Every type of food has its own, unique preparation needs. Meeting these needs is essential to the outcome of your dish. Owning Japanese chef knives or a utility knife is a step in the right direction.
Japanese authentic chef knives can make life in the kitchen easier as you attempt to sharpen your culinary skills. The Santoku knife is meant to slice, dice and mince, and is great if you have small hands. The deba is perfect for beheading and filleting fish. The high quality of the knife allows for a clean cut every time. The light, thin blade of the nacre cuts through produce and vegetables with little effort, while the Japanese cow knife slices easily through both tough and tender cuts of beef.
Japanese ultra-sharp chef knives have the toughest, most precise blades of any knife in this category. They are produced from high-quality stainless steel and do not rust. However, you must learn how to work with them, as the cutting techniques differ greatly from the chef’s knives in the Western world.
When cutting bread to accompany your meat or fish, nothing is more efficient than a utility bread knife. Its 10-inch serrated edge easily slides through an entire loaf. You can also purchase a smaller, 6-inch version that makes cutting through sandwich buns a breeze. For best results, use a sawing motion when cutting.
Owning the creme de la creme in the world of knives is a wonderful idea; however, make sure you purchase them if, and only if, you intend to use them regularly and safely. You need to fully appreciate your investment and receive the greatest amount of satisfaction from them.