Japanese slicer knife9/13/2023 ![]() ![]() The lines of the handle and blade are particularly characteristic, forming a continuous line on the blunt top side. The Santoku knife is the universal knife in Japanese cuisine. In the following we present three knives: In the Japanese kitchen, there is a knife for almost every purpose. In the ZWILLING Online Shop, you will find a large selection of high-quality Japanese kitchen knives. Japanese variety: A chef's knife for every purpose If the knives lose their sharpness, you can learn how to sharpen them properly in our Inspiration section. Due to the high degree of hardness, the knives are incredibly sharp and retain this sharpness. Japanese knives are characterized by a very high degree of hardness, excellent toughness, and a particularly homogeneous and crystalline structure of the blades. The basis for high-quality chef's knives in perfect quality is steel. Japanese kitchen knives are often made of Damascus steel, but the steel is not the criterion that makes a knife a Japanese knife, but the beautiful blade design. This is due to the centuries-old traditional blacksmithing art of Japanese knife making. Japanese cooking knives are often equated with damask knives. Quality Japanese style knives made of Damascus steel MIYABI knives are traditionally hand-forged and are manufactured according to strict ZWILLING quality standards. Santoku, Shotoh, or Gyutoh are just a few of the melodious Japanese knife names. Genuine handmade Japanese knives are something very special for many professional and ambitious hobby cooks. ![]()
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