Hi all,
I have recently upgraded some of the kitchen knifes to Japanese western equivalents. I first bought a Kagayaki VG-10 Gyuto 240mm. This knife came with a warning not to cut anything hard, like pumpkin, due to the hardness of the steel and the chance of chipping the blade I guess. The blade is advertised as HRc60-61.
I have also ordered some of the BB group buy knives. Another Gyuto, the Nakiri and the 2 Petty's. I may have missed it but I am not sure of the hardness of these knives. Whilst I am not 100% sure I assume that they will be around the same hardness as the Kagayaki since they are both VG-10 stainless and therefore not suitable for hard food, like pumpkin.
Reading between the lines, I am assuming that because the Japanese knives seem to be thinner and the steel harder then they are unsuitable for hard ingredients. I stand to be corrected.
So my question is, what do Japanese people use to cut their pumpkin?
Would a carbon steel Japanese knife be better (ie softer)?
I have started looking at a cleaver, but some of the prices are out of my price range ($300) and I am unsure if this is the way to go.
Suggestions appreciated.
Dave
I have recently upgraded some of the kitchen knifes to Japanese western equivalents. I first bought a Kagayaki VG-10 Gyuto 240mm. This knife came with a warning not to cut anything hard, like pumpkin, due to the hardness of the steel and the chance of chipping the blade I guess. The blade is advertised as HRc60-61.
I have also ordered some of the BB group buy knives. Another Gyuto, the Nakiri and the 2 Petty's. I may have missed it but I am not sure of the hardness of these knives. Whilst I am not 100% sure I assume that they will be around the same hardness as the Kagayaki since they are both VG-10 stainless and therefore not suitable for hard food, like pumpkin.
Reading between the lines, I am assuming that because the Japanese knives seem to be thinner and the steel harder then they are unsuitable for hard ingredients. I stand to be corrected.
So my question is, what do Japanese people use to cut their pumpkin?
Would a carbon steel Japanese knife be better (ie softer)?
I have started looking at a cleaver, but some of the prices are out of my price range ($300) and I am unsure if this is the way to go.
Suggestions appreciated.
Dave