HexClad Essential Knife Set, 6-Piece, Japanese Damascus Stainless Steel Blades, Full Tang Construction, Pakkawood Handles

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We’ve cooked up this guide to answer your questions and fuel you with all of the knife-related info you need to take on your next big dish. Understanding the Different Parts of a Knife Boning knives are known for their sharp and slim shape and are a great tool to have when handling meat on the bone (as you may have guessed by the name). If you want perfectly chopped, diced, or minced ingredients, look no further than the santoku knife. The knife’s edge is what defines its sharpness and allows you to cut through the food, and different ingredients require different types of edges. Knowing which edge type is best for which task and having a variety of knives on hand help you master any recipe or dish. Straight Edge Carbon steel knives last longer than stainless steel blades, but they require more upkeep and maintenance. These high-quality knives keep their sharp edge for a while, reducing the stress of trying to chop various pieces of food during prep work.

Scalloped edge knives are particularly useful when working with clingy ingredients such as raw fish or certain vegetables. You’ll see Granton edges on santoku knives and salmon knives. Hollow Ground Edge At HexClad, our full-tang Damascus steel knives provide superior balance, durability, and sharpness that will pair well with your newfound knife skills to make prep work easy as pie.

Includes all the essential sizes for culinary greatness:

Japanese knives, meanwhile, are lighter and thinner, creating a sharper edge ideal for precise cutting such as deveining shrimp, deseeding, and working with soft and delicate fish or fleshy fruits.

Holding your chef’s knife by the handle, make sure the flat side is parallel to the cutting board. Hold the knife against the clove with one flat side touching the clove and the other flat side facing upward. Ultimately — whichever grip you use — it’s crucial to hold the knife in a way that feels safe and secure for you. Chopping SkillsThe nakiri’s sharp edge and flat blade can also make light work of shredding large greens such as lettuce and cabbages. With the ability to cut extremely thin slices evenly, the nakiri will come in handy when crafting veggie ribbons and garnishes, too. Cheese Knife A serrated knife is a must for working with breads and can help cut through other ingredients that have delicate centers. The serrated teeth of the blade can saw through breads and cakes without crushing the softer layer inside. A serrated knife can also move through delicate fruits and veggies like tomatoes and bell peppers without squishing them. Whether you are shopping for a friend or yourself, it's essential to do your research before buying kitchen knives. We hope this guide helps you with what to look out for, so you can give a gift that’s sure to make an impact. Forged knives are forged from a single piece of metal. The metal is hammered into the desired shape, which is then ground and honed to give it its edge. Once it is shaped and honed, the handle is added. We love the ease of use the lightweight Japanese knives can offer, along with the delicate and even cutting that the harder and thinner blades of Japanese knives are capable of producing.

Remember the periodic table of elements you had to memorize in chemistry class? Steel contains two of those elements: iron and carbon. Carbon content is what makes steel harder, and so the more carbon included, the harder the steel is.These sharp, sleek, and sturdy kitchen workhorses don’t just make prep work look good. They ensure it feels good, too. Tomato knives are made to avoid that mess, as their sharp and serrated edge can cut cleanly through the skin without squashing the soft inside. A fillet knife is typically long and slender with a sharp edge and flexible blade. The thin blade and ultra-fine tip is great for working with fish, as it can pierce through skin and get between the small bones for delicate removal, all while keeping the flesh intact. While a fillet knife resembles a boning knife, its blade is even more flexible and narrow. Nakiri Knife Using a knife is a must for almost all recipes and dishes, whether you are chopping veggies, dicing an onion, breaking into a butternut squash or watermelon, or slicing meat. The tang is the part of the blade that connects to the handle. This unsharpened piece of the blade can go all the way to the end of the handle (“full tang”) or extend only partway into the handle (“partial tang”). Full tangs tend to provide more stability and strength, as they help balance and distribute weight throughout the knife. The Handle