The Right Fit

With hundreds of knife models on the market, making the right decision can be overwhelming. Below we created a simple–cheatsheet that will help you find the right fit for you.

Gyuto



GYUTO

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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Kiritsuke



THE KIRITSUKE

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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Santoku



THE SANTOKU

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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Nakiri



THE NAKIRI

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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Nakiri



THE PETTY

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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Paring



THE PARING

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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Still Not Sure?
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With over 300 products in stock, we filtered out our best sellers with highly discounted price-tags that might convince you.

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