Japanese Knives

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Japanese knives and excellent cooking The Japanese knife is renowned throughout the world for its remarkable quality and resistance. Its particularity? It has a hard and sharp blade like a samurai sword. Many chefs swear by it. It must be said that this knife has all the right qualities with its precision and sharpness! Types of Japanese knives All food lovers know it... cutting plays a fundamental role in the presentation, but also in the cooking, the flavor and the texture of the cooked food. In Japan, each knife has a specific role: peeling, chopping, slicing vegetables or fruits, finely slicing fish or boning a piece of meat... The shape of the blade offers an optimal cut for each piece of food. Handcrafted, Japanese knives are valuable objects. Most of the time, the blades are forged with high quality steel and the handles are made of noble wood. These elegantly designed knives are true works of art. The Japanese Santoku knife If you are looking for a versatile Japanese kitchen knife , opt for the Santoku. Its short and wide blade allows you to cut your preparations with efficiency and finesse. It can be used to chop, slice or mince a wide variety of foods, especially vegetables. This is probably one of the best Japanese knives. With its great maneuverability, it is suitable for beginners as well as for professionals. The Japanese paring knife Do you need a practical and easy-to-handle knife? The paring knife is a small knife with a straight blade and a pointed tip. It is a very versatile tool that you should absolutely have in your drawers. Very handy, it is perfect for beginners as well as for more experienced cooks. The Yanagiba sushi knife Do you like to prepare sushi or sashimi? The Yanagiba knife is perfect for cutting raw fish into thin strips without damaging the flesh. With its long, tapered, asymmetrical blade, it allows for precise filleting. It can also be used to slice vegetables or fruits. Note that this knife is not for novices, as it requires a