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For some years now, Japanese dishes and the Japanese knives needed to prepare them have been making their way into Western kitchens.
There are several shapes of Japanese knives, each shape of blade having a very specific purpose linked to the culinary art of Japan.
GOYON-CHAZEAU cutlery has chosen to respond to this trend and the new need it creates by developing Japanese Santoku knives, the Japanese chef’s knife (!) to complete its ranges of kitchen knives.
In this way, the company is showcasing its French know-how by offering up-to-the-minute kitchen knives, handcrafted from forged steel and high-quality handle materials, in the purest tradition of Thiers cutlery.
At the time when Europeans were making large sword blades and daggers, Japanese people were perfecting the art of finesse by seeking to create light blades with incomparable sharpness.
Japanese blacksmiths have always worked with steel (originally damascus), the cutting edge, the shapes of blades and handles in the search for perfection. They have thus become knife makers whose knives are acclaimed by the greatest chefs around the world.
Rich in values and symbolism, Japanese culinary culture requires kitchen knives that respect the dishes to be prepared. Thus, each Japanese knife blade is designed to respect the food it is intended to cut.
The blade thus not only preserves the flavors but also cuts the food so that it serves the taste through the aesthetics of the cut.
Rich in their history and the culture in which they are immersed, Japanese kitchen knives are multiple and each blade is adapted to the food it must cut and prepare.
In Japan we can talk about culinary art too !
Here are some of the most used Japanese kitchen knives.
You will note that we often find equivalences with European kitchen knives.
The Shotoh Knife is a small knife for peeling and cutting fruits and vegetables. Its blade varies from that of a paring knife to that of a small chef’s knife.
The Gyuto Knife is the Japanese equivalent of our chef’s knife whose purpose is between cutting and slicing.
We often prefer the Santoku Knife, whose even more multipurpose blade allows you to cut, mince and chop more foods. Santoku actually means “three good things”: meat, fish and vegetables!
The Deba Knife, with its thin, pointed blade, straddles the line between our slicing knife and our filleting knife. Although it is not flexible, the blade has an asymmetrical edge to cut in the same way.
The Yanagiba Knife is the sushi and sashimi knife that allows you to make very thin slices of fish.
The Nakiri Knife has the same look at an oriental cleaver with a rectangular blade designed to cut and move plants of all types.
There is a larger version, the Usuba knife with a unilateral edge (therefore suitable for right-handed or left-handed people).
The Gokyjo Knife, with its curved and pointed blade, is the equivalent of our boning knife.
The Sujihiki Knife is a meat cutting knife with a long and narrow blade.
Santoku actually means “three good things”: cutting fish, meat and vegetables!
The wide blade of the Japanese Santoku knife, often alveolated, easy cut and chop raw fish and meat;
The curved edge makes slicing and chopping easy;
The 17cm blade length is ideal for cutting all types of vegetables and fruit.
The Santoku also performs well as an oriental cleaver for chopping herbs.
GOYON-CHAZEAU japanese Santoku knives are entirely handcrafted in our workshop, with great attention to details.
They feature a forged blade in high-grade X50CrMov15 (Z50CD15) stainless steel and a full Vcutting edge.
The Santoku is offered with an alveolated blade that limits the effect of the cut material adhering to the blade; some of our ranges nevertheless offer a version of the Santoku Japanese knife with a smooth blade.
They’ve been revisited for western uses!
Nothing has changed in the shape of the blade, whose width, and the rocking effect of the cutting edge, are what make this knife so interesting.
The difference is in the details.
The steel used for our blades is easier to maintain than the very hard steels and/or damascus steels used on genuine Japanese knives.
The full V-shape on the cutting edge replaces the Japanese D-shape, allowing you to use sharpening tools with ease.
Last but not least, our handles are adapted to Western cutting habits, so you’ll feel right at home with your Japanese knife because our handles are ergonomically designed. They are not straight like Japanese knives. So you won’t have to relearn how to use a knife because of its handle!
GOYON-CHAZEAU Santoku knives combine the use and style of the Japanese knife with Western manufacturing methods, ergonomic handles and cutting habits.
What’s more, they offer excellent value for money compared to real Japanese knives.