If you like this blog you’re gonna love my new squidoo lens about japanese knives. If you don’t know what is a squidoo lens, now it’s the time to find out.

With this lens you can learn about how to buy one, how to sharpen them, different kinds of knives etc.

Link: Japanese Knives on Squidoo

Thank you.

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.

Traditional Japanese Knives sometimes require special care and sometimes there isn’t enough time to do this, but maybe the answer lies in western style Japanese knives:

Top quality Western-style knives from Japan have the sharpest, most precise blades you can find in this category (German and French knives don’t compare). They’re produced from high-tech stainless steel, so they won’t rust, and you work with them the way you’d work with any serious chef’s knife.
Handcrafted traditional Japanese knives, on the other hand, require a bigger commitment, carbon steel rusts unless you maintain it. And you have to learn different cutting techniques, too.

The best choice in my opinion are Global Japanese knives

Would you be willing to learn how to use Japanese knives properly or use your own technique with western style Japanese knives?

Japanese Chefs Knives in The Japanese Food Report

Which is better Japanese Knives or German and French Knives.Probably we will never know which is better but they are different and the main difference between these knives is the blade.

There are stylistic differences in a standard western style chef’s knife compared to a standard Japanese all purpose knife. It’s in the edge of the blade.

This is also referred to as the 90/10 edge.

Most western blades are 50/50, or equal in angles from the right side and left.
Japanese blades are sharpened only on one side and therefore this leaves a tremendously thin and sharp edge to the blade.
Which one do you think is better, western or Japanese Knives?