CHOOSING THE RIGHT KNIFE

Japanese knives are defined by intent. Each shape exists for a specific task, cutting motion, and ingredient. This guide explains exactly what each knife is designed to do, the meaning behind its name, and when you should or shouldn’t choose it.

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Gyuto

Blade profile: Long, gently curved edge with a pointed tip
Typical length: 210–270mm
Best for: Beef, pork, fish, vegetables, all-purpose prep

Originally developed to handle Western-style meat preparation, the Gyuto is Japan’s most versatile knife. The curved edge supports rocking and push cuts, while the pointed tip allows detail work, trimming, and fine slicing.

Choose a Gyuto if: You want one knife to cover 80–90% of kitchen tasks.
Avoid if: You prefer short blades or mostly chop vegetables.

Sharp Supply take: The foundation of a serious knife kit.

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Santoku 

Blade profile: Shorter length, flatter edge, rounded tip
Typical length: 165–180mm
Best for: Home cooking, vegetables, boneless proteins

The three virtues refer to meat, fish, and vegetables. Santoku knives emphasise control and comfort over reach, making them ideal for compact kitchens and lighter prep.

Choose a Santoku if: You cook daily at home and value control over blade length.
Avoid if: You slice large proteins or prefer long, sweeping cuts.

Sharp Supply take: Easy, balanced, and not intimidating.

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Bunka 

Blade profile: Flat edge with angular kiritsuke-style tip
Typical length: 165–180mm
Best for: Precision vegetable work, fine slicing, detail cuts

The Bunka is a modern evolution of traditional profiles. Its aggressive tip excels at scoring, brunoise, and precision cuts, while the flatter edge suits push-cutting.

Choose a Bunka if: You want precision and attitude in a compact blade.
Avoid if: You rely heavily on rocking cuts.

Sharp Supply take: Surgical control with visual edge.

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Nakiri

Blade profile: Tall rectangular blade, dead-flat edge
Typical length: 165–180mm
Best for: Vegetables only

Designed exclusively for vegetable prep, the Nakiri delivers full board contact for fast, efficient chopping. The tall blade provides knuckle clearance and easy ingredient transfer.

Choose a Nakiri if: Your prep is vegetable-heavy.
Avoid if: You need to slice meat or work around bones.

Sharp Supply take: Maximum efficiency, zero distraction.

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Petty 

Blade profile: Narrow, pointed utility blade
Typical length: 120–150mm
Best for: Fruit, herbs, trimming, in-hand work

The Petty fills the gap between chef knives and paring knives. Ideal for tasks requiring control, agility, and minimal board contact.

Choose a Petty if: You want a sharp, precise secondary knife.
Avoid if: You want a primary prep knife.

Sharp Supply take: Small, fast, and indispensable.

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Sujihiki

Blade profile: Long, narrow, low height
Typical length: 240–300mm
Best for: Slicing cooked meats, roasts, raw fish

Designed for long, single-pass cuts, the Sujihiki minimises friction and tearing. It’s the Japanese answer to the Western slicing knife.

Choose a Sujihiki if: You regularly slice proteins cleanly and precisely.
Avoid if: You need a general-purpose knife.

Sharp Supply take: Long strokes. Clean results.

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Deba 

Blade profile: Thick spine, single bevel, heavy heel
Typical length: 165–210mm
Best for: Whole fish breakdown, filleting

The Deba is built for controlled power. It handles fish heads, collars, and joints while allowing precise filleting once broken down.

Choose a Deba if: You break down whole fish regularly.
Avoid if: You want a multipurpose knife.

Sharp Supply take: Traditional strength with discipline.

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Honesuki 

Blade profile: Triangular, stiff blade with sharp tip
Typical length: 145–150mm
Best for: Poultry breakdown

The Honesuki is designed to work around joints rather than through bones. Its rigidity provides control in tight spaces.

Choose a Honesuki if: You break down whole chickens.
Avoid if: You want a flexible boning knife.

Sharp Supply take: Purpose-built and uncompromising.

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Kiritsuke 

Blade profile: Long, flat edge with angled tip
Typical length: 240–270mm
Best for: Experienced users, high-precision prep

Traditionally reserved for executive chefs, the Kiritsuke demands disciplined technique. Modern double-bevel versions offer more versatility while retaining the aggressive profile.

Choose a Kiritsuke if: You’re confident with long, flat blades.
Avoid if: You’re new to Japanese knives.

Sharp Supply take: A knife that expects skill.

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Yanagiba

Blade profile: Long, narrow, single bevel
Typical length: 270–330mm
Best for: Sashimi and sushi

The Yanagiba is engineered to slice raw fish in one uninterrupted pull cut, preserving texture and appearance.

Choose a Yanagiba if: You prepare sashimi or sushi seriously.
Avoid if: You don’t work with raw fish.

Sharp Supply take: Precision, respect, restraint.

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Chuka Bocho 

Blade profile: Tall, rectangular cleaver-style blade
Typical length: 180–220mm
Best for: High-volume vegetable and protein prep

Japanese chuka bocho are thinner and harder than traditional Chinese cleavers, allowing both power and finesse.

Choose a Chuka Bocho if: You like efficiency and board presence.
Avoid if: You prefer lighter, narrow blades.

Sharp Supply take: Big blade, disciplined cuts.