In any well equipped home kitchen or restaurant kitchen, the knife which is most used will always be a good chef knife.
A good chef knife is usually has a blade length of between 6 and 12 inches, and width between 2.1 and 2.7 mm.
Chef Knife
Even though getting used to working with a chef knife may be a bit scary (due to the size of the blade), it is highly recommended for any chef or home cook. Working with a normal kitchen knife, is ok for small jobs, but it will become tiresome after a while.
Once you get used to working with a proper knife, you understand how much easier the work is and how much faster things get done.
In the west, there are two main styles of chefs knives:
The French Knife has a very long history in cooking schools, because of the fact that is has a curve towards the tip of the blade.
This curve makes the slice, dice, or chop motion move away from the body in a forward wave motion. Most cooking schools teach this manner of slicing because it is a safer way of cutting and because it makes the cutting motion seem effortless, which when you do get the forwards wave motion done right, it does become that (effortless).
Once you get used to working in this manner, it becomes very easy to slice a large amount of food effortlessly and very quickly.
In contrast to the French Knife, The German Chef Knife has a straight blade all the way to the tip.
This type of blade is used to cut in an up and down motion, making it less of a wave motion, and more force is needed to cut through the food.
This does not mean that the French chef knife is better then the German chef knife.
Both knife types are equally acceptable and every chef will pick the shape which compliments best the way he prefers to prepare his food.
In my opinion, the best length for a chef knife is 8 inches, but again, this is completely subjective, and every chef will use the knife he or she is more comfortable with.
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Victorinox Fibrox 7-Inch Granton Edge Santoku Knife Feature
- Combines cleaver features with a chef's knife; Granton edge flutes make paper thin slices and prevent food from sticking to blade
- High-carbon stainless-steel blade provides maximum sharpness and edge retention; stamped from cold-rolled steel and ice tempered
- Blade conical ground for minimal resistance while cutting; laser tested to ensure optimum cutting power; bolsterless to allow use of entire blade
- Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
- Hand washing recommended; lifetime warranty; expertly made in Switzerland
Victorinox Fibrox 7-Inch Granton Edge Santoku Knife Overview
The R H Forschner by Victorinox Santoku Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.Available In Stock. |
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