Every family cooks every day. Kitchen knives are very important in daily life. Next, let’s take a look at the types of kitchen knives.
Chinese Kitchen Knife: Commonly known as a kitchen knife, the main purpose is to cut, chop, and shoot. As long as the knife is good, it is really omnipotent.
Bone-cutting Knife: For heavy work and rough work, Chinese chefs generally appear in the form of bone-cutting knives, while Western chefs sometimes appear in the form of axes.
Cow knife: also called a chef’s knife, usually available in lengths of 20cm (8 inches) and 25cm (10 inches, professional style). Its main purpose is for cutting. It’s not as smooth as a Chinese kitchen knife for chopping things, so don’t even think about chopping garlic. Then you ask the western kitchen what to do with minced meat. They have an electrified kitchen with a chef's machine. Santoku Knife: The Japanese improved the Western-style buffalo knife. Compared with the buffalo knife, it is lighter and thinner, with a straighter edge. It is easy to cut meat and vegetables. It is a chef's knife that is more suitable for Asians.
The host feels that Santoku's style is not domineering enough, and he has always been loveless. Small knife/paring knife/multi-purpose knife: blades with a blade length of 9 cm or less are easy to use, and they can be used for chores such as skinning and tendon removal in the kitchen. There is a crescent-shaped paring knife (pictured above), which is great for paring spherical objects, but not so good for other uses.
Single-purpose knives: boning knife (slender and sharp blade with good elasticity, which can be extended into joints for cutting), slicing knife (long blade with good elasticity, often used to cut ham, also called ham knife), bread knife, willow blade (long blade, Sharp, mostly used for processing sashimi, also called sashimi knife), out blade (sharp, thick, mostly used for processing fish bones, also called fish head knife), vegetable cut (a reduced version of Chinese kitchen knife, unique to Japan, used for processing vegetables ), thin blades (thinner than vegetables, basically only used to handle leafy vegetables), tuna knives, etc. These knives are too single-purpose. If you don’t use them often, it’s best not to buy them.
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