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The Damascus 33-Layer VG-10 Nakiri Chef Knife is a reliable workhorse, while the Damascus 45-Layer AUS-10 Mirror Nakiri Chef Knife offers delicate precision. Both embody Japanese craftsmanship and excel in vegetable preparation. Explore more about each knife in this article comparing the two Nakiri.

Look for a unique gift for the chef in your life? We have gifts for all levels, from small kitchen accessories that you won't find at the local mall, to high quality sushi knives.  We list out some extremely popular items such as our Japanese graters to our Damascus Nakiri knives.

With their beauty, expert craftsmanship, and durability, these Japanese kitchen knives are essential for anyone passionate about food preparation. However, before you purchase a Japanese knife, it's important to know what knife is used for what task. This will extend the longevity of your knives and simplify everything from chopping meat to mincing herbs.

So, you might be wondering what makes a Japanese knife the preferred tool of choice by some of the world’s top chefs. A good knife can make all the difference in the quality of your prep work. Japanese knives are lighter, thinner, harder and overall more balanced than other knives.

Whether you’re a newbie in the kitchen or a culinary pro, having the right tools for the job is essential. And if you’re looking to up your cooking game, you can’t go wrong purchasing a Japanese kitchen knife. Unlike standard cooking knives, a Japanese kitchen knife gives you unmatched precision for chopping and, when properly cared for, can last a lifetime.

If you claim the title of amateur chef, you know the importance of investing in the right tools to support your cooking abilities. First and foremost, on that list would be having high-quality knives, such as a Gyuto chef’s knife, a Santoku, a Nakiri or one of the many other Japanese knife types. 

If you consider yourself to be something of a MasterChef in the kitchen, it is only fair that you’ll want the right tools supporting you — and that includes high-quality knives.

Want help selecting the perfect Santoku for your collection?  This Santoku guide will help you run through all the options and decide on the next addition to your kitchen toolkit.

The Yanagiba, is a single bevel traditional Japanese slicer, also known as the Shobu in Osaka and Kyoto. This sushi knife is perfect for creating pristine cuts, pleasing to the eyes as well as the mouth.  Learn all about the Yanagiba in this in depth article.

Understanding the key traits defining both the Gyuto Knife and the Santoku Knife can help to clarify your shopping requirements. However, how do we know which blade to bring home to your kitchen?

The Usuba Knife is a traditional Japanese chef knife that can measure between 165 — 240mm in length. Designed specifically for cutting vegetables, the Usuba knife is known for its long straight blade edge and traditional wooden handle with a partial tang.

Santoku knives have quickly become a favorite of chefs and home cooks around the world. Ideal not just for cutting but also chopping, mincing, and dicing. The Santoku knife offers all-in-one versatility in a long-lasting package.

Similar to a chef's knife, the Santoku knife tends to be a little shorter than the standard Gyuto and is focused on smaller and more specific tasks, such as thinly slicing vegetables for a fancy garnish or dicing smaller portions for a dish.