Knives: The essential Tools

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Whatever you do in the kitchen, get yourself at least one good knife.
If possible, get yourself even more.
A good knife doesn’t necessarily cost a fortune but it’s an advantage if you have money to spare.
Personally, I prefer Japanese knives.
After some checking around, I got to know Miyabi knives.
These aren’t the cheapest but I’m impressed by the quality.

If you can’t or don’t want to spend too much money on knives but still want decent quality, there are quite a few sufficient knives out there.
Going with good German brands from Solingen (which has been the centre of German’s knife-making industry for a few centuries), you can’t do anything wrong.

As you can see in the photo, I have several different knives which I use on a regular basis.
The top one is a bread-knife, I guess I don’t need to explain what I need that for.
The one below that is a Sujihiki. I use it mainly to fillet fish.
The middle one is a Santoku. I use this to cut large vegetables, even pumpkins.
Next comes a Gyutoh which I use to cut meat.
Finally, the small one, called Shotoh,  is for all those other kitchen tasks like peeling potatoes, etc.

I like these Miyabi-knives because they are really, really sharp and they stay sharp for a very long time if you treat them right.
They are sharpened on both sides of the blade with the traditional Japanese Honbazuke honing.

My knives are symmetrical, i.e. honed on both sides of the blade.
Traditional Japanese cooking requires asymmetrical blades which means that these are honed on one side only.
As I don’t do that much Japanese cooking except for the occasional Sushi, I prefer the symmetrical blades.

If you want to know more about Miyabi-knives and gather more knowledge on knives as a whole, check out their website. It’s really worth reading:

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