A heavy and durable material, resistant to high temperatures. The pan lasts for generations. These pans don't warp and are oven-safe. Heating up and cooling down takes a bit longer, but once hot it stays hot for a long time. Don't wash the pan in the dishwasher.
Lighter than cast iron and they heat up faster. These pans are seasoned to create a non-stick layer. Warm the pan up after washing to dry it completely. This prevents rust.
Stainless steel is very light and doesn't rust. These pans are also dishwasher-safe. They can withstand high temperatures but cool down quickly.
These pans don't just look stylish, they're also very durable. Good copper unfortunately doesn't come cheap, but the quality is fantastic. Working on professional dishes like sauces, jam or risotto where you need perfect temperature control? Then the copper pan is the perfect choice.
At a lower price you give up some quality, but they're very pleasant to use. They're light pans that are easy to clean. They have excellent heat conduction and are therefore ready to use quickly.
Sashimi knives are specially designed knives used to cut ultra-fine, thin slices of sashimi and sushi. They are made from high-quality steel and are often handmade by experienced knifemakers.
Sashimi knives are super sharp. Their long, thin blades allow them to cut very precise and thin slices, which is necessary for the presentation of sashimi and sushi. In addition, sashimi knives are made from high-quality steel, which means they stay sharp longer and need to be sharpened less frequently.
Are you about to buy a sashimi knife? Then pay attention to the price-quality ratio. An expensive sashimi knife is often beautifully designed and made of high-quality steel. The handle is then neatly finished and often made from one continuous piece of steel. There are also cheaper sashimi knives, but their quality is often lower.