The Santoku, an all-purpose knife measuring 165 to 180 mm, has a high profile and a rounded tip (kamagata); its nearly flat cutting edge facilitates a clean push cut on the board. The Gyuto, measuring 210 to 240 mm, offers a curved profile that allows for a rocking motion and excels with large pieces and long slices. Among these Japanese knives, the quiz helps to cut through the confusion. The choice depends on your usual technique in the kitchen.

Some types of Japanese knives are single-bevel (kataba), with only one sharpened side: the Yanagiba, Deba, and Usuba. Their handling is asymmetrical and sharpening is also done on a single side of the stone: they require practice and appropriate maintenance. In contrast, double-bevel styles (Gyuto, Santoku, Nakiri, Petty, Bunka) are ambidextrous and require no prior technique. Beginners can discover a suitable selection in the collection.