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The kiritsuke is a traditional Japanese knife with an angled tip that can be used as either a sashimi knife or as an all-purpose knife. The added blade height means you won’t be bashing your knuckles into the board while cutting veggies, and the dropped tip offers some real finesse when executing precision tasks like removing fat from proteins.   This 8.5-inch Kiritsuke knife from...

Do you have a santoku knife in your kitchen? Today I'd like to introduce you to a Santoku knife with short blade that is only 5.5 inches. 5.5-inch santoku knife is considered the standard size blade in Japan. If you rarely need to handle large pieces of meat in your daily cooking, this knife is perfect for you.

This Sujihiki knife from TUO can carve and fabricate large roasts, turkey, and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. With a sujihiki, clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute. Check it out!