How to choose a knife FAQ
There are many types of knives depending on the application.
By choosing the right knife for your purpose at home, you can cook safely and smoothly, and a good knife can be used for many years if used correctly, so choosing a knife is very important.
First, let's look at the uses and types of general kitchen knives.
Please use it as a reference when choosing a kitchen knife.
| Uses of kitchen knives | Knife type | ||
|---|---|---|---|
| Versatile | Three primary virtues | Double-edged knife | |
| Versatile | Butcher knife | ||
| Meat | |||
| Vegetable | Leaf cutting | ||
| Thin blade | Single-edged knife | ||
| Fish | Sashimi | Yanagiba | |
| Fillet （Grate and prepare） |
Pointed carver | ||
How to choose a knife
Three primary virtues knives are good at home.In general home cooking, most things can be cooked with a three primary virtues knife.
Japanese kitchen knives have specialized knives that are unparalleled in the world.
1. "Deba knife" for grating fish and cutting bones
2. "Yanagiba knife" for beautifully sashimiing fish ("Takohiki" is also used in some regions)
3. Vegetables"Nakiri Knife", which is convenient for cutting
4. There are "Petty Knife", which has a small blade length and is convenient to handle, which can be used for peeling and small dishes.There are a wide variety of products, such as the ones explained above and other very specialized "chestnut peeling knives", so please feel free to contact us whenever you are considering.
No, the act of "sharpening" means "the work of attaching a blade", so regardless of whether it rusts or not, it is a work that must be performed when the sharpness deteriorates.
Knife rust looks dirty at first, but it's iron oxide, so it's harmless to your body.However, rust means "deterioration of the knife", so please wash it with water and wipe it dry.That alone can prevent rust considerably.
Single-edged knives are unique to Japan.
Almost all knives outside of Japan are double-edged knives.
These have different cross-sectional shapes (blade parts), which greatly affect how they cut.
How do the shapes of single-edged knives and double-edged knives differ? Generally, double-edged knives have a symmetrical wedge-shaped cross-section with the angle of the blade.
Single-edged knives, on the other hand, are angled only from one side.Each is cut differently and used differently.
Double-edged blades cut food straight, while single-edged blades are asymmetrical, which causes them to bend and cut.
In addition, the cutting edge of single-edged knives has the drawback of being easily chipped compared to double-edged knives.
Therefore, when it comes to kitchen knives that are generally easy to use at home, it is better to choose a double-edged knife.This is the reason why I recommend the cut-in type Santoku knives.
Single-edged knives can be called specialty knives.I wrote that the blade is asymmetrical, so the cut ends are curved.
For example, imagine cutting tuna sashimi with a Yanagiba knife.
The bending is due to the pressure from one blade angle, but if you try to cut it straight, stress will be applied to the cut material, and the material will be separated very easily.
In addition, since the back of the actual single-edged blade is slightly recessed, there is less friction with the food itself, and the degree of damage to the fibers and cells of the food is small.
As a result, the sashimi cut is beautiful and the ingredients are not spoiled, so the freshness can be maintained and the food can be cooked deliciously.Deba knives, which are also single-edged knives, can be said to be specialized knives that are designed to bend and cut.
For example, when filleting a fish into three pieces with a Deba knife, the knife is inserted from the tail part, but with a double-edged knife, it goes straight, so it cuts all the way to the other side of the spine, but with a single-edged knife, it bends and cuts.Therefore, you can cut well along the spine.
In other words, knives need to be used properly.