Japanese Knives Chef

Knives are the most essential tool in a cook's armory. You'll need an excellent blade to slice and dice your ingredients while cooking at home. There are two types of knives: Western knives, which are primarily created in Germany and France, and Japanese knives, which are primarily made in Japan. Western blades are recognized for their bulk and durability, but Japanese knives are praised for their razor-sharp edges, agile precision, and lightweight. Blades have been perfected in Japan for hundreds of years, dating back to the period of the samurais, who wielded deadly-sharp swords. Best Japanese Knives However, the world of Japanese knives can be perplexing—should you start with a nakiri or a santoku, should you seek for a single or double bevel, and can you sharpen at home? These are all topics to ponder while you shop. "A fantastic gyuto (chef's knife) 210-240mm is the perfect home size, or a santoku if you want something a little smaller," Kevin Kent, CEO of K