I want to buy a Japanese kitchen knife, but I don't know what brand is good.

Many people who love cooking are looking forward to finding a good knife. As we all know, at present, high-quality kitchen knives are the world of German knives and Japanese knives.

Among them, Japanese kitchen knives with craftsmanship and cultural heritage are of outstanding quality and are favored by knife friends. However, the variety of Japanese kitchen knives is dazzling. What do the Japanese cut with these knives? What kind of knife should I choose at home?

Generally speaking, it can be summarized as follows:

1. If the kitchen space is not large, you don't care much about the functional division of kitchen knives, and you are not a person who cooks every day, then a Sande knife or a cow knife can satisfy you;

2. In addition to the main knife, you can also add an auxiliary knife, such as a fruit knife or a kitchen knife;

3. If the purpose of the knife is carefully divided, it will be perfect to add a diced bun to treat fish, a boning knife to treat chickens and ducks, and a Chinese bone cutter with a thick body to cut ribs;

4. If you happen to be a baking enthusiast, often make cakes and bread, and use bread knives more frequently, then you need to prepare one.

Speaking of which, are you confused by all kinds of tool names? Don't worry, listen to me slowly.

(Japanese SUNCRAFT series thin-edged kitchen knives)

In Japan, the kitchen knife is called "Baoding". Baoding is the best cook in China, and is also called "Baoding" in the process of inheritance.

Japanese food can be divided into "harmony food" and "foreign food". Harmony food is a traditional food in Japan, while foreign food is introduced into Japan from western countries and then improved. Correspondingly, Japanese kitchen knives also have "Bao Ding" and "Bao Yang Ding", but they are not called "Bao Ding" when mixed with food and "Bao Yang Ding" when cooked with foreign dishes, but are distinguished according to the manufacturing process and the shape of the knife. Japanese also have "China steamed stuffed bun", which is China's kitchen knife. Today, I would like to give you a brief introduction to several common knives in Baoding and Bao Yangding.

Hebaoding

The biggest feature of Baoding is that many knives are single-edged, one side is blade and the other side is straight, while most foreign Baoding are double-edged. A single-edged knife has only one blade, and the blade will be straighter than a double-edged knife, and the cutting will be straighter. With the unique cutting method, the cutting angle is easier to control and the precision of processing ingredients is higher, which is why the knives of Japanese professional chefs are single-edged; Double-edged knives are easier to use for people who have not been specially trained, but they are easy to deflect when cutting, and it is relatively more difficult to control the precision of food processing. For meals that are used at home or do not pursue the extreme accuracy of food processing, the double-edged knife is easier to master.

Out of Baoding (Baoding)

(Japanese SUNCRAFT series knives)

When it comes to Japanese food, everyone thinks of fish! Renbaoding is a kitchen knife specialized in making fish. Baoding's blade is wide and thick, with a certain sense of weight, which makes it easier to cut the fishbone, and the knife will not bend because of excessive force. The traditional wrapping is a single-edged knife with a certain curvature, which is suitable for handling fish scales and internal organs, cutting fish bones and fillets.

There are many kinds of croutons from big to small, and the smallest crouton blade is about 10cm long. Daily use of 15cm at home can cope with most situations. If you often deal with small fish, you can also prepare a 12cm disc, which is more convenient.

Thin diced buns (and diced buns)

Diced lean meat is a special knife for cutting vegetables, also called "diced vegetable". The most famous usage is to cut shredded radish! Friends who have seen "Midnight Food Store" must remember the appearance of the kitchen owner cutting radishes. Cut off both ends of a radish, peel it, stick a knife on the side of the radish, and cut off the whole radish meat. It feels like opening a picture with a knife, then rolling it up and cutting it into silk. There is a technical term for this cutting method, which is called "ghost skin".

Because the thickness of the "picture scroll" of radish should be kept constant, the thin-edged knife is a single-edged knife, which can ensure that the cutting direction is not easy to deviate, and the blade of the thin-edged steamed stuffed bun is straight, which is different from the general Japanese kitchen knife, and can also ensure that the thickness of radish slices is even up and down, and the radish will not be cut into pencil shapes.

(Japanese SUNCRAFT series thin-edged knives)

Bozan Baoding is also divided into Kanto and Kansai knife shapes. The front end of the blade of Kanto thin hairpin is a right angle, which is also called "angular thin hairpin". The front end of the blade of Kansai thin Zan is curved, also called "sickle thin Zan". Because the blade of thin-edged steamed stuffed bun is too straight, it needs some skills to use, and its utilization rate is not high in general families.

Sashimi wrapped in diced meat (and diced meat)

I believe many friends, like me, like sitting at the bar opposite the chef in a Japanese restaurant and watching the chef cook is super enjoyable!

I wonder if you have noticed that the chef's knife for cutting sashimi is very long and narrow. Sashimi requires a lot of knives. Using an improper knife to cut food will destroy the fiber tissue of food, squeeze the cell wall of food and destroy the original flavor of food. Therefore, the process of sashimi steamed stuffed bun is extremely sharp, and the slender blade allows the chef to cut off a sashimi simply by pulling back, without sawing back and forth.

Sashimi Baoding is also divided into Kansai and Kanto knife styles. Kansai willow blade is sharp, closer to the shape of willow, also known as Liu Baoding or Fuzheng; Kanto willow blade, also called Maoyin, has an angular tip and is slightly thinner than Kansai willow blade. Because the use of the scene is too simple, the average family will not have wicker-edged buns.

In addition to the knives mentioned above, Japanese professional chefs will also have puffer bread for handling puffer fish, eel bread for handling eels, sliced fish and so on. ......

-foreign buns.

Japanese potato diced bread, like Japanese cabbage, is an improved knife style after it was introduced to Japan from western countries. Like most western-style kitchen knives, foreign ding is double-edged, but there are also single-edged ones

Niu Dao is a knife modified from French chef's knife. You can tell by its name that it's a knife specialized in processing beef. The radian of the blade of the ox knife will be straighter than that of the chef's knife, and the blade will be thinner, so you don't have to always push and pull back and forth when cutting meat; Niu Dao, like diced fish, is pointed and can be well controlled in some fine cutting.

If you often cut large pieces of meat, you can use an ox knife. Both the long blade and the curvature of the blade make it easy to cut meat. And if you slice fish at home occasionally, the knife can be clean. However, it should be noted that the ox knife can not be used to chop bones, nor can chicken, duck and fish, and it is easy to roll the blade.

Sande Road (foreign Baoding)

If the western chef's knife is a universal knife that can handle vegetables, meat and fish, then the Sande knife is a Japanese universal knife. Sande knife is a new type of knife that imitates chef's knife and combines the advantages of China kitchen knife.

The name "three virtues" comes from its function. The radian of the blade of Sande knife is gentler than that of ox knife, which is more suitable for processing vegetables. The pointed head is also suitable for handling fine fish, and the long blade is easy to handle meat. Because Japanese culture is greatly influenced by Buddhism, the name of the three virtues knife probably comes from the "three virtues" in Buddhism, while the west understands the three virtues as slicing, dicing and chopping according to its own usage.

If you only have the budget to buy a knife, choose one of the ox knife and the Sande knife. The feeling of cutting meat with Sande knife is slightly inferior to that with Niu Dao, and cutting vegetables will be slightly more convenient than Niu Dao. The only thing to note is that the Sande knife cannot be used to cut bones.

Boning knife is a knife specially used to treat chicken, duck, fish and bones. There is a kind of "roasted chicken leg" in Japanese cuisine, and the chicken leg meat is completely peeled off from the bone with a boneless knife. Generally, boning knife has a sharp point and a straight back, which is convenient for the knife to penetrate into the meat. Boning knife's blade will have a more rounded arc in the first third position, which is convenient for cutting meat and peeling meat from bones.

However, the usage scene of boning knife is very simple. Chef's knife, ox knife and croutons can all be handled in the process of deboning, so the universality of family use is not high.

Bread knife (foreign croutons)

Bread knife is the most special and easy to identify among all knives, and its blade is serrated. The bread knife looks different, in order to prevent the knife from squeezing the food too much when cutting the bread cake. It is the bread that loses its cavity and affects its taste. It can also slow down the wear of tools to a certain extent and prolong the service time. When cutting bread, pull the knife back and forth like a carpenter sawing wood. Don't press too hard. Let the knife cut bread naturally and forcefully, and you can cut fluffy and complete slices of bread or cake. A good bread knife can make bread hardly produce crumbs when it is cut.

Bread knives are very common in western countries. Because of eating habits, bread knives are not commonly used in China and Japan, but now more and more baking enthusiasts will have a bread knife. I have another small discovery. Bread knives are also very suitable for cutting cooked meat.