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Welcome to our knife guide

There are many different types of knives, and the differences are not always easy to understand.

That's why we've made it simple.

On this page, we've created short videos where we review the most important knife types and show what each is used for.

This way, you can more easily find the knife that suits your kitchen – and choose correctly the first time.

Gyuto

Japanese chef's knife for meat, vegetables and general kitchen work.

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Santoku

All-round knife for vegetables, fish and meat in smaller cuts.

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Utility

Smaller knife for tasks where a chef's knife is too large.

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Nakiri

Vegetable knife for straight cuts and efficient chopping.

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Usuba

Traditional vegetable knife for very fine and precise cuts.

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Sujihiki

Long knife for precise slicing of meat and fish.

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Filleting Knife

Flexible knife for filleting fish precisely and without waste.

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Deba

Heavy knife for filleting fish and working close to the bone.

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Yanagiba

Knife for sashimi and ultra-thin slices of fish.

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Bunka

Versatile knife with a pointed tip for precision work and vegetables.

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Bread knife

Effortlessly cuts through bread and hard crusts without crushing the crumb.

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