Smallware Project 2 

Asian Chef Knife

Master chefs will delight Parts Town’s large selection of Asian knives, featuring santoku, nakiri, gyuto, sashimi knives and more. Do you need the benefit of a sharper blade for chopping vegetables? Then might we suggest the santoku knife. Or maybe you need a tool better suited for slicing through meat, in which case the gyutou knife would be the obvious choice. Whatever culinary masterpiece you have on the menu, Asian kitchen knives offer a smaller, lighter version of your standard kitchen knife. 

What Is the Difference Between Asian and Standard Knives 

In short, Asian knives are typically lighter with smaller handles and sharper blades that offer greater versatility among tasks. To contrast, standard knives are heavier with larger handles and harder blades that are easier to control. 

But why the difference? Asian and standard knives originated in separate regions of the world with different diets and culinary practices. The distinctions you see are better adapted to handling the particularities in the food’s texture and consistency. For example, Asian cuisine is typically heavier in fish and rice, which is softer than the tough meats and outer crusts of bread that are more prevalent in the western latitude.