Suwada Blog

Japanese Gyuto kitchen knife with long pointed chef's blade

What Is a Gyuto Knife?

A Gyuto is a Japanese all-purpose chef’s knife, commonly 180–210 mm at home, with more length and a more defined tip than a Santoku.

Japanese Santoku kitchen knife with broad double-bevel blade

What Is a Santoku Knife?

A Santoku is a compact Japanese all-purpose knife for vegetables, boneless meat and fish, commonly around 165–180 mm.

Japanese Petty knife with a longer narrow utility blade

Petty vs Paring Knife: Size, Board Work & Peeling

Petty is usually longer and board-friendly; a paring knife is shorter for peeling and close hand control. Compare size, fruit, trimming, board work and which one to buy.

Japanese Nakiri vegetable knife with tall rectangular blade and flat edge

Nakiri vs Santoku: Vegetable Specialist vs All-Purpose

Nakiri is a vegetable specialist; Santoku is a compact all-purpose knife. Compare blade shape, board contact, meat and fish use, technique and which one fits your kitchen.

Japanese Santoku kitchen knife with rounded tip and broad blade

Santoku vs Gyuto: Which Japanese Knife Fits Your Kitchen?

Santoku is usually shorter and more compact; Gyuto usually gives more length, a more pointed tip and longer slicing reach. Compare size, profile, vegetables, meat and cutting style.

Dual-grit 1000 and 3000 sharpening stone for kitchen knives

Whetstone Grit Guide

What 220, 1000, 3000 and 6000+ grit stones actually do, when to use them and why higher grit is not automatically better.

1000-grit whetstone used for Japanese kitchen knife sharpening

Japanese Whetstone Guide

A practical guide to water stones: choosing grit, soaking vs splash-and-go, flattening, burrs, angle consistency and the simplest useful setup.

Kitchen knife blade being ground on a belt grinder in a Japanese workshop

Japanese Knife Steel Guide: VG10, Aogami, Shirogami & SLD

Compare the Japanese knife steels most relevant to our range: VG10, Aogami, Shirogami and SLD, plus stainless vs carbon, cladding, Damascus, HRC and everyday care.

Selection of Japanese kitchen knife shapes displayed together

Japanese Special Knives: Deba, Yanagiba, Sujihiki & More

Japanese specialist knives explained by task: Deba, Yanagiba, Sujihiki, fish preparation, slicing, serrated knives, handedness, sharpening and when a specialist is worth adding.

Japanese Nakiri vegetable knife with a tall rectangular blade

Nakiri & Japanese Vegetable Knife Guide

A practical guide to Nakiri and other Japanese vegetable knives: uses, 165–180 mm sizing, Nakiri vs Santoku and Gyuto, technique, steel, care and specialist vegetable work.

Japanese Petty kitchen knife with compact pointed blade and wooden handle

Petty Knife Guide: Sizes, Uses & Paring Comparison

Petty knives explained: common 120–150 mm sizes, board work, fruit and trimming, Petty vs paring and utility knives, steel, care and when a small knife makes sense.

Japanese Gyuto kitchen knife with full blade and wooden handle visible

Gyuto Knife Guide: Uses, 180 vs 210 mm & Care

A practical Gyuto guide covering uses, 180 vs 210 mm sizing, Gyuto vs Santoku and chef’s knives, steel, handles, technique, care and sharpening.

Suwada Blog

What Is a Gyuto Knife?

What Is a Santoku Knife?

Petty vs Paring Knife: Size, Board Work & Peeling

Nakiri vs Santoku: Vegetable Specialist vs All-Purpose

Santoku vs Gyuto: Which Japanese Knife Fits Your Kitchen?

Whetstone Grit Guide

Japanese Whetstone Guide

Japanese Knife Steel Guide: VG10, Aogami, Shirogami & SLD

Japanese Special Knives: Deba, Yanagiba, Sujihiki & More

Nakiri & Japanese Vegetable Knife Guide

Petty Knife Guide: Sizes, Uses & Paring Comparison

Gyuto Knife Guide: Uses, 180 vs 210 mm & Care

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