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Japanese Style Knives
The Japanese style knives we present to you in Korin’s collection are all hand made in Japan according to the highest standards of quality and careful attention to detail. Traditional Japanese knives are sharpened or ground only on one side of the blade to create a razor sharp edge, and a slightly concave edge on the reverse side. This design creates an overall sharper cutting edge, makes resharpening easier, and allows for more sensitive culinary work.
Individual Japanese knives were designed to handle specific tasks: the deba, used to fillet fish, is shaped so that the hefty blade can nimbly separate flesh from bones without damaging any of the delicate meat. The usuba, or vegetable knife, is often used for katsuramuki, the traditional-style hand turning of vegetables into thin sheets, and dicing vegetables. And lastly, with its long, fine edge, the yanagi excels at thin, clean slices of fish for sushi and sashimi. The design of the blade allows for quick cutting of delicate ingredients in a single stroke. |
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