If there’s one kitchen tool the home cook should invest in, it’s a quality chef’s knife. Take care of the blade and it’ll be there for a lifetime of meals.
For everyday tasks in the kitchen, all you really need is a chef’s knife (also called a cook’s knife or gyuto in Japanese), an all-purpose blade that is typically eight inches in length (not counting the handle). Use this to cut meat, chop vegetables, slice fish, and mince herbs. Basically, it can do anything except chop through thick bones (you’ll want a cleaver for that) or cut through anything that would bend the blade like a big block of hard cheese. Your second knife should compliment the chef’s knife and do things it can’t. If you do a lot of butchering, opt for a cleaver; get a paring knife if working with small fruits and vegetables; a serrated bread knife if you bake a lot.
TURWHO VG-10 Steel Blades to Consider
The blade is made from Japanese VG-10 stainless steel with an ideal cutting angle, and the handle is designed to be ergonomic and comfortable during use. The handle material is very durable, so this knife will last for many years.
This should be hand washed and dried immediately.
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