KNIFE BUYING GUIDE
Do you know your Nakiri from your Sujihiki?
Do not fear, we have created this Knife Buying Guide to help. In the videos, Bert explains the design features of each knife and chefs explain how they use them.
All these knives are eligible for our 30 Day Home Trial. Return them for a full refund if you're not completely satisfied.
Chopping Fruit and Veg
Choose a knife that’s optimised for chopping fruit and vegetables.
Chopping Fruit and Veg
Choose a knife that’s optimised for chopping fruit and vegetables.
Mini Bunka コブンカ
Vegetable Chopper (5½”/14cm)
$323
The Mini Bunka is really easy to handle and perfect for chopping small to medium fruit and veg. It's a slightly more compact alternative to the Santoku.
Nakiri 菜切り
Vegetable Knife (6½”/17cm)
$411
Optimised for vegetables, its thin blade slices easily and its large surface can be used to scoop up and carry food. Not a cleaver!
Santoku 三徳ナイフ
Bestseller
multipurpose knife (6½” / 17cm)
$378
'Santoku' in Japanese means 'three virtues', relating to its proficiency with meat, fish and vegetables (or with mincing, slicing and dicing). The most versatile of all knives.
Gyuto 牛刀
Chef’s Knife (8”/21cm)
$422
A general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat.
Everything
Find your next 'go-to' multipurpose knife.
Everything
Find your next 'go-to' multipurpose knife.
Santoku 三徳ナイフ
Bestseller
multipurpose knife (6½” / 17cm)
$378
'Santoku' in Japanese means 'three virtues', relating to its proficiency with meat, fish and vegetables (or with mincing, slicing and dicing). The most versatile of all knives.
Gyuto 牛刀
Chef’s Knife (8”/21cm)
$422
A general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat.
Meat
Choose a knife that’s great for meat preparation.
Meat
Choose a knife that’s great for meat preparation.
Office 皮むきナイフ
Paring Knife (3”/7.5cm)
$214
For paring/peeling (food hand-held) and for precise slicing of small items like garlic or shallots. It is also great for cleaning, carving, scoring or removing rind.
Petty ペティーナイフ
Utility Knife (4¾”/12.5cm)
$258
Light and agile and perfect for smaller work like paring and slicing. The narrow blade can turn through food as it cuts. It also has a very useful sharp point.
Gyuto 牛刀
Chef’s Knife (8”/21cm)
$422
A general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat.
Sujihiki 筋引き
Slicing/Carving Knife (10¼”/26cm)
$433
For slicing raw or cooked protein such as meat or fish, or terrines. It is not intended for cutting onto bones and is not flexible.
Paring, Peeling & Precision
Choose a smaller knife for paring, precise work or light butchery.
Paring, Peeling & Precision
Choose a smaller knife for paring, precise work or light butchery.
Office 皮むきナイフ
Paring Knife (3”/7.5cm)
$214
For paring/peeling (food hand-held) and for precise slicing of small items like garlic or shallots. It is also great for cleaning, carving, scoring or removing rind.
Petty ペティーナイフ
Utility Knife (4¾”/12.5cm)
$258
Light and agile and perfect for smaller work like paring and slicing. The narrow blade can turn through food as it cuts. It also has a very useful sharp point.
Slicing
Choose a long knife for cleanly slicing fish, meat or bread.
Slicing
Choose a long knife for cleanly slicing fish, meat or bread.
Sujihiki 筋引き
Slicing/Carving Knife (10¼”/26cm)
$433
For slicing raw or cooked protein such as meat or fish, or terrines. It is not intended for cutting onto bones and is not flexible.
Pankiri パンキリ
BREAD / PASTRY KNIFE (10"/25cm)
$433
This versatile serrated knife is perfect for slicing soft or crusty bread, pies, cake and pastries. The long 10" blade slices through larger loaves and cakes and can be used to lift rolled pasty from a board or trim cake.
