Of all the tools and utensils used in the kitchen today, it is probably the knife that rewards the most careful selection. When you consider it, a knife is an extension of your hand. To fillet, slice and chop requires manual dexterity. If a knife allows you to move and handle your ingredients in a natural and easy way, this will add to your cooking enjoyment and mastery.
There are a wide variety of cooks knives available today. In addition to the quality traditional European brands such as Henckels, Wusthof and Sabatier, there is a fascinating array of Japanese and oriental brands, such as Global, I.O. Shen, Tojiro and Kai. These Japanese brands tend to be made of harder steel and have thinner blades. They hold their edge for longer and are sharper, making them ideal for precision and accuracy. However they do take longer to sharpen and maintain than their European counterparts, which are generally considered to be easier to look after, more sturdy and great for chopping for example.
But how do you choose which is right for you? First and foremost, you should consider the tasks that you perform most regularly and choose accordingly. Here are a couple of things...
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