Crazily Curious About The Japanese Chef Knife

If you are like most people, then you probably think of knives as just another kitchen utensil and that they are all one in the same. They all do look sort of alike, after all. But they are completely different. Well that’s what I thought until my friend who is currently studying the culinary arts at his university decided to tell me about the different types of knives that chef’s use and their history. It seemed boring at first; I mean let’s face it, nobody cares about the history of knives.

That is until he begun to tell me about the Japanese chef knife. I had no idea the Japanese made chef knives Since I’ve been to Japan once before I was pretty interested.

Incredible Japanese Knives

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.

What To Look Out For

When choosing a chef knife be it Japanese chef knife or regular Western chef knife one needs to take some key points into consideration. The handle and the blade make a big difference in knives in general, and these are no different.

1. Sharp edge or Blades – the blades can be made of a number of materials, mostly carbon steel, stainless steel, titanium, ceramic or laminated.

2. The Handle — these can be made out of 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; if you have a wooden knife handle you will find that it is easy to hold but not easily maintained, plus over time it may break.

Japanese Knives As Gifts

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. So for that cooking guru in your family this could very be a perfect gift for them.

German Knives

When I was kid I’d go to my dad’s restaurant and stare in awe as the chefs did their magic. I guess this was one of the key motivating factors that made me train as a part-time chef. Fast forward to 2017 and here I was trying to figure out which knives would be best suited for the slicing, dicing and cutting. For some reason, I fell in love with German knives.

Nothing But The Best Kitchen Knives

Ask any chef (where they are a budding one or a pro) and they’d tell you that nothing beats a good kitchennknife. For me, I would recommend the German kitchen knife. Why? Well, these brands have raised the standards of the modern kitchen knife. For a start, they are easier to sharpen, feature a classic allure with riveted handles plus the fact that the blades are made of stainless steel makes them a darling.

Resistant and Resilient

As anybody would do, I was skeptical of the reviews I read about German Kitchen knives then slowly I started to soften my stance. German steel is what sets the blades apart from other knives. The blades are made of 80% iron with the rest being carbon and a combination of molybdenum, chromium and vanadium. These elements fight off corrosion and rust keeping the knives sharp for longer.

My Final Knife Pick

Of the many brands available, I loved the Henckel’s Twin Four Star 7-Pc Knife Set. This collection features a set of 7 blades made with state of the art technology. They are dishwasher safe which implies that you can easily clean them without worrying about possible blunting. The design is ergonomic and comfortable to hold. Of course, you can check out other German brands. The idea here is to get a blade that you can confortablybuse. While you are at it, excuse me. Am off to the kitchen to chop some meat.

My experience with the wusthof ikon 7″santoku knife

I love cooking. I not only do cooking for a living but also as a lifetime hobby. My kitchen is undoubtedly the most taken care of part of my house. As a kitchen lover, I am aware that a knife is one of the most important tool of work. I therefore ensure I have the best, if not the very best for the ultimate cutting and chopping experience.
Of all the knives I have used, the Wusthof kitchen knives; has been my favorite. With its state of the art handle design, this knife ensures comfort, easy control and above all, high aesthetic quality to give my kitchen a desirable modern look. I love convenience while cooking, and therefore, I hate knives that I have to keep on sharpening.

The main reason I love this knife is due to the fact that its edges are expertly honed by hand, making them unbelievably sharp. Interestingly, I can use it several times before re-sharpening and it still gives me the most desirable results!

Related article: How to choose the right cooking knife for your job
In terms of service, the Wusthof ikon 7″ Santoku has been one of my best kitchen servant. It is Laser tested which ensures it is long lasting and is easily re-sharpened. What else could you be looking on a kitchen knife?
My experience with most stainless steel knives has been disappointing. However, this one has been extremely amazing. With Chromium and Molybdenum on it, its stain resistant properties can never be under-rated.
Many knives has clogged today’s market. However, getting the best will automatically give you the best experience.

I highly recommend what I can call “The German made Kitchen Giant knife”, The Wusthof ikon 7″ Santoku. Its a knife worth an investment.

Experience with the wusthof ikon 8″ cook knife

My cooking involves a lot of mincing, slicing, and dicing of various foods. When I first used this Wusthof knife set, I wanted to slice bacon so as to use it in my family’s meals, and I must say that I was not disappointed. I found it much easier to use than the many other knives that I had tried before.

One thing that I liked most is the blade. I noticed that I do not have to keep sharpening it each time I want to chop something. Apart from that, I liked the triple-riveted black handle. It has a contoured design that makes easy to handle. The handle ensures that there is a secure grip, and it is what makes the knife a wonder in the kitchen. This is by far the most versatile knife that I have had in my kitchen. I would recommend this knife to anyone who does like the ones that they currently own.

The Budget Bread Knife

You would not guess the amount I spent on searching for a perfect yet cheap bread knife. Since my family loves bread and I started making them at home more often now, I really needed to invest in a bread knife. Most of you may think that all bread knives are the same but they aren’t. Trust me I’ve seen a tonnes of kitchen knife sets with terrible bread knives.

Serrated and Scallop Edge

The serrated or scalloped blade edge makes it easier to cut through tough or soft loaves of bread. You can even find yourself saving time in the kitchen. Did you know that you can cut through food that are hard on the outside and soft on the inside with this knife? For example, tomatoes and melons.
For the scalloped blade, avoid the knives that have widely spaced teeth and have thick, rough teeth. Make sure that you purchase a solid knife. If you don’t, it will be hard to cut through tough loaves of bread. You should also look for a bread knife that is at least 10 inches long.

The Boning Knife

The Boning Knife

I’ve always had the boning knife from one of my kitchen knife sets tucked away in my kitchen drawer but I didn’t really know how to use it. Recently, I found out that I’ve had the wrong type of boning knife to debone a fish. No wonder I spent a long time to debone my fish and the results were usually dissatisfying which is why I gave up on using it.


Stiff vs Flexible

A stiff boning knife is used if you want thicker cuts. However, a flexible boning knife is the right tool to debone a fish since it has much more control. It can also be used to remove bones from poultry.


The Blade

There are also two different blade design. By using a curved blade, it’ll be easier to debone a fish compared to the straight blade. The material of the blade also plays a part. The go-to blades would be the stainless steel or the cold steel blades but most blades are strong enough to give great results.