Kenji Togashi White 2 Honyaki, Fujin (God of Wind) Urushi Set

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

A gyuto is the Japanese chef's knife — a double-bevel general-purpose kitchen knife. The name literally means "beef sword," and it's still a fair job description: you use it to slice meat, chop vegetables, dice aromatics, and break down fish. If you own one good knife, this is the shape it should be.

Versus a typical Western chef's knife, a gyuto is thinner behind the edge, sharpened to a keener angle (roughly 15–18° rather than 20–22°), and usually made from harder steel — often above 60 HRC. That's what makes it slice so cleanly: less crushing, less tearing. The trade-off is a more brittle edge, so it asks to be honed and sharpened more attentively than a soft Western blade.

Blades run from compact 150mm to long 240mm, but for a home kitchen I'd start at 210mm — my sizing FAQ explains why.

In a home kitchen I'd pick a 210mm gyuto. It's the sweet spot: long enough for a full slicing stroke, short enough to stay nimble on a normal cutting board and easy to control while you're still building your technique.

Step up to a 240mm only if you regularly break down large cuts — roasts, whole fish, big vegetable prep. The extra length means longer strokes and fewer passes, but it also means more weight and a bigger board; if the tip is hanging off your bench you're fighting the knife, not cooking with it. If you're mainly doing vegetables and portions, the 240 gives you nothing you'll use.

For a first gyuto, buy a well-made stainless one around 210mm in the low hundreds. Traditional carbon steels (white and blue paper steel) cut and sharpen beautifully, but they rust if you leave them wet — learn one variable at a time. Better steel is step two.

My call: get the 210mm. I only steer people to a 240mm when they regularly break down roasts, poultry, or whole fish — that's the one job where the extra 30mm genuinely changes how you work.

The trade-off is stroke length versus handling. A 240 slices through a big piece of meat in one or two long draws; a 210 does the same job with more passes but much lighter handling, and fine work — herbs, small dice — stays quick instead of feeling like more knife than you need. The 240 also wants a bigger board, or its tip hangs off the edge and you compensate without noticing.

Longer is not more professional, it's just for bigger food. If you cook like most home cooks, the 210 is the knife you'll reach for every day, and choosing it is a decision, not a compromise.

Shirogami 1 (White 1) has a higher carbon content than Shirogami 2 (White 2), roughly 1.3% vs 1.1%, making it the purer carbon steel and the one some craftsmen still regard as the best, though in practice the two have become harder to distinguish as modern metallurgy has made both quite pure.

The catalog lists White 2 / Shirogami #2 with a carbon content of 1.1% and a hardness range of 60, 64 HRC. The editorial copy notes White 1 sits around 1.3% carbon. That 0.2% difference is the core spec gap. More carbon generally means you can push hardness higher and hold a keener edge, but it also makes the steel more brittle and less forgiving. White 2 trades a bit of that potential peak sharpness for slightly better toughness and ease of sharpening.

Shirogami 1 carries a certain prestige. Sukenari's Nobuo Hanaki once told me directly that they only use White 1 for their mizu-honyaki because it is the pure form of carbon steel, it carries that halo. Among traditional smiths, White 1 is still spoken of as the benchmark. That said, in recent years the improvement in metallurgical manufacturing has narrowed the real-world gap. The rumor is that both grades are now so pure that separating them in practice is no longer straightforward. I've also heard that Hitachi has stopped producing White 1, though I can't confirm that.