FROM TOUGH MEATS TO DELICATE VEGGIES NO MATCH TOO HARD
Made from high-carbon stainless steel for durability and rust resistance.
WHY IS IT SAID THAT " USING JAPANESE KITCHEN KNIFE IS 10 TIMES MORE SHARPER THAN THE OTHER ORDINARY KNIFE " ?
JAPANESE KITCHEN
KNIFE
Razor-sharp edges, often sharpened to a 15° angle, ideal for precision cutting.
Made from high-carbon or Damascus steel, ensuring exceptional hardness and edge retention.
Lightweight for better control and reduced hand fatigue during prolonged use.
Features a thinner blade for precision and intricate cuts like sushi and sashimi.
Specialized designs (e.g., Santoku, Nakiri) for specific tasks such as slicing, dicing, or chopping.
OTHER ORDINARY KNIFE IN MARKET
Typically have a broader edge (20°-25°), resulting in less precise cuts.
Commonly use stainless steel, which is softer and dulls faster.
Thicker blades, designed for more rugged tasks but less suited for delicate work.
General-purpose but lack the fine-tuned functionality of Japanese knives.
Focus more on functionality than style, often with plain designs.