Not every amateur cook can afford a whole arsenal of knives to perform a wide variety of cooking tasks. Yes, and often there is no need for this. Only with the acquisition of certain skills in cooking, the cook may need highly specialized blades. In most cases, for basic cooking, it is enough to have only a few universal tools on hand. “Chef’s Troika” – this is how professionals call a set, which includes three of the most necessary knives in the kitchen.
STANDARD “CHEF’S TRIO”
According to the world trends in culinary art, the most popular set includes
Chef or chef’s knife.
The largest and heaviest copy. The blade length is usually 18-23 mm. A heavy handle, a thick butt, and a wide heel make it easy to chop, chop vegetables, mushrooms, greens, cut meat coarsely, butcher poultry, and fish. This is the basic element of the “chef’s trio”, which must be in any kitchen.
Universal.
The name speaks for itself – with its help you can do most of the work in the kitchen – from cutting vegetables and fruits to meat delicacies, cheese, snacks. The knife has a medium weight, a long straight blade (120-150 mm), a pointed tip, and a bolster for the chef’s safety when cutting dense foods.
Vegetable.
The smallest copy. It is mainly used for peeling vegetables and fruits. Due to the compact size of the straight blade (90-95 mm) with a pointed tip, the blade is maneuverable and excellent for cutting cores, eyes, and other preparatory work.
JAPANESE “COOKING TRIO”
This set may include types of knives that are different from the generally accepted filling. So, the Japanese “chef’s trio” is suitable for cooks who often cook vegetables and seafood. Are fans of the chopping technique of slicing and chopping. At the same time, the kitchen knives that are included in the set become more convenient analogs of standard blades and allow you to perform the same work, but are more convenient and practical for a particular user. Here is an example of such filling:
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Classic santoku.
This blade is the Japanese version of the chef’s knife. It has more compact dimensions (blade about 18 cm) and less weight. A characteristic feature of the santoku is the tip lowered in line with the cutting edge. As a result, the blade resembles an elongated hatchet. It is convenient to cut food with such a knife without tearing off the tip from the surface of the board, raising and lowering the base of the blade.
Nakiri.
A highly specialized model for cutting and chopping vegetables, mushrooms, and herbs. Blade length about 15 cm.
Vegetable petty.
In Japan, this is the name of a miniature knife with a blade of 7-12 cm (from the French “petit” – small). In shape, it resembles a smaller copy of a chef’s knife.
The Japanese tool, unlike the European one, has a smaller sharpening angle and a hard blade, so it is easier and more convenient to work with it. Another significant difference is the type of steel.
The Japanese prefer high-carbon steel, hardened to a hardness of 58-62 HRC, which retains razor sharpness for a long time and does not require frequent sharpening. European brands more often use soft stainless steel, which constantly requires editing and sharpening. At the same time, the Japanese brand produces all types of knives – both oriental and European according to ancient technology using manual labor.
Our online store presents products of famous Japanese brands at affordable prices. Choose knives from the “chef’s trio” for yourself or as a gift and be sure of the high quality and long service life of a professional tool!
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