Gyutos, as I mentioned, are Japanese-style chef’s knives. Like Western-style chef’s knives, they are versatile blades, usually between six and 12 inches long.

The Hira-Zukuri blade shape is an almost elemental blade design, simple and flat and ridgeless, ideal for utility swords and unfussy battle knives. It dates back to ancient times but was common ...

It has two slots for each style of knife: coarse and fine at both 10 and 15 degrees. The 10-degree is for sharpening Western-style blades, while the 15-degree is for Japanese-style blades.

Ultra-sharp and precise, the best Japanese knives are known for their premium craftsmanship. Compared to their Western or German-style counterparts, Japanese blades are lighter, thinner and harder ...

These specialty blades—cutlass-shaped mini machetes made for chopping grilled and smoked meats—aren’t a necessary addition to ...

In the Japanese city of Seki, famed for its razor-sharp artisan knives, news that incoming US tariffs will be lowered is ...

The Best German-Style Knife: Wusthof Classic, $170 The Best Budget German-Style Knife: Henckels Classic, $48 The Best Japanese-Style Chef's Knife: Akira-Saku Blue #2 Funayuki Gyutou, $145 ...

Japanese-style knives are another category of chef's knives. These are typically lighter with a finer edge and are engineered for more meticulous knife work, including slicing sushi.

Style of Japanese saws commonly found in the US include: Ryoba saws have a distinctive profile with a set of teeth on both edges of the blade.

Japanese knives have thinner edges and are lighter than Western-style versions, giving the cook a bit more control. But the weight of a Western knife (and the familiar handle shape) can be more ...