Today, Japanese knives are dominating the kitchen particularly in the many cooking TV shows in Japan and across the world. The three most famous traditional Japanese kitchen knives are the deba and usuba.

Now due to their popularity among the biggest issues that is being faced by the manufacturers of Japanese kitchen knives is counterfeiting. You must be able to tell the difference between authentic and fake knives to ensure you don’t fall victim to the counterfeiters. Japanese knives are light and have sharp edges. The blades made of steel in Japanese knives last longer than imitation knives, and may be more flexible. The fact that they are not bent in Japanese chef knives makes it easier to keep their sharpness. Washing them by hand Japanese chef knives is a must. To prevent harming their blades, this is an important tip.

Japan is the sole country to have its own method of creating kitchen knives. Initially, the Japanese knives were designed to meet the specific cutting requirements that Japanese people faced when they prepared their own kind of food, such as sushi. The Japanese chef’s knives were created to slice raw fish with accuracy. Visit a Japanese restaurant and you will notice how precise chefs are about their delicate raw fish slices as well as the quick chop of fresh vegetables. The Japanese kitchen knives are the secret to their fineness.