Knives are one of a chef’s most essential and personal pieces of kit. A good kitchen knife should last many years and make food prep faster, safer and easier. This helpful guide from Harts of Stur lists some of the essential blades that should be in your collection.
- The santoku knife, similar in purpose to a chef’s knife, has a longer spine rather than a gradual taper to the point, offering more weight in the blade. It’s ideal for chopping, cutting, dicing and mincing. Many Santoku knives have scalloped indents on the blade to aid release of thinly sliced and sticky food, making it a practical addition to any set.
Henckels Twin Pollux 7”/180mm Santoku Knife, £46.46
- A utility knife is a general go-to small preparation knife, ideal for trimming meat and vegetables.
Kyocera FK Zirconia Ceramic Utility Knife, £30.00
- A filleting knife has a long and flexible blade with a curved cutting edge, turning up to a sharp point. Ideal for filleting fish and meat.
Global G-19 Filleting Knife, £139.95
- This cleaver has a strong, heavy blade with a slightly curved edge which can be used for chopping meat and preparing joints. Strong enough to chop through bones.
Henckels Four Star 6”/150mm Cleaver, £81.76
- The chef’s or cook’s knife is a real workhorse and good allrounder. Available in a range of sizes, the deep heel of the blade makes light work of chopping, slicing and dicing.
Taylor’s Eye Witness Brooklyn Cook’s Knife, £27.50, as part of a 5-piece set
- A good, long bladed carving knife is a must for cutting nice thin and even meat slices. The pointed tip can also be used to help free the meat from the bone.
The I.O. Shen 235mm Carving Knife is £129.95, as part of a carving set.
Order online at www.hartsofstur.com, by phone on 01258 472420 or visit the showroom in Sturminster Newton to see their extensive display and try before you buy.