The knives every chef needs

A poor worker blames their tools

Monday, 07 December 2015

The knives every chef needs

As a chef I have an irrational love for knives! This doesn’t mean I will go and spend a fortune on them but I do feel that having a decent tool is very important. Personally (and this is only my opinion) I love Japanese ones – they are balanced, have a great weight and because of the layers of steel used to make them, they stay sharp with the blade looking beautiful.

I would recommend you have three knives in your drawer:

Chef's Knife

This you will use the most, for all your chopping. The blade is usually 15-20cm long (but I prefer a shorter one just because that suits me). This is the Yaxell Ran Santoku Knife I use almost exclusively. I love it.

Paring Knife

These are really great for any detailed work, like for taking the tops off vegetables, de-veining prawns, and preparing small fruits and vegetables.

Serrated Knife

A good serrated knife is a must in the kitchen. Perfect for bread, carving meat, tough-skinned fruit and vegetables.

To see all of this in action I teamed up with kitchenware specialists Steamer Trading to put this little video together:

Foodies100 Index of UK Food Blogs
Back to Blog


Leave a comment

You are commenting as guest.

By providing your email address you are allowing Hari Ghotra LTD to send you email communications in accordance with our Privacy Policy and Terms and Conditions.

“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra