Which kitchen knife to choose?

What is the kitchen knife to have?

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

"Santoku knife" that can be used for multiple tasks

Santoku knives are multipurpose 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 efficient 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 can cut pieces of meat smoothly. People tend to think of 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, such as the Santoku knife.

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

Both Deba and Yanagi blade knives are suitable for handling fish, but their uses are different. Deba knives are characterized by their thick blades. They are used for cutting fish with bones, cutting it into three pieces or chopping it.

Yanagi knife is a knife used to fillet 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 properly 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 a variety of 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 be used to peel or cut 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 are a wide variety of kitchen knives. There are special knives for various purposes, such as 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 purposes. This makes them easy to use. We recommend using them for this specific type of task.

How to choose a kitchen knife?

Choose by blade material

"Stainless steel" is hard to rust and cheap

The most standard material for kitchen knives is "stainless steel". It is sturdy, difficult to chip, and has long-lasting sharpness. It is easy to clean because it is rust-resistant. In addition, there are many advantages such as low price.

"Molybdenum vanadium steel" and "Damascus steel" are 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 made by adding carbon to iron. The disadvantage of steel knives is that they rust easily. Although they need to be sharpened regularly, they are also chosen by professional chefs because they are sharper than other materials.

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

"Ceramics" also used for children

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

Additionally, ceramic is a sturdy material that requires virtually no resharpening. It is recommended for people who do not have much time to perform extreme cleaning. However, be careful when handling it, as it can be chipped or broken if a strong impact occurs.

Check the material of the stainless steel boss

This is a material that integrates stainless steel from the knife blade to the handle. Unlike the wooden handle, it is not likely to be damaged, even in contact with water, so it has excellent durability. In addition, since it is all metal, it can be easily sterilized by boiling.

Disadvantages include the risk of slipping when wet and the handle becoming cold in cold weather. There are many items with stylish designs, so it is also recommended for those looking for a fashionable kitchen knife.

Wooden knife

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

However, be aware that the wooden handle can rot. If the blade is a "plug-in" type that 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 considerably depending on the type. For example, "PP resin" used as a general-purpose plastic is cheap, but has the disadvantage of scratching easily.

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