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The Japanese Cutlery Andrew Zimmern Swears By – Tasting Table
The Japanese Cutlery Andrew Zimmern Swears By - Tasting Table,If there's one group of people who can be trusted when it comes to knowing which cutlery is the best of the best, it's chefs -- such as Andrew Zimmern.

The Japanese Cutlery Andrew Zimmern Swears By – Tasting Table

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If there’s one group of people who can be trusted when it comes to knowing which cutlery is the best of the best, it’s chefs — such as Andrew Zimmern, author and host of “Bizarre Foods America.” The most important cutlery pieces to chefs or home cooks are undeniably knives. Between chopping up vegetables or preparing meat, the knife is constantly being used in the kitchen. All of that is to say that it’s important to pick out the right set of knives — so which knives would Zimmern recommend?

On his website, Zimmern lists out his “Favorite Things” for the kitchen, including the essential knives. His go-to? A Japanese brand called Shun. Additionally, he cites Kai for more affordable knives, Coutelier Nora for vintage knives, and Korin for collector’s knives — so it’s really up to you to decide exactly what your knife needs are and go from there.

But back to Shun – Zimmern’s top knife brand. Shun knives can be bought on Amazon, either individually or in sets (such as the Sora student set or the Kanso four-piece BBQ set). Looking at Shun’s (or any knife brand’s) options may be a bit overwhelming, but Zimmern has recommendations.

You only need three types of knives (and some shears)

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On the “Favorite Things” page of his website, Zimmern writes, “I have an embarrassing amount of [knives], but for your average person, I think a good chef’s knife, paring knife, kitchen shears, and a serrated knife can do just about any job.” 

The chef’s knife (which is typically between eight and 10 inches) is the most versatile and can be used for just about any chopping or slicing needs that arise during cooking prep time. Meanwhile, the paring knife (which is under three-and-a-half inches) has more specific uses as the smaller size allows for more precise cutting — you may use it to mince garlic or dice onions, for example. Finally, the serrated knife, otherwise known as the bread knife, is most used for, well, cutting bread, but can but used any time you need to cut something without putting pressure on it (as the serration allows for this).

If you’re interested in expanding your knife set beyond the recommended three, Zimmern also recommends knives such as Shun’s blunt nose nakiri, which is used for vegetables, and a boning knife to remove meat from the bone.