HexClad Essential Knife Set, 6-Piece, Japanese Damascus Stainless Steel Blades, Full Tang Construction, Pakkawood Handles

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Sharpness is key when using a knife for delicate cuts and precise handiwork. And the good news is that sharper knives require less force to cut through foods, meaning that the risk of chipping the knife is less likely as you are applying less pressure with a sharp knife. Chopping can feel like a chore, but with the right knife and solid technique, you’ll be a pro in no time. A fillet knife is typically long and slender with a sharp edge and flexible blade. The thin blade and ultra-fine tip is great for working with fish, as it can pierce through skin and get between the small bones for delicate removal, all while keeping the flesh intact. While a fillet knife resembles a boning knife, its blade is even more flexible and narrow. Nakiri Knife

Hollow ground edges are extremely sharp, as they are ground on both sides of the blade to create a thin edge. Hollow ground edges can easily slice through a wide range of ingredients. Almost all nakiri knives have hollow ground edges to help you chop ingredients of all shapes, textures, and sizes. What Types of Kitchen Knives Should I Have at Home? Knowing how and when to use a santoku knife makes you more efficient than ever in the kitchen. This blade is ideal for lightning-fast food prep, so pull it out when you need to mince an onion, dice an apple or tomato, or even scoop ingredients from a cutting board into a pan. Bottom LineOur Essential Six Piece Japanese Knife Set offers versatility in the form of six powerful and precise knives: a chef’s knife, bread knife, santoku knife, utility knife, and paring knife, plus a honing rod to keep your tools sharp. Sharp knives are not only easier to work with, they’re also safer. The duller the knife, the higher the risk of injury. This is because a dull knife requires more force to cut through food, which can make it more likely to slip.

A ceramic knife is a standard for when you want a low-maintenance, easy-to-use tool. It doesn’t lose its edge like stainless and carbon steel, so you don’t have to worry about resharpening it every time you cut. Not only that, but a ceramic knife is also lightweight, so handling is a breeze. Damascus Steel This may seem like a simple task, but it is a vital starting point. Before you wield your knife, make sure your cutting board is placed on a flat surface at a comfortable height for you. (Ideally, you’ll want the cutting board to rest just below the elbows so that your upper body can help put downward pressure on the knife once you start cutting.) Lightweight Japanese knives provide the perfect tool for coring, deveining, deboning, and deseeding. What Are the Essential Japanese Knife Styles? When it comes to mincing, the goal is to create small pieces that can be spread throughout a dish. Since you're chopping the ingredients into such tiny pieces that will cook easily, the shapes themselves matter less than with dicing. A paring knife is great to have for delicate close-up work like peeling, deseeding, and trimming. These lightweight knives are shorter and should be used with smaller, more tender fruits and vegetables such as strawberries or ginger. They’re also ideal for deveining shrimp.While a serrated knife can help you slice into a tomato, a sharp chef’s knife is often still best for dicing — but make sure it’s sharp! Otherwise, you risk crushing the tomato as you press the knife into it, which can cause the juice to splatter. Stamped knives, on the other hand, are made with stamping machines that stamp and cut a blade shape onto a single sheet of steel. A handle is added to the cut steel, and then the knife is hardened and sharpened. Stamped knives tend to be thinner and lighter than forged knives, and they may need to be sharpened more to keep the edge going strong. Some traditional Japanese knives you’ll find include the santoku knife, the gyuto knife, the nakiri knife, and the sujihiki knife. While all of these Japanese knives have their purpose, the two most common and versatile styles are the santoku and the gyuto knives. The Santoku Knife Your dominant hand holds the handle, but your other hand has a vital role, too: It can support, stabilize, and maneuver the ingredient you’re cutting. The Claw Grip