Japan’s long-standing tradition of crafting high quality blades extends beyond katanas. The country produces some of the world’s best kitchen knives. Professional chefs and home cooks alike tend to lean either German or Japanese when it comes to their blades, with Japanese knifemakers leaning more on specialization and task-specific designs. From the gyuto to the yanagi, these are the eight most important Japanese kitchen knife styles to know.
My Murray Carter Gyoto/Funayuki is as fine a tool as I own.View Linked Article