To have a collection of Japanese cooking tools is to become a Japanese cooking master!

 

Japanese cooking tools for making things like sushi can be found cooking food shops. There are cool looking items that distinguish different types. In fact, even if you only

have one kitchen knife, it seems to have a proper use.

If, however, you collect a variety of cookware, you might become a cooking master!

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Japanese knives are attracting attention around the world.

One of the impressive elements impress in Japanese cuisine is known as the ‘kerf’ of the food. an accurate cut accentuates the freshness of sashimi, a polite chamfering of

Oden with radish and taro, or even cucumbers and Chinese cabbage used for pickles. The use of the kitchen knife ‘Tsukai' brings out the nature of Japanese food and gives

the meal an entertaining appearance.

In Japan, a dedication event known as the divine knife of judgment (knife-type) has been handed down.

It is to pursue the beauty of cooking through the work of the kitchen knife work.

It is also said to lead to the hospitality of the heart.

It is the Japanese unique sense of beauty that puts the importance on this tool and, at the same time, seems to convey a sense of appreciation for the ingredients it is used for.

 

Japan's own cutlery: Japanese knives

When compared to knives used overseas, the Japanese kitchen knife is said to be ‘unique’ in its structure.

Most of the overseas cutlery is made from one type of steel, but the Japanese kitchen knife is the same structure as the Japanese sword and creates strength and sharpness by combing two tyoes of hard steel. The structure is sharp enough to be described as a ‘razor,’ is hard to break and very resistant to shock.

In the West, cutlery has typically been made from one type of steel and can not be hardened more that it already is.

Therefore, the durability is low. These one steel knives do not cut well if there is a certain thickness.

Given the structure of Western cutlery, it relies on ‘push-cutting.’

On the other hand, in Japan, the ‘Hikigiri’ and ‘Sogigiri' have evolved a variety of tricks and techniques.

In addition,

Japan is also unique in that it changes the knife depending on the ingredients or cooking method.

There are different knives used for vegetables ‘Nakiri,’ to fish and ‘Yanagiha’

in sashimi.

The sum up the kitchen knife, it can be said that the Japanese sense of beauty has been put into the cut.

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