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Which Japanese knife to choose?
When it comes to choosing a Japanese knife, it is essential to focus on the design and materials.
From a design point of view, the shape of the blade and the handle are essential. For general kitchen tasks, the Gyuto knife is an excellent choice thanks to its versatile design that similar to a Western chef's knife. If you specialize in sushi or sashimi, the Yanagiba's slim blade is perfect for delicate cuts. Handle design is equally important for comfort and control. Traditional Japanese knives often have D-shaped handles, but you can also find octagonal or oval handles. Make sure the shape of the handle suits your grip.
When it comes to materials, Japanese knives are known for their high-quality steel. Carbon steel is a popular choice for its sharpness and hold, but it requires more maintenance to prevent rust. Stainless steel is easier to use and resists rust, but it doesn't retain its sharpness as long. High carbon stainless steel provides a balance between sharpness and durability.
