Japanese Knives: Only For Professionals ?

Japanese knives sometimes seem to need a lot more care than regular knives, so the question is: are they only for the exclusive use of professional chefs or can anybody can pick them up an use them just like any other knife.

“Since the mid-’90s, Japanese knives have become de rigueur in professional kitchens of all stripes — edging out, so to speak, German and French blades. As top chefs like Thomas Keller, Charlie Trotter and Jean-Georges Vongerichten discovered Japanese knives, home cooks began to follow, and in the last five years sales have exploded. Even the enterprising Rachael Ray now hawks an “East/West” blade based on Japanese design.”

Chefs definitely recommend them but how can you know if they are right for you:

Chef Eric Ripert, of New York’s hallowed Le Bernardin says :“When you own a Japanese knife, you show your commitment and passion for cooking. You’re showing the other guys you’re serious about what you do.”

So , Japanese Knives are only for serious chefs or they should be in your kitchen ?

If the answer is yes check these Japanse knives.

MY MOM LOVES THEM! at LIVE.LOVE.LAUGH. INFINITA HIGHWAY Blog.