"Since I'm not a professional cook, how do I know which knives do I really need?" That would be the most frequently asked question so far. Although we'd be more than glad to see you place an order for the whole series, that wont be the fact for everyone. Picking the perfect knife can indeed get overwhelming.
To make that part easy, we wrote a complete guide of different types of kitchen knives to help you understand what works best for your kitchen needs:
Just as it’s been called, Chef Knife is the most frequently used kitchen knife by all Japanese food professionals. With its wide blade and curved tip, it’s able to do almost all the work, from cutting chicken to chopping carrots. If you can only choose one knife, then the chef's knife is the best choice.
2. Boning Knife
Boning knife is used in food preparation for removing the meat or fish from bones. With a sharp point and a narrow blade, boning knife is handy and easy to control. While using, you can slowly scrape down the meat from bones. Thus it needs sharpening from time to time.
3. Bread Knife
Bread knives are mainly used for cutting bread and cakes, or food with soft internal, such as Italian roast meat. They are designed in a way that allows you to saw through the bread without pushing down or squishing it. The blade is long and serrated. Be careful not to hurt your hands when you clean it.
4. Cleaver Knife
A cleaver is a broad knife primarily used by butchers and Chinese chefs. A well sharpened cleaver can be used for fine work like chopping and shredding vegetables.
In basic design, a cleaver most resembles a sturdy squared blade anchored to a strong short handle to make sure it can be used with brute force to chop through bone, coconuts, and other heavy items.
Other knives that will bring you comfort in the kitchen:
Utility knife is between a chef's knife and paring knife in size, normally around 4-7 inches in length. The narrow blade and small tip allows it to handle tasks such as thinner slicing, trimming, and filleting even better than a chef’s knife.
Compared with the Chef's Knife, Santoku knife is shorter and has a much smaller curved tip, making it more suitable for women. In Japanese, Santoku refers to three uses——slicing, dicing, and mincing. This knife is an all-rounder and can do almost everything a typical chef’s knife can.
3. Nakiri Knife
The blade of the Nakiri knife is very thin and yet very sharp like the razor. As the construction of the blade is both flat and thin cutting vegetables into fine pieces becomes very easy and accurate.
Above is a quick round-up of the different types of Japanese kitchen knives. Hopefully it gives you a general idea of which to choose. Let us know which knives you want to learn about or you think should be on the list!