Skip the Knife Block: How to Build Your Kitchen Collection

I'm willing to bet that you're like me, in that you grew up with a big block of knives on the counter of your childhood kitchen. Maybe you have one in your own kitchen right now! A block full of blades is an extremely convenient way to start a collection. They come with nearly every blade you could imagine, which means you end up with several knives you don’t know how to or won’t use.

If you're building your first kit or upgrading from your current one, it may be tempting to just grab a pre-loaded block from Costco. I'm here to show you a different path, one that'll lead you to owning a set of knives that better suits your needs doesn't bother with blades you won't use, and will last you far longer than the knives in a conventional block.

In the world of Japanese knives, you rarely encounter sets. If you prefer something pre-built, we have some great sets that just feature the essentials. If you’d like to custom-make one with an eclectic mix of blades, read on.

The Chef’s Knife

First, we need to start with the blade you’ll use every day for around 80% of the jobs in your kitchen. The Gyuto is the closest to a European chef’s knife, directly inspired by those used by French chefs. If you like a big, long blade that slices meat as well as effectively as it minces garlic, a Gyuto is an extremely versatile choice. Most home cooks go for 210mm, while professional chefs and big-time carnivores often opt for the added length of a 240mm Gyuto.

While I can confidently wield a 10” blade, they’re not for everyone and even this former chef often reaches for something smaller. The Japanese Santoku is the perfect length for most home cooks, and the knife that sees the most action in my kitchen. They’re long enough to cut a squash and even carve a turkey (albeit somewhat awkwardly) but they’re better suited to small jobs and daily chopping than a Gyuto, especially if you’re just cooking for one or two people. I use my Santoku most days and pull out my Gyuto on weekends when it’s time to meal prep.

Looking for a little more attitude? The Kiritsuke Gyuto and Bunka are badass slanted-tip versions of the Gyuto and Santoku. They offer a touch more precision but are also a little more delicate and require a little more caution when you use them.

The Sidekick

Every Mermaid Man needs a Barnacle Boy, and every chef’s knife needs a paring or utility knife. I cut a lot of fruit for my kid, so I use a Japanese Petty knife every day. Petit = small in French, hence the Japanese name Ppetty’ for a small knife.

Most folks will use an 80-100mm Petty for in-hand cutting, but if you have larger hands you’ll likely want to opt for a 120-150mm Petty. These are long enough to do work on your cutting board, but small enough to use in-hand with larger mitts.

If you never plan to cut in-hand, you could instead pick up a ko-bunka. I use mine when I just have to dice an onion or other quick, small jobs and I don't want to pull out my big Gyuto. Think about how you cook, and make a decision from there.

Knives You Might Need

Now that you’ve covered the essentials, it’s time to think about blades that may benefit you based on how and what you cook. 

A big one for me is the Nakiri. This flat-edged vegetable chopper makes quick work of a mountain of prep, so it often takes the place of my chefs knife on big meal-prep days. The flat edge makes a very clean contact with your board, which means a lot less going back to pull apart partially cut pieces of vegetable. If you eat tons of vegetables you need a Nakiri. 

Another pretty important one is a bread knife. Do you eat bread, especially the fancy crusty kind? You need a better bread knife. Like every Japanese knife, these are made from harder steel, so they’ll keep a sharper edge for much longer than the conventional option.

Nearly every knife block comes with a steel rod, often mistaken for a knife sharpener. This is a honing rod, and it helps your knives stay sharp longer between sharpenings. The best honing rods, especially for Japanese steel, are ceramic. Even if you just have one knife, this is a must-have to extend the life of your edge.

Do you own a pocket knife? Hear me out - I use my pocket knife in the kitchen way more than you’d think. Opening up a bag of rice? Don’t grab that thin Japanese blade - reach for a rugged Higo no Kami instead. Opening your latest Knfiewear delivery in the kitchen? You’re gonna want a pocket knife for that. Alternatively, grab a rock-solid set of kitchen shears for those tougher jobs!

Knives for Carnivores

These are blades that definitely not everyone needs, but if you eat meat, you likely need at least one of them. Let’s start with the Sujihiki, A.K.A. the carving knife. We all remember some family member struggling to carve a holiday roast; not so with a Sujihiki! This razor-sharp blade flies through meat like a lightsaber. Whether you roast a turkey twice a year or smoke a brisket every other weekend, you need a Sujihiki in your life. They’re also great for portioning your own steaks, saving you money at the grocery store. Speaking of savings…

A boning knife is the kind of investment that pays off over a few short years. Butchering your own meat is a very rewarding hobby, and if you have the time for it, saves you money 100% of the time. Even the fancy meat grinder I purchased paid for itself after a few rounds of sausage-making. That’s for another article though. A solid, basic boning knife will allow you to break down whole chickens leaving bones for broth, trim your briskets, and even butcher a side of pork if you are so inclined. It’s work, but it’s fun and a little addictive. 

I usually opt for a classic flexible boning knife, but if you intend to stick to poultry and perhaps the odd fish, a rigid Japanese Honesuki will serve you very well. While you’re at it, grab yourself a cleaver that you can really beat up. Leftover bones become rich, nutritious stock for your homemade soups!

If you really love fish, especially catching fish and/or preparing sushi, you may consider a traditional Japanese single-bevel knife or two. The Deba is a thick blade for butchering whole fish, while the long, slender Yanagiba is the ideal knife for slicing sashimi. You can also do these jobs with a chef’s knife, boning knife, and/ or sujihiki, so these are blades you’d invest in specifically because you want to explore the traditional Japanese way of preparing certain dishes.

That’s it! Realistically, most home kitchens need about 3-5 knives. I have over 20, including everything on this list and even multiples of some shapes, but that’s because I love handmade tools and can’t help but collect them. If you still want to store your collection in a traditional knife block we have those, but we also have wall magnets, display stands, and so much more. 

If you’re not sure which individual knives to grab, check out these other articles, visit our shops for guidance, or shoot us a message here and we’d love to help!