2．The difference between a Japanese knife and a Western knife.
Japanese type
Choosing your knives
For the best !
When choosing your knife, the first thing to consider is what sort of cooking ingredients you plan to work with. The next thing to consider is the type of knife: Japanese or Western.The final consideration in making your choice is the material. Please see items 1 through 3 below for more information before making your choice.
-
What ingredients do you want to work with?
-
A Japanese knife or a Western knife?
-
The different types of material?
1.What ingredients do you want to work with?
The type of knife you choose will depend on what sort of ingredients you intend to work with. First, choose the ingredients you want to use. Whether you choose meat, vegetables, fish, or something else, the knife you choose will depend on these ingredients. For household use, or if you want a single knife suitable for use when preparing anything, you should choose a Santoku knife. This is the most widely used type of knife. Please refer to the following diagram.
A: Do you want to be able to chop anything with a single knife?
B: Do you prefer to use different knives for different ingredients?
Santoku
or
Gyuto
A
・I want to fillet fish.
…… Deba
・I want to slice delicious-looking sashimi.
…… Sashimi
・I mainly want to prepare vegetables.
…… Usuba
・I mainly want to prepare meat.
…… Gyuto
・I want to do light cooking with fruit or similar.
…… Petty
・I need a different, special knife.
…… Please contact.
What ingredients will you mainly be working with?
B
Western type
A type of knife that has been widely used in Japan since long ago and often has a wooden handle. This is the most widely used type of Japanese chef’s knife.
Currently the most widely used type. Western type knives have a handle made from black plywood. In recent years, all-stainless-steel knives have become available, and there are also varieties with a unified blade and handle.
３．The different types of material.
The knife material can be either rust-resistant or non-rust-resistant.
The term rust-resistant refers to stainless steel,and non-rust-resistant to carbon steel.
In terms of sharpness, the non-rust-resistant type is naturally better, but in recent years there are many people who prefer rust-resistance to sharpness. The greater the hardness of steel, the greater the price will be. The harder the material of a knife, the longer its sharpness will last.
Sharpness
Endurance
Rust
Resistance
Ease of
Sharpening
Very hard and sharp.
Keeps an extreme edge for an extended period of time without re-sharpening.
Without proper care, iron-steel knives can rust.
Easy to maintain a great edge even for a novice.
Since it is softer than steel, its sharpness is not as good as steel's.
Comparatively, it becomes dull in a short period of time.
Stainless-steel doesn't rust.
It is not well honed and needs frequent re-sharpening.
Steel
Stainless
Steel