Meat knives & fish knives (Gyuto / Sujihiki)
Meat knives & fish knives (Gyuto / Sujihiki)
EXPERT KNOWLEDGE MEAT KNIVES AND FISH KNIVES (GYUTO / SUJIHIKI)
What makes a carving knife?
The blade of a carving knife is usually between 20 and 30 centimetres long, sharpened on both sides and enables longer, even cuts. It is ideal for filleting meat, carving larger pieces or cutting fine slices. Although primarily intended for meat, its sharp blade also makes it suitable for tasks such as cutting fish or robust vegetables.
The term carving knife is not clearly defined, so it can also be understood as a boning knife or butcher's knife. However, classic boning knives have a very pointed, flexible blade and are designed for removing bones. Butcher's knives or butcher's knives are the common name for knives for professional use. Stainless steel is often used as the blade material for these knives, which also has a low hardness. They are sharpened with a sharpening steel. The handles are made of dishwasher-safe plastic (usually polyamide). This leaves the ham knife / carving knives, which usually have a very long blade that is not quite as high. Ham knives have the lowest blade height. The blade thickness is usually slightly thinner and therefore more flexible than with classic carving knives. Due to the long blade, only a few strokes are needed to cut. This enables precise cuts and the cut product does not fray. Because meat tends to stick to the blade, it must not be too high. Carving knives / ham knives are used to cut large pieces of meat or fish, roasts or cooked ham. However, standard chef's knives / carving knives with a longer blade length can also be used for carving.
High-quality steel for precise results
A good carving knife is made from high-quality steel, often with a high carbon content. As a result, the blade of the chef's knife remains particularly sharp and retains its edge, even with intensive use. Models with Damascus steel give the carving knife additional hardness and flexibility, making it ideal for demanding cutting work.
Meat knives compared to other Kitchen knives
Compared to other chef's knives such as the Santoku, the carving knife is characterised by its longer, slimmer blade. This gives it stability and allows even, precise cuts through thicker pieces of meat without losing sharpness. The ergonomic handle ensures safe handling, even during lengthy use.
Conclusion on the carving knife
The carving knife is indispensable for professional and amateur chefs. It combines precision, sharpness and durability and is not only essential for preparing meat, but also a universal kitchen tool. Whether cutting tender fillets or robust steaks - a high-quality carving knife ensures perfect results.
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