Know the Knives You Need

Determining which knives you need starts with knowing how you cook. If you often break down large cuts of meat, your requirements differ from vegetarian cooks. This is one reason we often prefer Asian-­style knives: They’re nimbler and more specialized than heavier European knives, allowing you to tailor your set to your cooking style. Here are some to consider:

1. Santoku*: This versatile knife excels at all-­purpose cooking. Lighter than Western-­style chef’s knives, it has a flat edge for maximum board contact, ensuring clean slicing. The blade rounds toward the tip, which facilitates an easy rocking motion.

2. Bunka*: Featuring an angular blade with an acute tip, the bunka is ideal for detailed work, such as julienning vegetables and prepping meats. Because of that fine tip, bunka knives require more care and attention in use.

3. Nakiri*: A rectangular knife 6 to 7 inches long, the nakiri shines at vegetable preparation. Its thin, lightweight blade has a flat edge for full board contact, enabling crisp, geometric cuts. Opt for a nakiri with a slightly rounded tip for chopping in a rocking motion.

4. Gyuto: The gyuto is the Japanese equivalent of a Western chef’s knife, available in various lengths and styles. Its lighter, thinner blade appeals to those seeking a nimbler alternative to
a European chef’s knife.

5. Petty*: Slightly longer than a paring knife, the petty excels at small detail work, such as peeling and prepping vegetables, and mincing garlic or shallots.
A comfortable length improves control, and the larger handle offers a better grip.

6. Chinese-Style Cleaver: These cleavers have thin, rectangular blades. Despite their size, they are best for delicate work. To use, pinch the blade between your thumb and forefinger while the rest of your fingers wrap around the handle. Works best with a chopping and slicing—not rocking—motion.

*Available from the Milk Street Store.