I remember, I watched a chef in youtube, cutting his japanese cheesecake using tooth floss. I wondered if it’s just an act (even though the cutting is pretty neat and clean).
I have been using a japanese cheesecake recipe for long time, same recipe. I thought, I didn’t have a problem of cutting japanese cheesecake, until…I watched a lot of youtubers’ video when they cut their cake from the softest cake to regular cake (or pastry type). THEN, i felt like i HAVE a problem. 😂😂. I want to cut my japanese cheesecake just like they do. Neat and clean.
My Japanese cheesecake is creamy type. Some people make this cake more cakey type. So, my main problem is when i cut the cake, it tend to be sticky to the knife and it’s difficult to cut it neatly.
From regular knives, thin knives, thick ones, ceramic ones. All are failed to cut my Japanese cheesecake neatly and clean.
Until someday, my dearest maid damaged my small ceramic knife without purpose. The knife was purposed to cut cake actually. I then decided to buy a new knife (I ended up buying 2 because I couldn’t decide which size and shape are the best). I bought local good quality knife at first but was not satisfied with it. Then, I bought again 2 Japanese knives. I thought, if it failed again, I’ll be doomed because the price was quiet pricey for me. 😟.
So, the knives came and I tried them and GOODNESS! The cutting result was beyond what i had expected! It was so nice! Neat and clean! The cake doesn’t stick to the knife.
This side was cut when the cake was in room temperature. It’ usually more difficult to cut in room temperature.
This side was cut when the cake was right from the fridge. Yet…seems like in room temperature has a better cut. May be, it’s actually easier to cut when the japanese cheesecake is in room temperature (?).😅
They were even not the expensive super expensive knives I bought. They are not the cheapest but just best price I can afford. I can’t imagine the more expensive Japanese knife can do.
By the way, ceramic knife is good and sharp, too. It’s just, my cake is always stick to the knife. So, whether my knife is used by pressing style or ‘cutting’ style, my Japanese cake is always ruined.
I used my Japanese knife with cutting way to make a start on brown top and then pressing way. When I pull the knife from cake, it’s much cleaner and easier than using other knives I ever have.
Now, if i remember those Asian youtuber’s kitchen tools and utensils again, I think, their tools are high quality. 😂😂. Goodness. They are not even brand ambassadors for the knife! I’m always drooled over their knives though. Haha. It is so sharp and can cut cake, and whatever they make beautifully. (I’m still drooling over their hand mixer though. 😂😂. Yet, my cheaper hand mixer still works…and i think, i’m not going to buy a new one until few next years. My cheaper hand mixers are really good and durable)