5 Types of Knives You Need in Your Kitchen

5 Types of Knives You Need in Your Kitchen

Are you an amateur cook or a professional chef? Either way, being an adult means that you will have to cook sometime in your life. 

If you are new to Japanese knives, you should know that they are world-renowned for their sharpness. With the vast variety that is available, you can take your pick of Japanese knives from a reliable knife store. 

5 Types of Knives to Have in Your Kitchen

Nakiri knife

The Nakiri knife is called the vegetable knife. It’s a double-bevel knife that is used particularly for vegetable preparation in recipes. They have a flat profile and a thin blade, helping in the refined chopping of vegetables and herbs. Nakiri knives perform well even on thick-skinned vegetables such as pumpkins, melons, carrots, or others. The general length can range between 160mm and 180mm.

Sakai Takayuki 33 Layer Damascus Nakiri 160mm

Usuba knife

The Usuba Knife is a single-bevel knife that is ideal for vegetarian cooking, specifically fruits and vegetables that would be served raw. It causes minimal damage to ingredients and retains their natural taste. Given the thin blade, it can be used for decorative cutting, such as for food presentations. The general length can range between 160mm and 240mm.

Sakai Takayuki INOX Usuba 165mm

Bread knife

You need the Bread knife for all the bread lovers in your family. This knife is the only knife you need to slice through bread. It has a wavy edge and a handle that offers the right grip to get the job done. The general length can range between 160mm and 260mm.

Victorinox Fibrox Bread 260mm

Yanagiba knife

If you love sushi, this is the knife to have. Sushi chefs swear by the Yanagiba knife! This single-bevel knife is designed to slice through raw fish to give clean cuts with minimal damage to protein molecules. The long blade on this knife allows for cutting without tearing the flesh apart. The general length can range between 210mm and 360mm.

Hatsukokoro Shirasagi Kurouchi Kiritsuke Yanagiba 300mm

Petty knife

The Petty knife is the Japanese equivalent of the European paring knife. It is one of the smallest knives that can be easily stored in even the smallest kitchen spaces, including drawers. They are also called utility knives as they can be used for a variety of smaller tasks, such as peeling fruits and vegetables, or slicing and dicing ingredients, including small poultry. The general length can range from as short as 75mm to as long as 210mm.

Sakai Takayuki 33 Layer Damascus Petty 120mm

Japanese knives typically have a stainless steel or carbon steel blade and a wooden handle that is ergonomically designed for great control. 

Always ensure to protect the blades on your knives by storing them in the correct-sized sheath or Saya. 

The Cook’s Edge is a store that offers Atlantic Canada’s largest selection of genuine Japanese knives that are great for amateurs and professional chefs. You can bring in your Japanese knives for professionally sharpening at the store.