The most important knife in the kitchen is a chef's knife or the Japanese version called Gyutp. This knife is a real all-rounder that can chop, slice and whisk. You can recognize a chef's knife by its wide blade that tapers into a point. The wide heel allows you to perform heavy cutting tasks, while the precision cutting can be done with the tip of the knife.
The most popular size is 20/21 cm. For professionals, 23 cm is often chosen as well. Are you a home cook and do you find a large knife too heavy or scary? Then we recommend a cook's knife with a length of 16 cm.
The distinctive wide blade means your knuckles won't touch the cutting board when cutting and the hand you are holding the material to be cut is protected. The convexity also allows you to rock, for example, to finely chop herbs. The wide blade also allows you to scoop up cut food and place it in the pan or dish.
The difference between the various types of chef's knives is the steel used, the ergonomics of the handle, and of course, the sharpness. The knives in our assortment have all been tested by us. This way, you can be sure that you will always find a suitable price-quality ratio. Of course, we would love to see you in our store, so we can find out which knife suits you best.
The main difference between Japanese and European knives is that European knives have a thicker blade and Japanese knives are often harder. Therefore they stay sharp longer but need more "love". Read all about the differences between Japanese and European knives on the following link: Japanese vs German knives.
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