So you want to step up your home cooking game and get some high-quality knives? Awesome! A good set of knives makes cooking so much easier and more enjoyable. But with all the options out there, how do you choose Sakuto Knives that will really match your needs in the kitchen?
Assess Your Cooking Habits
Before looking at knives, take a minute to think about how you cook. Consider:
- What types of food do you cook most often? Is it lots of vegetables, meat, fish? Or a healthy mix of everything?
- Do you meal prep and cook in big batches? Or make small meals for just a few people?
- What kinds of cooking techniques do you use – chopping, slicing, caramelizing, deglazing?
- Do you butcher and break down whole chickens/fish yourself?
- Are aesthetics important, or do you just focus on flavor?
Really envision yourself cooking your typical recipes. The way you personally prepare food day-to-day should guide your choice of knives. Jot down a few notes so you remember.
Choose Your Knife Set
With your cooking habits in mind, now think about what collection of knives would work best for you.
A La Carte Knives
Some people like to hand-select each knife individually – this lets you customize based on the specific knives you’ll actually utilize.
So if you only ever use a chef’s knife and paring knife, just get stellar versions of those. No need for a whole set of pieces you won’t touch!
Go through each knife type one by one and assess if you require it:
- Chef’s knife – your most essential knife for all-purpose chopping, slicing, and dicing. An 8-inch blade is standard.
- Paring knife – for detailed work like peeling, coring, and deveining. A 3-4 inch blade covers most tasks.
- Bread knife – a long serrated edge ideal for slicing breads, cakes and delicate foods. Around 8-10 inches.
- Boning knife – thin, sharp blade to trim and separate meat from the bone. 5-7 inches works well.
- Utility knife – can handle light chopping and slicing with its 4-7 inch blade.
- Cleaver – a very heavy knife for chopping meat/bone. It is not needed for most home cooks.
- Santoku knife – an Asian-style blade with sheepsfoot edge, often used instead of a chef’s knife. Anywhere from 5-8 inches.
For most home cooks, start with just a quality chef’s knife and a paring knife. Then add other knife types if you find yourself needing them as you advance your skills.
Pre-Assembled Knife Block Sets
For those who’d rather not think too hard about picking knives, just grab a pre-made set! Most come with at least a chef’s knife, paring knife, utility knife, bread knife, carving knife, shears, and sharpening steel. Some also add in santoku knives or steak knives.
These sets cover all the basics you’ll need to prep full meals. And the knives are displayed right on your countertop in a handy knife block for easy access while cooking. It’s an effortless way to equip your kitchen with cutlery.
Key Factors to Consider
Whether you select your knives individually or grab a complete block set, keep these factors in mind while shopping:
Blade Material
The steel used to construct the blade is the most important decision – it impacts sharpness, edge retention, durability and maintenance.
- High Carbon Stainless Steel – offers excellent sharpness and edge retention plus stain resistance. Requires frequent honing but little actual sharpening. A great all-around option, especially for novice cooks.
- Carbon Steel – holds its ultra-sharp edge very long term meaning less honing/sharpening is needed. But carbon steel is prone to rust/stains and takes more care. Best for experienced cooks.
- Ceramic – ceramic blades have their pros and cons. They retain sharpness for years without sharpening required. But they chip and crack if dropped. Not ideal for most home kitchens.
For the average home cook, I always recommend high-quality stainless steel knives. They strike the perfect balance of performance and easy maintenance.
Knife Weight and Balance
Think about what knife weight feels best suited to your hand size, strength, and chopping style:
- Lightweight – excellent for detailed tasks requiring precision and control. Can feel flimsy for heavy-duty chopping.
- Heavier Weight – substantial feel in the hand; can power through dense vegetables with ease. Wrists/hands may tire out faster than with a lightweight knife.
- Well-balanced – ideal weight distribution from handle to tip makes knives highly maneuverable. Gives you the control of lightweight with the power of heavier.
Try holding different styles of knives to experience the difference yourself. What feels best aligned with your own cooking motions?
Knife Handle Material
Don’t overlook the handle – it impacts your grip and prevents slipping for safe cutting. Trying knives with different handle styles at stores near you is recommended. See what enables you to grasp and control the knife with optimal comfort and stability.
Types of Knives to Consider
Now let’s explore specific knives to consider based on your favored cooking techniques and recipes!
For Chopping Herbs and Vegetables
If you cook a lot of fresh veggies and herbs, make sure to get a quality chef’s knife. An 8-inch blade gives you ample room to quickly chop, slice and dice away.
It’s also recommended to get a great paring knife with a narrow blade no longer than 4 inches. It’s perfect for mincing garlic and shallots or slicing little tomatoes/strawberries.
And don’t forget a handy utility knife too around 4-6 inches long. It comes in handy for small to medium chopping tasks when your big chef’s knife feels too cumbersome.
For Carving Meats
Are you all about cooking up steaks, roasts and whole birds? Invest in a long carving knife with an 8+ inch blade designed to neatly slice cooked meats. Look for curved indentations on the sides of the blade to help slice thin, even portions.
You’ll also want a nice boning knife to prep uncooked meat. A 5-6 inch flexible blade allows you to closely trim off fat, and skin and separate meat from the bone. It’s much safer than attempting this detailed work with a large chef’s knife.
And of course, grab a meat cleaver if you plan to chop up bones for stocks or break down whole ducks/chickens.
For Baking
Home bakers should equip their kitchen with a bread knife sporting a long serrated edge (8+ inches). The teeth are designed to glide smoothly through soft bread loaves, cakes and pastries without tearing or smashing them.
A smaller paring knife also comes in handy for tasks like cutting citrus zest strips for recipes or slicing baked goods.
For Asian Cooking
Cook lots of Asian-style stir fries and vegetable dishes? Then you’ll want to add a santoku knife to your selection.
The lightweight blade is thinner with a flat spine and sheepsfoot-style cutting edge. It chops vegetables with precision – no accordion cuts here! A 6-7 inch blade should meet all your Asian cooking needs.
For Wild Fish & Game
If hunting wild game and cooking whole fish are part of your regular repertoire, tools like a tough cleaver and thin, sharp flexible fillet knife are absolute musts in your knife collection.
You’ll also need a sturdy outdoor field knife for skinning and processing your catches while out in the wilderness.
