Knife Guide

TL;DR: A Granton edge Santoku knife features small dimples along the blade that reduce food sticking and improve slicing efficiency. It combines Japanese precision with practical design, making it ideal...
TL;DR: Japanese Hinoki cypress or end-grain hardwood boards protect Nakiri's thin, hard edge best. Avoid glass, stone, or bamboo. Choose boards with knife-friendly softness, antimicrobial properties, and stability for precise...
TL;DR: Nakiri excels at vegetable prep with its flat, rectangular blade and straight cuts. Gyuto serves as an all-purpose knife for meat, fish, and vegetables. Choose Nakiri for dedicated vegetable...
TL;DR: Santoku knives excel at precision slicing, dicing, and mincing with their thin, sharp blades and balanced design. Serbian chef knives handle heavy-duty tasks like chopping bones and tough vegetables...
TL;DR: Santoku knives are versatile 5–7-inch Japanese blades perfect for chopping, slicing, and dicing vegetables, meat, and fish. Slicing knives are longer, thinner blades designed specifically for carving roasts and...
TL;DR: Chai Dao knives offer broader, cleaver-like blades perfect for heavy-duty prep and larger vegetables, while Santoku knives provide precise control with their flat edges for slicing, dicing, and mincing....