Japanese Knives
Ummm… where do I start?
When I take my guests to Kappabashi “Kitchen Street” in Asakusa, a popular item they take home as a souvenir is a kitchen knife. How do you think Japanese samurai swords survived all this time?
My Amazon Store front: https://amzn.to/4cGXWoW
Originally priced at $79.99 *price above may after limited time deal
All my knives are dull and purchase either from Daiso or your typical house goods store. This is my first time ever owning a real Japanese knife.
The knives were so sharp that before I know it, I had two light cuts but no blood to be seen. It didn’t hurt, but it was an annoying pain to endure for two days. These things are sharp!
I hate cooking because I hate cutting onions. I always tear up. These knives make the process go faster with their fast cuts, so I can move on to the next step before shedding a tear. Don’t get me started on tomatoes…
Made out of carbon stainless steel which does not get as dull compared to stainless steel (usually German-made knives)
Gyuto
Versatile for basically anything for the typical chef.
It looks a little scary, but look how dinky when compared to this 1000 yen knife I got from Daiso.
Nakiri
This is meant for up and down chopping motions for vegetables
It’s also super stable and has a sturdy weight when you’re chopping meat.
Petty
Is great for off the board action
Taking stems off, peeling, making intricate detail cuts, cutting off fat, tiny sashimi cuts
Can I bring knives on the plane from Japan?
YES! Just wrap it and put it in your checked luggage. Or you can ask the shop to send it to your home address.
