Choosing a chef’s knife set can seem overwhelming with all the options available. That’s why we’ve put together this handy guide to explain all the decisions you need to make to help you choose the perfect knife for you.
1. Blade Angle
There is a lot of confusion about what Japanese knives are. “Right or left hand” depends on the angle of sharpening the blade. While this is true for traditional Japanese single-edged knives such as deba, Yanagi, and usuba where blacksmiths make knives for right-handers, it is true. (This means the cutting edge is 100% to the right) Left-hand models are available by special order. Our Kitaoka set includes several styles of left-handed dips.
When it comes to the chef’s knife set or gyutou as it is called in Japanese. Both sides usually have 50/50 or 70/30 angles, with 50/50 being equal in balance. So it is suitable for both the right and left hand. You can find the balance points listed in the specifications for each knife. You can also use our filter system on the left to add or exclude specific blade angles.
2. Long Knife
Chef knives sets or blades are usually seven to nine inches long. The right length for you is determined by two factors. First, what is the size of your hand? The second is the one you cut most often. The knife should be comfortable and easy to use. And more or less it can cut your ingredients in one go. If you have small hands, mostly chopped onions and carrots may be fine for you. 8″ is the most popular and fits a wide variety of consumers and ingredients. More experienced cooks may find that choosing a chef’s knife set with a 9″ blade allows for quick work with larger ingredients. Is.
3. The Weight
In general, most people consider Japanese knives to be lighter than German or French knives. It will depend on personal preference. But the blades are very thin and light, like the Takamura, Takeda, and Shibata lines.
Most knives are medium in weight. like the Sakai Takayuki and Knife and knives, some people prefer heavier knives. The normal weight of the knife can help cut tough ingredients. For such situations, we recommend knives from Kazan and Glestain.
4. Type Of Steel
There are advantages and disadvantages to all types of steel. But the first consideration is choosing between stain-resistant or high-carbon steel options. Carbon steel knives are popular among professional chefs. Thanks to the ability to sharpen the knife as much as possible and have a comfortable grip during hard work. But it should be especially clean and dry. Especially when cutting acidic ingredients. Among the stainless steel blade options, almost all Japanese options are sharper than average. The various options all come down to a balance of pros and cons, such as blade strength and sharpening fragility.
5. Hardness
Generally, harder steel keeps the blade longer. But sharpening can be more difficult because hardness (HRC) is defined on the Rockwell scale, where a higher score equals higher hardness. You can find points for each product according to the situation. With most of our knives in the 59-66 range, we recommend that beginners start sharpening Japanese knives with knives below this range.
6. Handle Type
You’ll notice two main differences in Japanese knife handles: First, the Western blade is attached to the blade by a rivet, as you’d expect from a high-quality knife. The other is a wooden handle, round, D-shaped or octagonal. And it is attached to a metal frame, usually made of horns. This is mostly a matter of personal preference. But many people find natural wood handles comfortable, stable, and versatile for different tasks and angles.
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