Knife Types– category –

How to use a nakiri knife: pinch grip, push cuts, vegetable-by-vegetable technique, and the 5 mistakes that chip thin Japanese edges — with video from the nakiri we use daily.

Nakiri vs usuba compared: edge geometry, learning curve, sharpening, handedness, and price — and which Japanese vegetable knife you should actually buy.

First-hand review of the JIKKO Petty Knife Damascus VG10, purchased at Kappabashi Tokyo. Covers sharpness, precision, craftsmanship, and who it is right for.

Everything you need to know about Japanese petty knives — what they are, what they are used for, and the best picks for every budget including the JIKKO Damascus VG10.

Nakiri is a dedicated vegetable knife. Santoku is a versatile all-rounder. Here is how to choose between them — and which Japanese knife belongs in your kitchen.

What a santoku knife is used for — the 6 tasks it excels at, what to avoid, santoku vs chef's knife vs nakiri, and the 3 santoku worth buying in 2026. Written from Tokyo.

Quick Answer Choose the gyuto if you cook with meats, large proteins, and want a knife that handles both rocking cuts and long slicing strokes. Choose the santoku if you primarily prepare vegetables and fish at home, or prefer a shorter,...

A complete guide to the nakiri knife (菜切り包丁) — what it is, how it works, how to use it, and the five best nakiri knives to buy in 2026. Includes expert picks from $65 to $280, a full buying guide, and FAQ.

JIKKO (實光刃物) is a 120-year-old Sakai knife maker. I purchased their Nakiri at the Tokyo Kappabashi store and tested it daily. Full honest review: sharpness, craftsmanship, pros, cons, and where to buy outside Japan.