February 06, 2019 1 Comment

The Best Budget Heavy Duty Chef Knife For The Home Cook

European vs. Japanese Knives
The knives produced in Germany and France are known for their versatility and, for the most part, are designed with versatility in mind. The Japanese knives, on the other hand, are designed with an express purpose in mind and are intended to be used for very specific tasks. This is why you’ll often find a French-trained chef using the same chef’s knife for multiple proteins, whereas a trained sushi chef may use a selection of different knives for each ingredient.

The primary difference between European and Japanese knives is the weight and size of the steel. The knives from France and Germany are heavier and for chefs trained in their use, they rely on the weight of the knife to do the cutting. The Japanese made knives are significantly lighter and use the traditional craftsmanship found in the samurai swords used throughout history. These knives are incredibly sharp but quite thin; influenced by its culture and history.

Types of Knives

  • Chef’s Knife: Arguably your most versatile knife, for most chef’s this is the most-used knife in the kitchen. It is something you’ll use every day for chopping, dicing, slicing and mincing a variety of ingredients.


  • Paring Knife: Ideal for peeling fruits and vegetables, it’s precise and perfect for trimming smaller ingredients.


  • Serrated Knife: Although it’s called a bread knife, it can also be used for cutting lemons, limes, and tomatoes thanks to its serrated edge that allows you to cut ingredients without ripping or squishing them.


  • Honing Steel:  The honing steel is what keeps your knives sharp longer between professional sharpening. It smoothes the blade and realigns it to give it a noticeably sharper edge, immediately after use.


  • Utility Knife: It’s the middle child between the larger chef’s knife and smaller paring knife. It’s versatile and another everyday knife that can be used for an endless array of tasks.


  • Steak Knife: Steak knives are designed specifically to be used with steak and hearty cuts of meat. 
  • Santoku Knife: It’s kind of the perfect blend of the cleaver and chef’s knife, it can be used for just about everything either of the two individual knives can tackle.


  • Carving Knife: Its long and thin blade is intended for slicing large cuts of meat into even, thin slices. It works well on cooked beef, pork, fish and poultry.


  • Boning Knife: Often misconstrued as a carving knife, the blade curves inward to allow precision and control while removing meat from the bone.


  • Meat Cleaver: The weight of the cleaver is used to cut through bones and cartilage with a single, downward stroke. It can also be used to cut firm vegetables and fruit, such as coconuts, melons, and root vegetables.


Here are some of our recommended knives from Turwho worthy of the most discerning chef’s attention:

8 inchs heavy duty chef knife

8 inchs AUS-10V chef knife with a beautiful tsuchime finish. Supreme function meets stunning elegance.

4 Pieces Knife Set

Traditional Japanese D-shaped handle designed to tuck into the palm of your hand for superior hand control, comfort and agility Non-slip grip Stainless steel hand-polished end cap adds counter balance and distinction Intricate copper mosaic enhances beauty

Standard kitchen set of Knifes , from stainless steel. Designed for cutting meat, vegetables, fruits, root-fruit and others.

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June 04, 2020


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