Koi Knives - Aussies playing with Japanese Steel

3 Knife Collection - Japanese v Australian

Posted by on

Where ever you are on planet earth, 3 knives is the number of your first collection, however depending on where you are these knives are very different.

The First Knife of Your 3 Knife Collection

For those in the western world the first knife you ever need is the chefs knife or chefs kitchen knife. The chefs knife is the ultimate kitchen knife that is built to do just about all - chopping and slicing protein, fruits and vegetables. If you're in the west this is where we begin.

For those based in Japan the first knife is the Deba Knife. Unlike the chefs knife the Deba knife was first built for the preparation of fish, as at that time was the only protein eaten in Japan. It remains the pioneer of the Japanese 3 knife collection however it is now used for other proteins and Japanese kitchens have started to add Chef style knives to their collections (Santuko and Gyuto for example).

The Second Knife of your 3 Knife Collection

The second kitchen knife we use in the western kitchen is the paring or petty knife. This knife is not for protein, it is made for intricate cutting, peeling and even slicing fruits and vegetables with them held in your hand. The chef's knife is a little big (needs to be to chop a pumpkin) if you're trying to peel an apple or remove the greenery of a strawberry - that's why the paring on petty knife is needed.

In Japan there second task is fruit and vegetable cutting and the knife used is either the Nakiri (most common now) or the Usuba. Knife. Once a fish is prepared with the Deba knife, the fish needs to be complimented with pickles and vegetables and the ultimate tool for this is the Nakiri knife. It translates directly - "Na" means vegetable and "Kiri" means slicer.

The Third Knife of your 3 Knife Collection

Once the dish is prepared the is one more knife is needed.

In the west we then require bread and we need an instrument to cut it. Enter the Bread or serrated knife. This knife is long and has serrations along the blade - the ultimate tool to change a loaf of sourdough into slices of bread ready to go. 

In Japan they utilize the Yanagiba (or Sujihiki with a single bevel), an elongated slicer to slice fish, vegetables or just about anything (even bread) with a single movement. The Yanagiba caps a two part process of fish preparation and is the ultimate knife for final presentation.

So the Western and Japanese 3 Knife collections are quite different.

In Australia, the three knife collections is the chefs, paring/petty and serrated knives. In Japan they start their Japanese 3 knife collection with a fish/all-purpose chopper (the Deba), a vegetable chopper (The Nakiri) and a slicer (the Sujihiki).

← Older Post Newer Post →



Leave a comment

Please note, comments must be approved before they are published

Japanese Knives | Chef Knives

RSS
Tags
Adelaide adelaide knives Anatomy Anthony Bourdain art gallery arthouse Australia Australian Knives batonnet bear claw beef ragu bench top knife rack bias cut blade Bread Knife Brisbane brunoise Bunka Bunka Bocho Knife Bunka Knife carbon steel carbon steel knife carrot carving knives chefs Knives Chicken Thigh Fillets chiffonade chilli con carne Chopping chopping vegetables coffee cooking cornbread muffins Cutting Knife Damascus deba Deba Kinfe Deba Knife dicing double bevel Fish Knife Fleurieu Peninsula French Knife German chef's knife Gifting gifts guyto Gyoto Knife Gyuto Gyuto Knife Gyuto Knives Handles Honesuki Knife Japanese Chef Knives Japanese Knife Japanese Knife Handles Japanese Knives Japanese Knives Australia Japanese Steel julienne K-Tip kiritsuke Kiritsuke Knife kitchen knife steel kitchen knives knife blade knife block knife cuts knife gifts knife grip knife hacks Knife Handles Knife Maintenance knife rack knife racks knife roll knife secrets knife sharpener Knife Sharpening knife skills knife steel knife storage magnetic knife rack McLaren Vale meat cleaver mincing Nakiri Nakiri Knife Nakiri Knives Paring Knife patina paysanne Perth Petty Knife Petty knives pinch grip ragu recipe removing patina river life River Murray rondelle Santoku Santoku knife Santoku knives Santuko sashimi sashimi knife Serrated Knife Sharpening shredding Single Bevel Slicing Slicing Knife Slicing knives South Australia Steel Sujihiki Sujihiki Knife sushi Sushi Knife technique Teriyaki Chicken Usuba usuba Knife Usuba Knives utility utility knife Vegetable Chopper vegetable knives vegetables Western knife handles Western Knives Western style knives whetstone wine Wüsthof Classic Carving Knife yanagi Yanagi Knives Yanagiba Yanagiba Knife