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The chef's knife is universally known as the kitchen's most indispensable blade. Whether you're seeking a versatile knife for your culinary needs or looking for the perfect gift, it serves as the ideal go-to. Choosing the right chef's knife from the extensive range of available models can be a daunting endeavor. To make this selection process more straightforward, we've curated a short overview of the most popular blade sizes and shapes, aimed at helping you in making the best decision.


Under 180mm

This length is optimal for cutting fruits, vegetables, and small portions of meat, such as chicken breast or dicing beef. The shorter blade makes it easy to control and quick to get used to.

180mm to 210mm

A popular length in the knife industry, best suited for those whose diet is primarily composed of 50% meat and 50% vegetables. This length allows for longer strokes and typically provides more weight in the hand.

Over 210mm

An optimal length for those who frequently cut a lot of meat and large portions of vegetables, such as cabbage and more. The long blade allows you to make clean, uninterrupted slices without the need for sawing motions, resulting in clean and untorn cuts.




The Chef's Gyuto is a highly versatile and widely used kitchen knife that features a double-bevel blade design with a curved belly and a pointed tip, making it suitable for a wide range of culinary tasks. Its name, "Gyuto," translates to "cow sword" in Japanese, indicating its original use for cutting through meat, but it has since become a staple in both professional and home kitchens for various purposes. 
The double-bevel edge allows for ambidextrous use and easier maintenance compared to single-bevel knives. The Gyuto excels at tasks like slicing, dicing, chopping, and even precise work like mincing herbs or garlic. Its curved edge facilitates rocking motions while the pointed tip provides precision when needed.


The Kiritsuke Gyuto  is a hybrid knife that marries the versatility of a Western-style Gyuto knife with the distinct aesthetics of a Kiritsuke. Unlike the traditional Kiritsuke, the Kiritsuke Gyuto which instead features a double-beveled blade, which means it has a V-shaped edge rather than a single-beveled edge. 
This fusion of styles combines the Kiritsuke's pointed, elongated tip with the Gyuto's double-bevel, resulting in a knife that offers both precision and versatility. The double-bevel design makes it more accessible to a wider range of chefs and home cooks, as it does not require the specialized skills necessary for single-bevel knives, The Kiritsuke Gyuto is excellent for a variety of cutting tasks, including slicing, dicing, and chopping vegetables, boneless meats, and fish. Its pointed tip allows for intricate work like fine slicing or creating garnishes, while the flat edge facilitates push and pull motions for efficient chopping.


The bunka  is a versatile and highly functional kitchen tool originating from Japan. It is characterized by its distinct blade shape, which combines elements of both a Kiritsuke and a Nakiri. The bunka knife typically features a relatively flat profile with a slight curve towards the tip, allowing for efficient chopping, slicing, and mincing of a wide variety of ingredients.
Suitable for both professional chefs and home cooks, the bunka is known for its rebellious look and excels at precision tasks like fine slicing of vegetables, herbs, and fruits but can also easily slice through small pieces of boneless meat or poultry.


The Santoku knife is a popular and versatile kitchen knife that has gained worldwide acclaim for its practical design and functionality. The name "Santoku" translates to "three virtues" or "three uses" in Japanese, reflecting its ability to excel in three primary kitchen tasks: slicing, dicing, and chopping.
It typically features a shorter, wider blade compared to Western chef's knives. It has a double-bevel edge, making it suitable for both right- and left-handed users. The blade has a slightly curved profile, which makes it well-suited for precise slicing and dicing, and the rounded tip allows for gentle rocking motions. Known to be highly versatile, they can handle a wide range of kitchen tasks, from slicing vegetables and boneless meats to finely chopping herbs and garlic. They are particularly favored for tasks that require precision and speed, making them an excellent choice for everyday cooking needs.


The Nakiri knife is a distinctive kitchen knife primarily designed for precision vegetable preparation. Its name, "Nakiri," roughly translates to "vegetable cutter" in Japanese, highlighting its specialization in handling a wide range of vegetable-related tasks. A Nakiri knife features a unique, double-beveled blade with a straight edge and often a squared-off tip. The blade's flat profile allows for maximum contact with the cutting board, making it ideal for precise, clean cuts. 
Unlike some other knife models, Nakiri knives are not typically used for slicing meat or fish but excel at tasks like dicing and chopping vegetables and herbs. The squared-off tip of the Nakiri knife is particularly useful for intricate cuts and creating perfectly uniform slices. Its straight double-beveled edge ensures that it can be used comfortably by both right- and left-handed individuals, especially when push and pull cutting.


A traditional chef's knife is a timeless and essential kitchen utensil celebrated for its versatility and durability. The curved belly of the chef's knife facilitates a rocking motion, making it ideal for chopping  vegetables, and even meats with ease.
These knives are typically known for their robust construction, with a sturdy and well-weighted blade, often made from high-quality stainless steel or carbon steel. The handle is ergonomically designed to provide a comfortable grip, ensuring both safety and control during food preparation. In European and Canadian culinary traditions, the chef's knife is considered an indispensable tool, capable of handling a wide range of kitchen tasks. Its reliability, durability, and adaptability have made it a favorite choice for both professional chefs and home cooks, standing as a symbol of culinary craftsmanship in the Western culinary world.