Which Knife Suits You?
Bunka‑Tip Gyuto — Do‑Everything Knife with a Tactical Tip
What it’s for: 80–90% of kitchen tasks—push/pull cuts, slicing proteins, herbs, onions—with a kiritsuke/bunka tip for precise tip work and skin scoring.
Who it’s for: Technique‑minded cooks who want one primary knife but value a more aggressive tip than a santoku
Santoku — Compact Workhorse, Maximum Confidence
What it’s for: Daily meals on small boards—veg, boneless meats, fruits. Excels at straight push cuts and quick batching.
Who it’s for: Beginner home cooks who want maneuverability and low maintenance; great first upgrade from supermarket stainless. A safe choice for when in doubt.
Nakiri — Vegetable Specialist, Zero‑Drama Prep
What it’s for: Fast, repeatable veg work—dice, julienne, chiffonade. Flat edge excels at full‑board contact; no “accordion” cuts in onions, carrots, cabbage.
Who it’s for: Home cooks and pros who prep lots of vegetables and want clean, square cuts with minimal rocking. Great for meal‑prep and plant‑forward kitchens.
Petty — Trim, Peel, Detail
What it’s for: In‑hand work, deboning chicken, remove fat from steak, hulling, citrus, garlic, small fruit, and tight board tasks where bigger blades are clumsy.
Who it’s for: Everyone. It’s the fastest knife for small jobs; in pro settings it’s the perfect station/finisher’s knife.
