{"title":"Meat knife","description":"\u003cp\u003eA \u003cstrong\u003emeat knife\u003c\/strong\u003e is a type of kitchen knife that is \u003cstrong\u003especially designed for slicing meat and fish\u003c\/strong\u003e. It is usually longer and thinner than a chef's knife, with a sharp tip and sometimes a serrated or scalloped edge.\u003c\/p\u003e\n\u003cp\u003eAlthough you can use a chef's knife to cut meat, \u003cstrong\u003ea meat knife makes the job much easier\u003c\/strong\u003e. What's more, a good meat knife gives you the best possible results when slicing meat. Take a look at our full range of meat \u003ca href=\"https:\/\/123smeden.nl\/collections\/mes\"\u003eknives\u003c\/a\u003e below and discover all the options available.\u003c\/p\u003e\n\u003ch2\u003eThe history of meat knives\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003efirst meat knives\u003c\/strong\u003e were most likely made shortly after the first sharpened stones were used for hunting. The earliest knives were probably \u003cstrong\u003enothing more than sharpened pieces of stone or bone attached to a wooden handle\u003c\/strong\u003e. Over time, these knives evolved into the kitchen knives with metal blades that we use today.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eAlthough there is no definitive history of meat knives, we can safely say that they have been used for centuries to help people prepare meat for cooking and eating. Nowadays, all kinds of different meat knives are available, from basic models to high-quality Japanese-style knives.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003eHow do you use a meat knife?\u003c\/h2\u003e\n\u003cp\u003eIf you've never used a meat knife before, don't worry - it's actually very easy. \u003cstrong\u003eHold the handle in your dominant hand\u003c\/strong\u003e and position the blade so that it is perpendicular to the cutting board. Then use a \u003cstrong\u003esawing motion\u003c\/strong\u003e to cut through the meat. It's important not to apply too much pressure - \u003cstrong\u003elet the weight of the knife do the work for you\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eWhen cutting raw meat, it's important to use a sharp knife so that you get clean cuts without tearing the meat. A blunt knife not only makes it harder to cut through the meat, but it can also cause you to apply too much pressure, which can result in uneven or ragged cuts of meat.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eIf you're not sure whether your knife is sharp enough, \u003cstrong\u003etry cutting through a piece of cooked chicken breast\u003c\/strong\u003e - if it leaves clean cuts without tearing, then the knife is sharp enough!\u003c\/p\u003e\n\u003ch2\u003eDifferent types of meat knives\u003c\/h2\u003e\n\u003cp\u003eThere are all sorts of \u003cstrong\u003edifferent meat knives\u003c\/strong\u003e on the market these days, from a simple \u003cstrong\u003estainless steel knife\u003c\/strong\u003e to a \u003cstrong\u003ehigh-quality Japanese meat knife\u003c\/strong\u003e. There are also \u003cstrong\u003evarious types of meat knives\u003c\/strong\u003e, each with its own purpose. Here are a few of the different types you may come across:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoning knife:\u003c\/strong\u003e This type of knife has a sharp tip and a relatively narrow blade, making it ideal for removing bones from raw meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaver:\u003c\/strong\u003e A cleaver is a large knife with a heavy blade designed to chop through bones. Although a cleaver is often associated with butchers, it can also be very handy in the home kitchen!\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarving knife:\u003c\/strong\u003e As the name suggests, carving knives are designed for slicing cooked meat such as roast beef or turkey. They usually have long, thin blades that make it easy to get nice, even slices.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSerrated knife:\u003c\/strong\u003e Serrated knives have saw-like teeth on their blades, making them ideal for cutting through tougher meat, such as steak or chops. The serrations help grip the meat so you can make clean cuts without tearing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eBuying a meat knife\u003c\/h2\u003e\n\u003cp\u003eWhether you're an experienced cook or just starting out in the kitchen, a sharp, good-quality meat knife is \u003cstrong\u003eessential for preparing delicious meals\u003c\/strong\u003e. So take a look at our full range of meat knives right away and find the \u003cstrong\u003ebest meat knife for your needs\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFinding it hard to decide which meat knife suits you best? Then don't worry. \u003cstrong\u003eGet in touch with our expert customer service team\u003c\/strong\u003e for help and advice, and you're guaranteed to find a meat knife that matches your wishes and requirements.\u003c\/p\u003e","products":[{"product_id":"kikuichi-vleesmes-nwd245-jh","title":"Kikuichi NWD carving knife 245 mm damascus","description":"\u003cp\u003eYou cut meat in a single stroke, and for that you need length. At 245 mm, this is the longest knife in the NWD series. Despite that length, the 45-layer damascus blade stays thin and light in the hand.\u003c\/p\u003e\u003ch2\u003eBlade construction\u003c\/h2\u003e\u003cp\u003eThe core is AUS10, surrounded by nickel, SUS410 and J1 stainless steel — 45 layers in total. That construction makes the blade hard and durable. With a long knife that counts double, because the longer the blade, the more the steel has to carry.\u003c\/p\u003e\u003cp\u003eThe pattern comes from the different carbon contents of the steel types, which react differently during forging.\u003c\/p\u003e\u003ch2\u003eHandle\u003c\/h2\u003e\u003cp\u003eRosewood with an ebony ferrule.\u003c\/p\u003e\u003ch2\u003eHow this knife is made\u003c\/h2\u003e\u003cp\u003eMaking damascus knives is handwork that takes time. Four or more master craftsmen work on the same knife one after another, each with their own specialism.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel code:\u003c\/strong\u003e NWD245\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e meat knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 245 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade type:\u003c\/strong\u003e damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e AUS10\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of layers:\u003c\/strong\u003e 45\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel layers:\u003c\/strong\u003e nickel 11 layers, SUS410 6 layers, J1 stainless 6 layers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e HRC 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel angle ratio:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule material:\u003c\/strong\u003e ebony\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kikuichi","offers":[{"title":"Default Title","offer_id":57979243069823,"sku":"858243005135DS","price":418.51,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/5366\/4127\/files\/kikuichi-nwd-vleesmes-245-mm-damascus-in-situatie-sfeerbeeld.jpg?v=1786655699"},{"product_id":"kikuichi-vleesmes-wgs24","title":"Kikuichi WG carving knife 240 mm","description":"\u003cp\u003eYou'd rather cut meat in one single stroke, without sawing back and forth. That takes blade length, and at 240 mm this is the longest knife in the WG series.\u003c\/p\u003e\u003ch2\u003eBlade construction\u003c\/h2\u003e\u003cp\u003eThe core is made of stainless VG1 steel with a hardness of HRC 60. Around it sits soft stainless steel, bringing the total to three layers. This makes the blade paper-thin without sacrificing strength, and that's exactly what a long stroke through meat calls for.\u003c\/p\u003e\u003cp\u003eDespite its length, the knife stays light and manoeuvrable. With proper use, the sharpness lasts a long time.\u003c\/p\u003e\u003ch2\u003eWestern shape, Japanese origin\u003c\/h2\u003e\u003cp\u003eThe knife has a Western look with Japanese roots. Its shape is close to what you're used to from a European meat knife, while the steel quality and the grind come from Japan.\u003c\/p\u003e\u003ch2\u003eHow this knife is made\u003c\/h2\u003e\u003cp\u003eAt least four masters work on every Kikuichi knife, each with their own specialism in the chain from forging to sharpening. Handcrafted, in other words, with all the small differences that come with it.\u003c\/p\u003e\u003cp\u003eThe steel is chosen for strength, hardness and durability. With a 240 mm blade, that choice is decisive: the longer the knife, the more the steel has to withstand without bending.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel code:\u003c\/strong\u003e WGS24\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e meat knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 240 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade type:\u003c\/strong\u003e WG\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e VG1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of layers:\u003c\/strong\u003e 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayers:\u003c\/strong\u003e soft stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e HRC 60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e double-sided\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel angle ratio:\u003c\/strong\u003e 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e mahogany\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kikuichi","offers":[{"title":"Default Title","offer_id":57979244282239,"sku":"858243005678DS","price":284.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/5366\/4127\/files\/kikuichi-wg-vleesmes-240-mm-in-situatie-sfeerbeeld.jpg?v=1786655722"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/5366\/4127\/collections\/Untitled-1_b3552022-6e93-43d8-bdbd-13def93f1268.jpg?v=1784143811","url":"https:\/\/parrotshopping.com\/en\/collections\/meat-knife.oembed","provider":"Parrot Shopping","version":"1.0","type":"link"}