Vol. 1 |
A Sakai Uchihamono Maker with Over 100 Years of History Teaches You
How to Choose a Knife from the Essentials [Beginner's Guide]
Knives are tools used by anyone who cooks.
On the other hand, opportunities to systematically learn how to choose them are surprisingly few. Cooks learn through experience, and cooking enthusiasts gather information to find a knife that suits them.
That's why, when choosing a knife, "how you think about it" is more important than "what you buy."
In this article, we, who have been involved with Sakai Uchihamono for over 100 years, will clearly explain the essence of knife selection, from the basics to the considerations that professional chefs actually value.
STEP 1 |
First, consider "what kind of cooking you do."
The first thing to consider when choosing a knife is not "Japanese or Western knife" or "stainless steel or carbon steel."
What kind of dishes do you make most often?
Actually, this is the most important point.
For example, for daily home cooking, a Santoku knife, which can handle meat, fish, and vegetables with one blade, will be the easiest to use. On the other hand, if you often cook meat or Western dishes, a Gyuto (chef's knife), if you handle a lot of fruits or fine work, a Petty knife, and if you debone a whole fish, a Deba knife or Yanagiba knife will be useful.
In other words, it's not "which knife is the best," but "the optimal knife changes depending on what kind of dishes you make."
Chefs also choose their knives based on this idea.
However, chefs consider the cooking process, cut surface, and work efficiency, and use multiple knives even for a single dish. For home use, choosing the best knife for the dishes you cook most often is the shortcut to avoiding mistakes when choosing a knife.
Next, let's look at the characteristics and differences of each knife in order.
If you're unsure, start with a Santoku knife.
For a kitchen knife, a Santoku knife, which can handle a wide range of meat, fish, and vegetables, is the most versatile. For those buying a knife for the first time or considering a replacement, choosing a Santoku knife is generally the right choice.
On the other hand, depending on your cooking style, a Gyuto, Petty knife, or Japanese knife may be more suitable. In the next STEP, we will explain the characteristics and differences of each knife in detail.
STEP 2 |
Santoku knife? Gyuto? First, choose the "type of knife."
In STEP 1, we mentioned that it's important to choose a knife based on "what kind of cooking you do."
Next, you choose the type of knife that suits that cooking.
There are various types, from household to professional, and each has its own specialty.
● Santoku Knife | The first knife to choose if you're unsure
This is the most popular all-purpose knife in Japan, capable of handling meat, fish, and vegetables.
Since one knife can handle most home cooking tasks, we recommend a Santoku knife first for those buying a knife for the first time or considering a replacement.
Recommended for these people
・Buying a knife for the first time
・Want to use one knife for a wide range of tasks
・Mainly for daily home cooking
● Gyuto | Popular with cooking enthusiasts and professionals
The Gyuto was originally an all-purpose knife used in Western cuisine.
Its narrow tip and long blade are ideal for cutting large pieces of meat or fish. It is also suitable for pull-cutting and detailed work.
Recently, more and more households are choosing Gyuto knives, making them particularly popular among those who frequently cook Western dishes and meat.
Recommended for these people
・Often cook meat dishes
・Cook a lot of Western food
・Often cut large ingredients
● Petty Knife | A companion to the Santoku Knife
A small knife suitable for peeling fruit, decorative cutting of vegetables, and fine work like preparing condiments.
It's very popular as a "second knife" because it complements situations where a Santoku knife might feel a bit large.
● Deba/Yanagiba | For enjoying fish dishes
A Deba knife for deboning whole fish.
A Yanagiba knife for beautifully slicing sashimi.
Both are specialized knives that Japanese chefs have used for many years.
If you want to seriously enjoy fish dishes, these 2 knives will greatly expand your cooking repertoire.
If you're unsure, start with this combination
・First knife
→ Santoku knife
・For cooking enthusiasts
→ Santoku knife + Petty knife
・For serious cooking enthusiasts
→ Gyuto + Petty knife
・For deboning fish
→ Deba knife + Yanagiba knife
In the next STEP, we will explain the difference between "Japanese knives" and "Western knives."
In fact, Santoku and Gyuto knives are classified as "Western knives," while Yanagiba and Deba knives are classified as "Japanese knives."
Since their structures, sharpness, and suitable dishes differ, understanding their characteristics will make it even easier to choose the right knife for you.
STEP 3 |
Understanding the Difference Between "Japanese Knives" and "Western Knives"
Knives are broadly divided into "Japanese knives" and "Western knives." Understanding this difference will naturally help you understand "why a Yanagiba is suitable for sashimi and a Gyuto excels at meat dishes."
● Japanese Knives | The Sharpness of a Single Bevel
The greatest characteristic of a Japanese knife is that it is single-edged.
Due to its asymmetrical structure, with one side having a sloped edge and the other side being almost flat, the blade can be made very thin and sharp. Therefore, it excels at "pull-cutting," which minimizes damage to food cells and creates beautiful cross-sections for sashimi and vegetables.
In Japanese cuisine, appearance and texture are also important elements of the dish. Japanese knives have evolved to achieve this delicate work.
Traditionally, carbon steel (Hagane) is often used, and its excellent sharpness and ease of sharpening are attractive. On the other hand, it is prone to rust when exposed to moisture and acid, so daily care, such as wiping off moisture after use, is essential.
Typical types: Yanagiba (sashimi), Deba (fish filleting), Usuba (vegetables)
● Western Knives | Versatile knives for a wide range of uses
Western knives are primarily "double-edged."
Because the blade is symmetrical, it is easy to use for both push-cutting and pull-cutting, and it is designed to handle a wide range of ingredients such as meat, fish, and vegetables with a single knife.
It can be said that Western knives prioritize ease of use and versatility rather than excelling at a single purpose like Japanese knives.
Currently, most knives used in households are stainless steel Western knives. They are rust-resistant and easy to maintain, so they can be used safely for daily cooking.
Typical types: Santoku, Gyuto, Petty knife
Recently, more professional Japanese chefs are using a combination of Japanese and Western knives.
For example, they might use a Deba knife for filleting fish, a Yanagiba knife for slicing sashimi, and a Gyuto for preparing meat and vegetables, utilizing the strengths of each.
It's not about which is superior, but each has its own strengths. The original idea behind knife selection is to choose the right knife for the dish and ingredients.
Key points to remember if you're unsure
・If you prioritize beautiful cuts and delicate work, choose a "Japanese knife."
・If you want one knife for a wide range of uses, choose a "Western knife."
Chefs also choose knives based on this fundamental idea, matching them to the dish and purpose.
Once you understand the difference between Japanese and Western knives, the next question is "what material to choose." Even with the same Santoku or Gyuto knife, the sharpness, rust resistance, and maintenance vary greatly depending on the steel. Next, we will explain the difference between "carbon steel" and "stainless steel," which many people find confusing.
STEP 4 |
Carbon Steel or Stainless Steel, which to choose?
Once you've decided on the type of knife, the next step is to choose the material.
The sharpness and ease of maintenance of a knife vary greatly depending on the material.
First, it's important to remember that materials are broadly divided into "carbon steel" and "stainless steel," but neither is inherently superior.
The optimal choice depends on your cooking style and how much time you're willing to dedicate to maintenance.
Carbon Steel (Hagane) │ The pinnacle of sharpness
Carbon steel is a traditional material that has been loved by chefs for a long time.
It is characterized by its extremely sharp edge and ease of sharpening, and it becomes more comfortable to use the more you use it. For dishes where the beauty of the cut surface is important, such as sashimi and vegetables, you will likely appreciate its performance.
On the other hand, it is vulnerable to moisture and acid and prone to rust, so daily care, such as wiping off moisture thoroughly after use, is necessary.
Recommended for these people
・Want to prioritize sharpness
・Want to enjoy the process of "nurturing" a knife
・Want to enjoy sharpening with a whetstone
Representative steel types: Shirogami (White Paper) #1 and #2, Aogami (Blue Paper) #2, Aogami Super Steel
Stainless Steel│For those who don't want to spend time on maintenance
Currently, most kitchen knives used in households are made of stainless steel.
They are rust-resistant and easy to maintain, so you can use them with peace of mind for daily cooking. In recent years, due to advancements in steel materials, many high-quality stainless steel knives with excellent sharpness and edge retention have appeared.
If you "use a knife often but want to minimize maintenance," stainless steel is highly recommended as a first choice.
Recommended for these people
・Buying a knife for the first time
・Want easy maintenance
・Want to use it casually for daily cooking
Representative steels: VG10, SG2 Powdered High-Speed Steel, Swedish Steel
If you're unsure, start with stainless steel.
If you're choosing a knife for the first time, we recommend starting with a stainless steel knife.
They are rust-resistant and easy to handle, allowing you to use them stress-free for daily cooking.
On the other hand, once you become accustomed to cooking and feel "I want to be more particular about sharpness" or "I want to use a knife for a long time while sharpening it," then choosing a carbon steel knife would be a good idea.
Next, we will finally choose the type of knife.
Santoku knife, Gyuto, Petty knife, Yanagiba knife….
By understanding what kind of dishes each is suited for, it will be even easier to choose the perfect knife for you.
Guideline for Material Selection
|
Carbon Steel |
Stainless Steel |
|
|
Sharpness |
◎ Extremely sharp |
○〜◎ Sufficiently sharp |
|
Edge Retention |
◎ |
○〜◎Depends on steel |
|
Ease of Sharpening |
◎ Easy to sharpen |
△〜○ Depends on steel |
|
Rust Resistance |
△ Requires maintenance |
◎ Rust-resistant |
|
Recommended for |
Those who enjoy sharpness |
Those who want to use it casually daily |
Generally, as the price increases, the quality of the steel also increases, improving sharpness, rust resistance, and edge retention. Choosing the highest quality item within your budget is the key to long-term use.
STEP 5 |
Choose the right type of knife for you
So far, we have introduced the differences between Japanese and Western knives, as well as knife materials.
Next, let's finally decide "which type of knife to choose."
There are many types of knives, but you don't need to have them all.
First, it's important to choose the one that best suits the dishes you make most often.
Gyuto｜A popular all-purpose knife for cooking enthusiasts
A gyuto is an all-purpose knife originally used in Western cuisine.
With its slender tip and long blade, it's versatile for everything from cutting large meats and fish to mincing and slicing vegetables.
It's particularly popular among cooking enthusiasts and those who often prepare Western dishes.
Recommended for:
・Those who often cook meat dishes
・Those who often cook Western dishes
・Those who want to genuinely enjoy cooking with just one knife
Petty Knife｜A handy companion to have
A petty knife is a small, nimble knife.
It's useful for tasks where a santoku knife might feel a bit too large, such as peeling fruit, decorative cutting, or mincing herbs.
By combining it with your main knife, your daily cooking will become much more comfortable.
Recommended for:
・Those who frequently cut fruits and vegetables
・Those who do a lot of detailed work
・Those looking for a second knife
Deba Knife｜A knife for filleting fish
A deba knife is a Japanese knife designed for filleting whole fish.
Its thick blade is suitable for tasks such as cutting off fish heads and filleting fish along the backbone.
It's an essential knife for those who buy whole fish from markets or fishmongers.
Recommended for:
・Those who fillet whole fish
・Those who cook fish they've caught
・Those who want to genuinely enjoy Japanese cuisine
Yanagiba Knife｜A knife for beautifully preparing sashimi
A yanagiba knife is a Japanese knife used for slicing sashimi.
By utilizing its long blade to slice in a single draw, it minimizes damage to food cells and creates a beautiful cut surface.
While not essential for home use, it's a knife that those who frequently prepare sashimi will find a noticeable difference with.
Recommended for:
・Those who frequently prepare sashimi
・Those who love Japanese cuisine
・Those who also care about the beauty of the cut surface
If you're unsure, these combinations are recommended:
・ First knife Santoku knife
・ Cooking enthusiast Gyuto + Petty knife
・ Daily home cooking Santoku knife + Petty knife
・ Enjoy cooking fish Deba knife + Yanagiba knife
Next, let's choose the "knife size."
Even with the same santoku or gyuto knife, the ease of use changes significantly depending on the blade length.
Finally, we'll introduce how to choose the right size for your home and intended use.
STEP 6｜
Check "size, weight, and handle"
Once you've decided on the type of knife, finally check the size, weight, and handle.
None of these directly affect sharpness, but they are important factors that greatly influence ease of use and how tiring it is to use.
Size
For general household use, a santoku knife of 165–180mm and a gyuto knife of 180–210mm are easy to use sizes.
If maneuverability is a priority, choose a shorter blade, and if you often cut large ingredients, a longer one would be better.
Weight
It's not true that a knife is better if it's lighter or better if it's heavier.
Lighter knives are easier to handle and less tiring to use for long periods. On the other hand, knives with a moderate weight make it easier to cut through ingredients by utilizing the knife's own weight.
It's important to choose a weight that "feels right" when you hold it.
Handle
The handle is the part you touch every day.
Typical materials include natural wood and laminated reinforced wood.
Natural wood is appealing because each piece has a different grain and texture, and it molds to your hand the more you use it. It's recommended for those who want to enjoy the warmth unique to wood.
On the other hand, laminated reinforced wood is a material strengthened by impregnating wood with resin. It is resistant to water and moisture, and less prone to deformation, making it easy to handle in the home and widely used in Western knives.
Neither is inherently superior; it's best to choose based on your aesthetic preference and the environment in which you'll use it.
If you're unsure, choose based on these 3 criteria:
・ Size: For home use, Santoku 165–180mm, Gyuto 180–210mm
・ Weight: Something that can be handled comfortably when held
・ Handle: Something that is easy to grip and not tiring to use for long periods
Next, the final step.
We will introduce the basics of "sharpening" and "maintenance," which are essential for using your knife comfortably for a long time.
Finally｜Maintenance for long-lasting knives
A good knife is not a disposable tool.
By sharpening and maintaining it regularly, you can use it for years, even decades. Not only will the sharpness return, but it will also become familiar to your hand and a knife you cherish more the more you use it.
When to sharpen
If you use it daily, it's recommended to sharpen it every 2–3 weeks.
If you find that "tomato skins are hard to cut" or "green onions or chicken skin slip," that's a sign it's time to sharpen.
Choosing a whetstone
If you're buying a whetstone for the first time, a medium-grit whetstone around #1000 is recommended.
It's sufficient for daily maintenance and is a grit that even beginners can handle easily. Once you get used to it, you might consider a combination whetstone with a finishing stone.
While sharpeners are convenient, they only temporarily adjust the blade. If you want to use your knife for a long time, definitely try maintaining it with a whetstone.