Used for basic butchery and slicing of beef, a Japanese cow knife has a thick blade so that it can be used for cutting meat off the bone. Because of the thick blade, the knife is less likely than chef or santoku knives to chip when it comes in contact with hard bones. It is available in a variety of lengths, which allows the user to choose the best cow knife for cutting off a certain size of steak or portion of beef. When choosing among these
Japanese cow knives, length should be your primary consideration, since a knife that is too large for cutting the portions you want will be unwieldy, and a knife that is too small will make the process time-consuming. Use this type of knife in place of an ordinary chef’s knife or butcher knife at your Asian restaurant.
Japanese style steakhouses and hibachi restaurants will certainly want to add a set of Japanese Cow Knives to their professional cutlery. This type of Japanese kitchen knife is an absolute essential, it is strong enough to cut through thick cuts of beef and bones, this type of chef’s knife can also be used to slice pork and other meats. This type of kitchen knife features a sharp pointed tip, and a flat blade with a large heel that makes quick work of preparing all your meaty ingredients. Some Japanese cow knives feature a sheep’s foot style tip that maximizes contact between the blade and the food, this type of knife is easy to maneuver.