How do I choose the right knife for my kitchen?

Welcome to the knife jungle,

How do I choose the right knife for my kitchen?

What criteria should I use?

Functionality over appearance?

If you've ever asked yourself this question, then you've come to the right place. I'll give you a little help to find just the right knife to rock your kitchen.

Remember: A Japanese knife is a handcrafted item at its best. Behind every blade there is a craftsman and a sharpener. So you are not buying a mass-produced item, but a knife with a soul and, above all, tradition.

Where should I buy a knife?

Of course, only in a knife shop you trust. It is of course easy to order a bestseller on one of the large online platforms or follow a social media advertisement. But let's be honest: you don't know where the kitchen knife really comes from and the many terms like Santoku, Kiritsuke or Gyuto can just be confusing. That's why it's best to look for a specialist retailer who really takes your concerns into account and can advise you to the best of their knowledge. It would of course be best if you could test it first, because every knife feels different.

Once you have chosen your dealer, the next question comes:

Which steel should I choose?

Basically, you can differentiate between rust-resistant and carbon steels. Rust-resistant means basically rust-free. So if you're the type of person who cuts a few limes for a cocktail in the evening and then leaves the knife on the board, then this steel is probably the better choice. The advantage is that it doesn't rust, it's easier to resharpen and the stability due to the softer steel. However, the softer steel never reaches the sharpness of a carbon knife.

Carbon steel rewards you with extreme sharpness. Resharpening is a little more time-consuming, but the blades are much more durable. It also rusts easily. If you treat it like the chef's knife above, you won't have much fun with it. I recommend that you always dry the knife twice before you put it away.

A third option is a carbon core and a stainless steel coating. Just imagine it like a salami roll with a piece of sausage hanging out of the roll. This version is not completely rust-free, but it is much easier to maintain because only the cutting edge is at risk.

My preference? Depends on the application and how willing you are to look after your blade. At home I only use full carbon. If I am cooking in a kitchen then I go for rust-resistant.

Let's move on to the next question!

Japanese or European handle?

One advantage of the Wa handle is definitely the lighter weight. The Wa puts the center of gravity in front of the handle, namely on the blade. This center of gravity allows you to make more precise and accurate cuts, as is required for sashimi, for example. Another advantage is that the handle can be replaced. Sometimes you even have to after a few years. This is relatively easy and you can adjust it to suit your needs. Due to the different center of gravity and the resulting new knife guidance, this handle can be very unusual at first. But you quickly get used to it.

The European handle is heavier and more stable. The center of gravity is behind the blade, which leads to the usual cutting line. I don't think I need to write much about it, you probably have one in your kitchen. Often made from Micarta or Pakka wood, it is very robust. A big advantage is the ergonomics, which allow the knife to fit perfectly in your hand and thus give it real workhorse abilities.

Since the traditional knife handle is becoming increasingly popular, many Japanese manufacturers have expanded their range to include this or offer both variants for many models.

And now the question of questions!

Is appearance important?

A definite YES! After all, you are buying an item that can cost several hundred euros. There is no need to be ashamed to admit that appearance plays a big role. However, there are now so many knives from the Far East that are trimmed to look good, but are made from the cheapest industrial steel. That's why you should always try to find out where your knife really comes from. It's like buying a pet, right? :-)

I once had to choose between two Santoku knives. Same steel, same manufacturer. In the end, I preferred to pay a little more and get a cool look. I still enjoy it now, years later.

But most importantly:

A knife must inspire you! It must give you joy, it must make you feel like you want to cook every day.

I hope I was able to help you with this small amount. If you have any further questions, I will help you at any time. Just contact me and we will find the right companion for you. Promise!

Finally, I would like to give you one more recommendation. Especially if you are a beginner or a switcher, I can recommend our Nihonko knives from Sakai Kikumori . These combine Japanese carbon steel and a European knife handle. They are also super inexpensive and easy peasy to resharpen.

These are our bestsellers!

Stay Sharp

Matthias