Japanese knives

More information about  japanese knives

The  Japanese knives from 3 Claveles are used to carry out tasks in Japanese cuisine: cutting, chopping and slicing. It is the equivalent of the European chef's knife. Japanese knives are renowned for their precision and quality throughout the world. These knives have been made in Japan for centuries and have become increasingly popular in other parts of the world for their outstanding design and performance.

One of the distinctive features of Japanese knives is their sharp, thin blade. This makes them ideal for cutting food with precision and effortlessness, such as raw fish or vegetables. Japanese knives also often have a curved blade, which makes cutting easier and allows for more control when handling the knife.

Another unique feature of 3 Claveles  Japanese knives is the type of steel used in their manufacture. Many Japanese knives are made from carbon steel, which is known for its hardness and durability. Others are made of stainless steel, which is resistant to rust and easy to maintain.

There are many different types of  Japanese knives, each designed for a specific task. Some of the most common include the sushi knife, the broad-bladed paring knife, and the butcher knife. Each one has a unique blade and shape that makes it ideal for its purpose.

In short, Japanese knives are renowned for their precision and quality throughout the world. Their sharp, thin blade and the high-quality steel used in their manufacture make them ideal for a wide variety of culinary tasks.

There are different types of  Japanese knives available on the market. Some are made of stainless steel while others are made of carbon steel. You can choose the type of steel according to your own need. Some of the common types of Japanese knives would be the Sakura and Tokyo models.