kitchintools

What is the best type of Japanese knife?

The best Japanese knife depends on what you’ll be using the knife for. For example, professional chefs who are looking for a super sharp cutting edge that will deliver a clean-cut might find the Yanagiba more ideal. Cooks who constantly find themselves working with meats and poultry will find the Honesuki ideal as it has a thick blade and pointed tip that will cleanly separate the bone and cartilage.

Is stainless steel better than carbon steel knives?

Stainless steel is undoubtedly softer and as such, might not hold its edge as well as carbon steel knives. However, that does not mean that stainless steel knives should be steered clear of. Home cooks tend to prefer stainless steel knives that are more forgiving and easier to handle. Professionals who know how to sharpen their own knives, tend to opt for carbon steel ones. At Kitchin Tools, we have a wide variety of stainless steel and carbon steel knives.