Unless you are really into cooking as a profession or hobby, you probably think that all knives are the same. They all do look sort of alike, after all. But they are completely different. Though they do look very similar, they are often nothing alike when it comes to their other features. And knives can come from anywhere in the world, each and every one with their own roots and history. Kind of surprising, right? Well, it is in a way. But you also have to remember that things come from all over the world, and many of them are drastically different.
One the best knives out there is the Japanese chef knife, also known as the gyuto, and it has many different edges in comparison to the knives made in the west. The Japanese also went a step further and made their knife out of a harder steel which makes it more innovative than those manufactured in the western hemisphere.
There are some things to remember when looking at knives, whether you are looking at a Japanese chef knife or another kind of chef knife. The materials that make up knives fall into two main headings the sharp edge and the handle.
1. Sharp edge or Blades – these can be made out of carbon steel, stainless steel, titanium, ceramic or laminated. You may be wondering how and why this is important. Apparently they affect the way how food is prepared and ease of maintenance. For example if you need a knife for filleting then you want a titanium knife. Because it is lighter, can maintain its edge and more resistant to wear and tear.
2. The Handle — you will also find handles that are made of a wide variety of materials. Common ones include wood, plastic, rubber, micarta, leather and stainless steel. The handle material and shape will definitely affect how easy a knife is to use. Case in point; a wooden knife handle will be difficult to maintain because wood retains bacteria, but they are generally easy to hold. Compare that to a knife with a plastic handle, sure you can maintain it easily, however, they may prove a challenge to use especially if your hands are wet.
Well this lesson on knives has enlightened me to the fact that to a chef a knife isn’t just a knife. That they are produced in different countries and that the West has now taken an interest in Japanese chef knives. If you love to cook, or someone you know is crazy about cooking, these are great to have or to give.
A chef isn’t a chef without a good set of knives. Learn more about Japanese chef knives and learn about the different types you could use in your kitchen.
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