Best Japanese Chef Knife

Some of you may not know but a Santoku knife is a combination of a cleaver and a chef knife. When I purchase this Japanese Chef knife, I went to the store with the intention purchasing a small knife. ‘Small’ being the keyword.

However, the look of Victorinox Santoku Knife and the bombastic words which was Fibrox as well as Granton Edge captured my attention so I thought why not just buy it. It was also cheaper than other Santoku knives that were on the shelf.

Smooth Slicing Knife-work

Trust me, I was shocked by how smoothly it slices through vegetables and meat. I feel that this knife helps me mince, dice and slice better than my other chef knives. It is also very light so if you like light knives, this should be perfect for you.

My Wrists Love It

Last week, I even managed to cut through a sack of potatoes without suffering much tension at the wrist. With my experience and also the reviews online, I assure you that you won’t regret purchasing The Victorinox 7-Inch Fibrox Granton Edge Santoku Knife.

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.

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.