Japanese knives: proper use, care and sharpening!

kitchen products

If you like to cook often, it is probably important for you to have a knife that fits well in your hand and is sharp. Do you have a choice of knives depending on what you want to prepare in the kitchen? Today we're going to introduce you to two types of Japanese knives that are standard for us for cutting food. However, in order for nothing to go wrong, the knives need proper handling and care.

Tanebocho Nakiri

Nakiri vegetable knife

The Nakiri knife is a classic vegetable knife and a good choice for beginners and cooking professionals alike. You've probably seen the rectangular blade, which is also great for cutting herbs. With the lightweight and very sharp knife, you'll glide through rather soft foods like fruits and vegetables with ease. Even though it looks like you could chop well with a Nakiri knife, you should avoid that at all costs! With the fine blade you cut best on soft woods and in a loose "cradle cut" with little pressure. The blade of Japanese knives is particularly sharp and hard, but does not tolerate strong force. If you want to move the finished cut pieces on your board, be sure to use the top of the knife for this, so that the thin, sharp blade does not wear out.

Santoku Knife

A Santoku knife is an all-purpose tool in the kitchen. It impresses with its many uses, has a relatively long handle and an even longer sharp blade. Whether meat, fish or vegetables, the all-round knife always fits. Here too, however, you should be careful that the board is not too hard. Likewise, the entire length of the blade should be used when cutting - so no chopping, but really smoothly glide through the fillet or vegetables! Although a Santoku knife can be used for almost anything, frozen foods or very hard things like bones are not recommended for cutting.

Tanebocho Santoku

Proper care

To make your precious knives last, be sure to avoid hard bases like bamboo or even porcelain. When washing, clear, warm water and a soft dishcloth are sufficient. The wooden handle should be kept as dry as possible and can occasionally be treated with linseed oil or beeswax. Carefully store the Japanese knife in a block or in a protective sheath, for example, made of felt.

Attention, sharp!

Proper sharpening is not so easy, but it is rarely necessary. Our wonderful carbon steel knives, either Nakiri or Santoku, can be sharpened with a diamond sharpener or on a Japanese water stone if needed. Since the knives are not stainless, they will develop a patina over time. If you want to try your hand at it first and have no experience with Japanese knives, we recommend the Shimomura stainless knife. And one more tip: If the blade should ever be loose, you can tap the end of the handle on the table a bit to make it tight again.

MYCONBINI tip: Our knives all have a double-sided grind and are therefore equally suitable for left- and right-handers. We wish you much pleasure in the kitchen with the special Japanese knives!

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