Japanese Chef Knives

About

Japanese knife shapes were each designed for a job. We forge every one of them — thin, hard steel, hand sharpened to a keen edge and oiled before shipping — across the Torii, Feather Forge, Kaiju and Dynasty lines. The shapes, in one minute Gyuto — the Japanese chef knife. 8" is the all-rounder; 9–10" for big boards and roasts. Santoku — shorter, flatter, three-virtue knife for meat, fish and vegetables; ideal if you push-cut rather than rock. Nakiri — the straight-edged vegetable knife. Nothing dices faster. Bunka — a santoku with a reverse-tanto tip for precise work. Kiritsuke — long, angular slicer favoured by head chefs. Petty — the Japanese utility knife for peeling, trimming and small boards. Common questions Gyuto or santoku? Rock-chopper: gyuto. Push-cutter or smaller hands: santoku. Our santoku vs gyuto guide goes deeper. Which steel? AUS-10 Damascus (Feather Forge) for daily durability, SLD San Mai (Kaiju) for the hardest edge, 7Cr17MoV high carbon (Torii) for a light, fast blade that is easy to maintain. Can I try before I commit? 99 days at home, money back if it is not the sharpest blade you have used, and a free lifetime guarantee. Read more: Japanese chef knife guide · San Mai steel explained · AUS-10 steel guide

On-page SEO