Which knife for which cut?

HAGANEBLADE

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Which Japanese Knife
Is Right for You?

The right blade isn't the most impressive one on the block — it's the one that matches how you actually cook. This guide gets you there in a few minutes, not a few hours of research.

Find My Knife In 30 Seconds

67-Layer Damascus, VG-10 Core 60–62 HRC 2-Year Warranty 30-Day Returns

Guided Selection

Tell Us What You Cook Most

Three cooking styles, three recommendations. Choose the one closest to you.

A Bit of Everything

You cook varied meals and want one knife that handles it all.

Mostly Vegetables

Julienne, dice, fine slices — you want a clean, consistent cut.

Mostly Meat or Fish

You work larger cuts and prefer long, confident strokes.

Our pick: choose a profile above.

The Range, Explained

Every Blade Has One Job

A Japanese knife isn't a gadget — its shape serves a purpose. Here are the seven blades you'll meet most often.

Santoku

The generalist. A wide, balanced blade that handles vegetables, meat, fish and herbs without swapping tools.

Choose it if

You want one knife that does it all, or this is your first Japanese knife.

Gyuto

The Japanese chef's knife. A longer blade built for long strokes — slicing, portioning, working larger cuts.

Choose it if

You cook meat or fish regularly, or you're used to a Western chef's knife.

Utility Knife

Smaller than a Santoku, built for precision: garlic, shallots, citrus, quick prep work.

Choose it if

You do a lot of small, precise cuts and want a companion to a larger knife.

Paring Knife

The smallest format. Peeling, trimming, coring — short, controlled cuts done in the hand.

Choose it if

You peel fruit and veg often and like an easy-to-control blade.

Nakiri

The vegetable specialist. A straight edge for clean, board-flat cuts: julienne, dice, rounds.

Choose it if

Vegetables make up most of your prep and you'd rather have a dedicated blade.

Kiritsuke

A defined tip and a bolder profile. Precise and versatile, but asks a bit more skill than a Santoku.

Choose it if

You're already comfortable with knives and want a distinctive, statement blade.

Bread Knife

Serrated edge for hard crusts — bread, brioche, some cakes — without crushing the crumb. The natural companion to a full set.

One Knife, or a Set?

The 2-Knife Set Covers Most Kitchens

A single knife is enough if you cook occasionally. A set covers more techniques without the guesswork.

Solo

1 Knife

The Santoku, for everything
Simple, all-purpose base
Best for getting started

Most Chosen

2-Knife Set

All-Purpose + Precision

A larger knife plus a utility blade
Covers the majority of prep work
The best entry point

3-Knife Set

Fully Equipped

Large cuts, precision and everything between
A real progression across formats
Our best-reviewed gift option

Before You Buy

Four Things Worth Checking

Blade length

Short for precision, long for larger cuts. For a first knife, a mid-length blade is the safest choice.

Blade shape

The Santoku is stable and all-purpose, the Gyuto favours long strokes, the Nakiri excels on vegetables.

Steel

67-layer Damascus with a VG-10 core: 60–62 HRC for an edge that lasts, versus 56–58 HRC on most Western blades.

Handle & balance

Wood for warmth, black for understatement, marbled for a premium look. The weight shouldn't pull forward or back in the hand.

By Profile

What Buyers Like You Usually Choose

Profile	Looking For	Recommendation
The demanding home cook	Steel transparency — HRC, composition, proof it cuts	Gyuto — see the steel composition & cutting tests
Buying a gift	To be guided, not left to decide alone	2-Knife Set with gift packaging
New to Japanese knives	Confidence that upkeep won't be complicated	Santoku in stainless steel, care guide included
Mostly plant-based cooking	Clean, consistent vegetable cuts	Nakiri

Budget

Best Value, Not Cheapest

Range	What it gets you
£80 – 120	A strong single knife or an entry point into the range
£120 – 200	Our most popular bracket — a fully capable all-purpose knife
£200 – 300	A complete, cohesive 2- or 3-knife set
£300+	Premium gift sets and our fullest selections

Care

Lasts For Years — If You Do This

Do this

Hand wash after every use
Dry immediately with a soft cloth
Cut on wood or soft plastic — end-grain wood is best
Store in a block, sheath or magnetic strip
Ceramic rod for daily upkeep, whetstone every 6–12 months

Never this

Dishwasher, no exceptions
Soaking in water
Cutting on glass, marble, ceramic or bamboo
Pull-through sharpeners or steel honing rods

FAQ

Common Questions

Are these genuinely Japanese knives — not rebranded Chinese steel? +

Every blade is forged from 67-layer Damascus steel with a VG-10 core. Every product page states the exact steel composition, HRC and origin — no vague claims. Technical questions get answered within 24 hours.

What does the HRC rating actually mean? +

Our knives sit at 60–62 HRC versus 56–58 HRC for most Western blades. Higher HRC holds a sharp edge longer — in practice, you sharpen far less often.

I'm buying my first Japanese knife — is upkeep complicated? +

Three rules: hand wash only, dry immediately, never use a standard honing rod. Stainless models are the most forgiving, and a care guide is included with every order.