It's time to choose your first Japanese kitchen knife! The world of handmade knives can be super confusing, especially to home cooks who are beginners in the world of fine Japanese cutlery. Today, former chef Chris is going to summarize the major knife shapes: santoku, gyuto, nakiri, and petty, and help you find the right one. Then, he'll discuss types of knife steel, finishes, Japanese handles v.s. western handles, and more!

Knives in the video:
Fujimoto Kurouchi Forged Gyuto: https://knifewear.com/products/fujimoto-kurouchi-forged-gyuto-210mm?variant=39818320019630

Haruyuki Mugi Santoku: https://knifewear.com/products/haruyuki-mugi-santoku-180mm?variant=10060120900

Haruyuki Zanpa Nakiri: https://knifewear.com/products/haruyuki-zanpa-nakiri-165mm?variant=41184935575726

Haruyuki Kokuto Petty: https://knifewear.com/products/haruyuki-kokuto-petty-135mm?variant=32254862000176

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What shape is best for me? 0:00
Japanese handle v.s. western handle 3:52
Stainless steel or carbon steel? 5:53
Make sure it's pretty! 7:23

Which Japanese Knife Should I Get First? WATCH BEFORE YOU BUY