Tradition from Japan in knife making tradition from Japan Japanese are known for their traditional blacksmithing, thus the long tradition exists. As the best-known bare the Katana be led for swords, which use the Samurai. Through the use of high-quality steel and the famous Japanese V-cut, the swords were extremely sharp. Japanese knives are appreciated also in the kitchen today, many star chefs on the Prazisonswerkzeuge from Japan Trust. You can see ind “Food battle” more often with the type Cook Kolja Kleeberg 301 knives that come from the distant Japan. Tim Brewer with the Shun Premier series also has an own masterpiece from Japan. In contrast to European knives, many speak property that they thrilled at the Japanese knife while the sharpness.
European knives have usually a U-cut and look at the exact one sees that the Japanese have a V-cut. Therefore, also the excellent sharpness of the Japanese kitchen knives agrees. Which one Should I take a knife? The Japanese santoku knife is recommended for beginners. ubesetzt it means as much as “Blade of the three virtues” because it can be used equally well with fish, meat and vegetables. Dealing with the Japanese knives is learned in the kitchen sushi and learned the perfect cut. More Japanese knives are the Nakiri (paring knife), Deba and Yanagiba knife (often in sushi cuisine).