The Japanese knife is a marvel in the kitchen and has gained popularity and recognition for its sharpness, durability and precision. Both professional chefs and amateurs swear by this unique style of knives. If you are not convinced, here are 5 benefits of using Japanese knives:The multipurpose feature of these knives allows you to cut raw foods into sashimi or sushi just as easily as you mince garlic or slice fruit! You can even use them for softer foods like tomatoes without worrying about crushing it! What is really convenient is that even though Japanese knives have thin blade, this does not mean that you can't use them to cut harder ingredients like bones.
The first type of material is the most common: Disposable cloth aprons. Commonly called "bunny suits", these types of aprons provide great durable protection against stains or burns, however they do have their disadvantages. This type of apron is temporary and should not be used for more than one shift at work. If you are looking to find an Chef uniforms way to protect your clothes while cooking these are the perfect solution! You can buy them in bulk on our site here .One of the most common disposable aprons are vinyl or plastic which are great because they are waterproof, however they do come with some limitations. These materials will melt quickly when exposed to heat which is why many chefs don't like having this material too close to the open flame in the kitchen.
German Kitchen KnivesGerman kitchen knives will always come with a full-tang, as well as a bolster.
If you’re unfamiliar with what a full-tang blade is, it’s when the blade goes through the entire knife, including the handle.
This provides additional strength, which is especially beneficial when chopping harder vegetables.German Chef’s knives rate between 56–58 on the Rockwell hardness scale, indicating they are slightly softer than Japanese chef’s knives.
On rare occasions, you will see a best German kitchen knife with a 14-degree angle on each side.Japanese Kitchen KnivesWhen it comes to Japanese kitchen knives, most of them lack a bolster.
Japanese kitchen knives have more hardened steel blades than their German counterparts.
The Rockwell rating of a Japanese kitchen knife blade ranges between 56–62.While it may first seem that being made with different tangs leads to confusion over the quality of the blade, every Japanese tang is made using stronger and harder steel than those found in German knives.
