I used to grab my European chef’s knife at the start of every recipe, but now it just sits in my knife drawer. These three Japanese– and Chinese–inspired knives speed up my food prep and make cooking fun again.

The European chef’s knife evolved from the dagger—yes, that’s right—those long lethal blades that wealthy Spanish nobles used to carry in their boots. Four years ago, I went to the Municipal Museum of Cutlery in Albacete, Spain, and it dawned on me that the modern knife looks very much like its deadly predecessors. Further research confirmed that this is, in fact, true: Your kitchen knife used to be the weapon of choice.

Then things got worse. European knife-makers started warring over who could produce the heaviest knife. What? Nobody wants a heavy, thick blade. These common, 10-ounce-plus knives are hard to use, dangerous and all that metal makes it difficult to push the knife through foods, even vegetables. A big heavy knife is a liability in the kitchen, not a plus.

Of course, the Japanese have known this since the late 19th century when samurai sword makers started producing kitchen knives. Their knives are lighter, thinner, razor-sharp and designed for specific purposes. That’s why they make the nakiri vegetable knife; the santoku, an all-purpose knife; the petty, a type of paring knife; and at least a dozen other styles.

My Go-To Knife

So let’s start with the one knife I use every day: the Kitchin-to. We designed it here at Milk Street. It’s the perfect all-purpose kitchen knife that marries the very best attributes of the Chinese cleaver and the Japanese vegetable knife (nakiri). With a thin blade that slices easily through everything from vegetables to meat and a lock-in handle that gives me a firm, sure grip, using this knife is a pleasure. I love picking up this knife to start a recipe—it’s a game-changer.

Kitchin-to - Milk Street Store
The Kitchin-to is my go-to kitchen knife, sharper and more nimble than the typical heavy European chef’s knife.


The Smaller All-Purpose Utility Knife

I wanted a smaller, utility-size companion to our Kitchin-to. Made from Japanese forged AUS-8, a high-grade, tried-and-true knife steel, the wide, subtly arced blade of the Kitchin-Tan holds a razor edge with little maintenance. A rounded sheepsfoot-style tip keeps fingers safe. The full-sized, ergonomically shaped Micarta handle provides a sure “lock-in” grip and fills the palm comfortably and securely—it won’t twist or turn even during heavy use. For anyone who loves using a mid-size knife (and I know many chefs who do), this is the knife for you.

Milk Street Kitchin-tan™ Japanese-Style Utility Knife
Many chefs won’t admit it, but they often reach for a mid-size utility knife that is good for all but the biggest jobs. The Kitchin-tan is our mid-size utility knife and the knife that most home cooks will feel comfortable with.


The Best Bread Knife in The World

I hate bread knives: They’re either too heavy, too small, too light or the serrations are all wrong for whatever you are cutting. So, the folks at Suncraft figured out that a bread knife with three different sized serrations solves the problem. With the Seseragi, you get a start on a tough crust (a small length of straight blade at the tip to pierce through tough crusts, tomato skins or melon rinds) or easily slice through a Japanese milk bread or any sandwich bread. It is also light and easy to use, not some overbuilt beast of a knife. And I also love the slightly curved wood handle—the whole knife feels good in your hand.

Suncraft Seseragi Bread Knife - Milk Street Store
With three different serrations, the Seseragi is the smartest bread knife design I have ever seen, from handling a tough crust to slicing sandwich bread. Bravo!


My Picks for Knife Sharpeners

An electric knife sharpener is the easiest way for most home cooks to sharpen a knife, and I love the Work Sharp Culinary E5 Sharpening System. It works via flexible abrasive belts—not with grinding wheels—just like professional grinders, and therefore it’s gentle on blades. (The more economical E2 Sharpening System uses abrasive disks.)

Work Sharp Culinary E5 Sharpening System - Milk Street Store
The Work Sharp E5 uses abrasive belts, which are easy on knife.
Work Sharp E2 Sharpening System - Milk Street Store
The less expensive Work Sharp E2 uses grinding wheels to get the job done.


Pull-through manual sharpeners use a fixed-angle carbide grinding notch through which the blade is pulled. I recommend the made-in-Japan Suehiro Ceramic Water Wheel Knife Sharpener for Double Beveled Knife. The sharpener’s ceramic wheels are water lubricated, which means the sharpening is easier on the blade and produces smoother results.

Suehiro Ceramic Water Wheel Knife Sharpener for Double Beveled Knife
The Suehiro is water lubricated for smooth results.


Whetstone sharpening is a bit like driving a manual transmission or tying a Windsor knot. I find the process soothing and pleasurable, but most home cooks will opt for one of the methods above. I like the Work Sharp Benchtop Whetstone Knife Sharpener , a basic dual-sided model that features medium-coarse and fine grinding surfaces, a nonslip base and angle guides. The best part? It’s cheap.

Work Sharp Benchtop Whetstone Knife Sharpener - Milk Street Store
The Work Sharp sharpening stone has two surfaces—medium and fine—and it’s inexpensive.


You May Also Like:

Bisbell Universal Magnetic Blade Cover

Made from stiff polypropylene and fit with robust magnets, Bisbell’s matte black magnetic knife guards clamp tightly and securely to your blade. The pre-scored cover requires nothing more than stiff shears to cut for a customizable fit.

Find the Bisbell Universal Magnetic Blade Cover here.

Bisbell Universal Magnetic Blade Cover - Milk Street Store
Bisbell Universal Magnetic Blade Cover - Milk Street Store

Milk Street Saya Knife Guard


The ideal companion to our all-purpose Kitchin-to™ knife . Japanese kitchen knives are traditionally stored in wooden scabbards called sayas to protect the blade—and your fingertips—from damage in a crowded drawer. This custom ash wood saya is sturdy, durable and beautiful and helps wick away any moisture.

Find the Milk Street Saya Knife Guard here.

Milk Street Saya Knife Guard - Milk Street Store
Milk Street Saya Knife Guard - Milk Street Store



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