Experience the Difference of Japanese and Western Blade Styles with Knives From CHEFS Catalog

1. Experience the Difference of Japanese and Western Blade Styles with Knives From CHEFS Catalog Japanese and Western knives use different styles of blades to produce different cuts and slices. These knives from CHEFS Catalog can not only show you the difference between blade styles but help you increase your skill level with specialized blades. For Western sets, often from Germany, there are famous brands including Messermeister, Zwilling J.A. Henckels, and Wusthof knives. Japanese offerings include Shun, Global, and Miyabi knives. The Western Workhorse: The Chef’s Knife The chef’s knife is a staple of Western chefs. Used for a variety of prep tasks, the chef’s knife, like the J.A. Henckels 8-inch Chef’s Knife, is the blade most commonly used in Western kitchens. It chops, slices, minces, and dices using a rocking motion familiar to many chefs. The blade is typically between 6 and 12 inches long and tapers to a point. Japan’s Answer: The Santoku The santoku knife was designed in the 1940s as Japan’s answer to the chef’s knife. Based off of a French design, the santoku, unlike the chef’s knife, does not come to a point. The rocking motion of Western chef knives is not compatible with the santoku. It also chops, dices, and minces, but uses a back-and-forth motion, or straight-up-and-down movement instead. Compared to the chef’s knife, it is usually thinner and shorter.

2. The santoku is now common in the West, as well. German makers have their own santoku designs. A santoku blade can be found alongside a chef’s knife in, for example, a Wusthof knife set, like the Classic 20-Piece Knife Block Set. Chopping Meat: The Cleaver The butcher’s best friend, the cleaver is a massive knife meant to chop through meat and bone. Often compared to a hatchet, the cleaver features a thick spine and durable blade for chopping. Big and bulky, it has been a mainstay of the West for centuries. While a sharp edge is preferred, the weight and momentum of the swing can make up for a duller blade. The Vegetable Chopper: The Nakiri The nakiri, or nakiri bocho, appears to be a smaller version of the cleaver. However, the overall rectangular shape and straight up-and-down chopping motion are where the similarities end. This Japanese blade isn’t ideal for cutting meat but executes precision vegetable cutting and chopping. The nakiri features a much smaller spine and a thin, sharp edge. Whether you choose Western, Japanese, or a combination of styles, CHEFS Catalog offers cutlery and all the culinary tools you need. Their collection includes cookware pieces, like a saute pan, plus bakeware and appliances. CHEFS Catalog is also an excellent resource for recipes and advice. To start or add to your knife collection, visit https://www.chefscatalog.com