Aussies love to enjoy traditional meats like lamb, beef and chicken as well as exotic meats like crocodile, snake, emu and kangaroo. They also use fresh fruits, vegetables, and nuts in their food. So, preparing a wide variety of foods requires the right kind of kitchen knife. In fact, knives are probably one of the most important tools in the kitchen. You can use them to cut fruits and vegetables, cook meats and fish, and process cheese and other ingredients. But what kinds of kitchen knives in Australia do you get? Find out in the section below.
The Santoku is a Japanese-style knife developed over centuries as an all-purpose kitchen knife. It typically has a long, flat blade with a slight curve on one side and a blunt tip.
Santoku knives are great for chopping, slicing and dicing vegetables, fruit and meat. They can be used for many other tasks, such as mincing herbs, dicing garlic, halving lemons or splitting chicken breasts in half.
The chef’s knife is a versatile kitchen knife used for chopping, slicing, dicing and mincing. It is the most crucial tool in any cook’s arsenal. The blade of this knife should be 8 to 10 inches long with a broad, curved cutting edge and an equally wide handle that allows you to hold it securely as you cut through your ingredients.
If you are looking for kitchen knives in Australia, a paring knife should be a must-have. Parers are short, thin knives with a straightedge and a pointed tip. They are used for paring, peeling and trimming fruit or vegetables. They are also good for cutting small pieces of food into cubes.
Paring knives come in various shapes and sizes—some blade shapes will be better suited for certain tasks than others.
Aussies are voracious meat eaters spending $378 million each week on meat. Therefore, having boning knives is a must in Australian kitchens. Boning knives are used to remove or separate meat from the bone. They have a thin, sharp blade that allows you to cut through meat without tearing it or making the piece of meat look ragged. Boning knives also remove tough connective tissue and tendons to carve out fillets or debone larger pieces of meat.
Carving knives are used to slice cooked meat into thin slices. They have a long, thin blade that’s sharp on both sides, making them ideal for easily cutting through the toughest cuts of beef and pork. Carving knives can also be used to carve roasts and hams. If you’re planning on hosting an event serving cooked meats such as chicken or ham, it might be worth investing in one of these tools.
Bread knives are serrated, which means they have that rough texture you see on saws and other cutting tools. They’re also called scalloped blades because of their shape—the teeth are notched at the top so that when you pull them down through bread, they cut through easily.
With so many different types of knives, it can be hard to know which is best for you. It’s essential to consider your cooking habits and any specialisations within those habits. For example, if you often cook Asian food, then a boning knife might not be necessary. However, if you make dishes such as steak or chicken regularly, this would be something to invest in because they are much more versatile than other kitchen tools.