We have good news and bad news to share. First, the bad news: there is no such thing as the ONE perfect knife. Now the good news: there is a favorite knife for every cook and that comes very close to the individual perfect knife. Every person is different. He or she may want to use more or less force for cutting, have larger or smaller hands, cook more or less professionally. So, one may decide to use a large, a medium or a small paring knife. These are reasons why professionals never, or reluctantly, lend out their knives. This also has to do with professional pride and handling because a knife is something personal. Many chefs own hand-forged knives so valuable he prefers not to use them at all in order to preserve them. Such collector's items can cost several thousand euros and can be quickly damaged if not handled properly.
Also, the choices are limitless. First, we recommend basic equipment that should absolutely start with an all-purpose knife. Compared to many other types of knives, this one is quite small in design. The blade length is between 10 and 15 cm and is ground on both sides. These knives have a medium pointed blade, which makes this item perfect for a variety of jobs in the kitchen. For example, fruits and vegetables can be cleaned and cut with the all-purpose knife, and smaller pieces of fish and meat usually do not pose any problems. Some chefs also use their utility knives for chopping.
The chef's knife is another all-purpose weapon in the kitchen. For example, it is used for chopping, weighing and cutting fish, meat and vegetables. It has clearly curved long blade, about 20 centimeters, and manages almost everything that
comes to work on a board.
The Japanese Gyuto is a type of chef’s knife. We have two different versions in the store. Both are unique due to their special manufacturing method and inspire with the special sharpness.
Our chef's knife tip: Don't be afraid of large knives. They are often easier and less dangerous to work with than small ones.
A bread knife should not be missing in any kitchen. Bread knives are characterized by a special serrated edge and have a particularly long blade. The special grind on these types of knives creates a much larger total cutting surface, which makes it possible to cut crusty bread or incredibly soft bread without any problems. Bread knives usually stay sharp for a long time, but then should be sharpened by a professional.
The list of knives that you could need in the kitchen is long. For all types of food preparation, you are best equipped with a knife set. Of course, we have several of them to choose from. Which one do we recommend? All of them, of course. It depends on what is needed. For example, you are best equipped with our Kasshoku knife set Deluxe. A total of nine knives belong to the set, which impresses with its great design, exceptionally sharp blades, the hardness of the stainless steel and the mahogany brown handles. Thanks to the different sizes and shapes of knives, "Kasshoku" owners are well-equipped for all kitchen tasks. The razor-sharp blades make cooking easier and more pleasurable. Thanks to the high-quality 7CR17 high carbon stainless steel, the knives are particularly hard and flexible at the same time. They can be a lifelong kitchen companion if well cared for.
