NITA NETWORK LINKS
Chefs 2 Chefs
All for chef's and cooks - recipes, food glossary, seasonal calendar,articles, books, restaurants.
www.chefs2chefs.com

Good Movie World
Categorized selection and rewievs of classic and awarded movies.
www.goodmovieworld.com

Moran Fisher - Fine Art
Moran Fisher. Live and study in Nederlands. Collection of her paintings, drawings an prints.
www.moranfisher.com

Knives 4 Chefs
Knives 4 Chefs. Knive Shop, Sharpening and maintace,
www.knives4chefs.com

Coins Market (UK)
All for coin collector and in vestors in UK. News, articles, coins for sale, events, fairs, auctions
www.coinsmarket.co.uk
KITCHEN KNIVES GLOSSARY
Knives By Type
Boning Knife
Bread knife
Butter knife
Carving
Carving Fork
Cheese Knives
Chef's knife
Chestnut Knife
Chinese chef's knife
Cleaver Knife
Decorating Knife
Deveiner, Deveining Knife
Fillet Knife
Fluting Knife
Grapefruit Knife
Ham slicer
Honing Steel
Japanese Knives
Mincing Knife
Oyster Knife
Paring Knife
Peeling Knife
Shears
Tomato Knife
Trimming Knife
Utility Knife
Japanese Knives

Santoku

The Santoku knife has been called an Asian chef's knife in deference to its general utility at a variety of cutting tasks. The Santoku has a straighter edge than a chef's knife, with a blunted sheepsfoot-tip blade and a thinner spine, particularly near the point. From 12 cm to 18 cm (5 to 7 inches) long, a true Japanese Santoku is well-balanced, normally flat-ground, and generally lighter and thinner than its Western counterparts, often using superior blade steels to provide a blade with exceptional hardness and an acute cutting angle. This construction allows the knife to more easily slice thin-boned and boneless meats, fish, and vegetables. Many subsequent Western and Asian copies of the Japanese Santoku do not always incorporate these features, resulting in reduced cutting ability. Some Western Santoku-pattern knives are even fitted with kullens, scallops on the sides of the blade above the edge, in an attempt to reduce the sticking of foods and reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the santoku and its Western copies have become very popular in recent years with chefs in Europe and the United States.

Usuba hocho

Usuba knives are Japanese knives used primarily for chopping vegetables. Both the spine and edge are straight, making them resemble cleavers, though they are much lighter.

Deba hocho

Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved spine.