Types of Japanese Kitchen Knives
There are two classes of traditional Japanese knife forging methods: honyaki and kasumi. The class is based on the method and material used in forging the knife.
Honyaki are true-forged knives, made from one material. This is generally a top-grade knife-specific steel (blue and white steel are most common).
Kasumi are made from two materials, like katana: high-carbon steel "hagane"(blue or white steel in good kasumi knives) and soft iron "jigane" forged together. This style of knife offers a similar cutting edge to a honyaki blade in high-grade knives. It offers the benefit of being "more forgiving" and generally easier to maintain than the honyaki style, at the expense of stiffness. Some see this as an advantage.
San Mai generally refers to knives with the hard steel hagane forming the blade's edge and the iron/stainless forming a jacket on both sides. In stainless versions, this offers a practical and visible advantage of a superb cutting edge of modern Japanese knife steel with a corrosion resistant exterior. In professional Japanese kitchens, the edge is kept free of corrosion because knives are generally sharpened on a daily basis.
Honyaki and kasumi knives can be forged out of steel. Based on their kirenaga (duration of sharpness) and hardness, however they are more difficult to use and maintain. Additionally, there are high-grade quality kasumi knives called hongasumi and layered-steel kasumi called Damascus that have longer kirenaga.
Originally, all Japanese kitchen knives were made from the same carbon steel as katana. More expensive san mai knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Nowadays stainless steel is often used for Japanese kitchen knives, and san mai laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability.
Read more about this topic: Japanese Kitchen Knives
Famous quotes containing the words types of, types, japanese, kitchen and/or knives:
“The wider the range of possibilities we offer children, the more intense will be their motivations and the richer their experiences. We must widen the range of topics and goals, the types of situations we offer and their degree of structure, the kinds and combinations of resources and materials, and the possible interactions with things, peers, and adults.”
—Loris Malaguzzi (1920–1994)
“If there is nothing new on the earth, still the traveler always has a resource in the skies. They are constantly turning a new page to view. The wind sets the types on this blue ground, and the inquiring may always read a new truth there.”
—Henry David Thoreau (1817–1862)
“I am a lantern—
My head a moon
Of Japanese paper, my gold beaten skin
Infinitely delicate and infinitely expensive.”
—Sylvia Plath (1932–1963)
“I went into the kitchen and got halfway to the phone before I realized that I couldn’t call her.... A lot of people who lost a mother or father or husband or wife will tell you that they find themselves almost talking out loud. I do that a lot.”
—Bill Clinton (b. 1946)
“Commas in The New Yorker fall with the precision of knives in a circus act, outlining the victim.”
—E.B. (Elwyn Brooks)