Knives have always been a very important kitchen tool for every family and household. It is difficult for a professional chef or food enthusiast not to have a kitchen knife.
Kitchen cutlery and knife Accessories assist us in preparing meals fast and easily. There are various types and brands of knives for different purposes. For example, we have fillet knives for fish and Boning knives for removing meat from bones, Paring knives, Butcherknife, and Vegetable knives.
Furthermore, we have different materials that are used in making these knives like German steel, stainless steel, high carbon steel. e.tc.
Whatever knife or knife accessory you choose to use for preparing your food, it all depends on the kind of meal being prepared and the ingredients used.
Check out the various articles below that answers questions regarding mostly everyday knives and Japanese premium knives like the Honesuki, Wusthof, Garasuki, Hankotsu, Gokuyo, and Shun knife.
If you want to keep your meat clean, then use a butcher knife, the butcher knife and meat cleaver are special tools for splitting, stripping, and cutting thicker meat. Many times people compare the butcher knife vs meat cleaver when they are both designed for stripping thicker meat. The butcher knife is a generic term … Read more
Knives are essential tools in our ordinary cooking; these knives come in different shapes and sizes. Aside from the numerous tasks these knives can perform, some are uniquely intended to make the sensitive assignments simple. With the breaking knife vs boning knife in view, you will easily see the distinction, the boning knife is best … Read more
There are numerous knives in the boning knife family and the fillet knife is one of them, similarly, as the name suggests, a fillet knife is used for making fish fillets. The fillet knife has a more slender sharp edge and a more flexible tip in the boning knife family. The knife can easily remove … Read more
We have various types of Japanese knives, these knives have various uses and designs. Today, we will discuss the Garasuki vs Honesuki Japanese boning knife. The Garasuki is bigger, thicker, and heavier than the Honesuki, they are masters at opening up Poultry and bigger meats. You can consider it a redesigned form of the Honesuki. … Read more
In my last article, I discussed extensively Honesuki vs Boning Knife. Today, I am going to be discussing Hankotsu vs Honesuki Boning Knives. The Hankotsu shares many similarities to the Honesuki as far as trimming meat is concerned, however, they differ in design and appearance they do exactly the same thing. The Hankotsu is another … Read more
In this article, I am going to be discussing the Honesuki vs Boning Knife. The Honesuki and the boning knife have related purposes and little distinction, one of the distinctions in their place of origin. The Honesuki is Japanese while the boning blade is western. Both are called bone knives due to their exceptional capacity … Read more
