Kitchen Knives

One of the most frequently asked questions that I get is “What kinds of knives should I use in the kitchen?” Now that I have been in the food industry for 2 years and have been to culinary school, I have tried many different knives and have learned what is the best and worst.

The first thing you should know about knives are that you NEED to have at least one or two high quality knives, even if you are an at home cook. With lower quality knives the blades gets dull quickly and you are more likely to injure yourself and produce poor quality items. I highly recommend investing in one good chef’s knife and paring knife, because those will be used the most.

The second thing you should know about knives before purchasing are the different types. You can pick from a German blades/Western style knives or Japanese knives. German knives are most common in at home American kitchens, however in the food industry Japanese are more frequently used for their precision and quality. German/Western style knives are typically machine finished and have thicker blades that aren’t as sharp. Japanese knives are more likely to be hand crafted with a thinner and much sharper blade.

I started out my career with a German/Western knife because it was all I knew and “easier to sharpen.” But since being in the industry I have changed my knives over to Japanese knives. I prefer their finer edge that allows for more precise and easy cuts, their high quality, appearance and how they feel in my hand.

Knife Recommendations

I had been holding off on specific knife recommendations until recently when I found two of my favorite knives by Kikuichi Cutlery. Kikuichi is a Japanese knife company that has been making hand crafted knives for hundreds of years. What I like about Kikuichi is that they have traditional styled Japanese knives, but also Japanese knives with a Western look, for those who still like the traditional handle of a western knife.

I personally have Kikuichi’s 8 inch Western Style Gyuto-aka an 8 inch Chef’s knife and their 3 inch paring knife. After thoroughly researching Japanese knives and trying out many, I determined these two are by far the best. Their core is made of VG10 steel, which is one of the best steels that makes for a sturdy and high quality knife. I also love that they have both the Western look and sturdiness, while having the craftsmanship and sharpness of a Japanese blade. I also just love the way they look. They are hand hammered with a Tsuchime finish, which looks beautiful, but also prevents food from getting stuck to the blade while slicing.

I use my Kikuichi 8 inch knife for just about everything, from at home cooking, to slicing hundreds of pounds of vegetables at work every day. This knife stays sharp and is my go to for slicing meats, fish, vegetables, and potatoes. My 3 inch pairing knife comes in handy for smaller things like fruits and certain vegetables. Just this past week at work I used it for slicing dozens of oranges.

I hope this has helped guide you on your way to your next knife purchase for your home! It is so important to have a great quality knife in the kitchen because it is your work horse and best friend! If you are interested in the Kikuichi knives use code “CHEFKELLY10” for 10% off your order! This is not an ad, I just really love Kikuichi and want to spread the word on how great these knives are. Use this link for easy 10% off: https://kikuichi.net/discount/CHEFKELLY10