First and foremost in any cook's arsenal is the knife. While there are numerous types of knives for many different jobs, the keystone to any knife kit is the Chef's Knife or Gyutou.
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| From My Kit |
There are volumes of arguments and debate over German vs. Japanese, this brand vs. that brand, and there are no right answers. What matters most is that you find a knife that fits you, and serves your purpose.
When asked what I would recommend, I steer people towards Japanese knives. While German Wusthof's and Henckels' of the world sell quite a few knives based on reputation, Japanese knives are the most advanced in terms of steel, quite varied in terms of purpose, and ultimately perform at a higher level than their German counterparts. There is however, more upkeep involved in a Japanese knife. If you'd like a less labor-intensive but heavier, less agile and certainly less sharp knife, German is for you. Don't forget, there are a lot more accidents with dull knives than sharp, so don't be scared of something exceptionally sharp. The longer I own Japanese knives and I work on my sharpening technique and skill, the more personal these knives become to me, and the more I really appreciate the craftsmanship and history involved in Japanese cutlery.
While the variety and surely the language differences can be overwhelming and possibly discouraging, there is an unanimous 'gateway' knife into the world of Japanese cutlery. The Tojiro line of knives are very affordable (Gyutou from $50-$80, quite competitive with their German counterparts,) very reliable and take a minimal amount of effort to learn and maintain. If you're looking to get into Japanese knives, your first purchase should be a Tojiro DP Gyutou. If you're concerned or wary of a larger knife, start small and move forward from there. This line of knives is available at Korin Trading Co. who offer great customer service and quick shipping. Korin also offers sharpening stones, instructional DVD's and years of experience.
If you're going to buy a Japanese knife, you should absolutely budget for a Sharpening Stone. I'd recommend, for a first-timer, a King 1000/6000 grit stone. It provides you with a medium and a fine stone for a reduced price and in half the space. With Japanese knives, you'll absolutely want to take the time to learn the basics of sharpening, as the results you'll achieve are more than worth it.
When asked what I would recommend, I steer people towards Japanese knives. While German Wusthof's and Henckels' of the world sell quite a few knives based on reputation, Japanese knives are the most advanced in terms of steel, quite varied in terms of purpose, and ultimately perform at a higher level than their German counterparts. There is however, more upkeep involved in a Japanese knife. If you'd like a less labor-intensive but heavier, less agile and certainly less sharp knife, German is for you. Don't forget, there are a lot more accidents with dull knives than sharp, so don't be scared of something exceptionally sharp. The longer I own Japanese knives and I work on my sharpening technique and skill, the more personal these knives become to me, and the more I really appreciate the craftsmanship and history involved in Japanese cutlery.
While the variety and surely the language differences can be overwhelming and possibly discouraging, there is an unanimous 'gateway' knife into the world of Japanese cutlery. The Tojiro line of knives are very affordable (Gyutou from $50-$80, quite competitive with their German counterparts,) very reliable and take a minimal amount of effort to learn and maintain. If you're looking to get into Japanese knives, your first purchase should be a Tojiro DP Gyutou. If you're concerned or wary of a larger knife, start small and move forward from there. This line of knives is available at Korin Trading Co. who offer great customer service and quick shipping. Korin also offers sharpening stones, instructional DVD's and years of experience.
If you're going to buy a Japanese knife, you should absolutely budget for a Sharpening Stone. I'd recommend, for a first-timer, a King 1000/6000 grit stone. It provides you with a medium and a fine stone for a reduced price and in half the space. With Japanese knives, you'll absolutely want to take the time to learn the basics of sharpening, as the results you'll achieve are more than worth it.
I have several links to retailers and resources in the world of kitchen cutlery, and will gladly answer any questions (to the best of my knowledge) or point you in a direction of someone who can answer.
Again, there are no right answers, and your knife should be your choice and make you feel comfortable using it.
4 comments:
Making an effort lately to keep my knives sharp(er, anyway) has me nodding while I read this. Sharp knives don't make the food taste better maybe but they make the process of prepping MUCH happier. Definitely worth an investment of dollars AND time.
Hey
Just wanted to comment that you have an excellent blog and I very much enjoy reading it. Keep up the good work. And the more you incorporate local ingredients, scenes, events the better!
Thanks
One of the most important things to take into consideration when choosing a knife is the type of steel used in the blade. There are many choices, but the consensus among veteran chefs seems to be high carbon stainless steel.
Ceramic and titanium knives are also popular. You can compare features of the knife ranges we stock on our knife comparison chart. When choosing a knife, there are many aspects to think about such as suitability for the job in question, handling, comfort, sharpness, durability and obviously the cost of the knife.
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