Choosing the Right Japanese Knife

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Upgrading to a Japanese knife is not just about acquiring a sharper blade; it’s about choosing the right tool for your cooking style. Here’s a simple breakdown to help you with choosing Japanese knives.

Chef’s Knife (Gyuto)

The all-rounder.

Best for:

✔ Meat

✔ Fish

✔ Vegetables

✔ Everyday prep

If you’re considering one of the essential Japanese knife styles, this is the one to choose.

Recommended sizes:

21 cm → versatile and easier to control

24 cm → longer slicing motion, preferred by professionals

For most home cooks, the 21 cm chef's knife is ideal. If you prefer longer strokes and have enough kitchen space, then consider the 24 cm.

Santoku

Compact and efficient.

Best for:

✔ Vegetables

✔ Boneless proteins

✔ Push cutting

This knife type is perfect for smaller kitchens or for those who prefer a shorter blade.

Nakiri

The vegetable specialist.

Featuring a flat edge for full board contact.

Best for:

✔ Clean vegetable cuts

✔ Herbs

✔ Precision prep

If vegetables are central to your cooking, a Nakiri knife transforms your prep work.

Petty (Utility Knife)

Small and precise.

Best for:

✔ Peeling

✔ Trimming

✔ Detail work

✔ Small proteins

This utility knife complements your chef's knife perfectly.

Still Not Sure? 

Visit us in-store or contact Sharp Knives Malta for expert guidance on choosing the right knife types. Finding the right blade once is much better than having to replace the wrong one later.