The most important difference between a super expensive Shun and a crazy cheap Ginsu knife is the metal each knife is made out of. While things like balance, ergonomics, aesthetics, and handle materials all make a difference, the material that actually makes up the blade has a lot to do with how the knife performs.
Miyabi is a well-known Japanese knife maker. Owned by Zwilling J.A. Henckels, the company marries Japanese tradition with some Western aspects.
People who take cooking seriously tend to really like their fancy chef’s knives. The reasons are pretty simple. Food prep is not the most glamorous task in the world, so anything that makes it go by faster, more smoothly, and in a more enjoyable way is cherished. This means that we want our tools to be efficient and enjoyable to use.
Ask any professional cook or knife expert what features you should look for in a knife and you’ll get a pretty consistent set of answers. Everyone will agree that you want a high-quality steel, a blade design that suits the knife’s intended use, a comfortable handle, good balance, and ideally a long warranty that will cover any future mishaps. Shun’s Sora line has all of these features, at least at first glance. Why, then, is it so inexpensive compared to Shun’s other products?
Last Updated Jan 2020 – Japanese-style chef’s knives are beautiful, sharp, and highly functional in the kitchen. They’re a bit lighter and sharper than their traditional European counterparts, meaning that they have to be wielded with skill and grace (which basically just means you should cut boned meat with another knife).
It’s not easy to find surgical steel cutlery. If you go back a few years, surgical steel was all the rage — or at least it was possible to find. Nowadays, it’s tough to find newly made surgical steel knives online on sites like Amazon. You can still buy them, but you’ll often have to pay a premium for the discontinued products.
Last Updated Jan 2020 – Any chef will tell you that kitchen knives aren’t all the same. There’s a world of difference between an expensive Wusthof or Shun and a cheap knife that you pick up in a department store. Better knives are made from finer materials to exacting standards, meaning they’re comfortable to use, extremely durable, and simple to maintain.
Nothing supersedes love for food. A generous spread on the table can mellow most waspish of the souls. This benign gastronomy ploy starts in the kitchen with the best of the cutlery to let the masterful hands to quail taste buds of foodies.
