What I love most about the Japanese, is that they love their culture and they are never ashamed to show it to the rest of the world. While the Japanese culture has greatly evolved over the years from the country’s prehistoric period to the recent times of the modern western culture, the western world of Asia, Europe and North American are still fascinated with the Japanese first images of the ancient samurai warriors, Japanese tea ceremony and Japanese gardens.
All these left lasting impressions in the minds of people. You’ll agree with me that even up to now, their etiquette in society in terms of language, manners, customs and protocol, it’s still a contemporary issue among them. One of the key areas where their customs and protocol is pronounced, is the kitchen. You’ll love the Japanese chef knives!

Full of diverse designs, and materials of traditional Japanese knives. What’s surprising is the fact that each of the available design and material is meant for a specific purpose but some are multi-purpose. Also their design is based on classes. There are two basic classes known as the kasumi and honyaki. KASUMI knives are liked most because they are easy to maintain. They are made from a high steel carbon material known as “hagane” and another soft iron material called” jigane”.

These materials are fused together and essentially they’re the best for making that type of knife. There also other types of Japanese knives forexample the one I first used was called santoku – meaning three virtues.

This knife is used for cutting meat, vegetables and fish. The most notable feature about the knife is that it’s a double -level bladed knife. Deba is also another type of knife which is very thick and it’s known for filleting fish.

We both know that there’ s no major distinction between the Japanese kitchen knives and the western kitchen knives in the way they are used to perfom their tasks , but the concept of culture is what makes them different

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