Our knives in comparison - find the perfect tool for your cooking style

Santoku knife – the all-rounder in the kitchen

The Santoku is one of the most popular Japanese kitchen knives—and for good reason. "Santoku" means "three virtues" and stands for meat, fish, and vegetables. This knife is made for just that. The wide blade with the slightly rounded tip is perfect for sweeping cuts and precise work. It sits comfortably in the hand and is particularly well-suited for fine cutting. If you only want one high-quality knife, the Santoku is an excellent choice.

Nakiri knife – the vegetable professional

The nakiri is a traditional Japanese vegetable knife. With its tall, rectangular blade, it's ideal for slicing, chopping, and weighing vegetables. The straight edge allows you to use the full length of the blade with every cut—without any rocking motion. The nakiri is particularly effective with leafy vegetables or hard vegetables like squash and cabbage. Anyone who cooks a lot of vegetarian or vegan food will love this knife.

Chef's knife – the classic in every kitchen

The chef's knife is the most versatile tool in any kitchen. Whether cutting, weighing, chopping, or slicing – it can do it all. In its Japanese form, it's often known as the gyuto. With a long, slightly curved blade, it's ideal for quick cutting movements. It sits comfortably in the hand, offers versatility, and is suitable for both beginners and professionals. If you're looking for a knife you can use for almost anything, the chef's knife is your perfect companion.

Bread knife – sharp through crust and crumb

A good bread knife is essential if you regularly cut bread, cakes, or pastries. The long, serrated blade glides effortlessly through hard crusts and soft crumbs without crushing them. A bread knife is also ideal for tomatoes or coarse fruits like melons. If you value clean, even cuts, a high-quality bread knife should be part of your kitchen.

Petty Knife – The little all-rounder

The petty knife, also known as a utility knife, is the handy counterpart to the chef's knife. It's especially suitable for smaller tasks: peeling fruit, chopping garlic, slicing herbs, or trimming meat. Thanks to its compact size, it fits perfectly in the hand and is quickly at hand when a larger knife isn't needed. Ideal for those who value precision.

Deba knife – The special knife for fish

The deba is the traditional Japanese fish knife. With its thick, heavy blade, it's perfect for butchering whole fish, filleting, and even cutting small bones. It's single-edged and requires a bit of practice, but offers absolute control. If you enjoy preparing fish or are interested in Japanese cuisine, the deba is an indispensable tool.

Bunka knives – tradition meets modernity

The Bunka is similar to the Santoku, but stands out with its distinctive blade shape and sharp, tapered tip. It combines the versatility of an all-purpose knife with the ability to make particularly precise cuts. The pointed blade is ideal for fine work, while the wide blade provides stability when cutting coarse ingredients. A knife for those who value function and aesthetics.

Yanagiba knife – the professional sushi tool

The Yanagiba is a long, narrow knife with a single-edge grind, designed for preparing sashimi and sushi. It glides through raw fish with a clean stroke, ensuring precise, clean cuts without tearing. If you love sushi and value traditional Japanese craftsmanship, the Yanagiba is the ultimate tool. It's also a stylish addition for delicately carving meat.

Conclusion: Every knife has its strengths – the choice depends entirely on your cooking style. Whether you chop a lot of vegetables, enjoy preparing fish, or are simply looking for a solid all-purpose knife: you'll find the perfect tool for your kitchen in our range. We're happy to help with any questions you may have.