Which Japanese knife for meat?

Which Japanese knife should you choose for cutting meat?

Gyuto knives ( Chef's knives ) can be used to cut large cuts of meat.

When choosing a kitchen knife, it is important to choose a knife made of a material that is suited to your needs and uses, as different blade materials have different characteristics. There are three main types of knife blades: steel, stainless steel, and ceramic. Steel is sharp and stays sharp for a long time, but it rusts easily and needs to be sharpened regularly. Stainless steel is less likely to rust and requires less frequent maintenance. Ceramic is lightweight, making it easier to handle and clean, but the blade is prone to chipping when cutting hard objects.

You might consider steel if you're particularly careful, stainless steel if cleaning is a hassle but you appreciate sharpness, and ceramic if you want something lightweight and accessible to use.

Choice by use

Another essential point is to choose the type of knife according to the food to be cut. We recommend choosing a Deba knife (Santoku knife) if you are going to cut or grate fish, a Nakiri knife or a thin-bladed knife if you are going to cut vegetables, and a sashimi knife (willow blade) if you are going to make sashimi. If you want a versatile knife that can cut fish, meat and vegetables, we recommend a Santoku knife. If you choose a knife that fits your specificity, you will enjoy using it in the kitchen.

Choice by blade size

In addition to the material and type of knife, you can choose from many different blade sizes. As the saying goes, "big is better than small": you may have problems with knives that are too short, but you are unlikely to be unhappy with knives that are too long. However, knives that are too large can be heavy and more difficult to use. If you opt for a large knife, choose a knife with a blade of around 15 cm for home use. When choosing a kitchen knife for home use, you should also consider the size of your workspace. If your workspace is small, you can choose a smaller knife with a short blade.

Learning how to cut meat is almost a science that everyone can and should learn. Do you know why? The truth is that a good cut of meat is the key to a tender and juicy steak. Learn here the different types of cuts, knives and some useful tips to do it at an expert level.

Ways to Cut Meat

In general, and for all types of cuts and all types of meat (beef, chicken, fish or pork...), the important thing is to make a cut perpendicular to the muscle fibers of the piece of meat. This makes it tender and easy to eat. It also reduces cooking time .

Before proceeding with the cuts, it is important to remove the outer fat from the piece of meat and the thin tissue that may cover it, inserting the tip of the knife between the tissue or layer of fat and the meat. Be careful not to lose lean meat when doing this, which requires a sharp knife with a thin, curved tip. Now, in addition to the correct technique for cutting meat that we have just discussed, you will be able to make different types of cuts that are related to the preparation and cooking method that you must use, as well as the origin of the meat.

How to cut beef ?

Beef comes in different types of cuts depending on the part it is taken from.

From beef, you can get different cuts. These are the cuts below.

Tenderloin: This cut is mainly used for roasting, although it is also ideal for frying, baking or grilling. The tenderloin is a muscle that, due to its location (under the lumbar vertebrae, between the loin and the ribs), works very little, so this meat is always very tender. In addition, it is a lean meat, with very little fat. This separates easily from the muscle.

Muchacho: These are cuts taken from the back of the carcass. The round is a little more tender but the square is easier to split after cooking. Both are used to prepare roasts in the oven.

Over chuck: This is a piece of beef that is removed between the skin and the ribs of the animal. This cut is generally used in the preparation of sudados and for cooking.

Rib: This cut of meat comes from the upper part of the rib of the beef, the meat surrounds the bone and is usually covered with a light membrane which gives it a particular flavor.

Punta de anca: It is a boneless piece of meat from the lower and outer part of the hindquarter. It is mainly used for roasting, frying or grilling.

How to cut pork?

Pork has some pieces that are more tender than others, as is the case with lamb. Depending on each part you must make different cuts.

Pork Chops: This cut includes the meat that comes from the back of the animal and includes the corresponding portion of the rib and the muscles of the tenderloin and loin.

Needle cut: When cutting, you should cut from the loin, including the vertebrae. With the lean meat of the loin, you can make fillets of different thicknesses, such as escalopes (thin), or cuts such as steak, in which fillets of about two centimeters are portioned and the rib bone is included in the preparation and presentation.

Hind legs, front legs and shoulders: You can use these whole parts for curing and making ham or for roasting. You can also bone and fillet them.

Bacon: It is cut from the side of the animal and can be cut into strips, cubes or thin slices for roasting. You can take the bacon from the sides of the pig or from the back of the breast, cut it into very thin slices and generally subject it to a salting process.

How to cut chicken or poultry meat?

The type of cutting of poultry meat generally consists of pushing or leaving the animal whole for roasting or baking. The breast can be cut into half breasts, by inserting the tip of the knife that vertically separates the first half from the bone, taking care to leave as little meat as possible on the bone. Repeat the operation with the other half.

You can also cut into fillets, taking each half and butterflying it to the desired thickness. The butterfly cut can be applied to poultry breast (especially chicken), as well as lean beef and pork loins. It consists of cutting all the way to the bottom, leaving an inch or less, taking care not to completely separate the piece from the cut, so that you can extend the fillet as a single piece in the thickness you want.

Different types of knives for cutting

The quintessential butcher knife features a curved blade with a pointed tip, an angled edge, and a handle with a finger guard. However, the types of steak knives you'll need to cut like a pro differ depending on the size of the cut and its hardness.

The pre-cutting knife has a long, thin and flexible blade, and its edge is smooth. It is suitable for cutting large pieces of meat and ham.

The boning knife has a thin, curved blade. It is used to separate meat from the bone.

Recommendations for perfect cuts

Now, keep these last recommendations in mind so that you can cut your meat in the most correct, hygienic and simple way possible.

Start by practicing the cutting technique with meats whose muscle fibers are not as evident or strong, such as tenderloin and sirloin. Try not to cut steaks too thin, as they tend to dry out and lose their juiciness easily. Keep your knives sharp, for this you must have a sharpening steel, a quality manual sharpener or a professional sharpener, depending on your needs. Remember to use safety equipment such as steel gloves and knives with ergonomic handles. Choose cutting boards that are much wider than the piece of meat to be cut, so that your work is comfortable and hygienic. The movement of the knife during cutting must be slow and fluid. Wash your hands thoroughly before and after cutting to avoid contamination and the elimination of possible bacteria.

Keep your knives very clean before and after cutting. This helps prolong their sharpness, their lifespan and avoids contaminating the pieces of meat.