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Suwada Blog

Japanese Nakiri vegetable knife with full blade and handle visible

Can a Nakiri Replace a Chef's Knife?
A nakiri can replace a chef’s knife for vegetable-heavy cooking, but it is less versatile for tip work, large slicing tasks, meat trimming and mixed preparation.

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Japanese Nakiri kitchen knife with flat edge and rectangular blade

Can a Nakiri Cut Meat?
Yes, a nakiri can cut boneless meat, but meat is not its main purpose. It works best for vegetables and should not be used for substantial bones or frozen foods.

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Japanese Nakiri knife with tall rectangular vegetable-cutting blade

Nakiri vs Cleaver: What Is the Difference?
A nakiri may look like a small cleaver, but it is normally a thin vegetable knife rather than a heavy bone-chopping tool. Shape alone does not tell you what the edge is designed to do.

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Japanese Nakiri kitchen knife shown in profile with rectangular blade

Nakiri vs Chef's Knife: Which Fits Your Cooking?
Nakiri and chef’s knives solve different problems. Nakiri favours compact vegetable work and flat board contact; a chef’s knife offers more tip work, slicing reach and rocking ability.

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Japanese Nakiri kitchen knife with flat edge and tall vegetable blade

Nakiri Knife Guide
A practical guide to nakiri knives: what they are, how they cut vegetables, how they differ from chef’s knives and cleavers, and how to choose and maintain one.

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Japanese Petty knife with compact blade and handle visible

How Do You Hold and Use a Petty Knife?
Use a small pinch or handle grip for board work, keep fingertips tucked, and use short controlled slicing or push cuts. Very short petty knives can also be used carefully for in-hand peeling.

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Japanese Petty utility knife with a narrow pointed blade

Petty vs Utility Knife: What Is the Difference?
Petty and utility knives overlap heavily. “Petty” usually refers to the Japanese small-knife category, while “utility knife” is a broader Western term that can include similar blade lengths.

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Japanese Petty knife with compact blade for small cutting tasks

What Can You Use a Petty Knife For?
A petty knife is useful for fruit, small vegetables, garlic, herbs, trimming meat, garnishes and detailed board work where a larger knife feels cumbersome.

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Compact Japanese paring knife with short pointed blade

What Is a Paring Knife?
A paring knife is a short precision knife for peeling, coring, trimming and detailed work on small ingredients, often in the hand rather than on a board.

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Japanese Petty kitchen knife with a short pointed utility blade

What Is a Petty Knife?
A petty is a small Japanese utility knife used for precise prep, trimming, fruit, small vegetables and tasks that feel awkward with a full-size chef’s knife.

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Japanese Santoku kitchen knife with a relatively thin kitchen cutting edge

Can You Cut Bones With a Santoku Knife?
No. A santoku is not a bone cleaver. Fine hard edges can chip when struck into substantial bones, frozen food or other very hard materials.

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Japanese Santoku kitchen knife with fine cutting edge and broad blade

Can a Santoku Cut Fish?
Yes. A santoku works well for boneless fish fillets and everyday fish preparation. Whole-fish butchery and sashimi slicing can benefit from specialist shapes.

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