Koi Knives

Fancy Gyuto knives are things of beauty. There is a shortlist of things that are better than using a sharp and well-balanced kitchen knife, but without the know-how, you might cut yourself. We are more than happy to help you learn how to use a Gyuto kitchen knife. Holding your knife When holding your knife, don’t hold it like any other equipment. Holding a sharp knife partially by the blade will give you more control and make it safer to use. You should start by finding the balance point of the knife. Pinch the blade of the knife between your thumb and index finger, just below the spine close to the handle. Try to find the point on the table where the knife’s tip does not teeter forward and the handle does not totter backwards. Once you master this technique when using the best Gyuto knife Australia , you will easily locate the balance point. Why locate the balance point? Your knife’s balance point is there for a reason. Having your index finger and thumb on either side of the...

We use Gyuto knives almost every day in our kitchens at home and restaurants. Knives facilitate our cooking preparations process in the kitchen since it helps in the cutting of meat, cutting of fish, slicing on onions, slicing of tomatoes, and so on. Are you looking or planning to shop for knives? Not to worry. In this guide, we will provide you with 3 things to consider when shopping for knives. How much? Price is very important when it comes to making a purchase. So, when buying a knife, you need to ask yourself how much to pay for a knife. Knives differ in prices since they are made with different types of materials. Also, they come in different sizes and shapes. All these are some of the factors responsible for the price differences. Ask yourself if the knife you're buying is worth the amount. What type of steel? As mentioned previously, knives are made of different materials. Some knives are made of carbon steel while others are made of stainless steel. Carbon steel k...

This post is to help you choose the right Japanese cooking knives in Australia suitable for your needs. Japanese kitchen knives are known for their detailed and beautiful design, history and the cuts they make. They are considered an art of their own since most of them are usually handcrafted. Japanese kitchen knives are most chosen by the best chefs in the world. They have thin and delicate blades and are prone to breaking if you do not take good care of them. However, Japanese kitchen knives are not ideal for clumsy chefs. If you put a little more care into your Japanese knives, they will pay back in satisfaction and magnified joy from preparing your food. The knives are made to allow for precise and thin cuts and beautiful presentation. Choosing the best knives The best Japanese chef knives are the knives that work best for your needs. When shopping for Japanese kitchen knives, you should ask yourself, what you will be using your knives for. Home cooks and professional chefs...

Kiritsuke knife in Australia is gaining popularity among professional chefs. Today we will tell you more about these knives and you will learn that you don’t need to be a professional chef to use Japanese knives. Kiritsuke single bevel edge This is a versatile knife that can be used to do different types of tasks usually done by the Usuba and Yanagiba. The heel part of the Kiritsuke single bevel edge is virtually flat and it can be used the same way you would use Usuba. However, because the Kiritsuke single bevel edge knife is essentially a combination of two knives that were developed to do different tasks, this leads us to several functional compromises that require enough skills to work around. In many Japanese hotels and food restaurants, only the head chef is allowed to use these knives, there the single bevel edged Kiritsuke knives  that are often considered symbols of status, seniority and expertise. In appearance, these types of Japanese knives resemble a wider versi...

A Sujihiki knife in Australia is designed to cut. Its form is therefore very important. The weight of the knife and the material are equally important. For your knife to be effective, it needs a sharp edge. This is a delicate part of the knife that gives your knife its efficiency. A knife works better when it is sharp. However, the more you use a knife, the faster it loses its edge and that is why it is crucial to know how to sharpen it. Start sharpening your knife The day will come when you realize that your knife cannot cut as it used to cut. To ensure that your knife is effective, it is important to keep it in good condition and sharpen it when necessary. You may already have a sharpening stone and a flattening base for your knife. You may already know the technique of sharpening since you watched on YouTube. However, without enough practice, you might not be able to sharpen Sujihiki knives . Here are some mistakes to avoid when sharpening your knife. Don’t use all the stone ...

The Japanese Deba knife Australia is one of the three basic models of Japanese knives used in Japanese cuisine. In this post, we will talk about Deba knives. The knife is a Japanese kitchen knife that has a pointed blade used mainly for cutting fish. The knife is also used for cutting poultry and meat. It is ideal for heavy tasks but the knives shouldn’t be used to cut thick bones. Uses of Deba knives Deba knife is an ideal tool to work with whole fish and bird pieces since its design allows for deep and precise cuts. This controls the pressure we exert on the blade of the knife. Deba knives are known to fulfil their use for strong cuts by having a wide and sturdy spine, where the auxiliary hand applies more force. Deba Japanese knives have an edge prepared to cut bones and thorns of small birds and fish. The knife has a special shape that allows you to use each part for specific purposes such as slicing with the centre of the edge, cutting small bones with the heel, and boning...

Traditional Japanese kitchen knives have been hand-made by professional and skilled artisans for a lot of years in Japan. Their culture makes and uses knives that can be different than the knives we use in other parts of the world. Japanese knives are getting very popular in other parts of the world. There are different types of Japanese knives that you need to know if you would like to use them in future in your Aussie kitchen. Deba This is a knife used in whole fish butchery in japan. The knife has a heavy-duty and thick blade for the tough tasks it is used to do. The Deba knife is normally called upon when cutting through bones and the head of a fish during filleting. The knife can also be used to fillet meat as well. Gyuto You cannot mention popular Japanese chef knives without mentioning the Gyuto. This is a perfect all-purpose knife that can be used for numerous tasks around the kitchen. The Gyuto knife’s blade is slightly curved so it can be used in a rocking motion. T...