February 06, 2019 1 Comment
European vs. Japanese Knives
The knives produced in Germany and France are known for their versatility and, for the most part, are designed with versatility in mind. The Japanese knives, on the other hand, are designed with an express purpose in mind and are intended to be used for very specific tasks. This is why you’ll often find a French-trained chef using the same chef’s knife for multiple proteins, whereas a trained sushi chef may use a selection of different knives for each ingredient.
The primary difference between European and Japanese knives is the weight and size of the steel. The knives from France and Germany are heavier and for chefs trained in their use, they rely on the weight of the knife to do the cutting. The Japanese made knives are significantly lighter and use the traditional craftsmanship found in the samurai swords used throughout history. These knives are incredibly sharp but quite thin; influenced by its culture and history.
Here are some of our recommended knives from Turwho worthy of the most discerning chef’s attention:
8 inchs AUS-10V chef knife with a beautiful tsuchime finish. Supreme function meets stunning elegance.
Standard kitchen set of Knifes , from stainless steel. Designed for cutting meat, vegetables, fruits, root-fruit and others.
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