The Best Chef Knives Adelaide

The Best Chef Knives Adelaide

Posted by Steven Tuckey on

Adelaide is home to large wine areas, world-renowned seafood, saltbush lamb, and a lively German food culture.

The rich soils of the Adelaide Plains and Hills yield plenty of fresh food for the city's cafés and restaurant businesses. Indeed, the cuisine is award-winning, and chefs and restaurants have received international praise.

Wine Region

Australia has highly skilled winemakers that produce high-quality, robust wines. Known as the wine capital of Australia, the sprawling hills and valleys are home to dozens of renowned wine regions. The two most famous and bountiful of these is McLaren Vale and Barossa. 

Wine and cheese pairing has always been regarded as a complex art form with a long history. However, current science has validated this artistic statement. Studies suggest that foods on different ends of the flavour spectrum often produce a pleasurable taste impression, causing a mental match. This practice holds for wine and cheese, as well as a variety of other food and beverage pairings.

Seafood

The weather in Adelaide is great for quality seafood and provides a perfect setting for what many consider the best lobsters in the world. Wild-caught Southern Rock Lobster is known for its superior flavour and texture because of the nutrient-rich, cold, clean waters of the Southern Ocean. It offers one of the world's most decadent eating experiences, with a substantial meat-to-shell ratio nearly double that of other lobster species. The slow-growing lobster variety features a sweet, tender, firm white flesh ideal for sashimi, making it highly regarded and expensive.

Adelaide also has the Spencer Gulf king prawns that are famous worldwide as the finest species of shrimp, wild-caught fresh from the gulf's cold, pure waters and full of natural flavour. Harvest seasons are strictly managed, so prawn populations can flourish, making them sustainable for future generations.

Another well-known local, Kinkawooka Shellfish, grow their mussels in the cool, pristine waters of Boston Bay on South Australia's Eyre Peninsula, where they are collected alive from one of five low population locations. The solid and pleasant texture of these sweet and nutty sand-dwellers is unrivalled. They have become a delicacy on the plates of many of Australia's greatest restaurants. Furthermore, they're deliciously steamed in soups and paellas, or cooked on the grill with garlic and oil.

Selection of Best Chef Knives Adelaide

Cheese Knives

Every cheese knife is designed to do a specific job and do it properly. From soft to hard cheese knives. Below is a list of common cheese cutlery.

Soft Cheese Knife

A soft cheese knife, commonly called a work blade knife, has holes in the blade to prevent soft cheeses from sticking, given its small size. The holes on the blade can also force a chunk off of the knife's blade.

Cheese Spreader

A cheese spreader, sometimes called a spatula knife, is used to spread creamy cheeses to slices of bread and crackers.

Pronged Cheese Knife

The forked-tipped spear, also known as a pronged cheese knife, is a versatile tool that can be used to slice cheese and then pick it up using the prongs. Soft cheeses will not stick because of the blade's thin surface area.

Cheese knife set

3 Cheese Knife Set (Work in Progress)

Flat Cheese Knife

A flat cheese knife, also known as a chisel knife, is used to cut pieces from matured cheeses by placing the blade vertically over the cheese and pushing downward. The cutting blade can reduce the size of the chunks further.

Cheese Wire

A cheese wire, sometimes known as a bow knife, is used to cut soft cheeses without crushing them or smearing them too thinly. They're often in the design of a bow or fastened to a cheese board with a wire hole. The wire is slowly lowered through the cheese, making a clean slice.

Hard Cheese Knife

Hard cheese knives are usually among the biggest produced. They're designed for slicing an entire wheel or wedge of old hard cheese into tiny pieces by gently pressing and slicing. Hard cheese knives with handles on both ends are common and allow for even pressure distribution.

Saltbush Lamb

Saltbush Lamb is obtained by herding lambs on the Oldman Saltbush, which is native to Australia.

Saltbush is a drought-resistant plant that has long thrived in Australia's arid countryside. The plant's incredibly deep root system helps it get moisture from deep beneath the surface, where it can find many trace minerals.

Saltbush-fed lamb has a distinct flavor that can only be reached by a diet rich in protein and natural minerals, all of which can be found in this distinctive Australian plant.

Sujihiki

Sujihiki features a strong blade for slicing and is made from high carbon Japanese steel, making it ideal if you ever want a knife that will stay sharp for a long period. The knife's blade is 260mm to 370mm in length.

Sujihiki blades are sharp and long, allowing the user to cut through a huge piece of fish or beef in a single motion. The sharpness protects the food and gives a smooth, fine finish.

The Sujihiki is a double-sided knife that is easier and more adaptable than a Yanagiba; thus, unless you are fascinated with Yanagibas, it is most likely the knife for you to finish your dish as lovely as you started.

View our Sujihiki Knife here.

Sujihiki knife, great for South Australian lamb

Oyster Knife

Most of us do not shuck oysters regularly, yet having the appropriate oyster knife might be crucial to eating well—or battling to eat at all.

A superb oyster knife has a comfortable, strong handle that is well linked to the blade. Aside from that, because excellent oyster shucking usually starts with levering the shell's hinge, a pointed tip on the knife is a good thing, particularly when shucking wild oysters, whose shells can be flaky or worn smooth.

Oyster Knife, (work in progress)

Our oyster knife (work in progress)

Filleting knife

Cutting fish can be difficult for home cooks, but utilising the appropriate tool can make it much easier. A fillet knife is indispensable for precisely breaking down and portioning of fish. It should be light, agile, and sharp enough to easily detach flesh from the bone.

A fish fillet knife is not like a regular kitchen knife. Its blade is unique in that it should be more flexible and lightweight, allowing you to manoeuvre around the small bones in fish effortlessly. You make precise cuts in fillets of all sizes and textures in this case.

Filleting Knife, coming soon!

The 'Barramundi' Filleting Knife (Coming Soon)

The "Petty" Knife or Chef’s Knife or Small All-Purpose

A 'Petty' knife is ideal for most tasks in the kitchen. It is the ideal partner to larger knives should you require a sharper edge and lighter blade. A petty is crafted of the same Japanese steel as the Gyuto.

The knifes blade is 1.8 mm thick, and its length extends from 120 mm to 180 mm. You can cut precise thin slices off a roast, sausage, or even chicken with the petty, as well as most vegetables and fruits.

View our Petty Knife here.

Petty Knife

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