Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Tuesday, April 7, 2015

A chef's knives.

日本料理店ひろ久のオーナーシェフ・Hirohisa Hayashi氏の包丁。

Chef Hirohisa Hayashi's (at Hirohisa) knives.


Cutting is the first step for cooking. Taking care of a chef's equipment and having deep knowledge of it is also very important work for professional chef.

Made by Tamahagane, a steel made from iron sand or black sand using the Honyaki technique (used only with the Tamahagane material). This knife is made by the same process and material as Japanese swords, weapons renowned for their strength and sharpness. This knife was given to chef Hayashi from his father. If someone touches the blade even slightly he would be cut very deeply.



This knife shown here is made by high-speed steel cutting technique. This technique produces the hardest strength steel. It is finished with a beautifully textured design using the Damascus steel technique making a flexible blade with an extremely hard edge. Chef Hayashi said this is very important for a chef's knives.
Made by Takamurahamono.

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