What is a Chai Dao knife used for?
Thanks to the slightly curved shape of the blade, the Chai Dao is suitable for both cutting and chopping, especially for a fluid rock-chop. As this knife is particularly finely ground towards the cutting edge it should not be used for chopping bones; instead we recommend our European Cleaver or Butchers Knife.
What is the main difference between a French knife and a Santoku?
Technically Santoku knives are a type of chef’s knife but they vary in shape and style to the traditional French and German style knives. The main difference between a santoku knife and a chef’s knife is that santoku knives are better suited to precision cutting, where you need really thin cuts.
What knives do Chinese chefs use?
Traditionally, Chinese cooks use a single knife for all of their kitchen tasks, and their go-to blade is the large, square-tipped Chinese chef’s knife. Often referred to as a cleaver because of its similar shape, size, and profile, the Chinese chef’s knife is in fact a different tool altogether.
What is the difference between a Santoku knife and a chef’s knife?
The absence of a tip on the Santoku knife means one can slice in a single downward cut. While many chefs successfully employ the rocking method, the Santoku way is faster and more efficient. Another key difference between the Santoku and Chef’s Knife is the bevel. Many Santoku knives used by professional chefs are single bevel.
What is a Cai Dao knife?
Unlike Western meat cleavers, the cai dao is smaller, with a thinner, more lightweight blade that Young assures me is able to do everything from julienne scallions to slice slabs of steak. “I have all kinds of knives— Western, santoku—but my favorite is the vegetable cleaver,” Young says.
How sharp can a Santoku be sharpened?
As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes.
What is a Santoku chop used for?
The meaning of the word ‘Santoku’s clearly explains what it is best used for: the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. It handles all of these jobs in exemplary fashion but avoid chopping large meat bones, slicing bread and precision tasks (such as peeling).
