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What is a main knife?

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Anonymous

15y ago
Updated: 8/18/2019

In western kitchen cutlery that would be the chef's knife, or its Japanese counterpart - Gyuto. Main difference being that Japanese kitchen knives are thinner, lighter and made from better and harder steel, thus capable of holding much thinner edge, which allows for better cutting performance and edge holding is a lot better as well. However, delicate knives are not as tolerant to abusive use as thick, heavy western knives.

Chinese cleaver or Chukabocho as they call it in Japan serves the same purpose in Asian kitchen as the chef's knife in western kitchen.

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Wiki User

15y ago

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