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KNIFE BUYING GUIDE

Lost in the world of kitchen knives? We can help!

Your kitchen deserves a set of heroes, ready to conquer any culinary challenge. Just like a superhero team, each knife has its unique strengths.

Forget the confusion, this guide is your key to unlocking the exciting world of kitchen knives. We'll explore all the popular shapes and sizes, from the versatile chef's knife to the meticulous paring knife. Whether you're a culinary master or a kitchen apprentice, we'll equip you with the perfect tools to turn your cooking into an adventure!

Chef Knives Overview

SHAPE & STYLE

Not all knives are created equal!

This section will be your one-stop shop to explore the most popular knife shapes and styles. With helpful images and concise descriptions highlighting their strengths and ideal uses, it should give you a good idea of the models that could be a perfect fit for you.

Gyuto Knife Cutting Motion

GYUTO

The Chef's Gyuto is a highly versatile and widely used kitchen knife that features a double-bevel blade design with a curved belly and a pointed tip, making it suitable for a wide range of culinary tasks. Its name, "Gyuto," translates to "cow sword" in Japanese, indicating its original use for cutting through meat, but it has since become a staple in both professional and home kitchens for various purposes.

The double-bevel edge allows for ambidextrous use and easier maintenance compared to single-bevel knives. The Gyuto excels at tasks like slicing, dicing, chopping, and even precise work like mincing herbs or garlic. Its curved edge facilitates rocking motions while the pointed tip provides precision when needed.

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Chef Knife Cutting Motion

CHEF

A traditional chef's knife is a timeless and essential kitchen utensil celebrated for its versatility and durability. The curved belly of the chef's knife facilitates a rocking motion, making it ideal for chopping  vegetables, and even meats with ease.

These knives are typically known for their robust construction, with a sturdy and well-weighted blade, often made from high-quality stainless steel or carbon steel. The handle is ergonomically designed to provide a comfortable grip, ensuring both safety and control during food preparation. In European and Canadian culinary traditions, the chef's knife is considered an indispensable tool, capable of handling a wide range of kitchen tasks. Its reliability, durability, and adaptability have made it a favorite choice for both professional chefs and home cooks, standing as a symbol of culinary craftsmanship in the Western culinary world.

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KIRITSUKE

KIRITSUKE

The Kiritsuke Gyuto is a hybrid knife that marries the versatility of a Western-style Gyuto knife with the distinct aesthetics of a Japanese Kiritsuke. Unlike the traditional Japanese Kiritsuke, the Kiritsuke Gyuto which instead features a double-beveled blade, which means it has a V-shaped edge rather than a single-beveled edge.

This fusion of styles combines the pointed japanese knife, elongated tip with the Gyuto's double-bevel, resulting in a knife that offers both precision and versatility. The double-bevel design makes it more accessible to a wider range of chefs and home cooks, as it does not require the specialized skills necessary for single-bevel knives, The Kiritsuke Gyuto is excellent for a variety of cutting tasks, including slicing, dicing, and chopping vegetables, boneless meats, and fish. Its pointed tip allows for intricate work like fine slicing or creating garnishes, while the flat edge facilitates push and pull motions for efficient chopping.

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Cutting with a chinese cleaver

CHINESE CLEAVER

The Chinese cleaver, a culinary marvel, distinguishes itself with its unique blend of pull and push cutting techniques, offering chefs a versatile and efficient tool in the kitchen. Sporting a broad, rectangular blade, this utensil defies its name, excelling not only in day-to-day chopping tasks but also in delicate endeavors such as the precision slicing of vegetables and herbs. The thin blade, coupled with a keen edge, enables the cleaver to navigate through various ingredients with ease, making it a versatile companion in the chef's arsenal.

Despite its initial association with heavy-duty butchery in North America and some other countries, the Chinese cleaver seamlessly falls under the category of chef's knives in Asia due to its adaptability in the kitchen. Its pull-cut and push-cut capabilities, combined with the convenient weight of the blade, provide chefs with a tool that effortlessly handles an array of culinary tasks, from fine chopping to slicing boneless meats. Some Chinese cleavers even have the ability to transition seamlessly between intricate and robust tasks thanks to their unique edge geometry (thick heel/thin point), solidifying its position as an invaluable asset in the chef's toolkit, embodying the essence of efficiency and precision in culinary craftsmanship.

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BUNKA

BUNKA

The bunka is a versatile and highly functional kitchen tool originating from Japan. It is characterized by its distinct japanese blade shape, which combines elements of both a Kiritsuke and a Nakiri. The bunka knife typically features a relatively flat profile with a slight curve towards the tip, allowing for efficient chopping, slicing, and mincing of a wide variety of ingredients.

Suitable for both professional chefs and home cooks, the bunka is known for its rebellious look and excels at precision tasks like fine slicing of vegetables, herbs, and fruits but can also easily slice through small pieces of boneless meat or poultry.

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Japanese Santoku Cutting Motion

SANTOKU

The Santoku knife is a popular and versatile kitchen knife that has gained worldwide acclaim for its practical design and functionality. The name "Santoku" translates to "three virtues" or "three uses" in Japanese, reflecting its ability to excel in three primary kitchen tasks: slicing, dicing, and chopping.

It typically features a shorter, wider blade compared to Western chef's knives. It has a double-bevel edge, making it suitable for both right- and left-handed users. The blade has a slightly curved profile, which makes it well-suited for precise slicing and dicing, and the rounded tip allows for gentle rocking motions. Known to be highly versatile, they can handle a wide range of kitchen tasks, from slicing vegetables and boneless meats to finely chopping herbs and garlic. They are particularly favored for tasks that require precision and speed, making them an excellent choice for everyday cooking needs.

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Japanese Nakiri Cutting Motion

NAKIRI

The Nakiri knife is a distinctive kitchen knife primarily designed for precision vegetable preparation. Its name, "Nakiri," roughly translates to "vegetable cutter" in Japanese, highlighting its specialization in handling a wide range of vegetable-related tasks. A Nakiri knife features a unique, double-beveled blade with a straight edge and often a squared-off tip. The blade's flat profile allows for maximum contact with the cutting board, making it ideal for precise, clean cuts.

Unlike some other knife models, Nakiri knives are not typically used for slicing meat or fish but excel at tasks like dicing and chopping vegetables and herbs. The squared-off tip of the Nakiri knife is particularly useful for intricate cuts and creating perfectly uniform slices. Its straight double-beveled edge ensures that it can be used comfortably by both right- and left-handed individuals, especially when push and pull cutting.

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BLADE LENGTH

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Under 180mm

The under 180mm blade size of our chef's knife is strategically designed for precision cutting, making it the optimal choice for effortlessly slicing through fruits, vegetables, and smaller portions of meat, including chicken breasts or finely dicing beef. The shorter blade not only enhances control but also facilitates a swift adaptation for users, ensuring a seamless and efficient cutting experience. This compact yet versatile blade size caters to a range of kitchen tasks with unparalleled ease and precision.

180mm To 210mm

The 180 to 210mm blade size of our chef's knife stands as a widely popular choice in the knife industry, catering ideally to individuals with a diet comprising approximately 50% meat and 50% vegetables. This length is strategically crafted to facilitate longer cutting strokes, allowing for enhanced efficiency in slicing through various ingredients. Additionally, the slightly longer size typically provides more weight in the hand, contributing to a well-balanced and controlled cutting experience. This versatile blade size is adept at meeting the demands of diverse kitchen tasks, ensuring a seamless and satisfying culinary journey.

Over 210mm

The chef's knife with an over 210mm size blade emerges as the optimal choice for individuals with ample handling experience, particularly suited for those who frequently engage in cutting substantial amounts of meat and large portions of vegetables, including robust items like cabbage. The extended length of the blade is specifically designed to facilitate clean, uninterrupted slices without necessitating sawing motions. This unique feature results in precise, untorn cuts, showcasing the proficiency of this knife in handling more substantial tasks in the kitchen. Whether you're a seasoned chef or an experienced home cook, the over 210mm blade size offers a specialized solution for achieving professional-grade results in your culinary endeavors.

STEEL TYPE

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Stainless Steel

Stainless steel knives are the most popular in the kitchen knife scene due to their corrosion-resistant properties and durability. They maintain a sharp edge well and are relatively easy to maintain. Often employed in the production of low-quality knives, high-quality knives, including knives hand-crafted in Japan. The advantage of stainless steel lies in its resistance to rust and reduced susceptibility to chipping, requiring less meticulous care compared to carbon steel knives.

Carbon Steel

Carbon steel knives are a popular choice for many advanced cooking enthusiasts, as they possess an incredible ability to attain a sharp edge and are easily sharpened. They are frequently utilized in the crafting of handmade Japanese knives and other artisan-made blades. The downside of carbon steel is that it demands more care, as it is prone to rusting and chipping more easily.