Learn about different kitchen knives and how to use them

1. What are the 3 most common kitchen knives types

① Chinese kitchen knives

One of the most familiar and frequently encountered items for many people, a lot of kitchens are dominated by a versatile Chinese cleaver that can slice and chop. However, when it comes to Chinese kitchen knives, there are many different types available. The most important ones are the "civil" and "military" knives, with the former used for slicing and the latter for chopping bones.

The differences in Chinese knives often lie in the weight, blade angle, spine, and handle, among other details. Without actually using them, it's indeed not easy to spot these differences. Common types of Chinese kitchen knives include slicing knives, general-purpose cleavers, and bone-chopping knives, which are indispensable for preparing Chinese cuisine, truly making a versatile Chinese cleaver a necessity.

② Western kitchen knives

Different food cultures have led to the creation of a wide variety of cooking tools, and knives are no exception. The common types of Western kitchen knives include:

• Chef's Knife: An indispensable knife for Western cuisine, it effortlessly handles fish, meat, or vegetables. The cutting technique is completely different from that used with Chinese knives, but once you get the hang of it, its usefulness becomes apparent. German chef's knives are easy to sharpen and very durable, suitable for most situations.
• Carving Knife: Cooking large pieces of meat usually requires a smaller knife, like the small knives used in Inner Mongolia for cutting lamb. For Western cuisine, which often involves cooking large cuts of meat, a carving knife is essential. This knife is designed to be slender, long, and flexible, much like a rapier, making it perfect for slicing roast meats and Western-style hams.
• Boning & Fillet Knives: Also known as fillet knives, these are mainly used for processing whole chickens or fish. In reality, they are not absolutely necessary, as the tasks they perform can also be done with a chef's knife. They are not a must-have item.
• Utility Knife: A smaller version of the chef's knife, it can be used for various precision tasks. It is excellent for cutting fruit, but due to its length (usually 12cm), it is not as convenient as a peeling knife. It can also be used as a steak knife, but cutting on porcelain plates can severely damage the blade, so it's best not to use it this way. It is not an essential item.
• Paring Knife: Generally shorter than a utility knife, around 7cm-9cm in length, it's convenient for peeling. There is also a type with an inward curve, suitable for peeling potatoes, cleaning mushrooms, etc.
• Bread Knife: Bread is a staple food in Europe and America, and a kitchen without a bread knife is unimaginable. However, for most people in other countries, it might be the least useful knife. It's more suitable for those who love baking.

③ Japanese kitchen knives

Japanese kitchen knives are divided into the traditional "Wa-Bocho" and the Western-style "Yo-Bocho" based on their crafting techniques and blade shapes.

Wa-Bocho:

Traditional Japanese blade shapes, which are generally sharpened on one side only, meaning one side is flat while the other side is angled. They are known for their sharpness but are slightly less durable. Since the traditional Japanese diet primarily consists of fish and vegetables, the most common types of Wa-Bocho include:

• Deba: Possibly the most efficient knife for processing fish, originating from Sakai City, a famous knife-making city during the Edo period. It has a single-edged blade, is thick and heavy, especially at the back end of the spine, making it sturdy and durable. It is mainly used for roughly processing fish meat and bones and can also handle poultry. It can fillet fish but is not suitable for cutting through harder bones like pork ribs.
• Yanagiba: One of the most commonly used sashimi knives, named for its willow leaf-shaped, long, and narrow blade. It is sharpened on one side to achieve extreme sharpness, allowing the chef to slice a piece of fish with a single pulling motion, preserving the natural luster of the fish slice.

The blade length is typically 21-24cm, with professional chefs using longer ones. While any knife can cut sashimi, ordinary short knives produce rough cuts that affect the texture, so a specialized sashimi knife is preferred for smooth and neat cuts.

• Usuba: A pure vegetable knife characterized by its straight edge without curvature and, as its name suggests, a thin and sharp blade suitable for slicing vegetables and peeling. Professional chefs often use it for making thin radish slices (katsuramuki), thin as paper, but it should never touch bones as it can easily be damaged. There are two types: the Kansai-style kamagata and the Kanto-style edogata.

Additionally, there are traditional Japanese knives specially designed for cutting eel, pufferfish, etc., but these are generally intended for professional use, with each knife having a specific purpose and excelling in its particular function.

Traditional Wa-Bocho are usually made of carbon steel and are single-beveled, suitable for professional chefs or experienced cooking enthusiasts. Beginners are advised not to lightly attempt using these knives due to their complexity.

Yo-Bocho:

In contrast to the traditional Japanese styles, Yo-Bocho are adapted and improved based on Western tools. They are double-beveled for easier sharpening and are usually made of stainless steel for easier maintenance. Common Western-style blades include:

• Gyuto: A representative Yo-Bocho designed for processing beef, similar to the French chef's knife. Compared to the German chef's knife, it has a flatter curve, and compared to the Santoku, it is longer and thinner, allowing for precise cuts with its thin and sharp tip.
• Vegetable Knife: A double-beveled thin blade, similar to a smaller version of the Chinese cleaver, with a similar cutting technique but lighter. Even with hard vegetables like carrots, it can cut directly without needing to lift the knife for chopping like the Chinese cleaver.
• Santoku: "Santoku" means three virtues or uses, typically referring to its suitability for cutting meat, fish, and vegetables (or slicing, dicing, and mincing). It is versatile and the most common kitchen knife in Japanese households.

Combining the advantages of the traditional Japanese "vegetable knife" and the Western-introduced "Gyuto," the Santoku is a good choice if you want one knife to handle most tasks.

Note that, unless specifically stated, most knives are not suitable for chopping bones or cutting through partially thawed meat or other hard substances. Actions like smashing garlic against a chopping board (though Western chopping techniques might be fine) can damage or even ruin the blade, especially the more expensive ones.

Therefore, after choosing a high-end knife for cutting meat and vegetables, it's sensible to have a Chinese cleaver on hand for chopping bones.

2. What type of knives should you sell in your store

We offer a wide range of kitchen knives and accessories, and we specialize in supplying retail stores, convenience stores, supermarkets, and more. Our top-selling kitchen knife products include:

These products are popular among our customers and are sure to be a hit in your store!

3. What suggestions for buying kitchen knives

After discussing so much, how can we define a "good kitchen knife"? From the perspective of everyday use, sharpness, comfort in hand, durability, and ease of maintenance are important factors.

The characteristics of kitchen knives from different regions are also quite distinct: Japanese kitchen knives are the sharpest, offering exceptional cutting performance, but their toughness is average, which may require more effort in maintenance; German kitchen knives have a more balanced performance in all aspects and are relatively more durable; Chinese kitchen knives, as we all know, are affordable, functional, and essential for heavy chopping and cutting.

Therefore, based on the sharing from previous users, the specific suggestions for beginners are:

• If you value sharpness, choose a Japanese kitchen knife. They have higher hardness and maintain the best balance with sharpening stones, meeting the need for sharpness while being relatively easy to maintain.
• If you prefer a balance in all aspects, opt for German kitchen knives (preferably mid-range forged products made in Germany), which are more than capable of handling daily kitchen tasks and are easy to maintain.
• For Chinese kitchen knives, one slicing knife and one bone-chopping knife should suffice.

As for the specific types of kitchen knives, it's recommended for Western knives to start with a chef's knife or a Santoku, as they have a wide range of uses and are easy to handle. As for Damascus patterns, high carbon steel, and handmade knives, you can choose according to personal preference and cooking skill level.

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