Mastering basic knife skills is one of the most essential parts of cooking, along with keeping your knives sharp. Knives are an extensions of a chef's hands, and a good knife actually helps project the personality of the chef and their skills. A sharp knife allows you to work faster and safer. When your knife is blunt the amount of pressure needed to cut through food is much greater, one slip can result in a nasty injury. To avoid such injuries and faster food processing make sure your knife edge is consistently sharp. Now, if a knife that is actually sharp cuts you, that's because it's supposed to cut, and you messed up.
It is not uncommon for the kitchen staff or back of the house at any restaurtant to have had some run ins with the law. Exconkitchen is a fun play on this reality, and we're here help home cooks and chefs choosing the best knives - either for the cooking in the kitchen or a shank for the showers. You need to answer 3 basic questions before you buy any kitchen knife.
Wetsern and Asian cuisines are the most common types, and each traditionally uses certain types of blades shapes. Asian cuisine tends to favor cleavers and slicers while western cuisine champions the chef knife most of all. According to Wikipedia, examples of sharp instruments used in mass stabbings may include kitchen knives, utility knives, sheath knives, scissors, samurai swords, hammers, screwdrivers, bayonets, axes, machetes and glass bottles. Read more about it here
In general, cooking for more people requires more prep work, which means cutting more of whatever you are serving up. The standard chef knife is about 240mm or 8" long, and it is very versatile for small and large meal preps. On the Asian side, it often doesn't matter how many people you are serving, since everything will usually be cut to size before cooking. Speaking of serving people, did you know cannibalism is virtually ubiquitous in nature and occurs in a wide variety of social and ecological contexts? Read more here
Obviously, if you own a McMansion, you can get the entire 200 piece knife block with steak knives, but if you are in a small apartment in NY or Tokyo, the tip of a big knife will probably end up in your wall, so opting for the most suitable size is a factor if space is an issue. Smaller 5" petty knives or shorter Santoku knives are very good in small spaces. Interesting fact - in prison, 1 cook can cook for about 20 prisoners, according to the Prison Architect Wiki.Read more about it here
Maestro Wu D and MA series, Maestro Wu A series, Maestro Wu G series, Master Kuo Taiwan Tuna Knives, Chef Knive and more!
Master Kuo FN Big 1500 Taiwan Tuna Big Fish Knife
Master Kuo FN Big 1600 Taiwan Tuna Big Fish Knife
Master Kuo FN Big D-12 Heavy Duty Bone Cleaver
Master Kuo G3 Mini fish Knife
Master Kuo G3 small fish Knife
Master Kuo G4 Medium fish Taiwan tuna Knife
Master Kuo G-5 Taiwan Tuna Knife, Large Butchering Cleaver
Master Kuo G-5 XL Taiwan Tuna Knife - XL Big Fish Knife
Master Kuo G-5 2XL Taiwan Tuna Knife
Master Kuo G-5 3XL Butchering & Taiwan Tuna Fish Knife
Maestro Wu D-4 Chinese Vegetable Cleaver - Bombshell Steel Kinmen Knife
Maestro Wu D-5 Chinese Meat Cleaver
Maestro Wu D6 Sandwich, Fruit & Small Chef Knife
Maestro Wu D-6 Bombshell Steel 7" Chef Knife
Maestro Wu D-8 Small Vegetable Slicer Nakiri - Bombshell Steel
Maestro Wu D-9 Small Chinese Vegetable Cleaver - Bombshell Steel
Maestro Wu D-10 Medium Slicer, Chinese Slicing Cleaver
Maestro Wu D-11 Large Chinese Slicing Cleavers - 4 Sizes
Maestro Wu D-2 Small Fish and Boning Knife
Maestro Wu D-3 Small Chinese Vegetable Cleaver
Chinese Vegetable Cleaver - Bombshell Steel Kinmen Knife
The Maestro Wu D-4 Chinese Vegetable Cleaver is specially designed for cutting and chopping vegetables. This iconic knife is found in every Asian kitchen. It allows you to cut and slice vegetables and boneless meats. The side of the blade is used to smash garlic, and easily scoops up your cuttings. It is usually paired with the D-5 Meat Cleaver.
Butchering & Taiwan Tuna Fish Knife
This Knife is designed for cutting the heads off of large fish & for cutting the body into steaks. It is used by pushing the heel of the blade into the fish and then rolling the blade forward to finish the cut.