There are many different styles of knives on the market.

So how do you choose the right knife?

Lets break it down into an easy to understand guide so that you can make a considered choice.

(1) What kind of style do I choose?

Here I am going to explain different knives and their uses.

 

Santoku

This dual ground knife literally means 3 virtues or 3 uses, which are slicing, dicing and mincing.

It is an ideal first knife for the home cook. If you are a home chef, and you are after a knife that covers most purposes then this is your knife.

• Standard length is 165mm
• Edge is equally grinded on both sides

See Knives

 

Gyuto

This is the Japanese version of the “chefs knife” in terms of profile but with harder steel and a thinner grind behind the edge. This makes it superior in performance.

This knife excels in raw and cooked meats and vegetables.

• Blade length from 180 to 270mm
• Edge is equally grinded on both sides

See Knives

 

Petty knife

This is the smallest kitchen knife and is perfect for finer detailed work like garnishes.

• Blade length from 75mm to 150mm
• Edge is equally grinded on both sides

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Nakiri

This literally means leaf cutter.

This is a dedicated vegetable knife with a thin blade this gives a superior performance for fast chopping and rocking.

• Blade length 165mm
• Edge is equally grinded on both sides

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Deba

This thick and heavy bladed single bevel knife is designed to break down whole fish. The thick blade can cut trough bones.

• Blade length from 165 to 210mm
• Edge is grinded on one side
• This knife comes in right hand and left hand versions

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Yanigiba

This single bevel knife is for mainly for raw fish slicing.

This knife can perfectly slice the most delicate fish into the finest sashimi. This is done by a one-move draw cut. Hence the need for a long blade.

• Blade length from 240 to 330mm
• Edge is grinded on one side
• This knife comes in right hand and left hand versions

See Knife

 

Suhijiki

This is the Japanese slicing knife. The blade is long and thinly ground, and makes carving roasts a breeze and you will have beautiful sliced meat as result.

• Blade length from 240 to 330mm
• Edge is equally grinded on both sides

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Honesuki

This is a Japanese style boning knife.

• Blade length 150mm
• Edge is equally grinded on both sides

See Knife

 

Usuba

This is a single bevel vegetable knife used in the Japanese kitchen to make fine garnishes. This knife turns daikon into fine see through paper sheets.

• Blade length from 120 to 210mm
• Edge is grinded on one side
• This knife comes in right hand and left hand versions

See Knife

 

(2) Stainless or carbon steel?

 

Stainless steel?

Stainless steel is easy to care for although its not 100% rust-free as the name suggests. It is still possible to get rust spots on the blade if left wet for a long time

VG10 and R2 powdered steel are the 2 types of stainless steel Artisan Knives offer.

 

Carbon steel?

Carbon steel is processed to a fine grain structure. This makes it harder, the ability to have steeper grind angles and longer edge retention.

One downside is its more prone to rusting compared with stainless steal.

You need to rinse and wipe down after every use.

Luckily most carbon knives protected by stainless steel on the outside. Only the carbon cutting edge is exposed.

Artisan Knives offer 3 types of carbon steel white number 1, blue number 2 and Aogami Super steel.

 

(3) What are the different types of handles?

When purchasing a Japanese knife there are 3 common choices in handles.

• Oval Japanese handle
• Octagonal Japanese handle or 8 faced handle
• Western handle

Japanese handles both in oval and octagonal are comfortable even for long stints.

They are lightweight and help balance the knife towards the pinch grip point and look good too.

 

(4) What blade length is suited to a novice chef?

For a novice chef I would recommend to use a knife under 210mm.

They are not too daunting and easier to use when you are developing your knife skills.

Tip: When you are working with knives always use the claw grip to hold your product. This helps you to protect your fingers.

Below is a video that will show you how to do it safely.

 

 

(5) What kind of blade look do you choose?

 

Artisan Knives have 3 different blade looks.

1. Damascus and Suminagashi. This is where 2 contrasting steels are forged together and folded over many times. It gives a wavy like pattern on the blade. Damascus can come in lighter or darker variants.
2. Hammerd and Tsushime. This blade is finished with a hammer cold forge to make a more dense grain structure and adds a beautiful finish. X pattern finish is also common.
3. Kourouchi. The blade has a blackened look. This is more for basic knives and helps to protect carbon steel knives from rusting.

If you have any questions please contact us, we will be more than happy to help you choose the knife that is right for you.