{"title":"Kitchen Knives","description":"\u003cp\u003eExplore Japanese \u003cstrong\u003ekitchen knives\u003c\/strong\u003e for home cooks and professional chefs at ASC Forge. This collection of \u003cstrong\u003equality kitchen knives\u003c\/strong\u003e brings together gyuto \u003cstrong\u003echef's knives\u003c\/strong\u003e, \u003cstrong\u003esantoku knives\u003c\/strong\u003e, nakiri, sujihiki slicers, petty and \u003cstrong\u003eparing knives\u003c\/strong\u003e, serrated \u003cstrong\u003ebread knives\u003c\/strong\u003e, plus traditional single-bevel deba, yanagi and usuba blades, so you can find the right blade for a \u003cstrong\u003ewide range of tasks\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eQuality Kitchen Knives for a Wide Range of Tasks\u003c\/h2\u003e\n\u003cp\u003eA few well-chosen, \u003cstrong\u003esharp knives\u003c\/strong\u003e will do more for your cooking than a drawer full of dull ones. Start with an all-rounder, such as a gyuto chef's knife or a santoku, then add \u003cstrong\u003especialized knives\u003c\/strong\u003e as your cooking grows. A \u003cstrong\u003esharp knife\u003c\/strong\u003e is also a safer knife: it cuts cleanly where you guide it instead of slipping off the food.\u003c\/p\u003e\n\u003ch2\u003eChoose the right kitchen knife\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGyuto (chef's knife):\u003c\/strong\u003e the all-purpose blade for meat, fish and vegetables, usually 180mm to 270mm. Our \u003cstrong\u003echef's knives\u003c\/strong\u003e come in stainless steel, Damascus and carbon steel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSantoku:\u003c\/strong\u003e a shorter, flatter all-rounder. \u003cstrong\u003eSantoku knives\u003c\/strong\u003e suit home kitchens and smaller cutting boards.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNakiri and usuba:\u003c\/strong\u003e straight-edged vegetable knives for clean push cuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSujihiki and yanagi:\u003c\/strong\u003e long, narrow slicers for carving roasts and slicing sashimi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePetty and paring:\u003c\/strong\u003e small utility knives. \u003cstrong\u003eParing knives\u003c\/strong\u003e, including the bird's beak paring knife, handle peeling, trimming and detail work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBread knife:\u003c\/strong\u003e a long serrated \u003cstrong\u003ebread knife\u003c\/strong\u003e saws through crusty loaves, soft brioche and tomatoes without crushing them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeba and honesuki:\u003c\/strong\u003e sturdy blades for breaking down fish and poultry.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSpecialized Knives for Specific Tasks\u003c\/h2\u003e\n\u003cp\u003eJapanese cooks have a dedicated blade for many \u003cstrong\u003especific tasks\u003c\/strong\u003e. The deba breaks down whole fish, the honesuki bones poultry, the yanagi slices sashimi in one long stroke, the mukimono handles decorative cuts and the garasuki takes apart chicken carcasses. These \u003cstrong\u003especialized knives\u003c\/strong\u003e make each job faster and cleaner than an all-purpose blade could.\u003c\/p\u003e\n\u003ch2\u003eBlade Steel: Stainless Steel, Damascus Steel and Carbon Steel\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eblade steel\u003c\/strong\u003e decides how sharp a knife gets, how long it holds that edge and how much care it needs.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStainless steel:\u003c\/strong\u003e Inox, AUS8, molybdenum vanadium, SLD, SG2\/R2 powdered steel and ZDP-189 are easy to care for and resist rust, ideal for busy kitchens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDamascus steel:\u003c\/strong\u003e our 33-layer and 67-layer \u003cstrong\u003eDamascus steel\u003c\/strong\u003e knives have a hard VG-10 core clad in layered steel, for a keen edge and a striking wave pattern.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon steel:\u003c\/strong\u003e Blue #2 (Aogami), Aogami Super, White #1 and #2 (Shirogami) and Swedish carbon steel take a keener edge and develop a natural patina.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eEdge Retention: Knives That Stay Sharp\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eEdge retention\u003c\/strong\u003e is how long a blade holds its edge before it needs sharpening. Hard steels such as SG2, ZDP-189, VG-10 and Blue #2 \u003cstrong\u003estay sharp\u003c\/strong\u003e through weeks of daily prep. To keep any edge at its best, cut on a wood or soft plastic \u003cstrong\u003ecutting board\u003c\/strong\u003e, never glass or stone, and touch up the blade regularly with our \u003ca href=\"\/products\/knife-sharpening-honing-steel-blue-resin-handle\"\u003ehoning stick\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHandle Materials\u003c\/h2\u003e\n\u003cp\u003eChoose from a range of \u003cstrong\u003ehandle materials\u003c\/strong\u003e to suit your grip and style: traditional octagonal and D-shaped wa-handles, ebony, rosewood, lacquered wood, abalone shell, resin and Western-style yo-handles. A wa-handle is light and moves the balance toward the blade, while a Western handle feels fuller in the hand.\u003c\/p\u003e\n\u003ch2\u003eKitchen knife FAQ\u003c\/h2\u003e\n\u003ch3\u003eWhich kitchen knife should I buy first?\u003c\/h3\u003e\n\u003cp\u003eA 210mm gyuto or a 170mm santoku covers most everyday cutting tasks. Add a petty knife for small jobs, a bread knife for loaves and a nakiri if you prep a lot of vegetables.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between a gyuto and a santoku?\u003c\/h3\u003e\n\u003cp\u003eA gyuto is longer with a pointed tip and a curved edge, which suits rocking cuts and larger ingredients. A santoku is shorter with a flatter edge, which suits chopping and push cuts.\u003c\/p\u003e\n\u003ch3\u003eIs Damascus steel good for kitchen knives?\u003c\/h3\u003e\n\u003cp\u003eYes. A Damascus kitchen knife typically has a hard cutting core, such as VG-10, clad in layered steel. The core does the cutting and the layers add protection and the distinctive wave pattern.\u003c\/p\u003e\n\u003ch3\u003eWhat cutting board is best for Japanese knives?\u003c\/h3\u003e\n\u003cp\u003eAn end-grain wood board or a soft rubber or plastic board is gentlest on the edge. Hard surfaces such as glass, marble or bamboo dull a sharp knife quickly.\u003c\/p\u003e\n\u003ch3\u003eHow do I care for a carbon steel kitchen knife?\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry it straight after use, never put it in a dishwasher, and wipe on a thin coat of food-safe oil before storing it for long periods.\u003c\/p\u003e","products":[{"product_id":"sg2-hyo-petty-120mm","title":"SG2 Hyo Petty 120mm (4.7\") | ASC Forge","description":"\u003cp\u003eThe \u003cstrong\u003eSG2 Hyo Petty 120mm (4.7\")\u003c\/strong\u003e from ASC Forge is forged from \u003cstrong\u003eSG2 powdered steel\u003c\/strong\u003e with a Hyo finish — a distinct hand-applied hammered texture that's both visually striking and functional — a premium detail knife for \u003cstrong\u003eUSA cooks\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003eA compact paring knife suited to detailed trimming and peeling tasks, combining excellent edge retention with a hand-finished 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