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Summary
Japanische Küchenmesser are renowned for their superior sharpness and unparalleled cutting ability, thanks to their thinner blades and high-quality hard steel construction, which is traditionally handcrafted. Unlike European knives, these require different sharpening techniques, best suited for Japanese water stones or ceramic whetstones. The market offers a variety of Japanese knife types, including the Eden Kanso Aogami santoku and the Kai Shun gyuto. Esteemed worldwide, they are favored by both home cooks and professional chefs for their performance, aesthetic appeal, and durability. Each knife often features a seamless wooden handle and a distinctive Damascus blade design, embodying the craftsmanship and heritage of Japanese cutlery.
Japanese knives , unlike European knives, have a thinner blade and are much sharper due to the hard steel grades. This gives them an unsurpassed cutting ability. They are made according to an old forging technique. These knives should not be honed with a whetstone. The best way to sharpen them is with a Japanese water stone or ceramic honing steel.
There are countless Japanese knife types on the market, such as:
- Eden Kanso Aogami santoku
- Eden Takara santoku
- Kai Shun Kaji santoku
- Hocho
- Kai Shun Nagare gyuto
Every chef who wants a sharp knife will get a Japanese knife. Not for nothing are they used as a synonym for the sharpest knives in the world. They are made from hard steel, hand-forged and hardened, making them often three-layered. The handles are made of high-quality wood, seamlessly connected to the blade and often have a Japanese signature. The blade has a Damascus structure, making it virtually tamper-proof. Japanese knives are used both in the private cooking area and in large kitchens around the world. The world's greatest chefs swear by Japanese knives. In addition to their sharpness, these knives are special because of their aesthetics and durability.
Santoku Japanese Kitchen Knives
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