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Japanese Knife Care & Buying Guides

Single vs Double Bevel Japanese Knives: What to Check

Shun Premier 8-inch chef’s knife with a hammered blade and brown wooden handle

Learn what single and double bevel mean, which handedness and angle details to confirm, and how to plan maintenance before choosing a Japanese knife.

Posted in Japanese knives, Knife bevels, Knife buying guide

What Is a Petty Knife Used For? A Practical Buying Guide

Illustration of a small Japanese utility knife on a wooden board beside a shallot and sliced strawberries

Find out when a petty knife helps, how it overlaps with paring and utility knives, and which dimensions to compare before adding a small blade.

Posted in Japanese knives, Knife buying guide, Petty knife

Nakiri vs Santoku: Which Suits Your Vegetable Prep?

Illustration of a rectangular nakiri and curved-tip santoku on a wooden board with cabbage, carrot and cucumber

Compare nakiri and santoku for everyday vegetable preparation, cutting motions and versatility, and decide whether you need both.

Posted in Knife buying guide, Nakiri, Santoku, Vegetable preparation

Carbon Steel vs Stainless Steel for Your First Japanese Knife

Illustration of two kitchen knives, one with a mottled gray-blue blade and one with a bright silver blade, on a wooden board

Compare carbon and stainless steel by everyday care, blade construction and appearance to choose a first Japanese knife that fits your routine.

Posted in Carbon steel, Knife buying guide, Knife care, Stainless steel

Santoku vs Gyuto: Choosing a Knife for a Small Kitchen

Itami Matsumoto 7-inch Santoku knife with a dark wood handle and wavy patterned blade

Compare santoku and gyuto by blade length, board space, cutting motion and everyday meals to choose a practical main knife for a small kitchen.

Posted in Gyuto, Knife buying guide, Santoku, Small kitchen