Fine dishes start with brilliant knives...
Please pick knives with your kitchen situation.
”Santoku” Multiple kitchen knife
“Santoku” kitchen knife is a multiple various purpose knife. “Santoku” literally means 3 virtues (suitable for meat, fish, and vegetable), it is an all-purpose utility knife that known as the first priority knife for home uses. Long lasting sharpness and abrasion-resistant are remarkable.
A knife for vegetable-cut providing a wide blade so that even wide greens such as Chinese-cabbage are cut easily. Various procedures such as chopping, cutting, slicing, peeling and chamfering are all available with this vegetable- cutting knife.
Japanese kitchen knife has many series and it is may selected by characteristics or for a kind of fish on purpose. Sharpen slice cut or beautiful dish-up needs another kind of knife. (For example, major Japanese knife varieties are Yanagiba, Deba, Usuba, Ajikiri, Hunayuki, Huguhiki, Takobiki, and Mukimono so on.)If you want to feel the blade sharpness in your hand, Japanese kitchen knife is the best because it reflects characteristics of TOSHU’s authentic “EDO-TOGI grind”.When you select a knife, it is essential to consider the purpose, thickness, materials, blade length or sizes.
Western kitchen knife are push-chopping blades for cutting meat or carving sinew. In addition, it suits to cut ingredients in pieces such as cheese, bread, or fruits. Japanese style is one-side sharpen blade, and Western one is both side edged blade. The first Western blade imported to Japan is a “Chef knife” that general purpose for cooking in Western culture. “Knife (Gyuto)” and Paring Knife(multiple petit knife) are popular for home uses.
Particular purpose knives
There are various blades for each kind of ingredients or cuisine. Wide unique Chinese blade is good for rib to spice, integrated of cutting, chopping, carving, mashing, and chipping in it. Noodle blades grant your wishes with professional smooth taste. We hope you try and enjoy our craftsman hand-made quality for home dishes.