The sharpness of Japanese knives is deeply rooted in Japanese food culture.
Blessed with mountains, rivers, and the surrounding sea, Japan has a tradition of eating fresh ingredients raw. A very sharp knife is essential for preparing raw ingredients in the most delicious way.
There is a term in Japanese cuisine called “kappo” (割烹), which emphasizes the importance of cutting over boiling or grilling. Sashimi is the dish that best represents this philosophy.
Sashimi is a dish that is completed simply by cutting! However, it requires exceptional knife skills and a blade with a razor-sharp edge, similar to that of a Japanese sword.
Japanese knives are designed to minimize damage by cutting ingredients cleanly without crushing their cells. In other words, the quality of the knife directly affects the taste of the dish!
To maintain this exceptional sharpness, regular sharpening is essential.
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