How to choose the right knife
When choosing a new knife, it can be difficult to navigate which one to pick. Most importantly in this context, you need to ask yourself what function the knife should have. In other words: what will you use the knife for?
Below, we have compiled an overview of all our knives and their functions, so hopefully you can better understand which knife is right for you.
Common to all Seramikku's Japanese knives is that they are hand-forged in Japan by local blacksmiths using traditional techniques. Furthermore, all knives feature 17 layers of hammered, damascene VG10 steel and have a hardness of 60-62 HRC (Rockwell hardness scale).
Paring Knife
The paring knife is also called a "Petty" knife, and as the names suggest, it is fantastic for small ingredients. Use it when you need to cut or trim small vegetables and fruits that require precision.
For example, use the 'heel' of the blade to remove blemishes from potatoes or similar.
The knife is also great as a small cheese/sausage knife or for scoring the skin on pork roast or vegetables.
Find it here in pakka wood, black or mahogany.
Utility Knife
The utility knife is also called a 'paring knife', and as the words suggest, it is fantastic for slightly smaller ingredients. The knife is used for cutting various small items in the kitchen, and it will quickly become your favourite knife for everyday use.
Use it when you need to cut or trim small vegetables, fruits, and herbs. Also use it for cutting or filleting smaller pieces of meat and fish.
The utility knife will quickly become your most used knife in the kitchen.
Find it here in black or mahogany.
Nakiri Knife
Nakiri (菜切り) means vegetable knife. The knife is the traditional vegetable knife, indispensable in Japanese cuisine – and Asian cuisine in general.
Here you get the perfect vegetable knife, which with its rectangular shape makes it easy to cut both large and small vegetables. The height of the blade allows you to safely turn your knuckles against the blade and guide the knife's movements.
It can be used to split large vegetables, but is also ideal for finely chopped vegetables.
For example, use it to cut very fine julienne or brunoise.
Find it here in pakka wood, black or mahogany.
Santoku Knife
Santoku (三徳) loosely translates to "3 virtues" and refers to the knife's versatility, as it can be used for fish, meat, and vegetables. The Santoku knife is a multi-purpose knife, designed in its form to chop, slice, and cut various ingredients.
With the knife's tall blade, your fingers never get in the way, as you can rest your knuckles on the blade and guide the knife's movements. At the same time, the blade's 18 cm length allows you to cut ingredients with long, smooth strokes. The pointed tip also allows you to finely chop the smallest ingredients.
The Santoku knife is the Japanese all-round knife, suitable for any kitchen.
Find it here in pakka wood, black or mahogany.
Gyūto Knife
With its long 21 cm blade, you really feel the knife doing the work for you when cutting with long, smooth movements. The height of the blade allows for easy chopping and dicing of small vegetables, with your knuckles resting on the blade to guide the knife.
This knife is the chef's go-to knife!
Find it here in pakka wood, black or mahogany.
Sujihiki Knife
Sujihiki (筋引) literally means "muscle puller," referring to the pulling motion the knife is designed for. With its long, narrow 24 cm blade, the knife is ideal for filleting meat and fish with long, sharp cuts.
Use it to trim meat cuts or skin and fillet fish - for example, for sushi/sashimi. The knife also works as a carving knife and is therefore ideal for carving a cooked roast or poultry.
With the Sujihiki knife, you will truly feel how the knife does all the work for you when making long cuts.
Find it here in pakka wood, black or mahogany.
