Enjoy your cooking with quality kitchen knives

Whether you cook every day or every now and then, whether you like cooking or not, you need quality kitchen utensils. First of all, because the good quality of pots, pans, spatulas means your safety. Of course, this is especially true for knives. Sometimes people do not understand why they need to buy expensive knives if any knife from the nearest supermarket can be sharpened to the sharpness of a razor. Here’s why.

First, it’s the material and quality of the blade. A low-quality knife will quickly become dull, it may rust or even break in your hands. Professional knives, steel, ceramic, or titanium, won’t let you down.

Second, professional knives mean balance and convenience. Surely you have seen how thinly chefs chop food. Of course, it was not without training. But take an unbalanced regular knife with a straight blade in your hand and try to repeat the movements of the chief. At best, you won’t succeed, and at worst, you can cut yourself. In good Kitchen Knives, besides the quality of the blade, ergonomics is also important.

Today, those looking to buy great kitchen knives face another big challenge. The choice of knives, including expensive and high-quality ones, is very large. In addition, there are different types of knives, designed for different types of cutting and for different products. Without special training, it is difficult to understand all this diversity.

More and more people choose Japanese Chef Knives. When talking about the Japanese, most people immediately think of samurai with their sharp swords. Surely the descendants of the legendary warriors understand a lot about knives, their handles, and blades, their correct sharpening, and balancing. It is right. Today, Japanese knives are widely known for their unusually beautiful appearance, the highest durability, special sharpness, and maximum comfort when working. Quality Japanese knives are often handcrafted. The sharpening angle of the blade is less than that of conventional knives. This allows you to increase the cutting properties of the knife and saves the power of the cook. Tools do not need to be sharpened frequently: an economy-class knife will stay sharp for at least three months, and a premium-class knife, for one year.

There are different types of Japanese knives. The most famous are the deba bocho for fish filleting, the all-purpose knife santoku hocho, the vegetable slicers nakiri bocho and usuba hocho, and the tako hiki and yanagi ba, which are used for slicing sashimi. Another Japanese chef’s knife is the kiritsuke, a versatile tool currently on the rise with Western consumers. In Japan, only the chef works with the kiritsuke knife. Those who want to experience traditional Japanese cuisine will be interested in the menkiri for slicing Japanese traditional noodles, or the sushikiri for slicing sushi.

Japanese kitchen knives are sharp, of high quality, well sharpened, and designed for many years of service. By choosing one or more quality knives, you will have a real pleasure in cooking.

Photo by https://mygoodknife.com

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