For a very long time, Japanese knife brands have become widely popular with purchasers. It cannot be denied that every product of Japan is always of good standards, and knives are not an exception. They can be divided into different kinds, in company with various uses. Here are three best Japanese knives which are highly utilized in many aspects of life:
1. Kyocera Ceramic Knives (meat and fish cutting knife)
In the market today, there are predominantly regular steel and stainless steel blades. However, they can be easily worn out and become very hard to chop meat. Hence, Kyocera has produced the ceramic knives which are super long-lasting and sharp. Mainly, they don’t influence the natural taste of food while processing food.
This is a specialized chef knife with the primary functions such as cutting, chopping, slicing fish and meat (including the raw and the cooked). For some soft and crushed food product like tomatoes or beefsteak, using Kyocera knife will make it done easier than ever.
Materials: The knife edge is made of advanced sharp ceramic. Since ceramic is imperviable to acids, oils, and salts, the blades will never rust. Also, constituent elements of advanced ceramics were formed naturally over thousands of years, underwent crystallization under high temperature and high pressure. Thus, its hardness is the second only after the diamond.
Food hygiene safety: The Kyocera is inert in the chemical aspect so that it won’t affect the food’s appearance and taste. Furthermore, the Kyocera advanced ceramic knife is easy to sanitize. You just need to clean it with water, then leave it dry.
Notes: Avoid using this knife for cutting some food products which have a thick peel like pumpkins, pineapples, ribs, frozen meat or cheese. Wash it by hands, not by a dishwasher.
2. Leatherman Crater C33X (multifunctional knife)
This knife brand was originally from the USA, but it has become very successful when being released in the Japanese market. And nowadays, Leatherman’s knives are always on top of the best-selling knives of the world. This is a multipurpose knife, so you can use it to sharpen fruit, cut paper, or defend yourself.
Superior material: To ensure the best quality, the Leatherman company uses premium qualified 420 HC steel to make the blade. You will probably be surprised about the knife’s capability. This material ensures the absolute hardness and durability of the product, and also helps it unrusted, chipped or deformed. Moreover, the plastic knife handle assists you to hold it in a comfortable and safe way, as well as avoid getting tired when using it for a long time.
Notes: When sanitizing the knife, you should use a piece of tinder to clean the dust of the last session. You must not soak the knife in water; otherwise, the blade will get loosened.
3. NAKIRI (vegetables & fruits knife)
Today, besides the knife dedicated to chopping and cutting meat and fish, there is also a type of knife which are used only for slicing, mincing fruits and vegetables. The Nakiri is considered to be the best Japanese knife specialized for vegetables and fruits in the recent market due to its dominant capabilities.
Prominent design: The 35 layers not only make the blade beautifully appealing, but add durable strength, thus making a thinner, yet stronger, and therefore sharper edge. The central core of the 35 layer JKC steel is a high-carbon steel known as VG10. This high-carbon steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation.
The efficient traditional handles embrace the black Pakkawood, a boarded hardwood with silicon atomization, which is reserved for only the finest knives and supreme durability.
Special Notes: Hand wash only. You shouldn’t use it for any kind of twisting or prying. It was designed specifically for mincing vegetables and peeling fruits.
In conclusion, these types of knife are very essential in your house. Depending on what primary functions they offer, use it properly in order to take full advantage of them.