Single bevel blades are the best for preparing fish. These traditional Japanese knives require a different technique to use and many chefs who buy them eventually find that the style is not suitable for them – we at JKC have sourced a range of very high-quality blades that are priced for the professional or passionate cook to be able to purchase a blade and gain experience with it before investing in a really fine blade. The knives of this collection are also perfect for the domestic cook who wants to have a specialist fish knife that will only have occasional use.
We have achieved our objectives by finding a commercial maker from Tsubame City in Nigata Prefecture – the Sheffield of Japan and getting him to machine produce a knife from a single layer of high carbon M/V steel. This provides a very sharp edge that is relatively easy to sharpen for 2 or 3 years in a busy professional kitchen and will certainly give a domestic user a decade or 2 of service.Naikiri: The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc. Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables. Normal length – 160mm to 180mm Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
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