Sometimes the variety of kitchen knives on the market can seem disconcerting. Complete “knife sets” can include more than a dozen cutlery pieces, each with its own specialized use. No wonder many people who start wondering ‘should I buy a set of knives?’ soon ask themselves the question: ‘How many kitchen knives do I really need?’
Read on to find out why we recommend starting with only two or three high quality Damascus Steel Kitchen Knives made in USA, of course!
All the Gear but No Idea
Many novice chefs have made the fake pass of getting to the kitchen by grabbing a full roll of expensive knives. Many of these end up almost completely unused. Why? Simply put, there is not enough time or space in a busy kitchen to constantly change knives. This is why experienced chefs and expert home cooks alike rely on a few tools to get the job done.
The Most Used Knife of All
The chef’s knife (known as ‘gyuto’ in Japanese) is considered the workhorse of professional cuisine. Long and wide, it is perfect for cutting and picking all kinds of ingredients.
If you have a particularly small workspace or prefer a knife with a straighter edge, you may want to swap the chef’s knife for a Japanese santoku a slightly more compact multipurpose knife.
Smaller Knives for Finer Work
Not all knife work is done on a cutting board. When performing small and detailed tasks, such as peeling an apple, it is necessary to be able to hold both the ingredient and the knife in your hands. In this situation, most chefs use a classic match knife. This short, sharp, plump blade is easy to control when making very small movements, but it’s not ideal for working on the board.
If you don’t do a lot of work ‘in the air’, owning a paring knife can seem like a waste. In this case, your next backup knife should be a utility or a petty knife. These knives are short enough to peel with on a pinch. However, they enter on their own when you need a sharp and maneuverable point or an item has to be cut quickly and accurately.
Very cheap utility knives are available everywhere, but a piece well made in USA steel will last much longer.
Next step: Specialize!
Your third kitchen knife will depend on the ingredients you use most often. Maybe you’re challenging a lot of fish? In that case, try a deba-bocho. How about cutting raw fish for example, when preparing sashimi? Then a long, thin knife like a yanagiba (also known as sashimi bocho) will serve you well.
If you make or buy a lot of delicious baked goods, then of course, only a serrated bread knife will do!
Japanese Knives Around the World
Today, many chefs around the world are discovering the advantages of traditional Japanese knives. From santoku to nakiri, there is a Japanese knife that adapts to all cooking styles. If you specialize in a particular type of cooking, you will naturally gravitate towards knives with certain qualities.
Shape and size aside, sharpness, durability and quality workmanship are universally desirable on kitchen knives. This explains why ‘made in Japan’ is an attractive label for many chefs regardless of their personal cooking style!
It’s perfectly to own four or more knives if you like to use them regularly! Well-made knives are objects of beauty and are also a joy to use. So it’s not surprising that some cooks become collectors of fine cutlery. If you’re just getting started, however, we hope this article has helped you narrow down the options available.
With all this in mind, please enjoy browsing our full range of knives from the big manufacturers of Best.Buy.Damascus1.