Known as the Traditional European Chef knife most often seen in the 210mm, it is considered as the most popular multi-purpose chef knife.

Ideal for "rocking" motions when cutting.

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Known as the rebel multi-purpose chef knife, the modernized double-edge Kiritsuke is most often seen in the 210mm and the Bunka 180mm.

Ideal "push cutting", "pull cutting" and  tip edge action.

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Defined by "Three Virtues'' which are meat, fish and vegetables, or slicing, dicing and mincing. The Santoku typically offers a shorter blade while keeping good clearance for big hands making it ideal for everyone.

When undecided, the Santoku is extremily versatile and the way to go!

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Known as one of the most underutilized, the Nakiri is a Japanese-style vegetable knife offering a flat blade with a high-heel leaving tons of room for your knuckles.

Excellent for vegetables and can be used in various cutting motions.

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Also known as a utility, it's one of the most popular secondary kitchen knives. Generally, it's used to slice fruits and vegetables in addition to chopping herbs.

It's definitely a must have after a chef knife in all kitchens.

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Very similar to the Petty, the paring knife is usually shorter in length and used to peel, shape, carve and make decorative embellishments.

If you often require a knife for precission tasks, the paring is an ideal candidate.

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