Knife Information

In the bustling kitchens of Perth, a transformation is underway, all thanks to the exquisite Japanese knives available at Chef's Edge. For anyone passionate about cooking, from professional chefs to home cooking enthusiasts, our collection offers the precision and quality you've been searching for. Let's explore why Chef's Edge is your go-to destination for Japanese knives. Why Japanese Knives from Chef's Edge? Our Japanese knives stand out for their unmatched sharpness and durability. Crafted from high-quality steel, these knives ensure a smooth, effortless cut every time, keeping their edge through countless meals. With Chef's Edge, you're not just buying a knife; you're investing in a tool that elevates your cooking to art. Finding Your Perfect Match At Chef's Edge, we cater to every cook's need: Gyuto: The versatile all-rounder for your kitchen. Santoku: Ideal for those who cherish precision in slicing, dicing, and mincing. Nakiri: The vegetable chopping champion. Consider what you love to cook and let us guide you to the perfect knife. Whether you're exploring cooking for the first time or looking to upgrade your culinary arsenal, Chef's Edge has something for everyone. Caring for Your Japanese Knife To ensure your knife lasts a lifetime, follow these simple tips: Use a whetstone for sharpening to maintain the blade's integrity. Handwash your knife and dry immediately for lasting sharpness. Store your knife in a dry place to prevent damage. Why Chef's Edge? Chef's Edge is more than a store; it's a hub for Perth's cooking community. We don't just sell knives; we offer an experience. With our expertly curated selection, you can find the ideal knife that feels like it was made just for you. Plus, sharpening services mean we're here to support your culinary journey every step of the way. Transform Your Cooking Today Ready to change the way you cook? Visit Chef's Edge in Perth or browse our collection online. Discover why our Japanese knives are the preferred choice for those who value quality and craftsmanship. It's time to make every meal a masterpiece with a little help from Chef's Edge.  

In the realm of culinary arts, Japanese knives hold a prestigious status, revered not only for their functionality but also for the centuries-old traditions embedded in their craftsmanship. This 600-word blog post delves into the allure of Japanese knives, exploring the reasons behind their global acclaim and how they continue to shape culinary excellence. The Essence of Japanese Knife Craftsmanship: Japanese knife-making is an art form passed down through generations, a testament to Japan's rich cultural heritage. Renowned for their razor-sharp edges and impeccable balance, these knives are crafted by skilled artisans who dedicate their lives to perfecting each blade. The process begins with selecting the finest steel, which is then meticulously forged, shaped, and sharpened to create a tool that is as beautiful as it is functional. Types of Japanese Knives: Gyuto (Chef's Knife): The all-purpose kitchen warrior, perfect for slicing, dicing, and mincing. Santoku (Three Virtues Knife): Known for its versatility in cutting meat, fish, and vegetables. Nakiri (Vegetable Knife): Designed specifically for chopping and slicing vegetables. Yanagiba (Slicing Knife): Ideal for slicing sashimi and sushi, offering precision and grace. Each type of Japanese knife serves a distinct purpose, designed to enhance the culinary experience and cater to specific tasks with utmost precision. Material Mastery: Japanese knives are famous for their use of high-quality steel, such as VG10, Blue Steel, and White Steel. These materials are carefully selected for their purity, hardness, and ability to retain an edge. The incorporation of elements like carbon, chromium, and vanadium adds to the blade's strength, sharpness, and resistance to corrosion. Sharpening and Maintenance: The sharpness of a Japanese knife is its soul. Sharpening these knives is a skill in itself, often done using a whetstone to preserve the blade's integrity. Regular maintenance, including proper cleaning, drying, and storage, ensures that a Japanese knife remains a lifetime companion in the kitchen. Aesthetic and Functional Harmony: Japanese knives are not only tools but also works of art. The aesthetics, from the elegantly shaped blades to the exquisite patterns known as 'Damascus' patterns, reflect the meticulous attention to detail in every aspect of their creation. The harmony between form and function is a hallmark of Japanese craftsmanship, making these knives a cherished item in kitchens and a preferred choice for chefs around the world. The Cultural Significance: Beyond their culinary uses, Japanese knives represent a culture that reveres perfection and harmony. The discipline and dedication in knife-making echo the broader Japanese philosophy of 'shokunin,' the pursuit of excellence in one's craft. Owning and using a Japanese knife is not just about preparing food; it's about embracing a piece of this rich cultural heritage. Conclusion: Japanese knives stand at the intersection of art, tradition, and culinary excellence. They are more than mere tools; they are the embodiment of centuries of craftsmanship, innovation, and cultural values. Whether you are a professional chef or a culinary enthusiast, investing in a Japanese knife means investing in a piece of art that will elevate your cooking experience, bringing precision, beauty, and tradition to every dish you create.

Professional chefs around the world have a profound respect for Japanese knives, often citing them as their preferred culinary tools. These knives are not just about cutting; they're about precision, balance, and the continuation of a centuries-old tradition that elevates cooking to an art form. This blog explores the reasons behind the widespread professional preference for Japanese knives. Unmatched Precision and Sharpness: The cornerstone of Japanese knives' appeal is their extraordinary precision and sharpness. Crafted with high-carbon steel, these knives offer a fine edge that makes precise cuts easier, enhancing the chef's ability to execute intricate and delicate dishes. Varied Designs for Specific Tasks: Japanese knife-making includes a range of specialized knives, each designed for a particular task. Professional chefs appreciate having the right tool for the job, whether it's a Gyuto for general prep work or a delicate Yanagiba for slicing sushi. Weight and Balance: The balance of a knife is crucial for chefs who use them for extended periods. Japanese knives are designed with a focus on ergonomics, distributing weight evenly between the blade and handle. This balance reduces hand fatigue and provides a natural feel that enhances the cutting experience. Aesthetic and Tradition: Beyond functionality, Japanese knives are works of art. The aesthetics, from the handle design to the blade's pattern, are often handcrafted, adding a personal touch that chefs value. Moreover, using a Japanese knife connects chefs to a tradition of culinary excellence, adding depth and meaning to their work. Longevity and Durability: With proper care, Japanese knives can last a lifetime. Their durability is a testament to the quality of materials and the skill involved in their making. Professional chefs consider these knives a worthy investment, knowing that with regular maintenance, they'll have a reliable tool for years.

Embarking on the culinary journey with a Japanese knife in your hand is like starting an art project with the finest brush. It's an exciting foray into the world of precision, quality, and tradition. This guide aims to navigate beginners through the process of selecting their first Japanese knife, ensuring a match that complements both skill level and culinary needs. Understanding Japanese Knives: Before diving into the selection process, it's crucial to understand what makes Japanese knives special. Known for their sharpness, durability, and meticulous craftsmanship, these knives come in various types, each designed for specific tasks. From the versatile Santoku to the precise Sujihiki, the variety ensures there's a knife for every kitchen activity. Identifying Your Needs: The first step in choosing a knife is to assess your cooking style and what you most often cook. If you're a versatile cook, a multi-purpose knife like the Gyuto or Santoku might be ideal. For those who specialize in fish or vegetables, specific designs like the Yanagiba or Nakiri could be more suitable. Material Matters: Japanese knives are typically made from either carbon steel or stainless steel. Carbon steel knives are known for their sharpness and ease of sharpening but require more maintenance to prevent rust. Stainless steel knives are more rust-resistant and easier to maintain, making them a good option for beginners. Handling and Comfort: The best knife feels right in your hand. It's balanced, with a handle that complements your grip style. When starting, it might be beneficial to handle a few different types before making a purchase to understand what feels most natural. Care and Maintenance: Caring for a Japanese knife is as important as choosing one. Beginners should learn the basics of cleaning, storing, and sharpening to ensure the longevity of their knives. Regular care will keep the blade in optimal condition and extend its life significantly.

Japanese knife making is an art form steeped in tradition and innovation, resulting in blades that are renowned worldwide for their beauty and precision. From the hands of skilled artisans to your kitchen, these knives carry a legacy of craftsmanship and performance. Let's delve into the world of Japanese knife making and discover what sets these blades apart. The Craftsmanship of Japanese Knives: Japanese knives are the product of centuries of refinement. The process begins with the selection of high-quality steel, which is then forged, tempered, and sharpened to perfection. The most famous types of steel used include VG10, Blue Steel, and White Steel, each known for its unique properties and contribution to the blade's overall performance. Regional Variations: Different regions in Japan are known for their unique knife-making techniques: Seki City: Known as the heart of Japanese knife making, Seki City produces blades celebrated for their sharpness and durability. Sakai: Famous for its traditional forging techniques, Sakai is renowned for producing some of the best single-bevel knives ideal for sushi and sashimi. The Role of Blacksmiths: The soul of Japanese knife making lies in the hands of the blacksmiths. These artisans spend years, often decades, mastering the delicate balance of forging and tempering to produce knives that are both works of art and functional tools. Understanding the Blade: A Japanese knife is more than just a cutting tool; it's a testament to the blacksmith's skill. The blade's shape, edge, and pattern are all influenced by its intended use, whether for slicing delicate fish, chopping vegetables, or preparing meat. Caring for Your Handcrafted Knife: Proper care is crucial to maintaining the beauty and functionality of a Japanese knife. This includes regular sharpening on a whetstone, careful storage, and immediate cleaning and drying after use to prevent rust and corrosion.

In the world of culinary arts, Japanese chef knives stand out for their precision, balance, and beauty. These knives are more than just tools; they are the cherished companions of chefs and cooking enthusiasts worldwide. This guide will take you through the journey of understanding these exquisite knives, helping you select, use, and care for them. The Essence of Japanese Chef Knives: Japanese chef knives, known for their sharpness and durability, are crafted using techniques passed down through generations. The meticulous process involves forging high-quality steel into blades that are both resilient and capable of maintaining a sharp edge. The most popular types include the Gyuto, Santoku, and Nakiri, each designed for specific tasks in the kitchen. Types of Japanese Chef Knives: Gyuto Knife: The Gyuto, or Japanese equivalent of the Western chef's knife, is versatile and capable of performing a wide range of tasks. It typically features a thinner and lighter blade, making it ideal for precise cuts. Santoku Knife: Santoku translates to "three virtues," indicating its proficiency in slicing, dicing, and mincing. It's known for its unique shape and shorter blade, offering balance and control. Nakiri Knife: Nakiri is designed specifically for cutting vegetables. Its straight blade is perfect for making clean cuts, reducing the damage to the fibers in vegetables and preserving their freshness and color. Choosing the Right Japanese Chef Knife: Selecting the right knife depends on your specific needs and preferences. Consider the following: Blade Material: High-carbon steel is commonly used for its ability to maintain a sharp edge, while stainless steel offers ease of maintenance. Size and Weight: Choose a size and weight that feels comfortable and balanced in your hand. Purpose: Determine what you'll be using the knife for most often and select a type that specializes in that task. Caring for Your Japanese Chef Knife: To maintain the beauty and functionality of your Japanese chef knife, follow these care tips: Cleaning: Always hand wash your knife with gentle soap and water and dry it immediately to prevent rust or corrosion. Sharpening: Use a whetstone for sharpening, as it gently realigns the edge without removing excessive material. Storage: Store your knife in a knife block, sheath, or on a magnetic strip away from other utensils to keep the edge protected. Why Choose a Japanese Chef Knife? Japanese chef knives are chosen for their unparalleled quality, longevity, and the precision they bring to food preparation. Their lightweight design, combined with a razor-sharp edge, allows for swift and accurate cutting, reducing the effort required in prep work. Additionally, the aesthetic appeal of these knives, with their sleek lines and often intricate patterns, makes them a favorite among those who appreciate both functionality and style in their kitchen tools.

When you bring a Japanese knife into your kitchen, you're not just adding a tool; you're embracing a piece of culinary artistry. Renowned for their precision, beauty, and sharpness, Japanese knives require a certain level of care to maintain their exceptional qualities. Whether you own a carbon steel or stainless steel blade, understanding how to care for your Japanese knife is crucial. Let’s explore the best practices to ensure your Japanese knives remain in top condition. Understanding Your Japanese Knife Before diving into care techniques, it's important to recognize the type of Japanese knife you have. Carbon steel knives are known for their exceptional sharpness but are prone to rust and discoloration if not cared for properly. Stainless steel knives, while much less susceptible to rust, also demand specific maintenance to preserve their edge and lustre. Caring for Carbon Steel Japanese Knives Regular Cleaning: After each use, immediately wash your carbon steel knife with warm, soapy water. Dry it thoroughly, as any residual moisture can lead to rust. Avoid dishwashers, as the harsh chemicals and environment can damage the blade and loosen the handle. Preventing Rust: Carbon steel can oxidize if not properly maintained. To prevent rust, lightly coat the blade with a food-grade mineral oil after each use. If rust does appear, gently remove it with a non-abrasive cleaner such as BarKeepers Friend and a soft sponge. The Patina: Over time, carbon steel develops a patina, a darkening of the blade, which is normal and even desirable. This patina actually helps protect the steel from rust. Maintaining Stainless Steel Japanese Knives Cleaning Practices: While stainless steel is more resistant to corrosion, it’s still crucial to clean your knife after each use. Remember is stain-less, not stain-none. Hand-wash with mild detergent and dry immediately. Avoiding Harsh Chemicals: Harsh chemicals can damage the stainless steel surface, leading to pitting or discoloration. Stick to mild soaps and avoid chlorine-based detergents. Sharpening Your Japanese Knives Use the Right Tools: Japanese knives should be sharpened with a whetstone. The grit of the stone you use will depend on the sharpness of your knife and the hardness of your steel. A rougher grit is used for very dull knives and higher hardness knives, while a finer grit is for regular maintenance. Sharpening Technique: The angle and pressure are crucial when sharpening Japanese knives. Maintain a consistent angle of ~15 degrees and use gentle, even strokes. This requires some practice, but it’s essential for keeping the edge of your blade in optimal condition. Regular Honing: Between sharpening sessions, use a honing rod to keep the edge of the knife aligned. This doesn’t sharpen the knife but helps maintain its edge. We recommend to only use a ceramic honing rod on all our knives. Storing Your Japanese Knives Use a Knife Roll or Magnetic Strip: Proper storage is key. A good knife roll or a magnetic strip keeps the blades safe and prevents them from dulling. Avoid storing knives loosely in drawers, as this can damage the edges. Avoid Humidity and Direct Sunlight: Store your knives in a dry place away from direct sunlight, as excess moisture and heat can damage both the blade and handle. Additional Tips for Japanese Knife Care Handle with Care: Japanese knives are designed for specific tasks. Avoid using them for inappropriate actions like cutting through bones or frozen foods, as this can damage the blade. Use Appropriate Cutting Surfaces: Always use a wooden or plastic cutting board. Hard surfaces like glass or metal can dull the knife’s edge. Regular Maintenance: Regularly inspect your knives for any signs of wear or damage. Timely attention to any issues can prevent further damage and maintain the knife’s integrity. In Conclusion Caring for your Japanese knife is an integral part of the culinary experience. It not only ensures the longevity of your knife but also enhances your cooking. Whether you own a carbon steel or a stainless steel Japanese knife, proper care will keep it in prime condition, ready to tackle any culinary challenge. Remember, a well-maintained Japanese knife is not just a tool; it's a culinary partner that reflects your passion and respect for the art of cooking.

The Deba is a traditional Japanese carving knife that’s commonly used in the preparation of fish. It’s one of the oldest Japanese knives still in use today, and it’s an essential Japanese cooking knife for chefs who prepare sushi, sashimi, and other authentic Japanese seafood dishes. Let’s take a closer look at the Deba knife to explore its functions, history, and how to get the best out of your Deba. What is a Deba knife? Deba knives have been used in Japan for centuries to fillet fish and lightly mince proteins. The blade is strong enough to cut through the rib bones of the fish and to cut through the head of the fish during the filleting process. Deba knives feature a single bevelled edge and a thick spine, which enable the user to make precise but strong cuts into fish and other meats. The three primary purposes of the Deba knife are to cut small bones, slice ingredients, and bone fish. The history of the Deba The Deba knife originated from the Saiko region of Japan - a region well-known for the blades it produces - in the Edo era in the middle of the 19th century. The word ‘Deba’ comes from the Japanese for ‘pointed carving knife’, which describes this blade perfectly. The pointed tip of the knife means that it can be used for deboning fish as well as filleting and slicing.Today, Deba knives are most commonly used in sushi restaurants, where very high-quality authentic Deba knives are needed to cleanly debone and fillet fish before it’s used in sushi and sashimi. Its connection to one of the most famous Japanese foods means that the Deba knife has become closely associated with Japanese cooking and craftsmanship. Tips for using a Deba knife It’s usually recommended to choose a Deba knife that’s suitable for the size and shape of your own hands. Chefs require dexterity, finesse, and fine motor skills to use a Deba the way it’s intended. You can use a Deba to cut through small bones - use the back of the knife to do this. If you try to cut through thick, harder bones with your Deba, you could risk damaging the blade.Deba knives require care and maintenance for long-term performance and durability. Wash the Deba by hand using soap and water, and store it in a wooden block where the blade cannot be damaged or knocked. Use a whetstone to sharpen your Deba if it’s not cutting as finely or as cleanly as you would like. Very traditional Debas may be made with carbon steel, which requires regular oiling to prevent rust - but modern stainless steel Debas do not require this level of maintenance. Buy your Deba knife today If you’re looking for a sharp, functional and versatile knife for preparing raw and cooked fish, browse our range of Deba knives today to find your perfect blade. All of our Deba knives are authentic Japanese cooking knives manufactured by respected bladesmiths and craftsmen.

You’ve got your knives, and now you need to keep them in good condition. After all, even the sharpest knife made from a durable material will dull over time, so you need the right tools to sharpen yours. Learn more about what whetstones are and the grits that you need to keep your knife in the best condition for the long term. What are whetstones? Whetstones are some of the best tools available for sharpening your knives. These sharpening stones are designed to help you to resharpen your blades and prevent them from becoming dull in the first place. A dull blade can lead to poorer results and accidents, so a whetstone is the ideal tool. To get the best results from knife sharpening, you need to make sure that your whetstone has the right grit. What is a whetstone’s grit? A whetstone’s grit is like the grade of sandpaper and refers to how coarse the stone is, or specifically the space between the particles. For example, a lower grit number refers to the whetstone having larger particles in the rock, which wear down the surface of your knife more than the smaller particles of higher grit whetstones. What whetstone grits do I need? Each whetstone grit does something slightly different for your blade. Some common whetstone grits, and the reasons that cooks use them, include: 1000 or less A whetstone of 1000 or less is a very coarse whetstone, with some of the biggest particles available. This means that it takes metal off the blade more quickly than any other whetstone, as the larger particles have more of an impact. Use a coarse whetstone when your knife is extremely dull and you need to completely renew the edge of the blade. 1000 to 3000 Whetstones in this range are useful for sharpening your blade on a more regular basis. This specifically includes Japanese blades such as a Santoku, as these blades are far thinner than Western alternatives and require more permanent attention than the likes of a chef's knife. Over 3000 Stones with a grit of over 3000 are specifically for finishing your knife, rather than sharpening a dull blade. This adds a better edge to your knife and provides a more precise cut for harder-to-get-through ingredients, such as sinewy meat. Try Chefs Edge If you’re looking for a new knife or equipment to help you to look after your existing knife, take a look at the Chefs Edge range today. We offer a wide range of knives that chefs and home cooks alike can rely on and all the tools you need to look after your new blade.

Sujihiki is one of many specialist Japanese knives that serves a single purpose within a traditional Japanese kitchen, which in this case is cutting meat. Today, the Sujihiki is a common knife in many Japanese kitchens where it’s particularly favoured among sushi chefs, who value the utility of the knife and its ability to cut raw fish in a single, clean cut. Let’s explore what the Sujihiki knife is, where it originated, and how to use it in your kitchen. What is a Sujihiki knife? The Sujihiki knife is a long traditional Japanese knife that’s usually used for cutting meat and flesh. The Sujihiki knives bear a close resemblance to another traditional Japanese knife, the Yanagiba, although in practice these two knives are used for very different tasks. The long length of a typical Sujihiki’s blade makes this knife suitable for making sweeping cuts and slicing using the push-and-pull method.Sujihikis, like many western knives, are double-bevelled, which makes these knives lighter and easier to sharpen compared to single-bevelled Japanese knives. The name ‘Sujihiki’ means ‘muscle cutter’ in Japanese, and the double bevel of the knife allows chefs to slice meat and raw seafood quickly using a single slicing motion without having to ‘saw’ through the flesh. The history of the Sujihiki Like many Japanese knives still in use today, the Sujihiki knife was first created in Japan during the Meiji era. This was a time when blacksmiths were regularly experimenting with new blade shapes for cooking knives because the commercial demand for swords and combat weapons was on the decline.The exact history of the Sujihiki knife is a mystery, though many people think that Japanese blacksmiths took their inspiration either from western carving knives or Japanese Yanagiba knives, which are - surprisingly, considering the Sujihiki’s specialism in meat - usually used for cutting vegetables. Tips for using a Sujihiki The type of Sujihiki knife that’s right for your kitchen depends largely on what type of meats you intend to use it on. Larger Sujihiki knives with longer blades will be capable of cutting larger cuts of meat in a single sweeping motion, even in the case of tougher meats like beef and pork.When you’re using a Sujihiki knife, you can use the slicing technique that you’re most comfortable with: both push and pull slicing methods work equally well with this type of blade. Many chefs follow the rule of using the push method for cooked meats and fish and the pull method for raw meats and fish. Buy your Sujihiki knife today If you’re looking for a sharp and finely crafted Japanese kitchen knife for preparing cuts of meat and fish, the Sujihiki may be the perfect knife for you. The modern Sujihiki is the result of decades of Japanese craftsmanship and dedication. Browse our range of Sujihiki knives today to find your perfect blade.

Petty knives are one of the most common types of knives found in Japanese kitchens after the Gyuto. They’re well-loved by chefs around the world for their versatility and precision, which makes them ideal for chopping smaller vegetables and herbs where accuracy and dexterity are key. Let’s explore the Petty knife: what it is, when it was created, and what role it has in a modern kitchen. What is a Petty knife? A Petty knife is a small utility knife first used during the Meiji era in Japan. The name ‘Petty’ comes from the French word ‘petit’, which means small, and this describes the Petty knife perfectly. It’s a small, thin, and agile knife that’s used in Japanese kitchens to perform precision tasks such as chopping herbs and vegetables and slicing very thin cuts of meat such as those sometimes used in sushi.Petty knives have a very narrow profile, which impacts the way that you can hold the knife. The knife’s profile stops your hand from wrapping around the knife in a tight grip, instead encouraging the user to hold the knife in a pinch grip. This means that while Petty knives aren’t suitable for tasks that require lots of power, they’re ideal for small, intricate tasks that call for precision and care. The history of the Petty Petty knives first came to prominence in Japanese cooking towards the end of the 19th century around the same time that the Gyuto and Bunka knives grew in popularity. Like these knives, the Petty was created to enable Japanese chefs to prepare western foods and ingredients more efficiently. Today, Petty knives are seen as one of the most essential knives in Japanese kitchens alongside the Gyuto. They’re available with both Japanese ‘wa’ style handles and western ‘yo’ style handles, and many professional chefs prefer to work with yo handles on Petty knives because of the anti-slip properties of this handle style. Tips for using a Petty knife If you already have a Gyuto or a Bunka knife, choose a Petty knife that complements the length and type of Gyuto or Bunka you have. You’ll want to use a Petty for all of the tasks that your Gyuto can’t handle, so the variety of length, shape, and size in your knife collection is key.You can use a petty knife for push-and-pull slicing of vegetables and thin meats, but they really shine when they’re used to chop herbs and fine garnishes including coriander, parsley, mint, thyme, and basil. Buy your Petty knife today Petty knives are a kitchen essential, especially if you’re used to preparing herbs and garnishes or finely dicing vegetables and other foods. Using a Petty is one of the best ways to achieve precision and accuracy with every cut. If you want to buy a Petty knife, you can browse our range of authentic Japanese Petty knives online today.

If you don’t know much about knives, being introduced to the myriad of options available can be complicated. There are dozens of different types of blades and some, like the chef's knife and the santoku, seem to be quite similar on the surface. Find out more about chef's knives and santoku knives, how the two differ, and which is the right option for your kitchen needs. What is a chef's knife? A chef's knife is a large traditional knife made of materials such as stainless steel or wrought iron. These tend to be all-purpose tools with a broad blade and a heavier construction so you can use a lot of force in every cut. These knives come in a range of sizes, from six to twelve inches depending on preference. What is a santoku knife? A Santoku knife originates in Japan, with the name translating to the term “Three Virtues”. This refers to the way that a Santoku is ideal for chopping, dicing and mincing ingredients. One of the important aspects of a Santoku is the incredibly thin blade for more precise and delicate cuts, with a lighter overall weight to help chefs and cooks to manoeuvre the blade more easily. The differences between a chef's knife and a Santoku knife There are a few major factors that differentiate between the two knives, including: Function The two knives have very distinct functions. A Santoku is specifically designed for precision cuts and slicing, with a lighter weight helping the chef to move the knife around smaller ingredients and complete more delicate cuts. A chef's knife, on the other hand, is for larger and more general cuts, such as cutting potatoes or carrots in bulk ahead of service. Sides of the blade Chef's knives only come in a double-bevel appearance. This means that the two sides of the knife taper down to a point, being the sharp part of the blade. On the other hand, a Santoku comes with scalloped edges that cut inside, leaving an air pocket at certain points between the ingredient and the blade. This means that the ingredient falls away from the knife more easily, making it easier to see the next cut a knife makes. Size In general, a Santoku knife is relatively small. With a size of five to eight inches, the Santoku is both thin and short, which contributes to the ease of manoeuvre. A chef's knife is a stark contrast to this, with the size of the blade going as high as twelve inches. This is important for cutting larger ingredients such as entire sides of meat. Try Chefs Edge Whether you’re looking for a chef's knife or a Santoku, Chefs Edge has a wide range of knife options from reputable manufacturers and designers. Take a look at our carefully curated selection to find the best option for you.

The Kiritsuke is a traditional Japanese knife that dates back to before the Meiji era in Japan, or before 1868. Unlike other Japanese knives like the Gyuto and the Petty, the Kiritsuke pre-dates the influence of western cooking in Japan which means it’s designed for use in traditional Japanese cooking and the preparation of native Japanese ingredients. Let’s consider the design and history of the Kiritsuke knife with tips for using a Kiritsuke in a modern kitchen.   What is a Kiritsuke knife? The Kiritsuke is a Japanese knife that was traditionally used by the head chef of Japanese restaurants. The knife itself blends the properties of the Usaba and Yanagiba knives, which results in a versatile blade that’s suitable for preparing a wide range of traditional Japanese ingredients including vegetables and seafood. Contemporary Kiritsuke knives usually feature a double bevel, but traditionally these knives were only single-bevelled.Kiritsuke knives boast a flatter heel than Gyuto knives and the tip of the knife has a sharper angle which makes it more suitable for precise, intricate tasks. Like both the Japanese Bunka knife and the Usaba knife, the Kiritsuke has a ‘reverse tanto’ shape, which means a prominent pointed tip and a spine that slopes downwards towards the end of the knife.   The history of the Kiritsuke The term ‘Kiritsuke’ literally translates to ‘slit open’, and the knife was originally created in Japan - though it’s such a traditional knife that it’s not known exactly how or when the knife was first used. The Kiristuke is a highly respected kitchen tool in Japanese kitchens, which is why many kitchens only permit the head chef to use this knife.The original design of the knife combined the features of two of the most popular types of Japanese cooking knives at the time: the straight edge of the Usaba knife, which was used for slicing fish, and the long blade of the Yanagiba which was used for preparing vegetables.   Tips for using a Kiritsuke When you purchase a Kiritsuke, look for a blade that fits in well with your existing knife collection. For example, choose a Kiritsuke with a longer blade than your Gyuto or a flatter edge. This is an excellent knife for push-and-pull chopping because the larger heel of the knife gives plenty of clearance for your fingers underneath. If you want a Kiritsuke knife that’s suitable for a wider range of tasks, look for one with double bevelling.   Buy your Kiritsuke knife today As one of the most prestigious knives in any Japanese kitchen, owning a Kiritsuke knife of your own is an honour. Whether you prepare traditional Japanese dishes such as sushi or want a sleek and multi-purpose knife for finely slicing fish and vegetables, the Kiritsuke is an excellent addition to modern kitchens. Browse our range of authentic Japanese Kiritsuke knives online today to find the perfect Kiritsuke for your kitchen.

Most people put all of their attention towards chefs' knives in the kitchen, trying to find the perfect all-around blade that does everything. However, specialist options, such as a bread knife or a Santoku, have just as much value in a professional kitchen. Find out how to choose the best bread knife for your kitchen, and learn some of the benefits of owning a good bread knife. How to choose the best bread knife There are several things to consider when choosing the best bread knife for your needs. These include: Material One of the first things to consider when choosing any type of knife is the material. Different materials offer different benefits to their users, with stainless steel providing ease of cleaning, high-carbon blades retaining their sharpness for longer and wrought iron knives being a great-looking option if you want to add a personal touch to your kitchen. Think about the factors that matter most to you and decide with those in mind. Brand Some brands have a reputation for long-lasting knives that are affordable, with others focusing on intricate processes to create an edge that their customers love. With bread knives being significantly harder to sharpen than standard chef’s knives, having a reliable quality of manufacture could be the difference maker between a knife that lasts for years and one that you need to replace quickly. Reviews online Take a look at some reviews of the knives you are considering in your final shortlist. After all, nobody knows how well a knife performs better than someone that’s used it every day. Look at both the positive and negative reviews that people have given about the knives to get a better picture of the way that the knife performs. Why a good bread knife matters As with all of your kitchen tools, a good bread knife can make a difference, with benefits like: · A comfortable grip, so you can cut for prolonged periods. Especially useful for professional chefs and prep cooks. · Consistency in the blade, so every slice of bread is the same thickness for sandwiches and toast. · Sharpness and quality of cut, so the break slices cleanly rather than tearing and ruining the slices. Choosing the right bread knife now means that you can use it for years on end without having to get a replacement. Try Chefs Edge If you’re looking for a bread knife with high quality that you can trust, check out the Chefs Edge collection today. We have knives from a wide range of brands and can cater to any chef’s needs.

The Bunka is an all-purpose Japanese chef’s knife that originated during the Meiji era in Japan. It’s often considered to be the third most important chef’s knife in any Japanese chef’s collection after the Gyuto and the Petty knife. Let’s explore the history, design and purpose of the Bunka knife in more detail and consider what to look for when buying your own Bunka knife. What is a Bunka knife? Bunka knives share some of the properties of Gyuto and Nakiri knives, and they are similar to Santoku knives in their purpose. It’s suitable for slicing and chopping meat and vegetables, and it’s extremely versatile and suitable for use when preparing many different types of cuisines. The name ‘Bunka’ comes from the term for ‘cultural’, and its full name Bunka Bocho means ‘cultural kitchen’. This moniker points to the new welcoming attitudes that Japanese people had toward western foods at the time of the knife’s creation.Today, Bunka knives have a prominent pointed tip and a spine that slopes downwards, which is known as a ‘reverse tanto’. These features increase dexterity when using a Bunka knife and mean this knife is suitable for both large, powerful cuts and smaller more precise movements. Most modern Bunka knives have traditional Japanese ‘wa’ handles, though it is possible to find some Bunkas with a ‘yo’ handle. The history of the Bunka Like the Gyuto, this knife was originally developed to suit the new styles of preparation that Japanese chefs had to adapt to when the country started importing more red meat and new types of vegetables from the west. It’s capable of cutting larger chunks of meat and more starchy vegetables than a lot of traditional Japanese knives are which means it’s popular in kitchens around the world as a great all-purpose knife. Tips for using a Bunka knife Bunka knives are very easy to use, and they’re ideal for tasks that Gyuto knives and Petty knives aren’t well-suited to, including cutting certain types of vegetables as well as cutting fish and meat. You can also use a Bunka knife to roll-cut finer ingredients like herbs. As always, choose a Bunka knife that feels comfortable in your hands and with a handle that’s spacious enough to leave plenty of clearance so that your fingers aren’t ever near the blade when you’re using it.   Buy your Bunka knife today Bunka knives are versatile knives that can be used to cut meat, fish, vegetables and herbs. You can browse our selection of high-quality knives online and purchase your perfect Bunka knife today. We offer a wide selection of traditional and contemporary Japanese knives for professional and amateur chefs in Australia.

When you’re looking for knives for your kitchen, the material of the blade is an important consideration. After all, different blades have different properties, and your cooking needs are unique to you. Find out more about the difference between stainless steel and Damascus steel, and some of the benefits of each type of knife. What is stainless steel? Stainless steel is a family of different types of steel that are designed to be highly corrosion resistant. This means that stainless steel doesn’t rust over time, and is easier to clean as various oils and foodstuffs don’t penetrate the surface. This corrosion resistance comes from a higher proportion of chromium in the blade, protecting the surface of the knife from whatever it cuts through. Stainless steel is an increasingly common material in a modern kitchen thanks to this high level of utility. What is Damascus steel? Damascus steel is a material with an incredibly storied history. Known for the wavy pattern flowing throughout the blade, Damascus steel originated in around 500 BC, with a name derived from the Syrian city of Damascus. Although the original method of producing Damascus steel was lost in the 18th century, modern manufacturers have replicated the look by layering alternating steel types to reproduce the wavy patterns. Damascus Steel can be crafted from alternating layers of stainless or carbon steel, or a combination of the two.   In modern terms, Damascus Steel is purely the name for the look of layered steel on the blade, nothing more. This Damascus steel is often comprised of cheaper, softer steels and is only used for the "Cladding" outer layer of a chef knife, and the important cutting edge steel is a single layer of VG10, SG2, Aogami, Shirogami, etc.  Find a blade that suits you Whether you’re looking for a Damascus steel blade for your home cooking or a stainless steel option that suits your existing collection, take a look at the Chefs Edge range of knives today. With everything from stainless, carbon, and Damascus steel to wrought iron knives, you can find the perfect knife for your cooking needs.

If you’re a budding home cook or you’re looking to start working as a chef, you’ll need a knife that’s fit for the role. However, finding the perfect chef’s knife can be a difficult task, since each brand has something unique to offer. Find out more about how to find the perfect chef’s knife for you, and why picking out the perfect knife is a must for any cook. How to buy a chef’s knife There are several steps to follow when buying a chef’s knife, each is a must when finding a knife that suits your specific needs. Some of the steps in picking the right chef’s knife for you include: 1. What is your technique? Different knives work differently depending on your technique. Chopping and slicing, for example, are two unique methods of cutting ingredients but require different tools. If you’re looking for a knife that’s perfect for slicing, a thinner blade is better suited, with a curve helping you to rock the knife back and forth across the ingredient. Heavier flat blades are better for chopping as they get through ingredients with ease. 2. How much does the knife weigh? The weight of a knife is one of the more significant factors. People with high levels of wrist strength sometimes prefer a heavier weight as it allows for more deliberate movements, whereas others prefer a lighter blade that is simpler to manipulate. Think about your preferences first to help you work out which option is best for you. 3. Does aesthetic matter? Consider whether or not the look of the knife you use matters. Some people have a theme running throughout their kitchen, for example sleek, steel finishes or lighter colours. If this is the case, consider which of the blades on your shortlist will suit the look of your kitchen best. The appearance of a knife doesn’t matter to everyone, but if it matters to you, there are lots of options. 4. Can you maintain the blade? Finally, think about the maintenance needs of all of the knives left on your list. This involves being able to regularly sharpen and hone your knife, in addition to cleaning it thoroughly after every use. Consider a carbon knife if you think that you will struggle with maintaining the blade, as this is a far harder material that takes longer to wear down and lose its effectiveness after day-to-day use. Why the right knife matters Finding the right knife makes a big difference to your cooking. A knife with the wrong weight can lead to poor quality cutting, and one that wears down too quickly can be unsafe if it slips on ingredients mid-cut. Taking your time to choose the right knife makes all the difference to the quality of your cooking. Try Chefs Edge If you’re looking for a blade that works perfectly for you, check out the Chefs Edge range today. This carefully curated selection of knives is perfect for your search and can help you to get a knife that you’ll use for years to come.

When you start thinking about buying a knife, you might not know the difference between a standard knife and a high-performance knife. However, there is a significant gap in quality between the two types of knives, and you benefit significantly from understanding the difference. Learn more about what people mean when they say high-performance kitchen knives and how you can tell the difference. What do people mean when they say high-performance kitchen knives? There is one fundamental difference between a standard knife and a high-performance kitchen knife – sharpness. The sharper your knife, the better it is at cutting through a range of ingredients in the kitchen. If you have a kitchen knife that struggles when cutting through tougher vegetables and fatty bits of meat, you’re likely not working with a high-performance kitchen knife.   What differentiates a high-performance kitchen knife from a standard knife? Several different factors define the difference between your average kitchen knife and a high-performance kitchen knife, with some of these differences including: Sharpness Sharpness refers to the ease with which a knife cuts through ingredients in the kitchen. A good knife should simply press through the ingredient, with famous chef Gordon Ramsay stating that an ideal knife allows a chef to “let the knife do the work”. This means not needing to use a saw motion to get through ingredients in the kitchen, with a single movement doing the job. Durability Some ingredients and surfaces can have a serious effect on the look and performance of a knife, with chopping boards such as glass, granite and ceramic weakening or chipping the blade. High-performance knives are made from materials such as strong steel or even carbon fibre to retain the quality of the blade. Comfort In any industry, having ergonomically designed products makes a difference. The same applies to knives. High-performance knives are designed to fit perfectly in the palm of a chef, making chopping for hours on end a much simpler part of the job. You can keep working on large batches of food without your palm starting to hurt or becoming uncomfortable thanks to a well-designed knife.  Looking after a high-performance knife Initially buying a high-performance knife is a good start, but better knife care is a must for keeping your kitchen in top condition. Make sure that you sharpen your knife regularly to keep the edge as refined as possible, and wash your knife after every use. This keeps contaminants off the blade and ensures that the performance remains high for years after initially getting your knife. Try Chefs Edge If you’re looking for a blade that can perform to a high standard for years on end, take a look at the Chefs Edge range of quality knives and improve cooking preparation in your kitchen. You can give yourself an easier time in the kitchen, and with the right care, you might not need to buy another knife again.

The Gyuto is a Japanese knife that originated during the Meiji era in Japan between 1868 and 1912. Today, it’s a popular and versatile Japanese blade that can be used to chop and cut a wide variety of foods including meats and vegetables. Let’s explore the Gyuto knife in more detail: what it is, what it’s for, and how to choose your own Gyuto. What is a Gyuto knife?   A Gyuto knife is an all-purpose Japanese knife that can be used to chop meat, vegetables, and herbs equally well. Japanese chefs use Gyutos when cooking western-style food, but they also use them to prepare traditional Japanese dishes. The versatility and dynamism of this knife have helped it to retain its popularity since its creation in the late 19th century. The history of the Gyuto The Gyuto was originally developed as a Japanese version of a typical Western chef’s knife, inspired by the types of knives that English and French chefs used at the time. A knife like this was needed in Japan when the country started to eat more red meat and other foods imported from the West. In fact, the word ‘Gyuto’ literally translates to ‘cow sword’ in Japanese.The Gyuto came about at a time in Japan’s history when blacksmiths, who traditionally made swords and other combat weaponry, were turning to other kinds of blades to bolster their incomes. Creating the Gyuto, a multi-purpose chef’s knife that could handle the new meats and vegetables that Japanese people were enjoying towards the end of the 19th century, was a smart commercial move for the industry. Gyuto knives today Contemporary Gyuto knives are beautiful, versatile, and practical knives that can complement any modern style of cooking. You can use them to chop vegetables and slice meats, and they’re effective for rock-chopping, pull-cutting, and push-cutting. For buyers wanting to invest in a Japanese knife but unsure where to start, the Gyuto is not a bad pick and a good all-rounder.Gyutos can either have traditional Japanese ‘wa’ handles, or they may have Western ‘yo’ handles. While wa handles are lighter and may be considered more aesthetically appealing, yo handles are more ergonomic. Whether you prefer to work with either type of handle, it’s possible to find a Gyuto that suits your style.   Tips for using a Gyuto knife If you’re using your first Gyuto knife, choose one that suits your own style of cooking and feels comfortable in your hand. If you’re used to western knife handles, you might find that a Gyuto with a yo handle is more comfortable to begin with.Choose a blade length that fits with the type of cooking you intend to use your Gyuto for. Longer blades are more suitable for starchy vegetables that require more power to cut through, while shorter blades have a lighter overall weight making them more suitable for precision cuts. Buy your Gyuto knife today If you’re looking for a high-quality Japanese Gyuto knife to add to your collection, browse our range of Gyuto knives online today. Gyuto knives are fantastic general-purpose knives that are suitable for most western styles of cooking. They’re popular with seasoned Japanese chefs and casual cooks alike.

So you’ve decided you need some new kitchen knives, but how do you know what to buy? With so many brands and designs available, it’s easy to get confused about which type of knife will be best for you. Budget is always an important consideration, so when someone mentions a 'forged' or 'stamped' blade, what do they mean? What is the difference between forged and stamped kitchen knives? Forged knives are crafted from a single steel bar. The steel is heated before being hammered or pounded to the desired shape. This hammering manipulates the steel molecules to become stronger, which means a forged knife can retain its edge for a very long time. Forged kitchen knives are often individually crafted, although some knife makers have developed technology to allow for machine manufacture. Stamped knives, as you might expect, are created by being stamped out from a larger piece of steel. The knife is honed and heated after being cut to shape, which maximises its hardness and durability, but it's performance may not be to the same standard as a forged knife. Forged knives in detail Forged knives are usually heavier than stamped knives. A skilled craftsman can forge a particular spine thickness and what is called a distal taper, a thicker spine at the heel of the blade, and thinning out to the tip of the knife. This particular balance of weight distribution is pleasing to use and gives a sense of stability to more demanding cutting tasks. The robust nature of a forged knife makes it good to use with awkward fruit and vegetables such as squash or melon, but be sure to use thicker knives for harder root vegetables. Benefits of forged knives · Forged knives are strong and robust and can handle tougher kitchen tasks well · They are less likely to warp or bend due to their extra toughness Drawbacks of forged knives · Forged knives usually cost more due to the skills, time and resources required to craft them. Stamped knives in detail Stamped knives are cut or stamped from a large sheet of steel. This process is relatively easy compared to forging, and requires less man-hours to complete. They are then heat treated to improve their durability and honed to shape. This type of manufacture means stamped knives are generally thinner and lighter.  Stamped knives often lack the toughness, durability, and strength of their forged counterparts.  Benefits of stamped kitchen knives · Stamped knives are generally lighter than forged knives, so they can be used for longer · They are often cheaper than forged knives due to their faster and less labor intensive manufacturing process Drawbacks of stamped knives · Stamped knives generally lack the toughness of forged knives Stamped knives may not be as visually appealing or have the 'tamashi' or 'soul' of the blacksmith as easily felt  Help from the experts Choosing a kitchen knife takes time and understanding the difference between forged and stamped knives is just one aspect of your decision-making. Our team at Chefs Edge have years of experience and a real passion for helping our customers discover their ideal kitchen knives.