Did All Kitchen Knives Manufactured Identical? is also important when choosing the best knife. While wavy bread knives are ideal for coarse cuts, slicer knives offer flexibility and precise handling. This is crucial for the delicate preparation of the meat. Allrounders, such as the Japanese Santoku knife, are also used in many kitchens. In order to find out which knife is best suited for your own needs, the first question is the intended use.
Chef’s knife – The classic among kitchen knives
Probably the most important knife in the kitchen has a lot to do with a blade length of about 20 to 25 cm and double sharpening. The main tasks are the cutting of meat, fish, and vegetables. The high back also offers plenty of space to cut herbs and other ingredients with your hands. With a pointed blade, even fine cuts can be made quickly and in a controlled manner. For many chefs, the chef’s knife is a popular companion for almost every hack.
Santo Knife – Far Eastern blacksmith’s art for local cuisine
The ubiquitous Chef’s Knife has also established itself in Japanese cuisine. Santoku knives are named after their versatility: Santoku means “three virtues” and is intended to denote the three working areas of the knife.
Knives ground on both sides for the safe and precise processing of fish, meat, and vegetables. The reason for this is the changes in eating habits that the Japanese have experienced throughout history. Before and during the Second World War, fish and vegetables dominated the plate.
When the Japanese experienced an economic boom in the 1960s, they consumed more and more meat. A blade that can satisfy both current and past criteria is therefore necessary. Therefore, blacksmiths combined the shape of traditional Japanese blades with those of Western knives.
Straight blades and high burrs make Santoku knives particularly handy. In addition, there is a lace cut on both sides. Like European chef’s knives, they are also very safe to use. One of the reasons for this is that Santoku knives tend to be shorter and lighter than European kitchen knives. That’s so much fun for hobby chefs.
Due to the high blade back, the Santoku can also be operated particularly well with the back of the finger. Another bonus is the dents on the blades of some Santoku knives. Thanks to them, chips do not stick to the knife.
Tips for Buying Santokus
If you want to use the Santoku Knife as a kitchen knife in the future, you should pay particular attention to the material of the blade and handle when buying. The blade length is also important. It usually moves between 14 and 19 cm.
Long blades are especially popular with professional chefs because they require less effort. For home use, however, models between 16 and 18 cm are particularly suitable.
In terms of materials, the choice is more on modern carbon steel or damask steel, which stands for robustness and sharpness. Stainless steel does not rust, but its sharpness wears off relatively quickly. Which grip material it should be is usually a question of personal taste. The look of wood and metal is particularly noble, and the metal handle is easy to clean.
The Universal Knife – The little brother of the chef’s knife
Contrary to what is often described, an all-purpose knife is not a chef’s knife in the classical sense. With a handier blade and a slightly shorter size, these knives are particularly suitable for fine cuts and small items to be cut. An all-purpose knife is often the more convenient alternative to a Santoku or chef’s knife. They meet all the requirements to play a central role in the kitchen. By the way: The all-purpose knife is also called a peeling knife or peeling knife.
Meat knife – carving, boning, and filleting
Meat knives, as the name suggests, are specially developed for meat processing. The method of processing the material to be cut determines the shape and type of knife be used:
- Boning knives: For coarse cuts and handling large pieces of meat, boning knives are extra sharp and flexible for forging. The flexible blade is particularly easy to guide through anatomical conditions. This means that the slicer knife is perfectly prepared for use.
- Meat ax: Already prepared meat can be cut particularly easily with a meat ax. Particularly fine and sensitive pieces of meat do not tolerate coarse treatment. This is where a precise and extra sharp filleting knife comes into play.
- Kitchen knives: Cutting prepared food is the supreme discipline when using a kitchen knife. Because every clip has to be here. Tranchier knives cut roast etc. particularly clean and with ease and grace.
Peeling knife – A little helper in the kitchen
The blade length of the Paring Knife is only six to ten centimeters, which is particularly suitable for the preparation of various vegetables. Due to their small, handy design, peeling knives are ideal for precise cuts and filigree work. Peeling and cutting vegetables and fruits is one of the main tasks of a paring knife. But it doesn’t stop there!
Special knives for cheese, fish, bread, etc.
Although not found in every kitchen, the following kitchen knives are typical candidates for special use:
- Cheese knife: A soft cheese knife with a large cut on the blade prevents the cut material from sticking and crushing. With its narrow blade, the hard cheese knife glides particularly smoothly through the bread. Special grated cheese slicers are particularly popular in Scandinavia.
- Fish knives: Flexible, sharp blades treat sensitive fish gently. They also facilitate filigree work in the maritime kitchen. It is not for nothing that the processing of sashimi in Asian and European cuisine is considered high art.
- Bread knife: serrated edge, long blade, stable grip – that’s what we know from bread knives. The blade comes particularly well through the chewy crust of bread and rolls. Its length also offers plenty of space for large loaves of bread.