The large beveled one-sided edge is much thinner than a two-sided edge. The reason for the one-sided edge on the Bunmei knife is too improve sharpness. In almost all cases, western knives are sharpened with a one thirty second to one sixteenth inch bevel on both sides. Traditional Japanese knives are sharpened with a one half to three quarter inch bevel on just one side. The major difference between traditional Japanese knives and the more familiar western style of knives is obvious at a glance. In the United States, more and more of the top chefs are using traditional Japanese knives like Bunmei. Today, Japanese professional chefs still use this style of knife. The features and various shapes of traditional Japanese knives were greatly influenced by Japanese cuisine. This style of knife dates back approximately 150 years. Bunmei knives are traditional Japanese knives. Bunmei knives are manufactured by Yoshikin, the same manufacturer of Global knives.
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