Would your meals taste better knowing that you made them using a samurai sword? Absolutely.
What started off as a crowd-funded campaign quickly became a success as the collaboration between legendary knife maker Sekikantsugu and Nikken Cutlery is now offering their samurai-inspired kitchen knives to the general public, Sora News reports.
The knives are based off a famous trio of famous Japanese shogun and swordsmen throughout history. This includes Edo period activist Sakamoto Ryoman, vice commander of the Shinsengumi police force Hijikata Toshizo, and Oda Nobunaga one of the greatest samurai warlords in the history of Japan.
Made with stainless steel, the knives are about 9.8 inches in length with the blade itself being about 5.5 inches. Sure they look like novelty kitchenware, but know that these handcrafted knives are extremely sharp and meticulously created for comfort and precision (much like samurai blades).
Should at least do the trick with some stubborn carrots.
You can buy them for about 7,700 yen each ($71.93 USD) here.
Knives are an essential part of any kitchen. Without them, you’ll have a heck of a time trying to chop, slice and dice your way to the perfect meal. But how many knives do you really need, and which ones should you get? Here are the best kitchen knives for your arsenal:
If you’re going to buy only one knife, this is it. The classic chef’s knife is known as European-style, but knife-makers today are creating fusion knives that blend French, German and Japanese styles. These blends can be super sharp and very versatile. Some blades even have divots on the sides (also known as Santoku style) to help vegetables slide off the surface. Chef’s knives have long, tapered blades that range from 6 to 12 inches in length.
When to use it: This knife is your kitchen workhorse and your go-to knife for most cooking tasks, such as mincing garlic cloves, chopping or dicing onions and peppers, and thinly slicing tomatoes or potatoes. Chef’s knives can even be used for breaking down larger items like whole chickens.
2. Paring Knife
Paring knives are small, versatile blades that allow you to cut with precision. They look like mini chef’s knives, with small, pointed tips and a blade that curves ever so slightly. They usually run 3 or 4 inches in length.
When to use it: This knife is well-suited for cutting that requires a little dexterity. It is most commonly used for peeling apples or potatoes, but is also a fine choice for julienning small vegetables, deveining shrimp and segmenting citrus.
3. Serrated or Bread Knife
These blades are so widely known for cutting bread that some brands actually call them bread knives. The blade is long and flat, with little to no taper or curve. The blade consists of sharp, jagged teeth that easily cut through hard foods with soft interiors. They can run 5 to 12 inches in length.
When to use it: Use the serrated knife for any cutting task that will benefit from a sawing motion, like slicing baguettes or other crusty bread. These knives can also be used for cutting produce with soft flesh (like tomatoes) or fruits with hard exteriors (like pineapples).
4. Fillet or Boning Knife
The blade of this type of knife is much thinner than those of other styles. The thinness makes the knife very sharp and most ideal for cutting raw meats. The knives can be called by either name, but a fillet knife always has a flexible blade whereas a boning knife can be either stiff or flexible. These knives are not designed to cut through bones, but rather around the bones. They are usually about 6 inches in length and feature long, tapered blades that sometimes curve dramatically.
When to use it: These knives are perfect for breaking down whole chickens or deboning bone-in pork or beef. The ones with flexible blades are well-suited to remove the skin from fish fillets. This type of knife is really helpful if you cut a lot of raw meat, fish or other bone-in proteins. If you don’t plan to cook a lot of meat, you may be able to skip this purchase and use a chef’s knife instead.
Once you have all of your blades, look into buying a honing steel and a sharpening stone. If you buy a knife kit, a steel is usually included in the set. The steel will keep knives as sharp as possible, and the stone can be used when a knife is too dull to sharpen with the steel.
With these need-to-know knife tips, you’ll be slicing and dicing your way to awesome cuisine in no time.
A couple years ago, a small company launched a knife on Kickstarter that did gangbusters on the crowdfunding site. At the end of their initial campaign, they raised more than $1 million in funding.
Now, Misen is launching an entire cookware set, made to the standards of their vastly popular knife. This premium cookware, however, actually costs less than typical retailers. If you’re a broke college cook thirsty to get that culinary practice in, pull up a chair.
The new set includes a saucier, a skillet, a saute pan, and a stockpot. There are three sets, available depending on how much you back the Starter Set, the Essentials Set, and the Complete Set.
At time of publication, with 35 days left, Misen has already raised more than $450,000, effectively shattering their initial goal of $40,000. Wonder how much they’ll rake in at the end of this campaign?
A good knife can mean all the difference in the world when you’re in the kitchen. You definitely have to make sure your tool is up to par, lest you hurt yourself prepping food. If you’re in the market for a new set, you might want to take a look at these futuristic looking blades that just made Kickstarter history.
Named the Kuroi Hana, the beautifully designed knives just became the most funded set of knives of all time on Kickstarter, reports BroBible.
Using 67 layers of premium Japanese steel, the knives were designed by London designer Christian Bird, drawing inspiration from local architecture. During the forging process, the blades create a mesmerizing pattern that only comes from Japanese steel. This makes each blade as unique as a snowflake or a fingerprint.
You can get the complete 6-piece set for a pledge of $293 which, according to Foodbeast’s Reach Guinto, is a steal.
It seems like France has become the first country on Earth to place a ban on plastic cutlery, plates, and cups. A new law passed under the country’s Energy Transition for Green Growth Act outlawing the plastic eating utensils.
According to the Washington Post, the law aims to promote a “circular economy” of waste disposal, with the same law also banning the use of plastic bags in the country’s grocery stores in early July.
France’s president says that the ban is a part of a larger campaign to reduce greenhouse gas emissions and diversify the country’s energy model.
The law will go into effect in 2020, with the only exception being for disposable silverware that are biodegradable.
An ideal cutting board is more or less an even slab of wood, and that’s pretty much all you really need. However, if you want to indulge yourself and your culinary arsenal, there’s the Ultimate Cutting Board.
Michael Motamedi created a Kickstarter that features his kitchen creation. Similar to the Batman’s utility belt, the board features a variety of functions. This includes a storage compartment for knives, a detachable serving platter, a juicer, measuring cups, a cheese grater and a prepping station.
The project has already been fully funded with those spending $100 or more receiving their an Ultimate Cutting Board. Backers can expect their board sometime in April.
Those who aren’t able to get their hands on the cutting board will receive a magnetic bottle opener that’s catches the cap for you. Not a bad consolation prize.
Love the knife life? No? Well, here’s a starter’s guide to everything you need to get chopping. We’ll talk about basic designs, uses, technique, and maintenance that will save you from a bad meal or a trip to the emergency room. Speaking of which, let’s start with how to keep all those phalanges intact.
Don’t Get the Point?
Your whole life you’ve enjoyed everything from hitchhiking to Rubix cubes thanks to your talented, flexible fingers and thumbs. So, do them a favor and point your finger tips AWAY from the blade. You can use the flat of your second digit as a plane that guides the knife by resting the broad, non-sharp part of a chef’s knife to direct your downward motion.
Sharpen Your Skills
One of the most common tips of awesome knife skill proponents is using the sharpest blade possible. Even though sharper knives cut off fingers more easily, they also cut through food with less effort, making your life easier and making an accident less likely. More on sharpening later.
Another common tips from some very famous chefs (i.e. Gordon Ramsay and Jamie Oliver) is that the most a decent home chef needs is three basic knives: a chef’s or chopping knife, a paring knife, and serrated bread knife.
But you can also throw in a katana if you run a Samurai Delicatessen.
Making the Cut
The chef’s knife is going to be your go-to tool, perfect for chopping and dicing most things that you’ll use in your recipes. Like we said above, there are a number of techniques you can use to prevent injury and eventually get to the point where you’re doing that cool, superspeed chop like on the cooking shows.
Paring knives basically come into play when you’re working on very tiny things where a large and heavy kitchen knife is no longer practical. Examples include peeling fruits like mangos, de-veining shrimps, or removing the seeds from jalapenos.
The bread knife is obviously used to cut bread, but it’ll also come into play when you need to cut tomatoes, giving you the toothy blades to make easy work of their thick skins without pushing out their tender guts. Also, here’s a Bread-y Vet-er to show you how to slice that loaf.
Having a heavy knife handle will give you more control over your chop, as well as giving you a little extra inertia where it counts. But if you get a knife that won’t balance in your hand, it can eventually lead to wrist fatigue, and then how are you going to jerk off to pictures of the meal you just cooked?
Can You Handle It?
After considering the heaviness and balance of the knife, the next thing you’ll want to consider is the way it feels in your hands. There are tons of varieties of different grips, ranging from circular, oblong, to “D-shaped”, as well as one’s that imitate katanas. Then, there are plastic, metal, and wooden handles, in addition to a number of tactile patterns that will make the blade less likely to slip in your hand. The only right answer is the one that best fits your hands.
How often do chef’s sharpen their knives? Well, if they’re high quality knives, not as often as you’d think. “But I see them do it every time they go to cook on Hell’s Kitchen???” What their actually doing, dumbo, is honing the blade. Essential, the blade bends when it hits harder surfaces from time to time—chicken bones, avocado pits, etc. The honing rod is just correcting the edge of the blade so that it will continue to cut effortlessly and avoid accidents. If you actually sharpened a knife every time you picked it up, you’d wear down the material of the knife way faster than necessary.
So, how often should you sharpen your knives? The honing described above is actually the most important aspect, and should allow you to forego sharpening for years. With a regularly honed blade, the most you will need to sharpen it is once every year or two, and that’s with heavy daily use. It’s also worth noting that many people suggest taking your knife to a professional cutlery for sharpening instead of trying to do it yourself or getting one of those ridiculous home sharpeners.
Once you’re at the dinner table, only use the serrated side of a table knife to cut bread. Spread buttery goodness with the flat side of the knife because the only bread that should have holes in it is sourdough.
Cutting carrots can be the easiest thing in the world, or the most difficult, depending on one’s experience with knives. Some chefs spend years learning proper cutting techniques in order to properly dice up the vegetable. Others need to log a few hours on the Internet and a few more in the kitchen.
Chef House recently uploaded a video on YouTube titled Cooking Class Heroes. While the technique he utilizes seems a tad confusing at first, it blossoms into one of the most beautifully intricate cuts we’ve seen.
If you have a few minutes, sit back and enjoy this frustratingly fantastic video of a carrot being cut open. It’s pretty impressive.