Which kitchen knife to choose?

Which kitchen knife to choose?

A "kitchen knife" is essential for daily cooking. There are different types such as Santoku knives, chef's knives, small knives, etc., and you can cook more easily by using them correctly depending on the purpose. However, there are many people who wonder which knife to choose because there are many types.

"Santoku Knife" which can be used for various tasks

The Santoku knives are versatile knives born in Japan. The area around the edge of the blade is straight and the edge of the blade has a slight curve. It is called Santoku because it cuts meat, fish, and vegetables. It is a little less effective than a special kitchen knife, but it has the advantage of being very versatile.

For home use, it is important to note that knives with a blade length of about 160 to 180 mm are easier to handle. If you are buying a kitchen knife for the first time, the Santoku knife can be a good alternative.

"Chef's Knife" suitable for cutting meat

The chef's knife is characterized by its thin blade and sharpness. Knives with a blade length of 180 mm or more allow you to cut pieces of meat smoothly. People tend to consider it as a meat knife, but as it is also called "chef's knife" abroad, it is a versatile knife that can cut meat, fish, and vegetables.

For home use, we recommend knives with a blade length of 180 to 210 mm. If you mainly cook fish, you can also choose shorter ones, like the Santoku knife.

"Deba Knife" and "Yanagi Knife" suitable for handling fish

The Deba and Yanagi blade knives are both suitable for handling fish, but their uses are different. Deba knives are characterized by their thick blades. They are used to cut fish with bones, cut it into three pieces, or chop it up.

The Yanagi knife is a knife used to make fillets from the state of a fish carcass. Since it is necessary to cut the sashimi immediately to make the cross-section of the sashimi beautiful, it has a long and thin shape. Please use it correctly according to the purpose.

"Small knife" "Fruit Knife" for cutting small fruits

Small knives and fruit knives are recommended for cutting small fruits. The paring knife is a small version of a chef's knife with a blade length of about 80 to 150 mm. Thanks to its sharpness, it can be used for various purposes such as cutting small vegetables and preparing fish.

On the other hand, the fruit knife is characterized by its specialization in fruits. The length of the blade is approximately 90 mm. It can allow peeling or cutting into small pieces, but it is not as sharp as a small paring knife, so it is not suitable for anything other than fruits. The price is cheap, so if you only need to cut fruits, it will be ideal.

Dedicated knives such as "Chinese knives" and "bread knives"

There is a wide variety of kitchen knives. There are special knives for various purposes, like Japanese knives that can cut meat with bones and bread knives that can cut bread cleanly without crushing it. They are specifically made for specific uses. This makes them easy to use. We advise using them for this type of precise task.

How to choose a kitchen knife?

Choose by blade material

"Stainless Steel" difficult to rust and inexpensive

The most standard material for kitchen knives is "stainless steel". It is robust, difficult to chip, and has durable sharpness. It is easy to clean because it is rust-resistant. Also, there are many advantages such as the low price.

"Vanadium molybdenum steel" and "Damas steel" is a type of stainless steel. It is a little more expensive than ordinary stainless steel, but it is more durable and can be used for a long time. This material is recommended for those who want to reduce the frequency of maintenance.

"Steel" which is sharp and is a favorite of professionals

"Steel" is an alloy obtained by adding carbon to iron. The disadvantage of steel knives is that they rust easily. Although they need to be regularly sharpened, they are also chosen by professional chefs because they are sharper than other materials.

There are "Honyaki" that only use steel and have high hardness, "laminated materials" easy to sharpen by combining steel and soft iron, and "interrupted steel" which are sandwiched between stainless steel to improve rust prevention. Honyaki is difficult to sharpen, so if you use a steel knife for the first time, we recommend using a laminated material or interrupted steel.

"Ceramic" also used for children

Ceramic is a type of pottery that does not rust like metal. As it is light, it is easy to handle and is also used for children's kitchen knives.

In addition, ceramic is a robust material that hardly requires any resharpening. It is recommended for people who do not have much time to perform thorough cleaning. However, be careful when handling it because it may chip or break if a strong impact occurs.

Check the stainless stocking material

It is a material that integrates the stainless steel of the knife blade into the handle. Unlike the wooden handle, it does not risk damaging, even in contact with water, it then has excellent durability. In addition, as it is all in metal, it can be easily sterilized by boiling.

The drawbacks include the risk of slipping when wet and the handle becoming cold in cold weather. There are many elegant design items, so it is also recommended for those looking for a fashionable kitchen knife.

Wooden Knife

The wooden handle is characterized by a good feeling of touch. It is not slippery even when wet and can be gripped stably. The same wood has various characteristics, such as the "reinforced laminated wood" which is inexpensive and has excellent water resistance, "ebony" which has great durability, and "magnolia obovata" which is water-resistant.

However, be aware that the wooden handle can rot. If the blade is of the "plug-in" type which attaches by inserting it into the handle, it can be replaced even if it rots.

Knife Made of Resin

The resin used for the handle of kitchen knives varies and the properties change greatly depending on the type. For example, the "PP resin" used as general-purpose plastic is inexpensive, but it has the drawback of being easily scratched.

A high-performance resin called technical plastic is used for the handle of high-end kitchen knife models. It has excellent heat resistance and also has a luxurious appearance.