Asian Knives Buying Guide
A fine set of
multipurpose knives that can perform several tasks without difficulty. There are several categories of knives; some of them are as follows:
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Asian Knives
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Bird’s Beak Knives
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Boning Knives
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Bread Knives
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Carving Knives
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Cleaver Knives
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Fillet Knives
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Oyster Knives
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Steak Knives
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Trimming Knives
There is also another classification of knives:
Western kitchen knives. The former are lighter and crafted in Eastern styles while the latter are heavier and bulky to handle. Eastern knives may perform better but require high levels of maintenance.
Asian Knives
Asian knives obviously fall under the category of Eastern Knives. These traditionallyknives'>stainless steel knives are perfect for Japanese and Chinese cooking, which particularly require delicate and precise work of the knife. But a good cook will know how to make the best use of these skilled knives in every kind of cooking.
Structure of Asian Knives
Asian knives are lightweight and thinner in comparison to other knives. They are generally blessed with acute angles and are very sharp. Due to their razor-sharp edges, they are often preferred when it comes to cutting accurately and finely.
Kinds of Asian Knives
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Santoku: In Japanese, santoku means ‘three good things’. This refers to the three key roles that the santoku knife plays in the Asian kitchen – slicing, dicing, and mincing. The santoku knife is made of harder steel and has a thin blade.
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Japanese Carver Knife: The main purpose of this carving knife is to cut chicken, fish, or meat of any kind.
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Chinese Cleaver: Also known as the Chinese Chef Knife, this knife is ideal for slicing boneless meats, chopping and cleaving vegetables, and flattening bulbs of ginger or garlic.
Quick Picks
How to Select the Right Knife
The purpose for which the Asian knife will be used is the most crucial factor. Also decide your budget; individual knives will cost you more than sets of knives. Expensive brands are made of harder and stronger steel and are often worth their high price. Lastly, you should buy a knife suiting your requirement. You may want a knife either for domestic use in a simple kitchen or for commercial cooking at a restaurant. Obviously, knives used by a butcher would differ from the knife used by a housewife!
Care of Asian Knives
As these knives are finer and sharper, it is only natural that they require greater care and maintenance. The basic maintaining tips of common knives would apply to Asian knives also.
* The edge or blade of any knife is its most valued trait. Keeping it sharp at all times can be done with the use of
knife sharpeners. Remember that a knife is only as good as its sharp edge!
* Even though most Asian knives are made of stainless steel, they could easily rust if left in water for long periods.
* Knives should be hand washed in warm and soapy water. Any mild signs of rust can be removed with an abrasive pad. Dry your knife with a soft towel so as to avoid water spots on the blade.
* Wash your knives immediately after use so that the acids from foodstuff do not seep into the blade.
* The finishing of the knife is an important factor to keep in mind when maintenance. They are forged from stainless steel and come in various finishes – bead blast, coated, polished, or Teflon-coated.
Storage
Make sure knives are not piled one on top of the other or in contact with one another as this will reduce their shine. Keep your knives in a
Double edged knives especially need to be stored with care as they need to be handled with care.
Make Them Last Longer
* Use the correct knife for the correct purpose. Fillet knives should not be used to cut vegetables and you should not chop meat with a bread knife!
* Do not neglect dull and blunt knives; they are dangerous. Sharpen them often.
* The surface on which you use the knife matters a lot. The general rule is not to cut or chop on a surface harder than your knife’s blade.
* Don’t use the flat surface of your knife to hammer a hard surface. This may loosen the rivet of the knife. Do not them for prying open lids of containers.
Manufacturers
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Shun
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Kyocera
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Wüsthof
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J.A. Henckel
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Russell
Related Guides
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Kitchen Knives
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Ceramic Knives
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Kitchen and Dining
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Utility Knives and Tools
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Knife Storage
