Japanese kitchen knives have taken over the kitchen scene in Japan, and they are often featured on TV. There are three types of traditional Japanese kitchen knives, the usuba, deba and yanagiba, learn more.

Because of their popularity, counterfeiting is a problem for Japanese kitchen knives. You need to be able to distinguish genuine knives from fake knives in order to avoid being ripped off by counterfeiters. Japanese knives are lightweight and feature sharp edges. Japanese knives are made from steel and last longer than other blades. Japanese chef knives’ unbending characteristics allow them to retain their sharpness. Hand washing Japanese chef knives should be done. This is essential to prevent damage to the blades.

Japan is the only country that has its own unique style when it comes to designing kitchen knives. Japanese knives were created in order to cater to the specific needs of Japanese chefs, who made their own type of sushi. Japanese chefs knives were created to chopping raw fish in extreme precision. The precision with which Japanese chefs cut raw fish into thin slices and quick chops of vegetables will amaze you. Their fineness is due to the Japanese kitchen knives.