I used to grab my European chef’s knife at the start of every recipe, but now it just sits in my knife drawer. These three Japanese– and Chinese–inspired knives speed up my food prep and make cooking fun again.
The European chef’s knife evolved from the dagger—yes, that’s right—those long lethal blades that wealthy Spanish nobles used to carry in their boots. Four years ago, I went to the Municipal Museum of Cutlery in Albacete, Spain, and it dawned on me that the modern knife looks very much like its deadly predecessors. Further research confirmed that this is, in fact, true: Your kitchen knife used to be the weapon of choice.
Then things got worse. European knife-makers started warring over who could produce the heaviest knife. What? Nobody wants a heavy, thick blade. These common, 10-ounce-plus knives are hard to use, dangerous and all that metal makes it difficult to push the knife through foods, even vegetables. A big heavy knife is a liability in the kitchen, not a plus.
Of course, the Japanese have known this since the late 19th century when samurai sword makers started producing kitchen knives. Their knives are lighter, thinner, razor-sharp and designed for specific purposes. That’s why they make the nakiri vegetable knife; the santoku, an all-purpose knife; the petty, a type of paring knife; and at least a dozen other styles.
My Go-To Knife
So let’s start with the one knife I use every day: the Kitchin-to. We designed it here at Milk Street. It’s the perfect all-purpose kitchen knife that marries the very best attributes of the Chinese cleaver and the Japanese vegetable knife (nakiri). With a thin blade that slices easily through everything from vegetables to meat and a lock-in handle that gives me a firm, sure grip, using this knife is a pleasure. I love picking up this knife to start a recipe—it’s a game-changer.
The Smaller All-Purpose Utility Knife
I wanted a smaller, utility-size companion to our Kitchin-to. Made from Japanese forged AUS-8, a high-grade, tried-and-true knife steel, the wide, subtly arced blade of the Kitchin-Tan holds a razor edge with little maintenance. A rounded sheepsfoot-style tip keeps fingers safe. The full-sized, ergonomically shaped Micarta handle provides a sure “lock-in” grip and fills the palm comfortably and securely—it won’t twist or turn even during heavy use. For anyone who loves using a mid-size knife (and I know many chefs who do), this is the knife for you.
The Best Bread Knife in The World
I hate bread knives: They’re either too heavy, too small, too light or the serrations are all wrong for whatever you are cutting. So, the folks at Suncraft figured out that a bread knife with three different sized serrations solves the problem. With the Seseragi, you get a start on a tough crust (a small length of straight blade at the tip to pierce through tough crusts, tomato skins or melon rinds) or easily slice through a Japanese milk bread or any sandwich bread. It is also light and easy to use, not some overbuilt beast of a knife. And I also love the slightly curved wood handle—the whole knife feels good in your hand.
My Picks for Knife Sharpeners
An electric knife sharpener is the easiest way for most home cooks to sharpen a knife, and I love the Work Sharp Culinary E5 Sharpening System. It works via flexible abrasive belts—not with grinding wheels—just like professional grinders, and therefore it’s gentle on blades. (The more economical E2 Sharpening System uses abrasive disks.)
Pull-through manual sharpeners use a fixed-angle carbide grinding notch through which the blade is pulled. I recommend the made-in-Japan Suehiro Ceramic Water Wheel Knife Sharpener for Double Beveled Knife. The sharpener’s ceramic wheels are water lubricated, which means the sharpening is easier on the blade and produces smoother results.
Whetstone sharpening is a bit like driving a manual transmission or tying a Windsor knot. I find the process soothing and pleasurable, but most home cooks will opt for one of the methods above. I like the Work Sharp Benchtop Whetstone Knife Sharpener , a basic dual-sided model that features medium-coarse and fine grinding surfaces, a nonslip base and angle guides. The best part? It’s cheap.
You May Also Like:
Bisbell Universal Magnetic Blade Cover
Made from stiff polypropylene and fit with robust magnets, Bisbell’s matte black magnetic knife guards clamp tightly and securely to your blade. The pre-scored cover requires nothing more than stiff shears to cut for a customizable fit.
Find the Bisbell Universal Magnetic Blade Cover here.
Milk Street Saya Knife Guard
The ideal companion to our all-purpose Kitchin-to™ knife . Japanese kitchen knives are traditionally stored in wooden scabbards called sayas to protect the blade—and your fingertips—from damage in a crowded drawer. This custom ash wood saya is sturdy, durable and beautiful and helps wick away any moisture.
Find the Milk Street Saya Knife Guard here.
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