Santoku knives may be the most common style of Japanese knife to make headway in western kitchens. This style of knife is as ...

Ultra-sharp and precise, the best Japanese knives are known for their premium craftsmanship. Compared to their Western or German-style counterparts, Japanese blades are lighter, thinner and harder ...

The nakiri couldn’t be more different than the gyuto, which at 8-inches long and with its rounded blade, is more similar in style and length to a classic Western chef’s knife.

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Hudson recommends a gyuto knife for beginners, a Japanese take on the double-bevel Western-style chefs’ knife that is the most versatile in the kitchen. A Japanese knife will need a lot of TLC, too.