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.
Santoku is Japanese style chef's knife, about 16-18cm. The name derives from the Japanese for 'three virtues', because it is good at three things: slicing, dicing and mincing. So, in other words, it's a chef's knife. These are great tools and a superb alternative or addition to a Western chef's knife.
Most knives aren’t dishwasher safe, but this 7-inch santoku can handle the dishwasher after you’re done chopping, mincing, and dicing. The blade is made from Japanese steel that has a rust-resistant coating. That coating makes the knife safe at heats above the standard dishwasher temperatures, and it has even been tested in commercial dishwashers. Of course, you can also wash it by hand, if you prefer.
The handle has a textured nonslip grip that is easy to hold onto, even when it’s wet.
TURWHO VG-10 Damascus 和 series Chef knife,This blade is beautiful as well as functional. While a pretty knife might not be your first priority, there’s something special about taking a knife from the rack that looks so stunning, with a tsunami rose Damascus pattern on the blade. It makes cooking just a little bit more pleasurable.
This is hollow ground, so foods won’t stick, and it is tempered in liquid nitrogen for long-lasting performance. The handle is triple riveted for security, and even the rivets are decorative, with a 3-metal mosaic pattern.
