Types

30mm sounds small on paper. In a real kitchen it changes what the knife is comfortable doing. Here’s how to actually decide between the two.

One knife has no point at all and is arguably the better vegetable tool for it. Here’s why a nakiri’s flat edge beats a santoku for pure veg prep.

Both are marketed as the essential Japanese chef’s knife. Only one is genuinely built to be your only knife. Here’s the real difference in shape and job.