Making the most of the natural flavors of ingredients is integral to Japanese cooking, so for chefs, cutting ingredients requires the utmost precision. The way something is cut can affect not just the look but also the taste and texture of the food — which is where razor-sharp Japanese kitchen knives come in. A well-sharpened Japanese knife can cut through ingredients without crushing their fibers, keeping all of the natural flavors and umami taste intact. Let's take a look at what makes Japanese knives special, how they're used, and how they've been honed to suit Japanese cookery.
Japanese Kitchen Knives: An Essential Part of Japanese Cuisine
