Why should you buy Japanese kitchen knifes

The kitchen knife is lord of all kitchens, the most important and its most important element. Without a knife, the kitchen loses the appointment, grows dull, and ceases to please the owner. With a good sharp knife it, on the contrary, changes and starts to play all paints. The qualitative kitchen knife is a present holiday in the kitchen, setting a good mood on the preparation of the tastiest and refined dishes.

According to the international statistical data for today the best kitchen knives are made in Japan. Japanese kitchen knives have subdued the whole world the faultless quality. In Europe and Asia, in Australia and on two American continents of the mistress prefer Japanese kitchen knives – to knives that harmoniously combine sharpness and durability, durability and refinement. Japanese kitchen knifes differ the highest quality and exclusive design.

Experts advise choosing a kitchen knife, being guided by the following basic criteria: quality of materials, the convenience of use, design, service conditions, and leaving. So, about all one after another.

It is impossible to prepare a culinary masterpiece, without having enclosed in it qualitative components. In the same way, it is impossible to shape a good cook knife, without using an excellent initial material. The world law of preservation works in this case on all of 100 % – that will put on an input you will receive on an exit.

By manufacture of Japanese knifes the most qualitative initial materials are used. Each element of the Japanese cook weapon – an edge, a handle, sharpening is the union of top-quality raw materials and perfect skill Japanese craftsmen. The secret of quality of Japanese knifes disappears far, in those days, when the rising sun Country was famous unsurpassed samurai swords which drove in the horror of any opponent.

The cult of forge skill has been developed in Japan throughout many centuries. There were whole dynasties of masters who devoted all life to the knife art – forging, training, sharpening. The father transferred secrets of the creation of the best knifes in the world to the son exclusively in the oral form, and the secret did not leave family limits. The production technology of Japanese knifes never also has not been written down anywhere, nevertheless, it has reached up to now, and today Japanese masters use skills of the far ancestors in the modern knife industry.

Edges of knifes forge from the first-class kinds of carbonaceous steels. In Japan have been invented excellent steel molybdenum-vanadic – AUS-8 and ATS-34 which have received the status of good stuff for knifes not only on Japanese islands but also have deserved trust at many world manufacturers knives. The hardness of such steels totals 57-59 HRC, therefore the edges made of them are reliable and durable. Also to the creation of Japanese kitchen knifes apply the high-quality steel VG10 which hardness makes 60-63 HRC, and elite Japanese steels «a blue paper» and «a white paper».

Besides, for anybody is not a secret what exactly to Japanese managed to be connected un-joinable – to make knives simultaneously strong and sharp. It is reached at the expense of Damask technology when the core from very firm steel mixes up layers of softer steel. The firm basis provides high durability, and flexible and soft facings – excellent sharpening at an angle till 16-18 ° and protection of the basic layer against cross-section loadings and having chopped off. The edge made on such technology will be more qualitative than it is more quantity of the bound steel strips in it is put.

The material used for manufacturing of handles of Japanese kitchen knifes, does not concede on quality to an edge material. Firm grades of a tree, stainless steel, and polypropylene – excellent raw materials for a handle.

Here the secret of the convenience of Japanese kitchen knifes is covered also. Their handles are so organic what to hold a knife in a hand is a sheer pleasure. The handle conveniently keeps within a palm, it does not slide, does not press, does not rub, because of what to work as a Japanese kitchen knife comfortably and interesting.

Except for quality and convenience, Japanese kitchen knifes among the huge variety of colleagues are allocated also with original designs. Japanese masters have developed the special lineup habitual and most suitable for European and the American cook for the western market.

All Japanese kitchen knifes are top of perfection. They are not similar to any others, they are unique both on properties and on appearance. Nevertheless, Japanese knifes are unusually easy to work, storage, and leaving. “Japanese” will not quarrel with other kitchen utensils if to put it in the general tray for knifes, he will not be frightened some warm water and washing-up liquids with which you will rinse it, it is easily cleared, and the most important thing – long serves the owner, without rusting, without darkening and without becoming covered by stains. Sharpening on a Japanese kitchen knife keeps very long, therefore you at a distant day should use the grinding tool.