Sizing
Size Guide
Choose the right blade for your hand and your kitchen.
| Blade Type | Length (mm) | Length (in) | Best For |
|---|---|---|---|
| Gyuto | 180-270mm | 7-10.6 in | All-purpose chef's knife. Slicing meat, fish, vegetables. |
| Santoku | 165-180mm | 6.5-7 in | Versatile home cook knife. Chopping, mincing, slicing. |
| Nakiri | 165-180mm | 6.5-7 in | Vegetable specialist. Clean push cuts, julienne. |
| Petty | 120-150mm | 4.7-6 in | Small paring tasks, detail work, garnishes. |
| Yanagiba | 240-300mm | 9.4-12 in | Sashimi slicing. Single-bevel for clean fish cuts. |
| Deba | 150-210mm | 6-8.3 in | Fish butchery. Heavy blade for cutting through bones. |
This guide is general. Check the dimensions and construction stated on the individual product page before ordering.