Part 6/7:
Styles Explained: Western vs. Eastern Chef Knives
When considering knife styles, Western and Eastern designs provide various functionalities based on culinary traditions.
Western knives typically feature thicker blades made with softer steel, ideal for rocking motions during chopping. Meanwhile, Japanese knives often boast harder steel that allows for fine slicing but can be more fragile.
The two common Japanese knife shapes include:
Gyuto: A versatile knife with a curved base ideal for rocking and chopping.
Santoku: Shorter and with a flatter blade, better suited for vertical chopping.
By understanding these differences in design and purpose, professionals and amateurs alike can choose the knife that best aligns with their cooking techniques and preferences.