There are many things about Japanese cuisine that makes it stand out easily. Most of the Japanese dishes are both delicious and healthy. Many people even consider preparation of the dishes to be a form of art. The Japanese, when it comes to food preparation, are perfectionists. They have many different kinds of Japanese chef knives used to cut different kinds of food. The Japanese slice their sashimi so precisely because of the Yanagiba, a Japanese chef knife that’s used for cutting raw fish. If you want to attain the same precision, you should have at least one the Japanese chef knives below in your kitchen.
The Santoku is a Japanese chef knife that is known for its convenience and versatility. Santoku is loosely translated as “three virtues.” Santoku has 3 uses: slicing, dicing, and mincing. The Santoku can be used for almost anything ranging from fish, meat, and vegetables. The blade size usually ranges from 5 to 7 inches, although there are smaller ones. The Santoku has a Sheep’s foot design and has limited clearance on the horizontal plane as well as minimal rocking motion. Santoku knives are well-known for their very sharp edges. They also have a granton edge release pattern that makes it easier to make thin slices with sticky food. Get a Santoku knife to jumpstart your kitchen knives collection.
This is the counterpart of the western chef’s knife. Like the Santoku, the Gyuto is also an all-purpose Japanese chef knife. The difference between Gyuto and Santoku is its size. The Gyuto is larger than the Santoku because it is believed that the Gyuto was originally made for cutting beef in large slices. In fact, the Gyuto can be roughly translated to cow blade. Gyuto is now known to slice meat, fish, and vegetables, just like the western chef’s knife. The difference between the two is that Gyuto is known for its harder and tougher steel construction. Also, Gyuto comes with a double grind edge.
Gishiki-Bocho, or simply Gishiki, is a specialty Japanese chef knife. It’s used for filleting the fish without having your hands coming in contact with the fish. All that the chef uses is the knife and silver chopsticks. Shiki-Bocho is the term that refers to both the process of filleting fish this way and the person that doing the work. This is a very old style of Japanese chef knife. It has been used for almost 1000 years. You will not find this model in too many consumer kitchens because it takes expert hands to manipulate. The Gishiki knife is usually single grind and has a blade length of almost 12 inches.
If you need to peel fruits and vegetables, you’re better off using a kurimuki knife Japanese chef knife. The knife’s geometry is suited to accommodate different shapes of fruits and vegetables. It roughly translates in Japanese to mean chestnut skin peeling knife. If you need to peel a really small fruit or vegetable, Kurimuki is the best knife for this job. Unlike the standard knife, this small and compact Japanese chef knife will give you more control over the fruit or vegetable.