Japanese Zanmai Knives Are Some Of My Favorite Knives. It’s always a fabulous day when I get a new knife, but of course I always cut myself straight away. It’s like christening the new knife I suppose, which is why I keep a stack of bandages on the windowsill above the kitchen sink.
I tend to think that the Japanese made knives are far superior to the German made knives. Beyond the essentials, build your collection of knives based on the kind of cooking you like to do. If you roast meat a lot, then a carving knife may be more necessary than a thin-bladed vegetable cleaver.
Start With: 8 Inch Chef’s Knife, 3 1/2 Inch Paring Knife, 9 Inch Serrated Bread Knife
Add: 10 Inch Chef’s Knife, 5 1/2 Inch Santoku Knife (Ceramic Or Metal), Kitchen Shears
Nice To Have: Boning Knife, 9 Inch Carving Knife, Thin Bladed Vegetable Cleaver, Serrated Tomato Knife, 4 Inch Paring Knife.
I often give knives, to people who love to cook, as gifts. Cooking is so much more joyous when you’re doing it with a fabulously sharp knife.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved