Alain Delon The magazine regularly tries to bring culinary specialties directly to your kitchen. After all, mastering the art of cooking is a quality that every modern gentleman should have in his arsenal. In order for a man to impress a lady, he must be able to prepare a good dinner anytime, anywhere, no matter what.
Just as a painter carefully chooses the brushes with which he creates his works, a culinary artist must rely on the right tools. And while many of us invest a significant portion of our hard-earned money in pots, pans and food processors, we forget about the basic tools without which we would not take a step in the kitchen.
If you take your time in the kitchen seriously, a sharp knife is a must-have. However, when you look into many homes, you often see a cheap plastic toy from the supermarket peeking out from the sideboard, the last time it was sharpened was a long time ago, if at all. However, a quality knife is not only a great investment, but also a companion that will accompany you in cooking for the rest of your life. All you need to do is give it a little love and care.
The search for the knives that Michelin-starred chefs not only use, but also carry with them around the world will bring you a huge increase in miles on your frequent flyer card. It will take you all the way to faraway Japan, the land of the samurai and their perfect swords, from which today's knives are derived.
Japanese craftsmen have been creating art from raw metal for centuries. Family businesses pass down the recipes for making the finest knives from one generation to the next, many of them for almost seven hundred years. It is a very demanding craft, manual work in a hot, noisy and often dark space… All for the sole purpose of achieving one goal, the perfect knife. A craft that, like many others, is gradually dying out.
Japanese cuisine demands scalpel-like precision in its preparation. That is why the masters use only the best raw materials, solid high-carbon steel, to create a tool that will give the chef a sharpness like no other knife in the world. But even the highest quality metal is no guarantee of a perfect knife, the exact recipe for making it is the greatest secret of every master.
The motto of functionalism – form follows function – is truer than any other when it comes to Japanese knives. Stacking multiple layers of metal on top of each other (sometimes there are sixty or more layers in a knife) helps create not only a super precise but also a beautiful tool. The pinnacle of blacksmithing is the Damascus blades with beautiful patterns on the surface of the knife, created by interlacing harder and softer steels. All topped off with stunning wooden handles, carved from the most exotic woods in the world, to create a knife that is not only highly functional but also aesthetically perfect.
A Japanese knife is an investment that, just like a Swiss watch, a parent can pass on to their offspring. Owning a piece of art, a piece of craftsmanship and design that you can use every day over and over again is truly extraordinary. Every time you pick up a Japanese knife, not only your culinary skills improve, but also your mood.
You don't need an arsenal like knife throwers to take your cooking to new heights. Here are three that will do (almost) all the work for you.
Oriental Chef's Knife – Santoku
If you only own one knife, it's the Santoku. It's the perfect size for slicing meat, vegetables, fish... In fact, almost anything. Plus, its pointed, sharp tip helps you finely chop pieces of meat or vegetables.
Vegetable knife – NAKIRI
The Nakiri knife is a fantastic tool for quickly slicing large quantities of vegetables. Its wide blade provides good control over the cut and also serves as a scoop for already chopped vegetables. Its version with a single-sided sharpening is called Usuba. With this knife you can cut extra thin slices, so necessary for the aesthetic presentation of the dish.
Peeling knife
How many times have you tried to peel garlic by force, only to end up with anger and sticky hands? A peeler will help you with minor preparation, which, thanks to its small size, you can handle without any difficulty. Despite its seemingly small importance, it is one of the most used in our kitchen.
If you're really serious about cooking, these two knives will become a decoration in your kitchen.
Boning knife
With the boning knife, you will never leave a piece of meat on the bone again. The fine tip ensures maximum precision, while the soft protrusion in front of the handle ensures safety and ensures that you do not injure yourself when cutting near the bone.
Sushi Master Knife – Yanagiba
A long, sharp knife that ensures maximum precision when cutting. The pieces of fish you cut with it will be shiny, thin and consistent. If you love sushi and have not been able to cut thin enough slices for sashimi at home, Yanagiba is the solution.
You can purchase all knives at www.japonskenoze.sk
