- Choosing a knife set by type, Japanese vs. Western-style knives
The two models vary in design, utility, and how they are sharpened. Although the two are used for almost similar functions, their blades, blade thickness, cutting edges, and handles are designed differently. Japanese knives are available in several other varieties, which we have highlighted later in this article.
How does a western-style knife differ from a Japanese knife?
The main difference between the two styles is that; the western Knife is sharpened on both cutting edges, resulting in a symmetrical bevel. Factory cutting edges for western knives range between 17 and 27 degrees, a way higher than a Japanese knife.
Most designs of western knives are curved along the blade, a feature that enables you to rock the Knife to and fro in a chopping action. The curving lets you apply different levels of specific parts of the blade.
The blade thickness is another significant difference. Originally, western-styled knives are made using a steel material softer than that used for Japanese knives. However, more material is required to achieve the desired density and strength. Western Knife is, therefore, more robust and does not blunt faster than the Japanese Knife.
The Japanese Knife is single beveled. Due to their single bevel angles, Japanese kitchen knives are sharper than western knives. Japanese knives may feature a bevel angle as low as 6 degrees. While sharpening the Knife, it’s possible to control the side of the blade being worked on. Japanese knives are crafted from harder Steel than western style knives. Although hard Steel can be brittle, the edge can bear wear and tear better than that of a western knife.
Types of Japanese Kitchen Knives
Japanese knives are made through traditional techniques, using either stainless Steel Hagan. Due to their similarities in design and features, it may be difficult to tell them apart in this guide, we have highlighted some of the traditional Japanese knives to help you understand them more.
Gyuto Knife
The Gyuto is the Japanese version of the western European French Knife, although its blade is thinner. Designed with a length of 5 to 15 inches, the Knife is perfect for general kitchen tasks such as chopping vegetables, meat, and hard fruits. The blade is made from stainless steel making the Knife resistant to rust.
Nakiri Knife
Nakiri offers a full and rhythmic chopping versatility, with a long blade that allows for slicing dicing and chopping vegetables. The blade’s double-beveled edge promotes fast falling of food as you chop. A square tip makes the knife ideal safe for use.
Santoku Knife
The Santoku combines the features of Gyuto and Nakiri knives. However, its blade is shorter, with a length of 5 to 7 inches. The blade tip resembles a sheep’s foot and curved at a 60 degrees angle that increases its versatility.
Usuba Knife
Unlike other Japanese knives, the Usuba is designed with a single edge that ensures long-lasting sharpness. Usuba features a long wide, and sturdy blade ideal for cutting and chopping. The blade is triple-riveted to hold the blade firmly.
Choosing a knife set by size, basic medium or large set
As big and multi-functional as many knives are, no single knife can effectively handle all activities of food preparation. At some point, you will need to use a variety of knives, some for specific and singular tasks. You will often find cooking more comfortable and enjoyable if you have several knives to choose from.
The best way to get good kitchen knives is by buying a block set. Knife sets do contain not only several knives but also a knife block for a striking display, safe and convenient storage. Their prices are often lower than those of individual knives. The decision on whether to buy a medium or large set depends on various factors. Here are some of the key considerations
Which types of knives does the set have
Every knife set, whether medium or large, should include the following three essential knives. With them at hand, you will accomplish almost everything on the cutting board.
- Chef’s Knife- it is the most fundamental and valuable Knife in a block set. Select a knife set with a chef knife whose design suits your kitchen tasks
- Utility knife- this is a medium-sized multipurpose knife, ideal for small or secondary jobs especially when you have a lot going on in your kitchen
- Paring Knife- this is a small knife perfect for delicate tasks. you may use the Knife to peel, core, trim or garnish your meals
A large knife set should contain several more types of knives. Below are some useful and essential additions that such a set should have:
- Bread Knife- cutting bread with any other kitchen knife might prove a nightmare. If going for a large set, choose one that includes a bread knife for easier bread cutting
- Caring Knife- if you plates or entertains food before serving, a good quality carving knife is a perfect bonus
Kitchen Shears-
- in case you love butchering, shears will go a long way to help your poultry and fish
- Sharpening Steel- buying a sharpener from the same company that made your knives ensures that the knives are not chewed up and ruined by low quality or soft Steel
Consider a Knife Block
Nothing could be more annoying than seeing your knives scattered all over your kitchen place. That’s why you need to purchase a knife set with a storage block. Though a knife block makes an attractive display, it takes up room in your Kitchen place. If your kitchen is small, consider getting an upright block with a small footprint. Alternatively, you may purchase a wall-mounted magnetic knife holder.
Consider your need
The most useful quality of a knife is its sharpness. An unused knife will dull quickly, and sharpening it may be cumbersome. Do not spend your money investing in a set of knives if you intend to use just one or two of them while the rest collect dust
Choosing a knife set by use, Household vs. Professional set
Nothing is as important to the home cook or a professional chef as a good set of knives. A perfect set is a fundamental tool for the daily preparation of your meals. With proper care and maintenance, a decent game is an investment that should last for years.
While the quality of various kitchen tools vary with brand, that’s not the case with household or professional knife sets. A renowned brand name doesn’t mean you are getting the best quality. It’s a common practice for companies to sell their second or third line at high prices, intending to make more sales through the brand name. Whether buying a household or professional set, its knives should have the following key features:
Handling
When purchasing a knife set, the best quality test is to handle it. All its knives should have a comfortable grip to help prevent fatigue. The knives should feel as if you can use them with ability without feeling awkward, dangerous, or cumbersome. The set should be light enough for easy kitchen operations. Lighter models often have better qualities and performance characteristics than the previous more massive models.
The construction
There are three types of construction that you could choose from
- Forged construction- each Knife is made independently from an individual piece of metal then molded under high temperatures to create their shape. A forged knife often better in performance and easy to use. They are substantial, long-lasting, balanced, and easy to use.
- Stamped construction
Stamped knives are mainly machine-made and often inferior to the forged. However, some excellent sets boost high-quality materials and blades that hold an exceptional edge. You can hand polish and hone the knives to suit your tasks.
Tang construction
Tang refers to the part of the Knife that extends into the handle. Many knife sets are made with full tangs meaning that their blades extend within the full handle. A full tag ensures balance and makes the handle slightly heavier for better stability and control. Other knives are constructed with partial or rat-tail tangs, where the blade extends into the handle and is fully enclosed within the handle.
About the material
Knife sets are manufactured from different materials. Various metals and elements add properties to knives, including durability resistance to pitting and staining and the ability to hold sharpness for a long time. Carbon steel is often preferred due to its strength. However, it rusts easily and is reactive to acidic foods, discoloring the food. The most commonly used material for knives is stainless steel, which is an alloy of carbon, iron, and chromium. A blade made from stainless steel features right balance, durability, resistance to stains and is easy to sharpen. Ceramic knives are super hard, lightweight ultra-sharp, and do not dull quickly. However, a ceramic knife shatters if dropped and may break or chip if misused.
Choosing a knife set by its make, High quality vs. low quality (stamped, forged,
laminated)
You may get bewildered by the many terms used to describe knife construction. Typically, there are three makes of knives that you could choose from:
- stamped knives
These knives are entirely made via mechanical means. Stamping means that the Knife is punched out of a flat steel sheet, after which the edges are sharpened. Often, stamped knives cost less than those of other makes. Although their quality might be lower, their blades are lighter and more flexible, thus ideal for chopping and boning.
- laminated knife construction
A laminated or piled steel blade is made out of various types of Steel, other than a single layer of homogenous metal. Although not commonly used, laminated knives are produced for specialized purpose. Through lamination, knives can be molded and hardened to the desired without the risk of breakage.
- Forged construction- each Knife is made independently from an individual piece of metal then molded under high temperatures to create their shape. A forged knife often better in performance and easy to use. They are heavy, long lasting, balanced and easy to use.
- Tang construction
Tang refers to the part of the Knife that extends in to the handle. Many knife sets are made with full tangs meaning that their blades extend within the full handle. A full tag ensures balance and makes the handle slightly heavier for better stability and control. Other knives are constructed with partial or rat-tail tangs, where, the blade extends into the handle and is fully enclosed within the handle.
- Choosing a knife set by budget, high priced vs. low cost
When determining the tools for your kitchen, you will, with no doubt, consider grabbing a knife set. As you quick check on the available options, you are likely to notice a large gap in prices. This will raise the questions; how much should a knife set cost? Is there a difference between a cheap and an expensive knife set? We have some detailed answers for you!
Initially, there may be no noticeable differences between a cheap and expensive knife set. The two budget cut and chop nicely, will seem to hold comfortably and perform all tasks precisely. The two styles differ mainly in durability and ability to hold their edges. Other key differences include;
- The overall comfort
For seasoned cooks, the general comfort and weight are highly noticeable with expensive knives. High cost knives are often fine-tuned in terms of structure for perfect hand fit. The handle tends to be more comfortable in a way that it does not hurt or wear down your hands.
- Blade Sharpness and Height
Contrary to popular belief, it is safer to work with a sharp knife than a dull one. Whether cheap or expensive, a knife set should contain factory-sharpened knives whose blades are able to preserve sharpness for a long time. However, some cheap knives feature low quality blades.
Final Tip
The quality of a knife is not solely determined by its price. Some top brands for example, may price their second or third line knives hoping to make more of the brand’s wide reputation. Choose a knife set whose price matches your budget while at the same time minding the quality.