Tools I used most often.
This is Dexter-Russell Chinese Chef Knife, unlike a western clever, this is not meant to chop thick bones although thin chicken bones are acceptable. This is a replacement for your normal chef’s knife, it sit between the Chinese slicer and theChinese clever. This knife is big and heavy so it will take some time to get use to. One thing I like about using this knife is that it cuts everything with ease regardless of size, for example, garlic, watermelon, carrots etc.
Furthermore, I use this to scoop up the chopped-up vegetables easily without buying additional tools. The blade is thin and sharp; it measure 8 inch in length, 3.25 in width and the spine is 3/32 inch thick. This knife is made by Dexter-Russell, the largest and oldest American cutlery manufacturer. I use this knife quite often, I would about say about 50% of the time I will use this knife; then again, it depend on what I am using it for. The draw back to this knife is that it will dull quite easily because of the type of steels (stainless steel vs carbon steel and % of hard steel to % of soft steel) it uses and how it is made (machine made vs handmade).
As I use this everyday for almost everything, the angle of my blade is about 12-15 degree rather than 20 degree. At 12-15 degree, the knife is sharp and will hold its edge longer but it is prone to chipping and cracking. As I mention before, the drawback to this knife is that it dull quickly compare to my Tojiro DP Gyutou – 9.4″ (24cm). I have to sharpen the Dexter-Russell Chinese Chef Knife at least once a month compare to Tojiro once every four to six months or so but then again I do heavy chopping with the Dexter-Russell.
This Tojiro DP Gyutou – 9.4″ (24cm) is my second most used knife, 45% of the time I will use this knife because it is razor sharp and it hold its edge longer than my Chinese Chef Knife. I use this knife when I am cutting beef, sushi/maki, salmon, tomatoes etc. Tojiro is a brand that most people probably have never heard of; Tojiro isn’t widely known compare to Global, Shun and other Japanese Knife Manufactures but just because it is not widely known that doesn’t mean that it lacks quality.
Tojiro knives are high quality yet inexpensive compare to other companies I have mention above. It is made in Japan, from a stain-resistant steel with a Hardness Rockwell C scale: 60 ±1 This means that it is constructed with a core of VG-10 stainless steel sandwiched between a layer of softer stainless for ease of sharpening. This knife is very light, it weight 6 oz, the blade length is 240 mm with overall length of 385 mm and its spine thickness is 2.2 mm. Unlike western knives, which tend to be thicker and heavier, Japanese knives are thinner and lighter require very little effort to cut vegetables and meat with. The drawback with Japanese knives is that are made with harder steel so it will take a “sharper” (more acute) edge & hold it as long as a less-acute edge on less-hard steel. However, harder steel may chip more easily, & may be more difficult to sharpen to it’s full potential. All in all, Tojiro knives are great for beginners who might consider buying Japanese knives as it provide great value without sacrificing quality.
This Mandarin Strainer is ideal for people who uses a wide wok or large kettle cooker to scoop foods out fast. This is a sturdy strainer, solidly built and easy to clean; the only down side is that it lacks a hole in the handle. The strainer is constructed from a single piece of stainless steel, the perforated design is perfect for separating ingredients from hot liquids. The strong angle handle allows the user’s hand to safely stay away from the stream or hot liquid. Diameter: 11, Handle: 5, Overall length: 15, 5, Length: 15, 9 in, Width: 11, 5 in, Height: 3, 25 in