If you've never used Asian knives before than I'm going to show you exactly why you should have at least one Asian knife in your arsenal.When most people talk about Asian knives they are usually referring to a style of knife rather than knives that are made in Asia.The most common style of knife is the Santoku knife.These style of knives are specifically designed for slicing, dicing and mincing.These knives have a straight edge (unlike a curved one that you'd use for chopping) and sometimes they incorporate what's known as a granton edge.A granton edge simply means there are little vertical 'cuts' made into the knife.These little cuts allow for extremely thin slices and they also help food not stick to the blade when you're cutting.The next most common style is the Chinese/Japanese Chefs knife.These are great multipurpose knives.If you're only going to buy one Asian knife than a Chefs knife is the perfect one.Though they don't have the granton edge that prevents food from sticking, they are excellent at chopping and OK at slicing, dicing and mincing.Chefs knives are usually 5 - 8 inches long and are usually well balanced.When shopping for one make sure that it has a full tang (the steel goes all the way to the back of the handle).A full tang blade will last much longer because they are much stronger.Last up we have the Chinese cleaver.Cleavers are quite a bit heavier than a Santoku or Chefs style knife because the extra weight is used to cut through bone or other hard food (think opening a coconut).Although most at home cooks probably don't need a cleaver I personally recommend that you get one (after you get a Chefs knife and Santoku knife first) because there are just times when you need the extra weight a cleaver offers to get whatever you're cutting cut.Remember that Asian knives are about being made in Asia and more about design.If you're shopping for a brand new knife and only want to buy one I'd recommend that you start with a Japanese style Chefs knife.They are truly the workhorse of the kitchen.Make sure that it's full tang and read some reviews about how it holds it's sharpness and how balanced it is before you go out and buy one.Overall, I think that Asian knives can't be touched by any other style of knife.My personal favorites are the Japanese Chefs and Santoku knives.
Saturday, September 8, 2012
Asian Knives
If you've never used Asian knives before than I'm going to show you exactly why you should have at least one Asian knife in your arsenal.When most people talk about Asian knives they are usually referring to a style of knife rather than knives that are made in Asia.The most common style of knife is the Santoku knife.These style of knives are specifically designed for slicing, dicing and mincing.These knives have a straight edge (unlike a curved one that you'd use for chopping) and sometimes they incorporate what's known as a granton edge.A granton edge simply means there are little vertical 'cuts' made into the knife.These little cuts allow for extremely thin slices and they also help food not stick to the blade when you're cutting.The next most common style is the Chinese/Japanese Chefs knife.These are great multipurpose knives.If you're only going to buy one Asian knife than a Chefs knife is the perfect one.Though they don't have the granton edge that prevents food from sticking, they are excellent at chopping and OK at slicing, dicing and mincing.Chefs knives are usually 5 - 8 inches long and are usually well balanced.When shopping for one make sure that it has a full tang (the steel goes all the way to the back of the handle).A full tang blade will last much longer because they are much stronger.Last up we have the Chinese cleaver.Cleavers are quite a bit heavier than a Santoku or Chefs style knife because the extra weight is used to cut through bone or other hard food (think opening a coconut).Although most at home cooks probably don't need a cleaver I personally recommend that you get one (after you get a Chefs knife and Santoku knife first) because there are just times when you need the extra weight a cleaver offers to get whatever you're cutting cut.Remember that Asian knives are about being made in Asia and more about design.If you're shopping for a brand new knife and only want to buy one I'd recommend that you start with a Japanese style Chefs knife.They are truly the workhorse of the kitchen.Make sure that it's full tang and read some reviews about how it holds it's sharpness and how balanced it is before you go out and buy one.Overall, I think that Asian knives can't be touched by any other style of knife.My personal favorites are the Japanese Chefs and Santoku knives.
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