Editor's Picks

A “laser knife” is a term commonly used among kitchen knife enthusiasts. It refers to knives with specific characteristics: a thin blade and effortless cutting performance. These knives have thin spines and exceptionally thin edges, allowing for efficient slicing through food. Despite not always being razor-sharp, their reduced friction makes cutting easier.

However, some users find them too flexible, and they may lack the heft of thicker knives. Food release can also be less optimal due to the straight edge. Personal preference plays a significant role, so trying one out will help determine if it suits your cutting style.

Considering getting your first Japanese kitchen knife but not sure which one to get? For knife types, the basics include a Gyuto (or a Stantoku if you prefer a smaller knife) and a Petty with an optional bread knife, or Pankiri in Japanese terms. For makers, look for brands like Tojiro, Masutani, Misono, etc, as they are reliable, affordable, and generally available.

The term “workhorse” refers to a reliable, versatile kitchen knife that can handle various tasks efficiently. It might not be the most beautiful specimen, but it gets the job done. A workhorse knife is typically sturdy with a thicker blade, has good edge retention, and can withstand heavy use.

“Holy Grail” refers to knives that are highly coveted and considered the pinnacle of craftsmanship, performance, and aesthetics. This collection features knives from makers who are often discussed with great enthusiasm and admiration by knife enthusiasts and collectors. However, please note that there could be multiple lines of knives with different qualities from the same maker, and the term can be subjective.