The basic shape

Cooking knife in the last 10,000 years has not changed much. Material and method of production have changed. The quality and price of the kitchen knife today depends on the quality of the steel, the method of making the blade, the sharpness of the blade and the duration of the sharpness, the grinding and how often it is needed, the balance of the blade and handle, and the quality and construction of the handle.

Wide blades are used for cutting vegetables, narrow for cutting raw meat. The narrow blades are not good for chopping, while the wide blades can not be peeled.

Knives for cutting large pieces of meat are: yanagiba, juicy and slightly narrow gyuto. If you want a knife for meat and vegetables, the best choice is gyuto. If you need a knife to cut vegetables more often, choose santoku, sucks or debut. The kitchen knife must cut well without using force. The blade of such a knife is thinner and more sensitive and is not used for chopping and cutting bones, filetting fish, opening coconut … For such a weight of cooking, you need a thicker knife, for example. debaard or harder axes. Throughout history, Japanese kitchen knives have developed from simple heavy blades, similar to debut, in many shapes, adapted to various cooking jobs. A great classic trio is deba, usba and yanagiba.


Deba is a classic

Japanese knife for more powerful operations. Traditionally, it was used for traning and filetting of fish and poultry. Deba knives are usually 16.5 to 21 centimeters long with a 9 mm wide blade. They are single-sided and have a Japanese handle. There are many types of blade knives.

The dorsal has a rectangular, thin blade intended for cutting vegetables. It is divided into azumgate of the lips or some kind of knife of the knives. The difference is in the front of the blade which can be in the form of semicircular or square. Different shapes are intended for cutting various types of vegetables. Dorsal is a one-sided knife with a classic Japanese handle.

Gyuto is a counterweight chief cooking knife in European kitchens. The main difference is in the thin blade. The Japanese knife usually has a blade of stainless steel and is double-sided. Gyuto can have a Japanese or European handle. In the beginning, gyuto was used for cutting large pieces of beef, after which it also got a name. Gyuto literally means a blade for cows. The dimensions of the blades are 15-39 centimeters, and are usually 21 to 27 centimeters long. Good blades are between 1.5 to 0.5 centimeters thick.


Need a new knife for your kitchen? You do not want to buy the first thing that comes to you, but do you want a practical, lasting and yet beautiful solution? Today we will tell you about the types of knives that are most common in the kits sold on the market.

The Chef’s Knife
The Chef’s knife is one of the largest knives in each set, and is therefore often competing with a bread knife or a knife. The length varies with the different types of kits, but the blade is assumed to be about 22 centimeters in size.

Pouring eating oil in frying pan


If you are going to buy a new frying pan for your home, you would definitely want to learn something useful and interesting about this extremely popular kitchen utensil, without which no native household can.

In this publication, we will cover a few key issues in selecting a suitable pan and outline the advantages and disadvantages of different types of kitchenware of this type.

A number of experts in countless shops tell us how good a pan is. But what do we really need to know about it? Is it objectively presented to us the information that is pointed out and whether something is not silent – things that are of interest to us.