The blades are generally between 5 - 7 inches long and are usually quite narrow to avoid forming a suction between the knife and meet being cut. Utility knives measuring 6 - 7 inches are called petit gyuto.īoning and Fillet: The boning knife is used to cut meat off of bones, hence the name. Shorter (5 inch) utility knives are called fruit knives in Japan. Sometimes it is called a sandwich knife, although now, most makers have an offset knife pattern that is more suitable as a sandwich knife. Because utility knives are narrower than a chef's knife to reduce friction between the knife and food being cut, there is not sufficient clearance over a cutting board to make a utility knife a good choice for chopping. Utility knives, as the name implies, are used for many jobs involving precision slicing. Utility: These are smaller than a chef knife and larger than a paring knife, usually with a 5 to 6 inch blade. Other Knife Typesīeyond the three most popular knives, you may have a need for one of these: A good sharpening service will be able to sharpen serrated knives without difficulty. Though many people think that serrated knives cannot be sharpened, this is not true. However, if straight edged knives (such as the paring knife) are kept very sharp, they will be able to do slice tomatoes and other fruits more efficiently than a serrated knife. Beyond breads, serrated knives are good for tomatoes and peaches and other fruits that have a skin that can bruise easily. The long serrated knife is often called a bread knife because it is required for slicing breads that require a back and forth sawing motion. The Japanese paring knife is called a petty knife. It can be used to peel vegetables and fruit, take the eyes out of potatoes, trim meats, and cut pastry dough - any job that requires some delicate cutting work. The paring knife has a blade of between 2 1/2" to 4 inches and is only about 3/4" wide at its widest point. The most common size is 8 1/4 inches or 210 mm. Generally Gyuto will range from 7 1/4 to 12 1/2 inches long. The taller blade provides finger clearance while chopping over a cutting board and makes it very useful and versatile from slicing to chopping. Gyuto hocho, modeled after the French pattern chef's knife, are a great general purpose chef's knife for tasks around the kitchen. The santoku has quickly become the new favorite for chefs in the West.Īnother style of chef's knife used in Japan is the Gyuto. This comfortable design is a fantastic multipurpose chopper. Generally, santoku will measure between 6 and 7 inches in length and just shy of 2 inches in height. The santoku is the general purpose knife of Japan. The chef knife is best used in a rocking motion for chopping.Ī great chef's knife to consider in this genre is the Santoku. Use this knife to chop, slice and mince the side of the blade can be used for crushing garlic. The chef's knife often seems too large to novices, but with some practice it becomes the knife of choice because it is efficient across a wide range of tasks. French and Japanese chef's knives will have thinner, longer blades to reduce friction between the knife and food being cut, while German-style chef's knives will be wider across the blade for better chopping. Generally the blade will be at least 1 1/2" tall and should gently taper to the point. The chef's knife will have a blade ranging from 6 to 10 inches long (with the most popular being 8"). With three multi-purpose knives, you can perform almost every cutting job, while other knives have more specialized uses. You could slice a roast with a paring knife, but it will be much easier and you'll do a better job if you use the right knife (a slicing or carving knife). Knives are made differently for different functions. With all the knife styles out there, from utility knives to chef's knives, let alone santoku and yanigiba, it can be daunting to find the right knife for a task.
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