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Every professional chef has that absolutely essential set of tools he needs to get the job done. As you can imagine, the Kitchen Knife is far from last on this list - rather it's the base that allows you to get started.  How to choose a utility knife for the kitchen? Despite the name, one knife cannot replace all others - here, as possible, one can trace the philosophy of an authentic knife & knives, who should have dozens of swords for different situations. knife & knives artisans interpret this type of blade as follows: with a kitchen knife you can perform any operation, and also quite successfully, but for more complex tasks - for example, But, it is better to separate the meat from the bone or cut the delicate vegetables. To pick up a special blade. When choosing a kitchen knife, you should consider these criteria. Length It goes from 120 to 150 mm in 5 mm steps. If you are used to small knives, pay attention to smaller models - there is even an unspoken rule: the smal...

Professionals say that having a large number of knives is not necessary to cook well. There is a universal so-called "Kitchen knife set", which should be in any kitchen and will allow you to perform absolutely any process: clean, chop and cut food. Essential knives in the kitchen Experts disagree on the minimum number of knives for the kitchen. But the classic set turned out to be a "Kitchen knives set." Basic, classic and comfortable, in different interpretations, they will help you easily choose an interesting and practical option for the kitchen. Kitchen knives set Kitchen knife set . It is the main Kitchen knife set, the permanent member of the trio, and is found in all sets and combinations. It's a classic knife, but bigger: it's more than 15 cm long. It will be able to cope with any task and is suitable for slicing meat and fish and chopping vegetables and fruits. Universal He is a fighter who can tackle anything and finish anything. As a rule, its len...

Traditional Japanese knife. Regarding the third tip for buying the best Japanese kitchen knives. We'll pick from the best Japanese knife makers and talk about Western-style traditional Japanese kitchen knives and traditional Japanese or Hocho kitchen knives. Kitchen Knives sets are among the most important and valuable kitchen tools for chefs. There is an ancient culture in the manufacture of knives. Type of steel used. Preparation, burning, and cooling of iron powder and its slow application. Quenching to relieve steel stress while maintaining the steel's hardness and unmistakable fit and finish. Japanese knives are designed for all kinds of uses in the kitchen. But for most fish preparation it is best to use an asymmetrical or an angled knife. In the previous issue, we talked about the "traditional hocho" knife or traditional Japanese kitchen knife. Here are the types of knives we look for from smallest to largest: Petty knife. must. Yanagi. Taco. Japanese Petty kn...

  1. Damascus FISHMAN Margo Damascus kitchen knives will appeal to all those who do not want to spend a lot of time sharpening and straightening. The knives are made in black. This decision is due to the density of the material itself. Those. we can say that such knives will last much longer than with a white blade. The collection is represented by blades, but the most common are options such as santoku, and station wagon. Also, buyers are interested in a short knife, which is very convenient to peel vegetables. The advantage is that such knives do not cause difficulties when washing, they cut perfectly and keep sharpening for several years. They can handle meat fibers and soft vegetables. The cost varies in the region of 40-80 dollars. When processing products with knives, the process of oxidation and destruction of vitamins does not occur. Keep in mind that if the knife does become dull, you will not be able to sharpen it yourself. You will have to seek help from a specialized m...

This fairly recognizable Damascus knife model has a thin rectangular blade. It is used above all to mince vegetables as well as fruits because it has a thin blade. The Damascus nakiri kitchen knife is also known as the Nakiri bōchō, which means "vegetable cutter" in Damascus. It was originally designed to cut thin-skinned vegetables like tomatoes, onions, and potatoes, but it can also be used to cut meat and fish. What is a Damascus Nakiri knife used for? The Nakiri knife can be equipped with a European or Damascus handle. Its typical length varies from 16.5 cm to 18 cm and it is practically always double-edged. This type of blade will mainly be used for domestic use and for cutting vegetables.   Just like its big brother, the Usuba, it is used in the kitchen for working vegetable pieces. The difference between these 2 blades, therefore, lies in the size of the blade and the sharpening. The Nakiri is a V-blade ( sharpened on both sides ) and the Usuba has only one level.  ...