Five years in professional London kitchens. Every knife type I've used, tested, and formed real opinions about — in one place.
Knife Types Covered
Articles Published
Years Professional Use
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Not sure which knife to buy? Start by understanding what each one is actually for.
Gyuto
The Japanese chef's knife. Versatile, thin, frighteningly sharp. The first knife every serious cook should own.
Read Guide → 三徳Santoku
Three virtues — meat, fish, vegetables. Shorter and more approachable than the Gyuto. Best first knife for home cooks.
Read Guide → 菜切Nakiri
The vegetable specialist. Flat rectangular blade, full contact with the board on every stroke. The perfect second knife.
Read Guide → 柳刃Yanagiba
My daily driver at work. Long single-bevel sashimi knife — the first knife I touch every shift for salmon, tuna and hamachi prep.
Read Guide → 出刃Deba
The fish butchery knife. Heavy, thick, powerful. Used for gutting, removing heads, and cutting through the spine of whole fish.
Read Guide → 切付Kiritsuke
The head chef's knife. Prestigious, demanding, versatile. Not a beginner knife — but one of the most striking blades in Japanese cuisine.
Read Guide → 薄刃Usuba
The precision vegetable knife. Single-bevel, razor thin. Used for katsuramuki and decorative cuts in high-end Japanese kitchens.
Read Guide → ペティPetty
The small utility knife. Precision detail work, garnishes, small prep tasks. The sidekick knife I reach for dozens of times a service.
Read Guide →Ready to Buy
Not every Japanese knife under £100 is worth buying. These guides cut through the noise.
Best Japanese Knives Under £100 — A Chef's Honest Picks After 5 Years in London Kitchens
I've seen more bad Japanese knives under £100 than good ones in London kitchens. Here's what's actually worth buying — and what to avoid completely.
Read Guide →Understanding Your Blade
Steel type, bevel geometry, handle style — these aren't just specs. They affect how the knife performs every single day.
Steel Guide
What Is VG-10 Steel? — Why It Matters When Buying a Japanese Knife
Read →Steel Guide
Carbon vs Stainless Steel Knives — Pros, Cons and Which to Choose
Read →Knife Anatomy
Single-Bevel vs Double-Bevel Knives — What Actually Matters
Read →Knife Anatomy
Wa vs Yo Handles — What I Actually Use in a Professional Kitchen
Read →Knife Care
Why Japanese Knives Chip — And How to Avoid It
Read →Knife Skills
The Most Common Japanese Knife Mistakes Beginners Make
Read →Keep It Sharp
A dull knife is worse than no knife. Here's how to keep a Japanese blade performing properly.
Sharpening
How to Sharpen a Japanese Knife on a Whetstone — Step by Step
Read →Sharpening
How to Tell If Your Knife Needs Sharpening — 3 Tests I Use Every Day
Read →Sharpening
Whetstone Grit Guide — Which One Do You Actually Need?
Read →Sharpening
What Is a Honing Rod — And Should You Use One on Japanese Knives?
Read →Knife Care
How to Maintain a Japanese Chef Knife — Beginner's Guide
Read →Knife Care
How to Store Japanese Knives — What a Professional Chef Actually Does
Read →Use It Properly
5 knives every sushi chef actually uses — what each one is for and what to buy first.
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