Japanese knives quality are made from the finest steel materials available. They are becoming increasingly popular with professional chefs who wish to enhance the quality of their food by providing uniformity in cutting, speed and sharpness. To take their cooking to the next level, professional chefs are now more aware of this fact and choose Japanese chef knives instead of expensive European knives.
Food Network has been screening professional chefs since the beginning. Businessmen and housewives alike long for the same results as chefs.
Nowadays, professional knives are more expensive than ever. A complete set of 6 or 5 knives will cost you over 100 dollars. It is approximately 500 to 600 dollars. High quality, durable and handcrafted Japanese chef knives can be found in hotels and restaurants around the globe.
Good quality Japanese chef knives are essential in any kitchen.
Paring knife is useful for many kitchen tasks such as deseeding jalapenos or de-veining seafoods. It is light and simple to use. Its length is 180mm. The blade thickness is 1.5mm. Its weight is 55gm.
A Petty knife This knife is useful in cutting soft and light vegetables, such as onions, string bean and any other vegetable that is medium in size. It is approximately 225 to 226 mm long, and 1.5 mm thick. Its weight is 70 to 80 grams.
Boning knives are used primarily to boning poultry, meat and fish. It has a narrow, pointed blade. It is 275mm long, 3mm thick and weighs 190gm. It is extremely easy to use this knife, even when you need extreme precision in maneuvering.
Santoku Knife: This is an all-purpose knife that can be used to cut larger vegetables, such as potatoes, cabbages, and pumpkins. It cuts, dices, minces and slices in less than a minute.
Original Japanese chef knives were made of carbon steel. The knives of high quality have the same quality. It has an inner core made of hard, brittle carbon steel and a substantial layer made of ductile and steel.