The Features of the Petty Knife

Within the panorama of kitchen tools, the Petty Knife, often known in Japan as the “petit” or “petty” knife, occupies a unique niche. Serving as the Japanese equivalent to the Western-style paring or utility knife, the Petty Knife is an essential instrument for a variety of culinary tasks. Let’s delve into the defining features of this versatile tool: Compact Blade: Ranging from 3 to 6 inches, the blade of the Petty Knife is compact, allowing for precision and control, making it ideal for intricate tasks. Versatility: True to its utility nature, the Petty Knife is versatile. It’s used for peeling, slicing small fruits and vegetables, deveining shrimp, trimming meats, and…

The Unique Features of a Japanese Knife

Japanese knives, known as “和包丁” (Wa-bōchō), have been prized worldwide for their unparalleled sharpness, balance, and aesthetics. They possess a rich history and unique features that have been passed down through generations of Japanese craftsmen. Here we explore the characteristics that make these tools truly exceptional. Material Japanese knives are often made from high-carbon steel, giving them an extraordinary edge and long-lasting sharpness. Some top-tier knives are made with a specialized steel called ‘hagane,’ which is known for its hardness and sharpness retention. Sharpness The sharpness of Japanese knives is truly a marvel. Their blades are typically ground to a finer angle than Western knives, which allows them to cut…

Sakai Takayuki Grand Chef Japanese Chef’s Gyuto Knife 210mm VS Yaxell YO-U 69-Layer VG-10 Damascus Japanese Chef’s Gyuto Knife 210mm

img by : https://www.hocho-knife.com/ The increasing popularity of Japanese food has led to a burst of culinary imagination and innovative dishes with hues of Japanese traditions even in Western dishes. As the vivid colors of fine ingredients like fresh Salmon slices, crystal beads of Caviar, and extremely mouth-watering Fatty Tuna pieces are what diners and gourmets crave for, Japanese delicacies like sushi and sashimi bring about the greatest happiness to all. Behind the fame, the beautiful aesthetics, and the delicacy every single dish represents, Japanese food chefs and culinary experts are required to go through intense training to get to the peak of their career. Dedication, passion, and the understanding…

Sakai Takayuki INOX Japanese-style Nanairo Chef’s Usuba or Vegetable Knife

img by : hocho-knife.com Japanese knives are known as the most intimidating culinary weapons essential for the battle of sushi-crafting wars. Japanese head chefs and culinary experts are always in the search for the best Japanese knives to work with, in order to hand-craft delicate pieces of hand-formed, cooked, Japanese rice with a wide variety of feisty and vivid-colored seafood, poultry, and meat variations. Be it Maki sushi, Nigiri sushi, sashimi, or even bento sets, Japanese cuisine requires the help of Japanese knives to fulfill all kitchen duties with professionalism. As different ingredients will require techniques and skills that differ according to how dense, slippery, and hard they are, Japanese…

Sakai Takayuki Homura Guren (Aogami 2 steel) Japanese Chef’s Sakimaru-Yanagiba(Sashimi) 300mm with Urushi Lacquered Oak Handle

img by : https://www.hocho-knife.com/ Japanese food has introduced the ‘art of eating’ for the very first time as its culture-rich Japanese delicacies have been tasted and devoured by diners from varying parts of the globe. The ongoing and tremendously increasing fame and popularity of both sashimi and sushi dishes with varying toppings like Ebi shrimp, Fatty Tuna, Salmon, or Tamago egg has also led to the growth of professionalism within the culinary industry. Authentic Japanese delicacies and the traditional techniques essential to craft signature dishes have been introduced to various destinations around the globe through new-born specialty restaurants or also referred to as ‘Omakase’ restaurants. At these luxurious, grand restaurants,…

Yu Kurosaki R2 (SG2) Hammered SHIZUKU WA RS8B

img by : https://www.hocho-knife.com/ If you’re a Japanese food lover, a gourmet, and a passionate food taster with the ability to determine and detect just the slightest changes in flavors or scents of dishes presented to you, then each and every single dining experience is definitely something to remember. As Japanese cuisine is often referred to the world’s most intricate and delicate cuisine, winning the hearts of diners worldwide with its authenticity and creativity in the fine selection of ingredients, Japanese dishes like sushi and sashimi are the two most well-known of all. The high-end aesthetics, imaginative blends of liquid condiments like authentic soy sauce with Wasabi paste, the vivid-colored…

Why Sushi and Sashimi?

Although there are quite a plenty of popular Japanese dishes, be it the sizzling, mouth-watering Wagyu beef, the crispy, savory Tempura pieces, or the famous drama-companion Ramen noodles, sushi and sashimi are the two most popular dishes out there for gourmets who love Japanese food to the core. Why is so? Sushi is definitely just a piece of meat, raw or cooked, topped on seasoned Japanese rice, while sashimi consists of just the raw slices of fish or seafood without rice among its components – so why all the fame? Looking back to its long history, sushi and sashimi have been present since the 15th to the 18th century. The…

Top Nigiri Sushi For Starters

Japanese food is well known for its Nigiri sushi – the famous, delicately crafted pieces of authentic Japanese rice mixed with vinegar and fresh, raw ingredients as toppings. Nigiri sushi often features raw ingredients, mainly fish like Salmon or Tuna, but not everyone is eager to try one especially if they usually consume only cooked meat. With this being a challenge for some Japanese food starters, the urge to try unique dishes is there, but the fear is haunting the creeps out of their minds. The courage to start right off the bat consuming raw Salmon for the very first time can be nerve-wrecking. However, with the starter Nigiri sushi…

All You Need to Know About Japanese Knives or the ‘Wa-Bochos’

Known for the extreme delicacy and intricate processes required to craft Japanese food, professionals and culinary experts from all over the world all agree upon the challenges they have to face during the long trainings in order to successfully become a Japanese food expert or a sushi master. Japanese food, particularly Sushi, Sashimi, and Nigiri dishes, can never be well-crafted without the sharp-edged blades that are designed to slice the finest of quality grained Tuna meat and the muscular, strong Salmon fish. If you are one who is passionate and curious enough to learn the techniques in crafting the authentic, Japanese-style cuisine all by yourself at home, the right equipment…

Japanese Blade Steel Production Part 2

Hongasumi Hongasumi knives are forged by master artisans who combine high carbon steel and iron to create quality knives that feature a high level of craftsmanship and performance. Sometimes, They’re made with Blue Steel #2 that features Rockwell hardness ratings of 63 to 64. These knives are forged with iron to create beautiful “mist-like” patterns, and an emphasis is placed on the polish. The highest level of attention is required when making these knives, and they offer exceptional performance at great value. The professional quality of these knives is perfect for professional chefs. Kasumi Kasumi knives are handcrafted and made with a blend of high carbon steel and iron. Most…