issue 49 - AsiaLIFE Magazine

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ConnoisseurIT'S OK TO LIKE NICE THINGSCHEFS' KNIVESThe chef’s knife is the ultimatekitchen tool for professional oramateur cooks. Forget about allthe other gadget and gizmos,your knife is what you will usemost often and what says themost about how you approachyour craft.There are a myriad of choicesof chefs’ knives on the market,and an ocean of advice, commentand discussion online as towhich knives are superior.Generally the best knives aremade from high-carbon stainlesssteel, although there are alsomaterials such as titanium alloysand ceramics used for someknife blades. The traditionalchef’s knife has a blade around20cm in length, although shapesdo vary. German-style kniveshave an upward curve towardsthe front of the blade to allowcutting in a rocking motion,while French-style blades havea straighter edge and are moretriangular. Another popularstyle is the Japanese santokublade which curves downwardfrom the spine to the tip.A high-quality chef’s knifewill be made from a single pieceof forged steel that extends allthe way to the end of the handle.This section inside the handle isreferred to as the ‘tang’, and iswhy you will hear some knivesdescribed as ‘full tang’. Theyprovide greater strength andbalance and are therefore easierto use.Handles come in a range ofstyles and materials, and thereis a trend these days towardsergonomically designed shapes.Considering how much time isspent holding a chef’s knife, thisis a good thing.When it comes to who makesthe best blades, the competitionis pretty much between theJapanese and the Europeans.Each has their adherents, as wellas celebrity endorsers. However,it would pay to bear in mindthat lucrative endorsementdeals may have more to do withfamous chefs associating theirname with certain brands.With an ancient tradition offorging steel into the highestquality blades it is perhaps notsurprising many of the bestkitchen knives come from Japan.Known particularly for a narroweredge and a lighter feel inthe hand, Japanese knives are afavourite of pros doing a 10 or12 hour shift in the kitchen.The Shun brand eight-inchclassic chef’s knife wears itssamurai lineage on its sleeveand is as much a work of art as acooking tool. Also very popularamongst professional chefs is theJapanese brand Global. Forgedfrom a single piece of molybdenum/vanadiumstainless steelwith dimples in the handle toprovide grip, the Global rangehas a devoted following.Anthony Bourdain in his infamousbook Kitchen Confidential ishighly complimentary about theGlobal line. <strong>AsiaLIFE</strong>’s residentfood guru and executive chef ofthe Saigon Gourmet Group, AnaEsteves, is also an adherent. Shesays of the Global knives, “Theyare light, have very thin bladesand are super sexy.” It is hard toargue with that recommendation.The best known of the Germanbrands are Wusthof andHenckels. The latter has beenin the business since 1731 whenPeter Henckels registered thefamiliar twin logo with theSolingen Cutler’s Guild.Wusthof has an equally sterlingreputation and their knivesare used by the likes of GordonRamsey and Jamie Oliver. TheWusthof Classic Ikon is one ofthe premiere chef’s knives on themarket today. Its hi-tech alloyand weighty construction makeit the epitome of the ‘heavyEuropean knife’.Whichever knife you go for,you can expect to pay up toseveral hundred dollars. On theplus side, most of the best manufacturerswill have a lifetimewarranty and free sharpeningservice. Now that you have yourmaster chef knife, all you have todo is learn to cook like one.50 asialife HCMC
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