Not all knives are created equal and in fact not all Japanese knives are created equal. At the central core of any good Japanese knife is hard steel that is both tough and able to be sharpened to a keen edge.
Tag Archive: Japanese Knives
Interview with Nabura Chef Takeda san
On a recent visit to Nabura I enjoyed the best plate of sashimi I have ever eaten. Head chef Shogo Takeda uses his yanagiba like a conductor uses his baton and whips a variety of fish into a crescendo of flavour, texture, colour and mouthfeel.
He exploits the strong points of each fish and creates a balanced dish that is worth crossing town for, even in peak hour. Lets not get hung up on just the sashimi. Each dish individually is well worth another visit.
So what makes a great chef tick? Obviously it’s all about knives and shoes.
Japanese Knives – What’s the Big Deal?
The last 10 years has seen a huge influx in the demand for Japanese knives from chefs around the globe. While home cooks cite the look and feel of a Japanese knife as the big drawcard, professional chefs have come to realise that Japanese steel combined with the knife making prowess of the Japanese, produce a consistently superior blade – in terms of edge retention and sharpness.
