Yes, I have a weakness for knives. When I see a knife that looks interesting, odds are that I will purchase it. I have been to many knife and sword shops in Japan, just intrigued at the craftsmanship in knife making. My son is the same way, so we have a collection of knives for every possible use: a sashimi, citrus, bread, several chef’s, several paring, a couple of bird beak, utility, boning, santoku and nakiri knives.
Yes, I have a weakness for knives. When I see a knife that looks interesting, odds are that I will purchase it. I have been to many knife and sword shops in Japan, just intrigued at the craftsmanship in knife making. My son is the same way, so we have a collection of knives for every possible use: a sashimi, citrus, bread, several chef’s, several paring, a couple of bird beak, utility, boning, santoku and nakiri knives.
But I notice that there are just three that I use almost daily: my Global Ukon 5 1/2-inch nakiri vegetable knife, my Kai 6-inch utility and my Victorinox bird’s beak knife.
Global is a Japanese company that makes a one-piece knife with a metal handle. When your knife is marked “Cromova 18 Stainless Steel,” it means it is exclusively made by Yoshikin. A unique composition of carbon, chromium, molybdenum and vanadium makes the knife soft enough to acquire a sharp edge with basic sharpening equipment and yet hard enough to maintain a sharp edge for an extended period of time. It is priced under $100. This compares to the number one 5 1/2-inch nakiri. Shun, which is part of Kai Company, is located in Seki, one of Japan’s knife-making capitals. It uses 36 layers of Damascus steel surrounding a hard VG-MAX steel core. This simple carbon steel alloy takes a fine edge and can be resharpened easily when needed. It is priced at $185.
Global knives should be sharpened at a 20 degree angle.
Kai has several brand names: Kershaw, ZT Zero Tolerance, Shun and Kasho. Kai knives are made from stainless damask steel with 32 layers. The core layer is made from VG MAX steel, corrosion-resistant and extremely hard. If you had to make the distinction between Kai and Shun, Kai is the parent company of Shun brand. They are different products in different geographic regions and Kai is usually less expensive than Shun. Kai is perfect for the homemaker not willing to spend too much money of knives.
The Shun Kai knives should be sharpened at a 16 degree angle.
When we hear of Victorinox, we immediately think of Swiss army knives. Founder Karl Elsener opened his cutler A in 1884 in Ibach, Switzerland. His mother Victoria was his biggest supporter. In 1891, Elsener established the Association of Swiss Master Cutlers and delivered knives to the Swiss Army. In 1897 the original Swiss officer’s and sports knife was patented. In 1909, in memory of his mother, Karl Elsener chose her first name Victoria as the brand name, and registered the cross and shield emblem as a trademark. In 1921, inox stainless steel was invented so the combination of ‘inox” and “Victoria” resulted in the brand name Victorinox.
Victorinox knives are made with 15% chromium, 0.5% molybdenum, 0.52% carbon, 0.6% silicon and 0.45% manganese.
Victorinox knives would be sharpened at between 30 to 40 degrees, which is 15 to 20 degrees on each side.
The cutting surface makes a huge difference to keep your knives sharp. A good cutting board will help maintain a sharp edge. Medium-soft woods such as hinoki are preferred. Tile, ceramic, marble, granite and glass are not recommended and are hard on your knives.
Only hand wash your knives. Do not place them in a dishwasher. Using harsh soaps with citrus extracts or bleach will promote rust. Hold the knife flat against the back wall of the sink. Gently wash the exposed side with warm, soapy water. Turn the knife over and repeat. Rinse and towel dry immediately as leaving water or any dampness on your knives can cause rusting. Do not leave the knife in a sink of soapy water. It is hard on the metals.
Store knives in a wooden block, on magnetic strips or in its case if placed in a drawer. Do not store knives unsheathed in the drawer.
Sharpening is an art in itself. Know what kind of angle your knife needs to be sharpened at. The different angles depend on your knife. The Global is at a 20 degree angle, while the Victorinox is 15 to 20 degrees, and the Kai should be sharpened at a 16 degree angle.
Email Audrey Wilson at audreywilson808@gmail.com.
