Hand wash only with mild soap; never put in the dishwasher. Dry immediately with a soft cloth after each use, especially carbon steel blades. Sharpen regularly on a whetstone (grits 1,000 to 3,000 for routine maintenance). Store on a magnetic strip, in a wooden block, or in a protective sheath; never loose in a drawer. For carbon steel blades not used for several days, a thin layer of food-grade mineral oil protects against oxidation.

A Japanese stainless steel knife, such as one made from VG-10 or Chromax, is the easiest to maintain: it can tolerate a small amount of residual moisture without developing spots and does not need to be dried immediately after every use. Its edge remains significantly sharper than that of any supermarket knife, without the demands of carbon steel. For someone just starting out, stainless steel is the best entry point. Once a proper care routine is well established, transitioning to carbon steel becomes a natural next step.

The 210 mm is the most common starting size for a Gyuto knife for home use: it covers the majority of daily tasks, vegetables, meats and fish, while remaining manageable. The 240 mm is suitable for a larger kitchen or a wider countertop, where the extra length gives more range on large pieces. The choice depends on cooking habits, and not on a rule that would apply to everyone.

The Gyuto, with its longer (usually 210 to 240 mm) and slightly curved blade, is suitable for rocking motions and high-volume food preparation: meat, fish, vegetables. The Santoku, an all-purpose knife, has a shorter and flatter profile, suited for pushing cuts and more compact movements. Neither is superior: the choice depends on your usual cutting technique. The quiz recommends based on use, and the shop allows you to compare.