Frequently Asked Questions about Meat Knives
Which knife is suitable for meat?
For preparation, a gyuto: it trims, portions, and dices. For carving roasts, a slicer of 24 cm or longer. At the table, steak knives take care of the final cut.
Can I cut through bones with a Japanese knife?
No. The hard, thinly ground blades are made for slicing meat, not for chopping. Bones and frozen food will damage the edge.
What is the difference between a carving knife and a slicing knife?
Meat knife is the generic term for all blades used for meat. The carving knife, referred to as the slicer at ISSHO TABERU, is the specialized form within this category: long, narrow, and thin for uniform slices.
Which knife is suitable for carpaccio?
The slicer. The long, thin-ground blade glides through raw meat to create wafer-thin slices without crushing the texture.
Which meat knife should I get first?
A Gyuto, for example the 69-layer Gyuto 20 cm or the carbon Gyuto 23 cm. It covers your daily meat preparation; you can add slicers and steak knives when carving and table service come into play.
