Cuts Like a Knife

What many people may not consider when they dig into a steak or a creamy bowl of soup is that somewhere along the line of that food's production, a small or a significant amount of knife work took place in order to make it look like it ultimately does. Dice, chop and mince are just a few of the more common words used in kitchens across the world, words that, when used classically, can be understood by anyone in any country because they represent a standard that all of us as industry professionals abide by. Given the importance of these cuts, then, from the most basic chop to the precise measurements of a chiffonade or a brunoise, it's important that we all have sharp, precise cutting tools while in the kitchen. Unfortunately, sharp and quality aren't always the norm even in the nicest of establishments, and a dull knife can only lead to delays, frustration and less-than-perfect dishes that would have otherwise been flawless. So, while in New York this weekend (story to come), dining, walking, drinking and generally enjoying the filling landscape of the Big Apple below midtown, I took it upon myself to find a perfect cutting machine designed with finesse in mind--and, boy, did I find it.

http://www.yoshikin.co.jp/w/products/global/g-2.html

Not quite a chef's knife designed for hacking through anything or an Asian square-head vegetable knife capable of hacking any vegetable into small pieces, this cook's knife embodies the painfully thin blade of a sashimi knife with the agility of an all-purpose chef's knife. I held knives for close to an hour, ultimately deciding on the Global (a knife I normally turn away from because of it's handle) because it felt right in my hand. I knew, too, that cutting beef for tasters and other vegetables for presentation required the clean precision that only a super-thin blade can provide. What I found most interesting in looking for the right knife, though, was the multitude of shapes and sizes they come in, particularly the Japanese blades, and all their different intended uses.
Having researched a little more, knowing that my experiences in different places with different cuisines will be varied, I know that I'll purchase more knives over the years. However, it's good to remember that it's not merely the knife that's going to make the cut fantastic. It's knowing how and when to use the right knife at the right time, with the utmost respect for a piece of equipment that could quickly take your skin off, that makes the biggest difference.