Every chef knows the importance of investing in a good set of knives. Something durable that won’t fail them in the kitchen. Japanese knives belong in this category. They’re very precise, extremely sharp and well-balanced. They’re also lightweight and made of the finest steel. Plus, they don’t require much maintenance which is very important.
Nakiri Knife
This knife is a Western-style Japanese knife that’s around 120-240mm in length. It’s a vegetable knife that’s a favourite among home cooks and vegetarians. It has a straight cutting edge, a thin and broad rectangular-shaped blade and an easily recognisable flat and blunt tip. Overall, the traditional, easy-to-use Nakiri knife, is a must in every kitchen that loves its vegetables.
This blade is great for slicing, chopping, mincing and dicing fruits and vegetables in a fast and efficient manner. It’s best used in an up and down motion which will give you even slices and clean cuts of every leafy vegetable. This is a knife that has good knuckle clearance and repeated sharpening won’t shorten its length because of the rectangular blade shape.
Another specific trade of this knife is its double bevel. This means that the cuts will be well-balanced because the blade is ground on both sides. Another great thing about the double-sided sharpness is that it can be used by both right and left-handed people equally. You can choose between a traditional wa-handle or a western-style one. The traditional can be D-shaped, oval or octagonal.
The two main and best materials for this blade are stainless steel and carbon steel. Carbon steel blades require more upkeep because they’re susceptible to rust and corrosion. On the other hand, they are easier to sharpen and will keep their sharpness longer. Stainless steel knives are more durable, cheaper and less prone to chipping than carbon steel. However, they’re harder to sharpen and will get dull quicker.
One thing that will extend the life of your knives is the care and maintenance process they get through. The first thing to remember is to always sharpen them with a whetstone. The second one is to wash them by hand and pat them dry to prevent corrosion and rust. Browse the market and find a reliable supplier. Invest as much as you can in this knife so you get the best you can afford.
Santoku Knife
Did you know that the word “santoku” means “three virtues”? It was named to represent its three main usages, dicing, slicing and chopping. Sometimes people mistake this knife with a chef’s knife, but they’re very different in design and purpose. The santoku is made to craft finer, smaller almost leaf-thin vegetable slices which are mainly used for garnishes.
Learning the proper technique of this knife takes time and a lot of practice. But once you figure it out, you’ll get precise and clean cuts. Its blade should be sharpened at an acute angle so it can slice through food’s skin without overworking your fingers. It works best in an up-and-down motion. You shouldn’t move it forward and backward.
The sharp cutting angle should be between 15-20 degrees. It’ll be even better if you find a smaller angle than this. A santoku knife shouldn’t be flexible at all. That’s why you should choose one made of high-carbon stainless steel or high-carbon steel. If you can, find a knife that’s been forged by a large piece of steel instead of a sheet of steel.
You’ll notice that, just like a nakiri knife, the santoku blades are tall. This is because the blade acts as a barrier between the food while you’re doing the thin, precise slices so they don’t stick, and you get even cuts. Plus, you can use it to transfer food from the chopping board to the bowl or pan.
Usuba Knife
The usuba knife is another blade that’s perfect for cutting vegetables. If the nakiri Japanese knife was for even vegetable cuts, this one is made for decorative chops. It has a very thin edge and it’s extremely sharp. This allows you to slice through dense veggies without cracking them.
These knives can vary in length from 165-240mm. Make sure you try every length before you buy it, so you’ll know which one suits you the most. The blade is very thin, rectangular-shaped and has a blunt tip. It has good knuckle clearance and its shape and length make it perfect for handling long and large vegetables.
The edge is only sharpened on one side. This means you can use it only on one side (left or right depending on your preference). It has an acute cutting angle of 10-15 degrees which makes it extremely sharp. To keep the knife neat and make it last for a long time, sharpen it with a water whetstone and dry it after every hand wash to prevent rust and corrosion.
Petty Knife
This is a multipurpose knife that can be used for slicing, dicing, peeling, trimming and mincing garnishes, herbs, fruits, vegetables and proteins, so it’s a must-have in the kitchenware arsenal too. It has a very compact size varying from 80-180mm making it perfect for smaller working stations, smaller hands and quick work.
When it comes to shape, a petty knife is flat and tall at the heel and has a small curve in the front and a pointed tip. It has a double-bevel blade with 10-15 degrees acute cutting angle that’s very sharp and accurate. This is a knife that’s very versatile and practical so spend as much as you can on it. It’s an investment worth making.
Gyuto Knife
The Gyuto knife is the Japanese version of a Western chef’s knife. It’s versatile, multipurpose and can cut through fish, chicken, vegetables, fruits and herbs. It has a flat heel that’s suitable for push-cutting and tap-chopping. The small belly gives you a nice rocking motion movement, and the pointy tip provides precision.
The length of this knife can reach 300mm. But on average the best size is 240mm. If you don’t have enough working space, you can go with a smaller 210mm option. The double bevel has a razor-sharp edge. With proper care and maintenance, this knife can last for many years to come.
