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Old 09-26-2012, 01:27 PM   #10
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Join Date: Aug 2008
Posts: 6,877

A western style Japanese knife is double-beveled, as other knives (that we're used to) are. Traditional Japanese knives are single-beveled.
A Japanese chef's knife is a gyuto, that is, a gyuto is the equivalent of a typical chef's knife. That's what you want, not the santoku, which is for some reason the one that has made it into mainstream. A santoku doesn't lend itself to the rocking motion when cutting.
A petty (aka "fruit", "utility" knife) is also nice to have. It's basically a paring knife.
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