Types

One is a double-bevel all-rounder for slicing meat. The other is a single-bevel, handed specialist built almost entirely for raw fish.

They look nearly identical at a glance, but a petty is really a miniature gyuto, not just a longer paring knife. Here’s the actual difference.

Both knives evolved from the same rectangular vegetable cleaver. One design decision at the tip is what actually separates them today.

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.