Chef's knives
A Japanese chef's knife is the knife you use most, for meat, fish and vegetables. Here you find gyuto, santoku, bunka and kiritsuke together, from about 165 to 270 mm.
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The gyuto has a curved edge and a pointed tip, and if you only want one knife, this is it. The santoku is shorter and wider, with a flatter edge, for when you chop straight down. The bunka is a santoku with a pointed, angled tip. The kiritsuke is a gyuto with a flatter edge and the same angled tip. We sharpen it in the workshop when it needs it.
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