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Global Differences Between Knives

Much of what determines which knife best suits you comes down to personal preference. If you are on your feet, chopping and dicing for hours on end, you may prefer a lightweight knife that facilitates quick movements. If you use your knife less frequently, but require more power, a heavier knife might suit you. The world of knives is vast - and, while much comes down to the differences between individual bladesmiths, knives can be broadly divided into three categories based on major features: Japanese, European/German, and Mixed.

Japanese knives were originally developed to perfectly cut the less fibrous vegetables and seafood that are cornerstones of the traditional Asian diet. As such, Japanese knives tend to be lightweight, with a focus on sharpness. Descended from samurai swords, Japanese blades are generally made from metals with a high Rockwell (a technical term referring to hardness), meaning their sharpness is unparalleled and can be held for longer. They often feature a blade with a small bevel (angle), allowing for incredibly precise cuts. With light bodies and sharp blades, Japanese knives are designed for technical accuracy and extended use.

German blades, however, were designed to deal with the heavier vegetables and meat common in the European diet. Their blades tend to be much less precisely sharp than their Japanese brethren, using metals with a lower Rockwell and a higher bevel. While this decreases the blade’s sharpness and requires frequent sharpening, it makes the blades less likely to chip and rust. Additionally, German handles and blades are generally heavy, allowing for the chef to use the knife’s weight to push through whatever needs to be cut, breaking apart problematic ingredients.

Globalization has allowed for the development of ‘Mixed’ knives that pair different aspects of knives together - for instance, a Mixed knife might feature a heavy German handle with a sharp Japanese blade. Our showroom features a wide variety of Japanese, German, and Mixed knives for you to test out - because, with so many knives to choose from, the best way to find one right for you is to hold it yourself!
  • Olivia Hayse

Miyabi Knives at Rodriguez Butcher Supply

Crafted with expertise to perfectly fit the hand of a master chef, the Miyabi Artisan knives are hand honed in the far distant lands of Seki, Japan. Each knife features the industry leading SG2 Core plate in their nickel and stainless steel surface for an outstanding cutting edge performance! These top-performing blades possess an exceptional beauty and are a must-have for any chef’s knife collection. From slicing and dicing the small to large produce, the Miyabi knives take and succeed any challenge a chef may face. Here are a few items of Homebutcher’s collection of Miyabi Artisan Knives.

Miyabi Artisan 3.5 Paring Knife: Small but powerful, this Paring Knife reduces the struggles having to cut through smaller fruits and vegetables. With its hammering finish as the produce is sliced through, you’ll discover that the Paring Knife prevents sticking and looks astonishing to those watching the cooking process.

Miyabi Artisan 5.5 Santoku Knife: Only expert hands can wield the mighty Santoku Knife. Its large, dimpled surface can slice through the bigger kitchen endeavors the chef may face. The Santoku Knife chops quickly and effectively for amazing kitchen productivity.

Miyabi Artisan 5.25 Prep Knife: Slice, dice, and peel away with the excellently curved blade of the Prep Knife. With the rocking hands of a chef, you’ll find that cutting through vegetables and meats will no longer be a challenge in your kitchen.

Miyabi Artisan Chef’s Knife: What does the chef have to rely on when he has to prepare big meals for hungry parties? Miyabi’s Chef Knife will always be there for preparing the main course! Both the 6 and 8-inch blades are in the Homebutcher stock, and they’re just waiting to find themselves in the professional hands of a chef.

Shop for our collection here: https://homebutcher.com/collections/miyabi
  • Olivia Hayse

Three Major Types of Knives

Happy New Year! According to a 2016 Nielson study, the number one most common New Year’s Resolution is to live a more healthy lifestyle. Often, this involves cooking more food at home - and every cook, professional or otherwise, should have at least three different knives to choose from when preparing a dish. Take a look at the three major categories of knives, then come by Rodriguez Butcher Supply in person to pick out a knife that is right for you!

1. Chef’s Knife
A multi-purpose must-have, Chef’s Knives are equally adept at chopping, dicing, mincing, and julienning. Their slightly curved blade (between 6 - 14 inches long) allow for greater speed and efficiency, while their easily-grippable handles are often designed to be held for long periods each day. With its great versatility, this is the knife you will use on a daily basis.

2. Utility Knife
Primarily used for smaller jobs like cutting sandwiches and slicing delicate fruits and vegetables, like tomatoes, Utility Knives are often serrated for maximum blade grip. This means that, while a heavy, smooth knife might crush the sides of a tomato when slicing it, a Utility Knife will create even cuts at the precise size and angle you require.

3. Paring Knife
Smaller than the Utility Knife with a blade length ranging from 2.5 - 4 inches, Paring Knives are the ideal tool for precision-based tasks like peeling, trimming, and precise slicing.

Most other knives fall into these categories as exaggerated forms (a Bread Knife is an elongated Utility Knife; Boning Knives and Cleavers are designed to deal with meat; Peeling and Mincing Knives are Paring Knives shaped differently for added precision. Whether you are looking for a Chef’s Knife, a Utility Knife, or a Paring Knife, the best way to select a knife is to hold the different options in your hand and test them yourself. Visit Rodriguez Butcher Supply in person at 1715 W. Commerce St, San Antonio, TX, or online at homebutcher.com to start your search!

  • Olivia Hayse

Holiday Shopping: A Guide To The Best Knife Brands

The holidays may be a time of joy and cheerfulness, but when it comes to shopping the season can be awfully stressful. For the Home Butcher in your life, a great kitchen knife should be both admirable and effective. Check out our best selling knife brands!

Dexter-Russell. From the 10 inch Cook’s Knife to slicing the little stuff with the 3 ½ inch paring knife - our Dexter-Russell set is both stain resistant and durable. This professional line of cutlery knives can withstand both freezing and low temperatures. The blade-to-handle seal creates for not only a firm grip, but a sanitary performance. 

Miyabi. Made in Japan, the Miyabi knives are both effective and stylish. This set comes in four different handle styles. The dark Rosewood Pakka handle of the Artisan style, the light Karelian of the Birchwood style, the jet-black grip of the Fusion Morimoto Edition, and the round comfortable grip of the Kaizen style. 

Nora. Great knives come in all shapes and sizes. Nora knives are wear resistant and rugged. The handles appear in many different styles. The Nora set has a rare performance type unlike any other knife. From the 8.5 inch chef’s blade to the 3.5 inch paring blade - the Nora set belongs with any kitchen knife collection! 

Wusthof. Every chef needs that knife they can rely on. The Wusthof collection is forged in high-carbon steel for a durable and effective blade. The Classic 5 inch Hollow Edge knife has dimples along the blade for a clean slice, and nothing can stop the precise cut of this collection’s paring knife!

  • Olivia Hayse