Kitchen knives are one of the kitchenware that we can’t do without in our daily life, and a good kitchen knife makes cooking more effective with half the effort.
In today’s society, people’s pursuit of food is not only “delicious”, but also one of the important factors.
Therefore, the quality of kitchen knives is more important.
Speaking of which, we know more may be Chinese kitchen knives, but with the development of the economy, the exchange of Chinese and Western cultures, Western-style kitchen knives slowly enter the Chinese market, becoming another good choice for many Chinese, let’s take a look at what categories Western-style kitchen knives are divided into.
It means an all-round knife for cutting meat, vegetables, melons and fruits. The Sandoku knife is also one of the most used knives in Western kitchen knives, and even in many oriental kitchens, its importance surpasses that of cow knives.
The Sandoku knife is the product of the exchange of food culture between the East and the West. In modern times, under the influence of Western culture, Japanese chefs have gradually accepted and begun to widely use Western-style double-edged beef knives.
Tuobai Xuanwu series Sande knife
It is a comprehensive knife with a wide body and a curved blade, which can be used to cut meat, fish and vegetables. The blade body is relatively light, when cutting vegetables, the tip of the knife almost does not leave the board, but only lifts the second half of the knife, like the use of guillotine, this knife method is used to cut basil, French coriander, coriander and other common Western spices, the most sensual;
Another classic knife technique is to use the tip of the knife to draw. In Western-style kitchenware, the chef’s knife is the most widely used type of knife, which can do almost all the work and is a universal knife.
Tuobai Linglong series chef knife
The cooking of large pieces of meat will inevitably appear to be used to cut tools, such as the knife used in Inner Mongolia to cut mutton, for Western meals that always cook meat in large pieces, there must be a piece of meat knife, which is often used with a meat fork, in order to fit the meat to be cut as much as possible, this knife is made to be tough, like a Western sword as easy to bend, in addition to cutting barbecue, you can also slice Western-style ham, or handle salmon.
Similar to Chinese kitchen knives, but with a thicker body and is used for cutting bones and freezing meat. For a long time, everyone thought that chopping bones and cutting meat was a laborious job, but after choosing the right kitchenware, these things can be easily done in minutes.
Topbrand Black General series machete
Boning & Fillet Knives
Also called filet knife, but this filet mainly refers to the fish, the blade is very narrow, is an ideal tool for deboned and peeling fresh meat, such as beef legs and whole fish. The narrow, elastic blade is ideal for the job. The blade is narrow, and the head can be fully controlled, even tilting it 180° to cut the tendons deep into the inside of the meat. Sliding the knife parallel to the bone along the curvature of the bone does not dull the blade by cutting the bone.
A scaled-down version of the chef’s knife with a long, sharp blade for cutting, cutting, chopping and carving. Taking stock of the world’s top ingredients, it can be used for all kinds of delicate work, and cutting fruit is excellent, but due to the length, it is easy to use without a paring knife, and it is also good to use as a steak knife.
Small knife, about 7cm-9cm, easy to peel, and there is also a blade that is curved inward to facilitate handling round fruits and vegetables. It is mainly used for peeling vegetables in the kitchen, and can also be used for peeling various fruits, which is convenient and durable, and is multi-purpose.
Topai seagull peeling fruit knife