Japanese cuisine is famous for its diversity of ingredients used, and of course the chefs need different types of Japanese cooking knives. Imagine the hassle that chefs will go through if they are forced to use a thick knife to slice sashimi, or if they have to use an extra thin knife to chop beef. In order to create the best dishes, the most suitable knife has to be used in every cooking process. In this article, we will talk about the different types of Japanese knives. You will be surprised that the chefs even have a special type of knife to cut vegetables.
The first type is chosaki. It is especially used for cutting chicken intestine. Rather than only one side of blade, this knife has two sides. Next, there is deba. This is designed to julienne and to cut fish; also suitable to make fillets. This knife has been around since the Edo dynasty. Moreover, Sushi kiri which literally means “to cut sushi” is the type of knife that’s used for slicing sushi nicely. It is widely used in Osaka and Tokyo. To cut noodles, the chefs also have special Japanese cooking knives called udon kiri or soba kiri. There is a gap between the gap and handle to help the chefs maintain a uniform movement when chopping noodles.
Eel, or unagi in Japanese, exists in many Japanese foods. Therefore, a special type of knife is created specifically to cut eel. It is called unagi saki. Its sharp edge is used to slice an eel from its head to tail. Now, are you wondering about what is the special vegetable knife mentioned earlier? It’s called usuba. It is rectangle shaped with medium size and fine sharp edge. It is widely used by professional chefs in eastern Tokyo. Next, we have yanagi which is popular as a sashimi knife. No wonder, because it has a shape similar to a katana. The sharpness is undoubted. Well, those are the unique types of Japanese cooking knives.
After reading this article on special knives in Japanese dishes, you now know how much attention Japanese people pay to each aspect of their lives. Even in food, every part of the dishes is crafted with carefulness and precision. Try to examine this next time you go to a Japanese restaurant. Is your sashimi nicely sliced? Are the vegetables uniformly julienned? The answer to those questions is probably yes. This is the result of using the correct types of Japanese cooking knives.