Their quality is unmatched. This is because the cuisine of this country is different and unique in its own way. A lot of importance is giving to the cut and presentation of the food. Those who have eaten Japanese before would know that the thinly sliced meats and veggies are a glimpse of the expertise of the chef and their knives. Here are some of the popularJapanese chef knife styles that are available in the market today.
- The Ai-Deba- This is one of the lighter styles of knives used in the Japanese kitchen. It has a thickness that is similar to what is called the Miroshi deba. But the latter is in fact even thinner. This helps in finer cutting and more refined finish of the veggies.
- Ajikiri- Basically this term is taken from Aji, which signifies a horse mackerel. Ideally, thisJapanese chef knife is very popular for cutting all kinds of vegetables, small fish and even meat. It is usually used in sync with other smaller knives in the kitchen of chefs.
- Atsu- This is one of the thicker and heavier styles of Japanese knives. The term Atsu Deba has been used generically for rough and heavy.
- The Bano Ko-Bocho- This is another small paring Japanese chef knife that comes with a Kamagata style tip. It is a general purpose knife, which has a smaller size and can be used for various purposes.
Bunkabocho- This is one of the other names for Santoku, which also means a convenient knife. As the name suggests, this cultural knife has been traditionally for various kinds of cultural cuisine in Japanese homes. The multipurpose is found in most chef kitchens.
- Butakiri- For cutting larger meats, the chefs prefers using this rural style Japanese chef knife. Basically 'Buta' here means pig and 'kiri' signifies cutting. Hence, the knife used for cutting pigs!
- Chukabocho- This is another phase for Chinese Cleaver. This form of knife is very large in size, has a rectangular blade that is thin and very useful for slicing vegetables.
- Dakketsu- This is mainly a fisherman?s knife. It is ideal for bleeding tuna or any other kind of fish. It is said that bleeding the fish keeps it fresh. The chefs use it for keeping their sea food fresher.
- Deba- A popular Japanese chef knife, the Deba is very thick and is ideal for filleting and cutting fish. It may be used for butchering purposes, but should not be used for cutting bones. The blade of this knife is ideally 165-200mm.
- Sashimi knife- This is one of the most important types of Japanese chef knife and is indispensable for making sushi.
- Dojosaki Bocho- This knife has been specially designed for filleting fishes, especially the sea eel and other small fishes that are caught during the summer. It is slimmer and smaller in size.
- Santoku knife- This Japanese chef knife comes with a scalloped edge and is ideally suited for scalloping various types of meats and fishes.
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