Knife Buyer's Guide

Chef Knife & Gyuto

These knives are the quintessential multitasking tool, mastering diverse cutting techniques like chopping, mincing, dicing, and slicing. The durability and reliability in design are indispensable for daily culinary tasks, perfect for chefs who prioritize seamless performance.

Santoku & Bunka

Much like a chef’s knife, the Santoku and Bunka knives are versatile all-around performers. With shorter and lighter blades they offer exceptional precision and comfort. They’re the go-to choice for daily kitchen tasks, effortlessly handling fish, meat, and vegetables with ease.

Funayuki

Originally designed as a multi-purpose knife for fishermen, the Funayuki has found its way into home kitchens, where its mid-sized profile bridges the gap between a Santoku and utility knife. This versatility makes it ideal for a variety of tasks and cutting techniques.

Nakiri

Crafted for precision in vegetable cutting with the Japanese push forward method, the Nakiri boasts a straight blade ideal for accurate, straight cuts. Its design ensures ample contact with the cutting board, making it perfect for mincing garlic and finely chopping herbs.

Santoku

The Santoku, known for its versatility in various tasks, shines particularly when it comes to handling vegetables, thanks to its moderate curve, thin blade, and well-balanced weight.

Chinese Chef's Knife

Often referred to as a vegetable cleaver, this knife excels in managing large quantities of vegetables with its wide blade and sharp edge. Its subtle curve and length make it perfect for accommodating a range of cutting techniques.

Paring Knife

Paring Knife—Available in various styles, this compact knife is ideal for peeling, slicing, and intricate work on fruits and small vegetables. Its versatility allows for precise cutting both on and off the cutting board, making it an essential tool for detailed kitchen tasks.

Petty & Utility Knives

Petty & Utility knives, essentially larger versions of paring knives, excel in precision tasks and smaller kitchen activities like trimming, peeling, slicing fruits, and even boning tasks. Their versatility extends to handling both fruit and various small to medium-sized kitchen tasks with ease.

Bread Knife

The Bread Knife is designed specifically for slicing through different types of bread, from soft loaves to crusty baguettes. The serrated edge of the stainless steel blade cuts cleanly without crushing the bread, ensuring perfect slices every time.

Cheese Knife

Crafted specifically for cutting through both hard and soft cheeses, this knife features holes in the blade and micro serrations to prevent sticking and guarantee smooth, clean cuts that preserve the cheese’s structure.

Serrated Utility Knife

Ideal for slicing tomatoes and soft fruits, this knife's serrated edge effectively grips the skin, enabling precise cuts without causing the fruit to squash.

Carving Knife

Ideal for slicing large cuts of meat like roasts, turkey, and ham, the Carving Knife boasts a long, narrow blade designed for thin, precise slices, perfect for both holiday feasts and everyday use.

Sujihiki

While traditionally employed for filleting and slicing fish, the Sujibiki knife also excels in slicing other large meats. Its thin, elongated, slender blade enables smooth, pull-through cuts.

Boning / Garasuki / Honesuki

Crafted for precise deboning and meat trimming, these specialized knives feature a narrow profile that allows users to navigate around bones and joints effortlessly, removing sinew and fat caps. Indispensable for preparing poultry and other meats, they ensure precision in every cut.

Breaking Knife

Larger than a boning knife, a Breaking Knife is perfect for breaking down large pieces of meat. Its sturdy, slightly curved blade aids in cutting through thick layers and removing sinews, making the task more manageable and efficient.

Scimitar

As the largest among butchery and trimming knives, the Scimitar features a lengthy, curved blade, ideal for smoothly slicing through large cuts of meat.

Fillet Knife

Tailored for filleting, this knife boasts a thin, flexible blade that enables precise maneuvering around hard bones and soft meat, ensuring clean, smooth cuts.

Flexible Boning Knife

Although primarily employed for deboning, its flexibility also makes it perfect for filleting fish. The flexible blade offers the necessary precision for working around bones, making it ideal for handling the delicate textures of fish.

Steak Knives

These knives are indispensable for any dining occasion, crafted to effortlessly slice through cooked meats. Their sharp edge and subtle curve make them perfect for household members and guests to effortlessly enjoy meals featuring chicken, steak ,fish, and other meats.

Yanagi / Takobiki / Fugubiki / Kiritsuke

Designed specifically for slicing raw fish for sushi, sashimi, and rolls, these single-bevel knives feature long, thin blades that enable highly precise pull cuts. They are indispensable for achieving the precision and delicate slices necessary in sushi preparation.

Sujihiki

Sharing a profile akin to the Yanagi but sporting a double-beveled edge, the Sujibiki knife is versatile, serving well in the preparation of sushi, sashimi, and rolls. Its long, slender blade ensures clean and smooth cuts with precision.

Chef Knife & Gyuto

These knives are the ultimate multitasking tools, perfect for mastering a variety of cutting techniques such as chopping, mincing, dicing, and slicing. Their durable and reliable design is essential for chefs who prioritize seamless performance in their daily culinary tasks.

Santoku & Bunka

Similar to chef's knives, Santoku and Bunka knives are versatile performers suitable for a wide range of kitchen tasks. With shorter and lighter blades, they offer exceptional precision and comfort, making them the go-to choice for daily cooking needs, effortlessly handling fish, meat, and vegetables.

Funayuki

Originally designed for fishermen, the Funayuki knife has made its way into home kitchens due to its versatility. Its mid-sized profile bridges the gap between a Santoku and utility knife, making it ideal for various tasks and cutting techniques.

Nakiri

Crafted for precision in vegetable cutting using the Japanese push forward method, the Nakiri knife features a straight blade ideal for accurate, straight cuts. Its design ensures ample contact with the cutting board, making it perfect for tasks like mincing garlic and finely chopping herbs.

Santoku

Known for its versatility, the Santoku knife excels in various kitchen tasks, particularly handling vegetables, thanks to its moderate curve, thin blade, and well-balanced weight.

Chinese Chef’s Knife

Also known as a vegetable cleaver, this knife excels in managing large quantities of vegetables with its wide blade and sharp edge. Its subtle curve and length make it perfect for accommodating a range of cutting techniques.

Paring

Available in various styles, this compact knife is ideal for peeling, slicing, and intricate work on fruits and small vegetables. Its versatility allows for precise cutting both on and off the cutting board, making it essential for detailed kitchen tasks.

Petty & Utility

These knives, essentially larger versions of paring knives, excel in precision tasks and smaller kitchen activities such as trimming, peeling, slicing fruits, and even boning. Their versatility extends to handling both fruit and various small to medium-sized kitchen tasks with ease.

Bread Knife

The Bread Knife is designed specifically for slicing through different types of bread, from soft loaves to crusty baguettes. The serrated edge of the stainless steel blade cuts cleanly without crushing the bread, ensuring perfect slices every time.

Carving Knife

Perfect for slicing large cuts of meat like roasts, turkey, and ham, the Carving Knife boasts a long, narrow blade designed for thin, precise slices, suitable for both holiday feasts and everyday use.

Sujihiki

Traditionally used for filleting and slicing fish, the Sujibiki knife also excels in slicing other large meats. Its thin, elongated, slender blade enables smooth, pull-through cuts.

Boning / Garasuki / Honesuki

Crafted for precise deboning and meat trimming, these specialized knives feature a narrow profile that allows users to navigate around bones and joints effortlessly, ensuring precision in every cut, indispensable for preparing poultry and other meats.

Yanagi / Takobiki / Fugubiki / Kiritsuke

Designed specifically for slicing raw fish for sushi, sashimi, and rolls, these single-bevel knives feature long, thin blades that enable highly precise pull cuts, indispensable for achieving the precision and delicate slices necessary in sushi preparation.

Sujihiki

Sharing a profile akin to the Yanagi but sporting a double-beveled edge, the Sujibiki knife is versatile, serving well in the preparation of sushi, sashimi, and rolls. Its long, slender blade ensures clean and smooth cuts with precision.