Asian Knives

Asian Knives are not just knives. There are so many things you can do with them, besides the usual cutting and chopping of wood, fruits, vegetables, meats, and vegetables. Using them to cook other foods is a big part of their beauty.

When you get around to picking up a knife, the first thing you should consider is whether you would like a straight or curved blade. You may also want to pick up a pair of chef's gloves (cane or leather) to make slicing easier.

There are also some Japanese and Brazilian knives which are almost too small to use for anything but slicing and dicing. Although they look very strange in that they have no jagged edges, these types of knives are commonly used in sushi restaurants.

All kitchen knives are not created equal. Some can be sharpened very easily while others take forever.

Since so many are hand made, there are a great number of different ones to choose from. Here are a few of the types that you can buy:

Japanese knives are fairly simple to sharpen. But if you are going to be using them often, you should consider using them as an alternative to your wood carving. They also make a nice gift. You can find them at almost any knife store.

A simple Japanese knife consists of a long handle and a very thin knife blade. The best time to use one of these is when you want to slice or dice something quite small. A relatively new Japanese knife called the Husumi has a clip on the side which allows you to store it in a bag. This makes it much easier to carry around.

These knives are made out of cast iron. They are thick and heavy and are generally a lot stronger than knives made out of wood.

The French Chef knife has a narrow blade that is hand ground for maximum ease of use. Its blades are concave on the sides, which is a characteristic that adds to its strength. The tip of the blade can be angled down so that it is flat on one side.

Like the Chef's knife, you can angle the blunt side of the blade down. This results in a harder cut.

The Brazilian Knife is much smaller than the French Chef's knife. It is also made out of cast iron. The result is a knife with the strength of a bigger knife but the size of a smaller one.

Cane knives are a bit longer than the Japanese and Brazilian knives. They are made out of carbon steel which has been heat treated to make it extremely hard. With a less rounded tip, they make a fine and precise cut.