Here's a secret most home cooks don't know:
You're probably using the wrong knife for 80% of what you do.
You're probably using the wrong knife for 80% of what you do.
That's not your fault. It's what happens when you only own a chef's knife… or worse, a dull one.
Let's fix that:
1. The Hakai (Cleaver Knife)
Your kitchen workhorse. From herbs to whole chickens, the Gyuto handles it all—precisely.
Your kitchen workhorse. From herbs to whole chickens, the Gyuto handles it all—precisely.
2. The Nakiri (Vegetable Knife)
A flat blade built to push-cut through produce. No more smashing tomatoes. No more bruising basil.
A flat blade built to push-cut through produce. No more smashing tomatoes. No more bruising basil.
3. The Kyodai (Utility Knife)
For the jobs that are too small for your chef's knife. Think garlic, citrus, shallots—fast, detailed prep.
For the jobs that are too small for your chef's knife. Think garlic, citrus, shallots—fast, detailed prep.
The right knife doesn't just make cooking easier.
It makes it more enjoyable.
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