Doing a little research I have found many good brands, but what type of knives would come in handy? I have a Miyabi santoku knife. What type of knives should I buy next?
The minimum set which covers 99% of home cutting is:
3-4″ paring/peeling knife;
6-12″ chef’s knife
8-12in serrated bread slicer.
After that you can add boning knife if you work with bony meat, poultry. BTW, boning knives are not the same as meat cleavers, i.e. not designed to chop through the bones, but to work around them.
Since you already have a santoku, you probably can skip the chef’s knife. I personally find them too short, but if you like it and it is comfy why not.
Few more pointers when shopping for the kitchen knife:
1) Do not buy a set. No matter what it will contain more than 1 knife that you don’t need.
2) Don’t believe all the marketing BS that good kitchen knives have to be forged, and have full bolster and tang. None of that is true. E.g. Stamped Globals are much better performers than most of the forged mainstream kitchen knives. katana swords and bowie knives are not full tang, yet they can cut through armor and leather, so I really doubt you need more strength than that. Bolsters make sense only on narrow boning knives to protect your hand from slippage, but on other wider knives blade choil area does the job, bolster just makes sharpening a nightmare.
3) Avoid both, Cutco and Furi knives. Both are real junk metal knives, except one is really outrageously priced, Cutco. Both have rusting issues, can’t hold the edge worth a dime and both have very misleading marketing.
Also, worth noting that Japanese knives are much harder compared to western counterparts and when abused might break or chip, but stay sharp a lot longer and cut a lot better too.
By the way, Global knives aren’t your typical Japanese knives, more western, in terms of hardness. 58HRC is quite close or same as many western knives.
Miyabi MC-66 blades go 66HRC, which is extremely hard and most of the high end Japanese knives are in 63-67HRC range. Harder to sharpen, but hold the edge superbly and you can grind very thin edges that cut better than a straight razor.
I suggest you read this article – zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml
On choosing kitchen knives.
And for helo with Japanese kitchen knife types this will help – zknives.com/knives/kitchen/misc/jpnktknvtypes.shtml
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Tags: boning knives, bowie knives, Bread Slicer, Cutco Knives, Furi Knives, Global Knives, Globals, Home Kitchen, japanese knives, Junk Metal, Kitchen Knife, Kitchen Knives, Knife 1, Knives Swords, Meat Poultry, Santoku Knife, Slippage, Swords Knives, Western Counterparts, Western Knives
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Tags: boning knives, bowie knives, Bread Slicer, Cutco Knives, Furi Knives, Global Knives, Globals, Home Kitchen, japanese knives, Junk Metal, Kitchen Knife, Kitchen Knives, Knife 1, Knives Swords, Meat Poultry, Santoku Knife, Slippage, Swords Knives, Western Counterparts, Western Knives
February 28, 2011 | Posted by 
Categories: Knife Set Reviews | 
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