Those new to Professional kitchen chef knives, and even some of the more experienced users, often have questions about what makes Professional kitchen chef knives different and why knives come in different shapes. The following are some simple guidelines you can follow. Our guide to common knives and specific applications.
1. Gyutou / Chef’s knife
Gyutou is the Japanese equivalent of a typical European chef’s knife. It is the perfect all-purpose kitchen knife that can be used for most tasks. Japanese knives are generally lighter and thinner than European knives. Made of hardened steel so it has a better knife blade. There is nothing in this design to block the edge of the blade tip. So it can be sharpened and used for all of them. “Gyutou” is a Japanese word meaning “meat knife”.
2. Santoku / Multipurpose
Santoku, which means “three virtues” in Japanese, is a versatile knife with a blade that has a longer profile than a Gyutou. Its three qualities are the knife’s ability to cut fish, meat, and vegetables. Santoku has a “belly”. It is flatter than the Giotto and can be used comfortably with an up and down cutting motion rather than a ‘swinging’ cut.
A sujihiki knife is the European equivalent of a slicing machine, with a few differences: First, the blade is usually thin and made of hardened steel. This allows you to hold the cutting edge better. Also, the bevel on the blade is sharpened at sharp angles. Being able to cut more precisely, the sujihiki can be used for butchering, butchering, and general cutting.
The Small Knife is a compact utility knife or paring knife suitable for small tasks. Dishes that a chef’s knife can’t handle, such as delicate vegetables and herbs. Small fruits and vegetables
5. Honesuki / Boning
Honesuki is a Japanese boning knife that unlike the western version has a triangular shape and a very hard blade that does not corrode. It usually has a rough edge. Although the 50/50 version is balanced in shape and height (not popular with left-handed shooters). The Honetsuki can be used as a utility knife or as a small knife.
6. Hankotsu / Deboning
The hankotsu is a Japanese bone knife that differs in shape from Western bone knives. It has a thick comb and a powerful blade without the “bow” that characterizes Western bone knives. Designed to break down sagging bones, the back is thoroughly cleansed. But it can be used immediately as a small knife or utility knife.
7. Nakiri / vegetable knife
The nakiri knife is a Western-style double-edged knife similar to the Japanese single-edged oba knife. Thanks to the straight blade, the Nikari machine is perfect for fine knife slicing of julienne, brunet, alumette, and hard-skinned vegetables like squash and squash.
8. Yo-deba/ to slaughter
The Yo-deba knife is a heavy, durable knife with a rough edge. It is usually used for butchering fish and meat in a 50/50 ratio, so it is suitable for both right-handed and left-handed users.
9. Yanagi / Slicer
A Yanagi is a traditional Japanese single-blade knife used to make long strokes to cut sushi, sashimi, and Crudo with precision. A blade makes it incredibly sharp.
10. Takobiki / Slicer
Takobiki is a form of Yanagi that originated in the Kanto (Tokyo) region of Japan. It is also single-edged, providing an incredibly sharp edge, used for cutting sushi and sashimi, and Crudo is considered a favorite of sushi chefs. In Tokyo because the narrow space means there is less distance between them and the customer. So the flat edge provides a safer experience.