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You probably hear a lot these days about Asian, Japanese, and Japanese-style knives and are wondering What’s the deal? What exactly are they? Why would I want one? Do I need one?
They’re designed to cut the foods common in Japan — like seafood and vegetables — and to make the very thin and precise cuts that are a hallmark of Japanese cuisine. You’ll find the blades are thinner and sharper than the ones you’re used to, and the best ones virtually glide as they cut. Because they are so thin, Japanese knives are more delicate and shouldn’t be used for tasks like cutting up butternut squash or cleaving through chicken bones.
Read more: What’s the Difference Between German and Japanese Knives?
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