In the last few years, we have been increasingly seeing knives attacking the kitchen shelves of supermarkets or specialty shops in Damascus. When they do not fail to generate real interest. In the face of these new products, many people are surprised, but what is special about them? So how do you choose a good and real Damascus knife?
One of the characteristics of traditional Damascus knives is that they are all crafted. By a certified blacksmith, the result is a blade that is much more durable than a classic knife, as in samurai days, and in fact, handmade steel is much thicker. So this is usually a strong knife. (See also our article on Damascus Wings.)
Damascus knives come in many sizes, styles, and brands. Each style has its characteristics and uses in the kitchen. While the angle of the blade is usually one-sided, here are the most common types of Damascus knives you can find on the market:
1) Damascus Steel Kitchen Knives
The word Damascus Steel Kitchen Knives means “three good things” which can be translated as slicing, slicing, or cutting. The Damascus Steel Kitchen Knives is a very versatile Damascus knife. The slightly curved blade provides a very satisfying pendulum effect. This will help you to finely chop the herbs and cut the fruits and vegetables into small cubes, which are essential in your kitchen. Whether you are a professional or a hobbyist, it will help you in preparing all your dishes.
2) Damascus Diba knife
In the city of Sakai, where Defagu was invented around the eighteenth century, especially in the fish-rich area of the Red Sea, a flat fish with many bones required a wide, small and sharp knife. Which is not known. France. But it still deserves more attention than fishermen.
3) Sushmi Knife / Yamba
Sushi knives, also known as “sushi knives” in our country, are long knives that are sharp on one side only and have a hard, flexible blade that allows the skin to peel. Grab the fish easily without wasting raw and the power of the blade allows it to cut the sushi accurately so that next time each bite is the same.
4) Kyoto Knife
The Gyuto Knife, originally a “meat knife”, is the ultimate knife of the Damascus chef. The blade, which is more flattering than the Western chef’s knife, is known for its accuracy due to the geometry of the blade. The edges of the western knives have an angle of 20 to 22 degrees, while the edge of the jyotu blade is around 15-18 degrees, and these knives from Damascus are mostly used for cutting meat. Especially for cutting relatively large pieces of meat.
5) Naqiri Knife
Nakiri bocho (vegetable knife) and osoba bocho (thin blade) are knives that are used only to make vegetables and often get entangled with their older brother Osoba, who is very popular among Damascus chefs. Suitable for cutting on cutting boards, these knives are thinner than heavy blades. It is square with wide and long blades. This makes it ideal for cutting vegetables or herbs. This allows you to move the chopped food to another container, such as a shovel. Length is between 14 and 18 cm.
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