General Overview: Why Japanese knives? The two predominant leaders in kitchen cutlery are Japan and Germany. There are many differences between the two, from the steels that are used, to the angles that blades are ground to. There is a famous notion that food prepared by Japanese knives tastes better, and there’s actually a little bit of science that can back that up. A typical German style knife is ground to an edge angle of around 20-22 degrees, whereas a typical Japanese knife holds an edge angle of anywhere between 10-15 degrees. That inherent sharpness, though at the cost of some durability, allows for generally cleaner prep work. At the end of the day though, it doesn’t matter where your knife is made if you don’t keep it sharp!

Did you know: The reason onions make you cry, more often than not, is because your knife isn’t sharp enough! A clean, sharp edge will cleanly divide the ingredient, rather than tearing the ingredient like a dull edge may do. These clean cuts, rather than tears, will keep the onion from sweating out the compounds that irritate your eyes! This same theory applies across the board, cleaner cuts mean less bruising, so your prepped ingredients will stay fresh for longer.

Gyuto

A Japanese Gyuto is the equivalent to a Western chef’s knife. Typically 8-10 inches in length, with a slightly straighter edge for push cuts. It’s western counterpart will typically be a bit heavier, and have a slightly more pronounced “belly” on the blade.

Santoku

“Santoku” literally translates to “three virtues”, in the case of this knife, those are meat, fish, and vegetables. Typically a bit shorter and thinner than a Gyuto, these knives are extremely versatile and are a staple for any knife roll.

Bunka - Bunka knives are a variation of the Santoku, following the traditional length and blade heights. The difference is found at the nose of the knife. Where a traditional Santoku has a sort of snub nosed, rounded tip, Bunka knives have a k-tip at the end. The pointed edge of a Bunka knife allows for extra precision in making pull cuts and dicing lines.

Nakiri

Nakiri’s are veggie specialists and perfect workhorses. Typically carrying a bit more weight than a Santoku, you’ll find yourself reaching for a Nakiri on tougher ingredients like carrots and potatoes. The heavier style also makes rapid chopping a dream, and you’ll find yourself flying through onions and mushrooms.

Sujihiki

A Sujihiki is your ideal meat slicer. Raw or cooked, the length and thinness of a Sujihiki will allow you to glide through full butcher’s cuts like butter.

Yanagiba

You won’t find a sushi kitchen in the world without a Yanagiba in the back. A bit more specialized than the Sujihiki, the Yanagi is a single beveled slicer, made to glide through raw fish with long, precise cuts.

Petty/Paring

A good petty or paring knife can be the most important tool in your bag. Small but mighty, and extremely versatile, your petty knife can cover it all from mincing garlic to hulling strawberries.