The right knife for the job.

The Japanese chef's knife. Curved edge, pointed tip. If you want one knife, this is it.

Used for: MeatPoultryFishVegetables

Shorter and wider than the gyuto, with a flatter edge. For you if you chop straight down.

Used for: MeatPoultryFishVegetables

A santoku with a pointed, angled tip. Same range of use, more precision at the tip.

Used for: MeatPoultryFishVegetables

A gyuto with a sharper kiritsuke tip and a flatter edge. For experienced cooks.

Used for: MeatPoultryFishVegetables

Tall, rectangular blade. Cuts, crushes and lifts the food off the board.

Used for: VegetablesMeatPoultry

Thick, heavy and usually single-bevel. Takes off the head, splits the backbone and fillets whole fish.

Used for: FishPoultry

Willow blade. Long, narrow and single-bevel. One slice in one stroke, for sashimi and smoked salmon.

Used for: Fish

Narrow and flexible. Follows the bone and takes the skin off cleanly.

Used for: Fish

Long and slim, double-bevel edge. Thin slices of roasts, steak, ham and fish.

Used for: MeatFish

Stiff, triangular blade for poultry. Goes through cartilage, but not through bone.

Used for: Poultry

Narrow, stiff blade that follows the bone. Butchering, boning, hunting and game.

Used for: MeatPoultry

Straight edge that meets the board along its full length. Cabbage, root vegetables, onions and herbs.

Used for: Vegetables

The single-bevel sister of the nakiri. Straight edge, paper-thin slices and peeling whole vegetables.

Used for: Vegetables

Small and precise. Fruit, herbs and anything too small for the chef's knife.

Used for: FruitVegetables

Short blade for work in the hand. Peeling, trimming and detail work.

Used for: FruitVegetables

Serrated edge that grips the crust and cuts without squashing the loaf.

Used for: Bread

Traditional Japanese folding knife. For fruit and for trips outdoors. Fits in your pocket.

Used for: Fruit