One knife that moves from onions to salmon to chicken without losing your rhythm? A japanese santoku knife is built for slicing, dicing, and chopping, with a compact profile that feels controlled on the board. This guide breaks down the practical details—typical 170mm length, weight and balance, edge geometry, steel choices, and the care habits that keep the edge intact.

Why does one small knife end up doing so much in prep? A japanese petty knife fills the gap between a paring knife and a gyuto, giving you fast control for detailed work on the board and in-hand. This guide breaks down the typical sizes, blade shapes, steels, and the most common mistakes cooks make.

Need a compact knife that still feels precise on the board? A bunka knife blends a wide blade, a flatter edge, and a sharp k tip for day-to-day prep—veg, herbs, and boneless proteins. This guide explains where the shape came from, what specs matter, and how it compares with santoku and gyuto.

Ever wonder why sashimi slices look glossy instead of torn? This guide explains what a yanagiba sushi knife is, how its single-bevel geometry and urasuki affect the cut, and what that means on the board. You’ll also learn practical basics for sizing, use, sharpening, and daily care.

Fish shows every mistake: drag, tearing, and the glossy “paste” that comes from rough cuts. This guide explains what a japanese fish knife is, why geometry and single bevel grinds matter, and which blade fits each job—from breakdown to sashimi slicing.

A long, flat edge with a sharp k-tip can feel precise—or unforgiving. This guide explains what a kiritsuke knife really is, how it differs from a gyuto or santoku, and what the geometry is built to do. You’ll also learn how length (240–330 mm), bevel choice, and technique affect everyday performance.