"A knife set starts with a great gyuto (chef's knife) 210-240mm are the perfect home sizes, or a santoku if you want something a bit smaller," says Kevin Kent, founder of Knifewear and author of " The Knifenerd Guide to Japanese Knives." "After that add a smaller blade for small jobs, a boning knife for butchery, a nakiri for vegetable prep, a bread knife, and a sujihiki (meat slicer) for carving that Sunday roast." Japanese artisans have been perfecting blades for hundreds of years, back to the time of samurais, wielders of deadly-sharp swords.īut, the landscape of Japanese knives can be confusing-should you start with a nakiri or maybe a santoku, should you look for a single or double bevel, can you sharpen at home, are all questions for consideration as you shop. Western-style knives are known for their durability and heft, but Japanese knives are lauded for their razor-sharp edges, nimble precision, and lightweight handling. There are two styles to choose from Western knives are predominantly made in Germany and France, or Japanese knives, which are made in Japan. If you are cooking anything at home, you must have a reliable blade to slice and dice ingredients. Knives are the backbone of a kitchen arsenal.
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