KAZ

Looking for the best petty knives to round out your kitchen setup? After spending six weeks chopping through piles of shallots, breaking down chicken thighs, and slicing tomatoes paper-thin, our team landed on eight standouts that deserve a spot on your magnetic strip. A great petty knife sits right in the sweet spot between a … Read more

I still remember the first time I tried pulling a Western chef’s knife through a Sunday brisket. The blade sawed back and forth, the meat tore, and half the juice ended up on the cutting board. A week later I borrowed a friend’s Japanese slicing knife, and that same brisket came apart in clean, single … Read more

When I first picked up a honesuki, I was skeptical that a specialized Japanese boning knife could outperform my trusty Western boning knife. But after breaking down hundreds of whole chickens over the past few years, I have come to appreciate what makes the best honesuki knives so effective for poultry work. The stiff triangular … Read more

Finding the best kiritsuke knives means sorting through dozens of Japanese blades that promise precision, beauty, and versatility in one package. I have spent months testing these distinctive K-tip blades across everything from delicate sashimi prep to heavy vegetable work. What I found is that the kiritsuke has evolved far beyond its traditional single-bevel roots … Read more

I pulled eight bunka knives off the shelf, sharpened each one, and spent six weeks cutting everything from sushi-grade salmon to butternut squash in our test kitchen. What I found surprised me: the best bunka knife isn’t always the most expensive one. Some budget-friendly blades sliced cleaner than premium SG2 models, while one “bargain” knife … Read more

If you have ever watched a Japanese chef turn a daikon radish into a single, paper-thin sheet that rolls up like parchment, you have witnessed what an usuba knife can do. Our team has spent the last several months testing traditional Japanese vegetable knives to find the best usuba knives worth owning in . We … Read more

Last weekend, I pulled out my old western boning knife to break down a whole chicken for yakitori night. Forty-five minutes and two dulled blades later, I knew it was time to find the best garasuki knives my budget could reach. After testing eight different Japanese boning knives across three months in my home kitchen … Read more

When I first picked up a Takohiki knife at a tiny sushi counter in Tokyo’s Tsukiji district, I understood why Japanese chefs treat these blades like family heirlooms. The way a single pull stroke glides through a block of raw tuna without tearing the muscle fibers is something no Western chef’s knife can replicate. If … Read more

I still remember the first time I tried to slice through a piece of unagi with a regular chef’s knife in our kitchen. The blade caught on the skin, dragged through the flesh, and left me with a ragged, torn piece of eel instead of the clean, translucent cuts I had tasted at every sushi … Read more

Hand-cutting soba at home changed how I think about knives. After three winters of testing noodle knives in my own kitchen and comparing notes with sushi-shop friends, I learned that the right blade makes clean noodles instead of squashed dough. That is why I spent the last several months putting eight models through real-world tests … Read more