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The tall profile also helps with scooping your veg into the pot. It's definitely a second knife in a lot of people's collection and is often paired with a gyuto or santoku so you've got the bigger all-round chef knife and a smaller petty for those more intricate jobs.ĭespite its cleaver like appearance, the nakiri is definitely not one! In fact, it's a vegetable knife designed with a thin, straight edge and squared tip it allows you to slice all the way through vegetables without needing to twist the blade. They can range from a tiny 75mm to somewhere around 150mm. As with the gyuto, it's an all rounder that's great for most jobs and is a good choice if you just want one knife that does most things well.Ī petty knife is a small utility designed mainly for delicate work like cutting herbs or small fruits or vegetables, in the West you might call it a paring or utility knife. It is the Japanese general purpose chef knife that you would use for most tasks and is typically around 160 to 180mm long. Santoku translates to "three virtues" (or three uses) which are slicing, dicing and chopping. Typically quite tall at the heel and pointed towards the tip for precision work the gyuto suits a sliding cutting style but is also efficient for those who rock chop too so it's an excellent choice for all round use and is an ideal knife style, size and shape to look at when starting your collection. Typically ranging from around 180mm to 270mm with some examples being as small as 160mm and some as large as 360mm the Gyuto is the Japanese knife shape and profile that most closely matches the Western "chef knife" that most people will use on a day to day basis. There is a massive range of Japanese knives that all perform different tasks and their shapes, sizes and design all vary significantly so here's a handy guide to some of the most common styles of chef knife you might encounter.
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