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April 22, 2022
Though a nakiri blade looks like a Chinese cleaver, the blade is considerably lighter and has a straight edge that can be used for making precise cuts of all sorts of vegetables.
Have you ever thought about adding a Japanese vegetable knife to your kitchen?
If you're looking for a versatile knife that will handle a variety of tasks, consider investing in a vegetable nakiri. Unlike most chef's knives, which are designed for slicing meat, a vegetable nakiri is ideal for cutting vegetables like carrots and cucumbers.
Hand-finished for precision and beauty. Discover the benefit of a Japanese Nakiri knife!
You may have seen the name Nakiri thrown around, this is a Japanese vegetable knife. "Na" means greens, vegetables, and "Kir" means cut. The knives have depth to them, generally 2-3" tall, and have a slight curve to the edge profile to allow for rocking while chopping. Also, the blade is thin and straight, so it is surprisingly easy to sharpen.
The best nakiri vegetable knife is designed specifically for chopping and slicing vegetables. There is no need to worry about the tip breaking off, which is usually the first thing to break on a knife because there is no tip! The depth of the blade allows for good control when slicing larger items like cabbage or cucumbers. Having a gentle curve, the blade allows for easy rocking when mincing vegetables after they've been chopped. In Japan, this type of knife is especially useful when cutting vegetables such as daikon or carrot into julienne strips. This method is called "katsura-make".
Damascus steel In its modern form, Damascus steel is an alloy consisting of multiple visible layers produced in combination with a core steel. The base material used for the production of modern Damascus steel derives from steels with various contents of accompanying elements. The combination of steel grades with contrasting properties allows the production of particularly hard and at the same time flexible steels.
(61 ±1 HRC) is a classic Japanese high performance steel with excellent properties that have awarded it the moniker "gold steel". It is a stainless blade steel of the highest quality with a high carbon content. This allows it to be tempered particularly well in contrast to other stainless steels. Moreover, VG-10 boasts a particularly good edge retention.
DURABLE HANDLE The meticulously constructed, triple-riveted G10 handle has gone through special treatment, making it extremely impervious to heat, cold, and moisture; accented with a mosaic pin.
April 20, 2022
How To Sharpen Dull Knives?
If your knives are dull, there are a few ways to sharpen them.
Electronic sharpeners use an electric motor to do the same.
April 05, 2022
The Santoku knife is a versatile kitchen knife that is used for a variety of tasks. It is a smaller version of the chef's knife, and is often preferred by people who are just starting out in the kitchen because of its versatility. The Santoku knife is also known as the Japanese chefs knife.
It is usually referred to as a multi-purpose kitchen knife. Its name comes from its ability to cut up meat, fish, and veggies. Santoku knives are often recommended as a multifunctional knife for home use, and it is more commonly seen in Japanese households than Gyuto knives.
March 29, 2022
The chef's knife is one of the most important kitchen knives you will ever own. It is essential for slicing, dicing and chopping food. There are many different types of chef's knives on the market, but it is important to choose the right one for your needs.
The German chef knife is a great all-around knife for the home cook. It has a slightly curved blade that's perfect for slicing and dicing fruits and vegetables. Japanese chef knives are known for their precise, thin blades that are well-suited for delicate tasks like preparing sushi. Cleavers are designed for heavy duty chopping, while Santoku knives are designed to be versatile and easy to use.
This classic German knife is best if you want a good blade for heavy-duty applications. With its supremely sharp edge, comfortable handle, this knife will make your day-to-day dicing and slicing activities smoother and faster.
Whether used for slicing vegetables or filleting a fish, a chef's knife is an essential kitchen tool. However, like any other sharp object, it needs to be kept clean in order to maintain its sharpness and precision.
To clean your chef's knife:
-Wash it immediately after use with warm soapy water.
-Rinse it thoroughly with fresh water and dry it off completely.
-If the blade has been stained, apply a light coating of oil to the blade before wiping off any excess.
-Store the knife in a sheath when not in use.
In conclusion, a chef's knife is an essential kitchen tool that every cook should have in their arsenal. If you are looking for a quality chef's knife that doesn't break the bank, I would recommend the Classic 8-Inch Chef's Knife. It is a high-quality knife that is sure to last you for years to come.
October 15, 2021
Damascus is not a new type of steel; it is a process of forging several steels together to obtain a high-performance material. High-carbon steel has good cutting performance, but is prone to rusting. Stainless steel resists rust, but does not perform as well as high carbon steel. So, people wrap stainless steel around high carbon steel so that they can have a sharp blade and still resist rust.
Damascus knives are knives made from Damascus steel. It is the technique used to make the steel that marks them as 'Damascus' rather than any other part of the knife design. Damascus knives can be identified by the wavy, mottled pattern that runs through the blade.
And today's Damascus steel have some types:
1. Multi-layer steel cladding on high carbon stainless steel. Brands like Shun, Tamkota, Dalstrong, and Miyabi, etc.These knives use high-end steel like SG-2, VG-10, and AUS-10, etc. The hardness of the blades can reach 58-62 HRC. It's a high-performance knife, and easy to maintain the blade.
2. Pakistani Damascus (Handmade in Pakistan), Using a traditional kitchen knife making process, the surface of the knife is acid etching to give a beautiful high contrast damascene steel pattern. This one is easy to get rusted so customers need to oil the knives occasionally.
The performance is depending on the steel they used.
3. Fake Damascus
The blades are made of general steel (In general it's cheap steel) then laser engraving Damascus pattern on it.
Poor performance. Not recommend buying it.
A well-made Damascus blade will retain its sharpness for longer than most production quality blades, but if the goal is to use the best performing blade steel, you may find it elsewhere. ... True 'name brand' Damascus steel is of the highest quality. Knives made from these steels make for fantastic knives.
As for making the Damascus, it is a time and labor-intensive process, which is why Damascus blades typically cost more. In terms of performance or edge holding, there are indeed other steels that will hold an edge longer, but anyone that knows knives knows that it is hard to beat carbon steel for getting a keen edge.
Please note that “Damascus steel” currently used for a high-end tamkota knife is laminate material, which is forged with multi-layered different steels.
Its surface pattern is produced by overlapping steel and folding back many times.
We spend a lot of time on knife designing, in order to design a good chef's knife. Our blacksmiths use the best craftsmanship, using high-quality forged steel to create a sharp and durable blade for our customers.
October 14, 2021
No knife will always be sharp. But a knife of cheap steel will dull very quickly. Meanwhile, a good quality blade will stay sharp, for a longer time.
To cut with a dull knife you need to apply more pressure, which increases the chance that the knife will slip and hurt you.
A sharp knife will easily cut through whatever you're cutting. Everything is under your control, but this doesn't mean you can play with a sharp knife. While using every tool we must follow the instruction and have the basic skills to use them.
October 12, 2021
When you search on Reddit. You probably found that many topics about how to choose a good kitchen knife. Like "Recommendation for my first "high end" Japanese knives or Chef's Knife suggestions?: BuyItForLife - Reddit"
So today we will try to found the best knife for your kitchen.
Knives come in all shapes and sizes. Some are versatile, some task‐specific. Some are straight, some serrated. Some are metal, some ceramic. Understanding how knives are constructed and why those differences exist will help you pick the right tool for the job.
Blade: The most common blade material is stainless steel, which is either forged or stamped. Forged blades are molded into shape and are generally heavier and more durable, with a prominent heel at the base of the blade. Stamped blades are cut from a solid sheet of metal and are more lightweight, but dull more quickly. Stamped blades are common on inexpensive, low‐quality knives, but high‐quality stamped blades can also be found.Stainless blades of both types are easily sharpened.
Ceramic blades are very lightweight and can stay sharp for a very long time, but must be sharpened using a specialized grinder. Ceramic is also very brittle, so knives will shatter if dropped. They should not be used for tasks that involve hitting (e.g., breaking bones, cracking nuts). Ceramic knives are typically more expensive than their stainless counterparts.
Handle: Wood has traditionally been used for knife handles, but is being replaced by plastics and laminated woods. Wood warps when it is wet and can harbor bacteria, making it very hard to clean. Plastic handles are found often in commercial kitchens because they are easy to clean and require no special care. Plastic is used most often on stamped knives that do not have a full tang, an extension of the blade that the handles are attached to. On forged knives, the tang continues through the length and width of the handle. The handle is attached to the tang using three rivets.
Knives are an essential piece of cutlery for chefs. No matter the skill level, if a chef is equipped with the wrong knife, it can completely destroy the outcome of the food.
There are so many different types of knives that a chef can have, and each has their own individual use. From standard chopping to peeling, there’s a different knife for everything. Let’s break down the most popular knives and their uses.
Standard Chef Knife Types
These knives are a standard in most kitchen. These four professional knives for chefs can create a high-performing set that can accomplish most basic cooking tasks.
Chef’s Knife (French Style)
The first and most important is the chef’s knife. This standard knife has a broad blade that spans about 6-12 inches long. It usually translates to faster and easier slicing, dicing, chopping, and Julianne. The 8’’ French style knife is the perfect size for all cooks. Shorter blades will give more control for dainty jobs. Longer blades for mass chopping or slicing large product.
Utility KnifeThe utility knife is essentially a condensed chef’s knife. Its smaller blade ranges from 4-7 inches in length and typically comes straight. Utility knives can also be serrated to make slicing smaller vegetables and meat a bit easier.
Kitchen ShearsKitchen shears aren’t commonly in the knife category, but they should be. Shears can be used to accomplish more than just cutting. These scissors are made with extra sharp blades that can help with creating garnishes from herbs, plants, and even help cut vegetables as well.
Santoku KnifeThe Santoku knife is a bit thinner and shorter than a chef’s knife, and is typically flat. The flat bottom does not allow for rocking on the cutting board, which can make it a less used option than the chef’s knife. The blade on this knife often is created with divots. These divots create air pockets that give the chef an easier time cutting through meats and other sticky materials. These knives are best for jobs that do not require specific size or style of cuts.Specialty Chef Knife TypesThere are always a few professional knives for chefs that can be used for specific cooking needs. Often, these are found in commercial kitchens but used less than the knives listed above.
Cleaver knives are large, bulky knives that have a weighted handle. These heavy-duty knives are used to cut through bones and other thick, rough foods. The wide, heavy blade makes it ideal for pulverizing cooked or uncooked meat, poultry and fish, and crushing garlic as well.
Bread KnifeBread can’t be cut with just any knife. Well, it can, but it will take the chef more time than it would with a bread knife. This style of knife is crafted with a deeply serrated edge, which helps dig into hard and soft breads with ease and rip through them. These blades are typically long to ensure there is enough blade to get through all different sizes of bread. They come in straight or off-set versions. Off-set bread knives are perfect for cutting sandwiches.
Paring KnifeWhen cutting small food like cherry tomatoes, for example, a paring knife is the best tool for the job. The paring knife is short and gives the cook the control they need to make precise cuts quickly and efficiently. A 3-4’’ paring knife is a bartender’s best friend to prepare their citrus garnishes.
These knives should be handled with care, and should only be handled by trained professionals. Keeping these standard and specialty knives in the possession of your cooking staff only is imperative for the health and safety of your entire staff. Keep them sharp, and clean them thoroughly and put them away when the job is done. The cooking staff should keep track of kitchen cutlery at all times. It is important to know that these knives should never be found in dish pits or compartment sinks to avoid hospital visits for your dishwashers and stewards.
The right knives can completely change the way your kitchen operates. To ensure you are equipping your kitchen with the best professional knives for chefs, reach out to our team. We can walk you through the different types of knives, their uses, and whether or not they would make for a great option in your kitchen.
The steel the the key factor for the performance of your knives. A good kitchen knife must be made of the best steel to get excellent performance.
For example, a chef's knife is well designed, but goes into manufacture with a low-end steel. The knife's performance will be poor.
In the market today, good steels commonly used are SG2 powdered steel, VG-MAX, VG-10, 10Cr15CoMov, AUS-10, AUS-8, 44OC, etc.
No, Don't use a good chef's knife to cut bones or frozen things. Because the hardness of the high end knives can reach 56-62 HRC. Knives can be damaged or chipped.
Personally I recommend you buy it.
What's Damascus Steel?
Damascus steel is not really a type of steel, but rather a process in which multiple steels are pattern welded together. This high temperature bond produces a light/dark wavy affect and pattern on the blade. A flux seals the joint to keep oxygen out. This welded steel is then wrapped or clad over a core steel. Such is often the case over popular Japanese steels like VG-10 and AUS-10, with each knife’s pattern being unique based on the steels used. A quick word of caution: Be careful with super-cheap Damascus knives. Some of them are not true Damascus steels, but rather a surface treatment(Laser engraving Damascus Pattern) that “appears” to be Damascus.
The performance of Damascus knives is generally not too bad, and every brand operates Damascus series as a high-end production line.
If you are sick and tired of your cheap, dull knives and want to buy a nice knife set that's long-lasting and maintains an edge really well. Here are some brands you can choose from.
September 18, 2021
Care tips Kitchen Knives
Kitchen knives are corrosion resistant if maintained properly. Knife blades can suffer and corrode from improper cleaning. Permanent moisture, high salt content in the air or water, and acids from food leftovers can all cause corrosion.
To ensure maximum service life, we recommend the following care tips for our high-quality kitchen knives.
- After use, wash the knives under running water. Stains can develop if the knives are left uncleaned with foods or acidic leftovers for longer periods of time.
- All household knives with plastic handles can be washed in the dishwasher. Also here, rinsing is recommended. In addition, make sure that the dishwasher is opened momentarily after cleaning. The hot water vapor and water condensation can also cause stains and corrosion on the blades.
- Stains can also occur when an aggressive or too much detergent is used. Independent lab tests have concluded, that not all cleaning tabs and detergents leave dishes sufficiently clean. In such cases, we recommend changing the detergent.
- Make sure that knives in the cutlery basket do not touch other metal utensils. Thus, spotting can be avoided and the knife blades are not damaged by other utensils. Tip! Stains, stubborn dirt, or corrosion can easily be removed with an abrasive sponge. In most cases, the residue has not been completely removed during rinsing, or the blade is attacked by extraneous rust from materials that are not rust-proof such as screws on cooking pots. The surface of the blade corrodes if stains are not removed.