Your cart
There are no more items in your cart
Some information about Japanese knives
Japanese knives in Europe
For the past fifteen years or so, Japanese knives have been enjoying great success in Europe, particularly in France. Democratic and prized by top chefs, these high-end knives are often sold at a high price, given the patience and expertise required to produce them by hand.
Fortunately for us, major Japanese brands such as Kai, Tojiro, and Miyabi have managed to harness this unique know-how, offering quality knives at affordable prices to the greatest number of people.
Meticulous design
What makes Japanese knives so successful, besides their formidable cutting ability, is definitely their meticulous design. In Japan, a knife must cut well, but it must also be like ancestral swords: beautiful, striking, and unique!
There are many Japanese knives, the most important of which are as follows:
The Santoku, translated as "three advantages," is the traditional Japanese knife. It is used for cutting fish, meat and vegetables. It can be used for cutting, slicing and chopping.
The Gyuto is equivalent to the European chef's knife. These knives are mainly used for meat because the blade is long and curved.
The Deba, translated as "sharp blade," is especially used for cleaning, boning and separating fish heads. It is a heavy knife with an asymmetrical blade.
The Nakiri, translated as "vegetable cutter," is specially designed for cutting all kinds of vegetables.
The Yanagiba, which translates as "willow leaf blade," can be used to cut very thin fish fillets. In addition to being asymmetrical, the blade is narrow and tapered.
The Kudamono is a knife used mainly for cleaning and cutting fruits and vegetables.
The Shotoh or "small knife" is used to clean, cut and peel fruits and vegetables.
The Chutoh, a medium-sized knife, is designed for cleaning and cutting meat and fish.
Use the right Japanese knife to cut your food! Find all our Japanese knives at KnifeLeader.eu.
