B2

Choosing a Japanese knife isn’t just about looks—it’s about function, feel, and fit for your cooking style. Two of the most important factors are the blade shape and the steel type. Here’s how to choose a knife that suits your kitchen needs perfectly.

Part 1: Understanding Blade Shapes

Gyuto (Chef’s Knife) – A multipurpose knife with a slightly curved edge, ideal for rock-chopping techniques. Its long blade is great for slicing meats and chopping vegetables. A favorite among chefs for its versatility.

Santoku (Three Virtues Knife) – Shorter and with a flatter profile than the Gyuto, it excels at slicing, dicing, and mincing. Perfect for home cooks and those who want precise control in a compact form.

Nakiri – Designed specifically for vegetables, the Nakiri has a flat blade that makes full contact with the cutting board, allowing for swift, clean cuts. Great for high-volume veggie prep.

Yanagiba – A long, narrow, single-bevel knife ideal for slicing raw fish in a single clean pull. The blade minimizes damage to delicate flesh, making it the traditional choice for sushi and sashimi.

Kiritsuke – With its long, flat edge and angled tip, the Kiritsuke combines the precision of a Yanagiba with the vegetable-cutting power of a Usuba. It’s considered a status symbol in Japanese kitchens and is best suited for experienced users.

Tip: Match the blade shape to your most common tasks. For daily cooking, Gyuto or Santoku are ideal. For specialized prep, consider Nakiri or Yanagiba.

Part 2: Understanding Steel Types

VG10 – A popular stainless steel known for its balance of edge retention and ease of sharpening. It resists rust and is great for home users who want low maintenance with excellent performance.

SG2 (Super Gold 2) – A premium powdered steel that allows for extremely hard, razor-sharp edges. It has superior edge retention, making it ideal for professionals or serious home cooks who demand lasting performance.

Blue Steel / White Steel – Traditional high-carbon steels used in artisanal Japanese knives. White Steel offers unmatched sharpness, while Blue Steel adds a touch of chromium for extra durability. These require more maintenance to avoid rust.

AUS-10 – A mid-range stainless steel offering decent sharpness, corrosion resistance, and ease of sharpening. Good for those seeking quality at a more accessible price.

Tip: If you’re new to Japanese knives, VG10 is a great start. If you’re ready for premium performance and edge retention, SG2 is the way to go. For those who appreciate traditional craftsmanship and are willing to maintain their blades, Blue or White Steel offers exceptional cutting power.

Final Thoughts

The best knife for you depends on how you cook. Start with a versatile shape like Gyuto or Santoku, then build your collection based on your evolving needs and skill level.