Find the one that fits your cooking
Choosing a knife can feel overwhelming.
Different shapes, steels, and purposes can make it hard to know where to start.
But it doesn’t have to be complicated.
If you focus on how you cook, the right knife becomes clear.
1. Start with Purpose
What do you cook most often?
For most people, this is where the decision is made.
| Use Case | Knife | Why It Works |
|---|---|---|
| Everyday cooking (meat, fish, vegetables) | Santoku | Balanced, easy to use, ideal for home kitchens |
| Larger ingredients, more versatility | Gyuto (Chef’s Knife) | Longer blade, great for meat and bigger prep |
| Small tasks & precision work | Petty Knife | Lightweight and precise for detail work |
| Vegetable-focused cooking | Nakiri | Clean, straight cuts for fast prep |
| Breaking down whole fish | Deba | Thick, powerful blade for bones |
| Slicing sashimi | Yanagiba | Long blade for smooth, single cuts |
👉 If you’re unsure, start with a Santoku.
Santoku & Gyuto
Your main knife
These are your primary, everyday tools.
Santoku
is compact, balanced, and easy to control—perfect for general home cooking. Its name refers to its ability to handle meat, fish, and vegetables.
Gyuto
is longer and more versatile, making it ideal for larger ingredients and more frequent cooking. Compared to the Santoku, it has a narrower blade and comes in a wider range of lengths, allowing you to choose based on your needs.
If you want one knife:
Santoku (easier) or Gyuto (more versatile)
Petty Knife
Your second knife (highly recommended)
The Petty knife is small, light, and precise.
Perfect for:
- Peeling fruit
- Trimming meat
- Cutting small ingredients
- Detail work
Santoku (or Gyuto) + Petty covers almost everything in a home kitchen
Nakiri
For vegetable-focused cooking
The Nakiri has a straight edge that makes full contact with the board. It also makes transferring chopped ingredients easy, thanks to its wide blade.
This allows for:
- Cleaner cuts
- Faster prep
- Better consistency
Deba & Yanagiba
For fish preparation
These are specialist knives.
Deba
is used for breaking down whole fish, including cutting through bones.
Yanagiba(Sashimi)
is designed for slicing sashimi in one smooth motion.
👉 Shop Yanagiba(Sashimi) Knives
2. Choose Your Steel
How much care do you want to give?
| Stainless Steel | Carbon Steel | |
|---|---|---|
| Rust resistance | Excellent | Low |
| Sharpness | Very good | Excellent |
| Maintenance | Easy | Requires care |
| Sharpening | Varies by steel (some are easy, others require more effort) | Varies by steel |
Stainless Steel
Easy and practical
- Rust-resistant
- Easy to maintain
- Great for everyday use
Carbon Steel
Sharper, but requires care
- Exceptional sharpness
- Holds an edge longer
- Requires drying and maintenance
👉 Best for those who enjoy caring for their tools
Simple Recommendation
If you just want a clear answer:
- First knife: Santoku (or Gyuto if you prefer a longer, more versatile knife)
- Second knife: Petty Knife
In the End
The right knife should feel natural in your hand
and make your time in the kitchen smoother.
Choose the one that fits your cooking—
and it will become part of your everyday routine.