoku.
Another famous center for traditional blacksmiths and knifesmiths is Miki City. Miki is well known to all of Japan for its knifemaking traditions, and its knives and tools recall the pride of Japanese steelmaking. Most Miki manufacturers are small family businesses where craftsmanship is more important than volume and typically produce fewer than a dozen knives a day.
Japanese cutlery design and philosophy
(b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use.
Unlike western knives, Japanese knives are often single ground, i.e., sharpened so that only one side holds the cutting edge. As shown in the image, some Japanese knives are angled from both sides, and others are angled only from one side, with the other side of the blade being flat. It was originally believed that a blade angled only on one side cuts better and makes cleaner cuts, though requiring more skill in its use than a blade with a double-beveled edge. Usually, the right hand side of the blade is angled, as most people use the knife with their right hand, with ratios ranging from 7030 for the average chef’s knife, to 9010 for professional sushi chef knives; left-handed models are rare and must be specially ordered and custom made.
Since the end of World War II, western-style double-beveled edged knives have become much more popular in Japan, the best example being that of the santoku, an adaptation of the gyuto, (also spelled “gyutou”) the French chef’s knife. While these knives are usually honed and sharpened on both sides, their blades are still given Japanese-style acute-angle cutting edges with a very hard temper to increase cutting ability.
Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks. Some cooks even own two sets of knives, which they alternate every other day.[citation needed] After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife “rest” for a day to restore its patina and remove any metallic odour or taste that might otherwise be passed on to the food.[citation needed]
See also
List of Japanese cooking utensils
Kitchen knife
Honyaki: True-forged Japanese knives
Deba bocho: Kitchen cleaver for fish
Nakiri bocho: Standard vegetable knife
Usuba bocho: Professional vegetable knife
Tako hiki: Sashimi slicer
Yanagi ba: Sashimi slicer
Fugu hiki: Sahsimi slicer for fugu
Unagisaki hocho: Japanese eel knife
Udon kiri: Knife to make udon
Soba kiri: Knife to make soba
Hancho hocho: Very long knives to fillet tuna
Oroshi hocho: Extremely long knives to fillet tuna
Santoku: Meaning “three virtues”, used for fish, meat and vegetables; western-style knife
References
^ a b Hurt, Harry, III (2006) “How to Succeed at Knife-Sharpening Without Losing a Thumb” The New York Times, September 23, 2006. Accessed September 23, 2006.
Tsuji, Shizuo, and Mary Sutherland. Japanese Cooking: A Simple Art, first edition. Tokyo: Kodansha International Ltd., 1980. ISBN-10: 0870113992.
Further reading
Nozaki, Hiromitsu, & Klippensteen, Kate (2009) Japanese Kitchen Knives: essential techniques and recipes. Tokyo: Kodansha International ISBN-13: 9784770030764
Tsuji, Shizuo, & Sutherland, Mary (2006) Japanese Cooking: a simple art; revised edition. Tokyo: Kodansha International ISBN-13: 9784770030498
External links
Japanese Kitchen Knife Types And Styles, photos and explanations
Behind-the-scenes photo story showing the making of a hand-forged Japanese kitchen knife from start to finish – in English
Categories: Japanese kitchen knives | Economy of Japan | Settlements in Japan | Japanese knivesHidden categories: Articles needing additional references from November 2009 | All articles needing additional references | All articles with unsourced statements | Articles with unsourced statements from November 2009
About the Author
I am an expert from Cheap On Sales, usually analyzes all kind of industries situation, such as heated office chair , rolling laptop table.
Spiking a tuna part II
|
|
Joyce Chen Sushi Knife $21.90 When it comes to precision kitchen tasks, having the proper tool makes all the difference in terms of results, and stress reduction for the cook. If you’ve decided to tackle sushi-making at home, by all means equip yourself properly. This knife is identical to those used by sushi chefs. In the traditional Japanese manner, the thin blade is sharpened on the right side only. A single edge cuts more … |
|
|
Global G-47 – 10 inch, 25cm Two-Sided Sashimi-YO Slicer $139.95 Global knives are crafted of CROMOVA 18 stainless steel for the perfect combination of chromium, molybdenum and vanadium to maximize edge retention and stain resistance. Their light weight seamless construction and razor sharp edges make Global knives a popular cutlery favorite. Made in Niigata, Japan. Lifetime guarantee from Global with normal use and proper care. Hand wash with non-acidic dish w… |
|
|
Frozen Farmed Sashimi Grade Salmon Fillets (Sake) – Two ~1lb Pieces $38.99 Our farmed Atlantic salmon fillets are from the clear, cold waters of Canada. They are high quality, PCB free and fatty. We purchase the fish fresh and then cut, vacuum pack and freeze one pound portions. The freezing process insures there are no parasites so the salmon is safe to be eaten raw…. |
|
|
Frozen Sashimi Grade Large Soft Shell Crabs – Twelve Pieces ~1.5 lbs $27.99 Soft shell crabs are commonly deep fried and served in sushi bars. We carry the farmed hotel (large) size, there are approximately eight pieces per pound, and they come in 12 piece packs. They are a product of DNI Group and originate in Vietnam…. |
|
|
Fresh Wild Sashimi Grade Yellowfin (Ahi) Tuna (Maguro) – 2lbs $47.99 Our fresh sashimi grade yellow fin tuna is known as ahi (ah-hee). It has a tender and mild flavor which is great for searing or eating raw. Yellow fin sashimi may also known as maguro, but traditionally maguro is blue fin tuna. Yellow fin tuna has a lower fat content than blue fin, which gives it a milder taste and makes it better for searing. Our wild tuna is primarily caught in boats by long lin… |
|
|
Sushi Stickers (Dover Little Activity Books Stickers) (English and English Edition) $0.90 Yum, yum! These 21 stickers feature playful interpretations of sushi, with animated renditions of steaming bowls of miso soup, ikura, edamame, tamago, and other tasty favorites. Add a spicy touch of wasabi to a surfboard-riding California roll, and serve up a lively plate of sticker fun!… |
|
|
Sushi $27.7 Step-by-step photos demystify the sushi-making process in this colorful book, which covers everything from basic sushi rice to relative exotica, like Cabbage Leaves with Herb and Egg Rice and, of course, raw-fish sashimi. |
|
|
The Complete Idiot’s Guide To Sushi And Sashimi $12.99 Restaurant quality sushi at home. Sushi is one of America"s favorite specialty foods yet it can be intimidating to prepare at home. This guide shows how easy it can be to prepare restaurant- quality sushi that anyone would be proud to serve. Family members and guests will be exclaiming "domo arigato!" in no time. * Contains 75 of the best sushi recipes from a well-known master sushi chef * Includes in-depth step-by-step information on everything readers need to know from buying the freshest ingredients to proper preparation techniques to appetizing presentation * Full-color insert helps reader fully understand and visualize the proper presentationRestaurant quality sushi at home. Sushi is one of America"s favorite specialty foods yet it can be intimidating to prepare at home. This guide shows how easy it can be to prepare restaurant- quality sushi that anyone would be proud to serve. Family members and guests will be exclaiming "domo arigato!" in no time. * Contains 75 of the best sushi recipes from a well-known master sushi chef * Includes in-depth step-by-step information on everything readers need to know from buying the freshest ingredients to proper preparation techniques to appetizing presentation * Full-color insert helps reader fully understand and visualize the proper presentation |
