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July 26, 2022
Performance, beauty and style coupled with an extremely sharp, super steel blade makes chopping, slicing and dicing a breeze.
The more layers of Damascus steel blade, the better the performance? It may seem so, but the cutting performance of Damascus is not related to the layers of steel.
Top Damascus knife has a high-quality high carbon steel core that can deliver super-cutting performance.
A carbon steel knife is essential for professional chefs because it remains sharp with little sharpening. These knives are highly durable and stay in their form despite regular use.
Carbon steel knives are also incredibly stiff, and they do the job even with tough-to-cut solids or other rough knife work. So it's easy to see why the carbon steel material remains one of the preferred materials for both kitchen and multi-purpose knives.
High-carbon steel knives are high-performance knives that must be kept dry to avoid rust and corrosion . All kitchen knives should be washed by hand and dried promptly after use.
To keep your knives in tip-top shape, don't let them hang out in the sink, waiting to be washed after dinner. You should clean, dry, and store them immediately after use.
June 27, 2022
The Japanese Damascus Chef Knife is a high quality knife that is made with a super sharp blade. It is perfect for chefs and those who are looking for a sharp blade.
Chef knives can be expensive, but there are a few affordable options available. In this article, we'll discuss some of the best chef knives under $100.
The blade is the main body of the knife that includes the point, tip, edge, spine, and heel. The size, shape, and material of the blade are the most defining characteristics of the knife.
The tip of the knife, which includes the point, is typically considered to be the first third of the edge. This portion of the blade is used for slicing and delicate cutting.
The edge, or belly, is the sharp portion of the blade that runs from the point to the end of the heel.
Located in the rear of the blade, the heel is the widest part of the knife’s edge. It’s the strongest part of the blade, and ideal for cutting hard ingredients, like carrots and winter squash.
Opposite the edge, the spine is the thickest part of the blade. The thickness of the spine will vary from knife to knife, and affects the strength of the edge and the overall stability of the blade.
Varying in shape, weight, and material, the handle is the portion of the knife that extends from the bolster to the butt.
Adding to the stability of the knife by counter-balancing the blade and handle, the bolster is the area between the blade and the handle.
Rivets are the metal rounds you see on the handle of the knife. They secure the tang to the handle, and should lie flush with the surface of the handle.
This is where your knife’s strength, stability, and balance comes from. The tang is the metal part of the blade that extends into the handle. Depending on the knife, the tang can extend partway trough the handle (a partial tang) or to the end of the handle (a full tang).
The butt is the back end of the knife handle.
There is something about a handmade kitchen knife that just feels right in the hand. The weight and balance of a well-crafted knife is perfect for precision slicing and dicing. While there are many mass-produced knives on the market, nothing compares to the feel and performance of a handcrafted kitchen knife.
The Damascus steel is known for its strength and durability, making it the perfect material for a chef's knife. In addition, each handmade kitchen knife is unique, with its own distinct markings and patterns.
If you're looking for a high-quality chef's knife that will last a lifetime, then consider investing in a handmade Damascus steel kitchen knife. You won't be disappointed!
High-quality Damascus blades hold their edge well. This is because the knives are usually made from an inner core of high-carbon specialty steel surrounded by softer stainless steel which has been forged to produce the distinctive Damascus pattern.
Due to the hardness of the inner core, the blade’s edge will remain sharp, while the softer stainless steel acts to protect the core from chipping.
Chefs who buy Japanese kitchen knives are looking for the sharpest types of knives. A Japanese kitchen knife is truly different from a European chef's knife.
Japanese knives are sharper and usually have a thinner blade. They obtain their sharpness by using hard types of steel and the smaller cutting angle (15 degrees vs 20 degrees for a European knife).
The Japanese knives thus have sublime cutting features. But the knives are more fragile and must be carefully maintained. The hard steel of a Japanese kitchen knife may not be sharpened with a sharpening steel. But a ceramic sharpening rod may be used. The best result is obtained on a Japanese whetstone by Naniwa for example.
If you plan on buying a Japanese kitchen knife, look at the splendid knives by Tamkota, Global, Sakai Takayuki, Kai, Tojiro or Eden. In addition to chef's knives there are Santoku and Nakiri knives. A Santoku knife is shorter and has a right cutting edge. As Santoku knives are less round, you cut with shorter movements. A Nakiri knife is broader and straight and specially designed for cutting vegetables. Nakiri knives are thin and sharp and therefore can cut the prettiest creations. The Nakiri is therefore very popular with Japanese chefs.
In many cases Japanese kitchen knives not only are fantastic to work with, but also look beautiful. Made with love and expertise of very high quality materials. Sometimes decorated with beautiful damask and exquisite wood species. Look after your Japanese knives with love! And make sure you don't buy ceramic Japanese knives.