Blade Styles

A gyuto is a versatile Japanese chef’s knife designed for precision slicing, push cuts, and effortless control across a wide range of kitchen tasks. Its long, narrow blade and fine edge profile make it ideal for proteins, vegetables, and detailed prep work where balance and accuracy matter most.

A fillet knife is a long, narrow, flexible blade designed to glide cleanly along bones and skin for precise, waste-free cuts. Its thin profile and responsive flex make it ideal for breaking down fish with control, accuracy, and minimal resistance.

A honesuki is a Japanese poultry knife designed for precise breakdown, joint work, and controlled cuts around bone. Its stiff, triangular blade and sharp tip provide exceptional leverage and accuracy when processing chicken and other small game.

A steak knife is designed to slice cleanly through cooked meats without tearing or crushing the fibers. A sharp, well-balanced blade ensures smooth, effortless cuts that preserve texture and elevate the dining experience.

A Nikiri knife is a Japanese vegetable knife designed for clean, straight cuts and precise push chopping. Its tall, flat blade allows full contact with the cutting board, making it ideal for preparing vegetables quickly and efficiently without rocking.