Have you ever wondered what kind of knife should I buy?
There are many different names of kitchen knife in the store, different style, blade handle..etc.
Which one is the right type knife for me?
Here are some tips for you to select a knife.
There two different style of knives, Japanese style and Western style knife.
Western style knives have sturdy double-ground blades that is sharpened on both sides of the blade.
Chef's knife: All purpose knife
Slicer: Use for boneless meat for meat or fish. Flexible blade
Utility/Petty knife: For peeling, cutting or can be used for boning and trimming
sinew off meat
Paring & Bird beak knife: Peeling and small work
Honesuki Knife: Use for parting out poultry and butcher the meat
Japanese style knives have single edged blade which is unique feature to preserve the true flavors of fresh and seasonal ingredients.Popular style
Santoku knife: All purpose knife
Yanagi knife: Slice boneless fish fillets into sashimi
Deba knife: Use for butcher and fillet for whole fish
Usuba/Kamagata usuba knife: Use for vegetable and delicate work
Traditional Japanese knife making includes several steps which all require great skills. The smith forging (hizukuri), when the metal is heated an hammered to its shape, the sharpening and honing (hazuke or togi), when the blade gets it sharp edge and finally the hafting (ezuke), when the blade is attached to a haft, or a handle, of magnolia wood.
Today’s processes uses the same technique as the masters of old did. The most difficult aspect of the process is maintaining the heart at the exact temperature; too hot and the blade will chip easily, too cool and the steel and the ferrite will fail to bond properly.
The blade is heated, hammered and cooled in different steps and at different temperatures. Asymmetries are not accepted and the blade is meticulously treated with hammers of different size to make it no less than perfect. It takes long practice and great skill to make an excellent blade.
The blade is then sharpened and any remaining asymmetries removed by using increasingly finer whetstones, giving the edge its right angle and sharpness. The last step is to carefully hammer the blade into a handle. A high quality piece of Japanese culture and skills is ready for shipping.