Comment choisir le bon couteau de cuisine japonais à offrir en cadeau

If you are introducing someone to the magical world of Japanese knives, you’re likely looking for something a little more all purpose like a santoku or gyuto. The Kokuto impresses on sight and conjures up images of traditional Japanese craftsmanship without breaking the bank. Can’t go wrong here—add a ceramic honing rod, and a blade guard and they’re completely set up for success.

Not everyone needs or wants a giant knife, but everyone can use another petty or two. My mom exclusively uses smaller knives and this would be perfect for her—wicked sharp, strong Joan Jett vibes, and a breeze to maintain—carve a roast chicken, blast through a pint of strawberries, throw together a sandwich, or put together Jigg’s Dinner for twelve to fifteen people.

Every year, something from the Haruyuki Goma line makes it on my shopping list—they are consistently among our best selling knives during the holidays. Classy layers of steel and dimpled hammering let the person holding it know that they are about to accomplish something impressive at the stove. VG-10 stainless steel is perfect for kitchen knives and is a favourite of many talented knifemakers like Tomoo Matsumura-san in Tsubame-Sanjo or the retired great, Anyru-san of Takefu Knife Village. Haruyuki santokus are a hair longer than most others—an amazing chef’s knife for bigger hands.

I’m tweaking my rules with this recommendation; it is made with carbon steel (carbon steel royalty actually, Aogami Super) but they wrap it in a layer of stainless to cut down on maintenance. Made by Takeshi Saji in Fukui, these are a santoku-shaped Cadillac. You’ll be hard pressed to find a knife that cuts smoother while looking so good. The distinguished ironwood handle, mosaic pin and brass bolster make this knife perfect for the sherry-drinking, cigar smoking folks in your life.

What’s like a santoku but different? A nakiri—this rectangular blade is perfect for slicing veggies, leaves, and herbs because the entire edge comes in contact with your cutting board—say goodbye to red pepper snowflakes and scallion chains. The super thin blade makes short work of most produce and the octagonal handle feels great for all hand sizes.

An all purpose knife like a santoku, but a touch longer and a bit pointier. Gyutos are perfect for that person who loves a French-style chef’s knife—the length allows for easier “rock chopping” and doubles as a carving knife in a pinch. Similar to the other Masakage on our list, this knife is a carbon & stainless steel hybrid, meaning it's not too hard to care for if you’re paying attention. Kato-san named this beauty Yuki, after the Japanese word for snow; there’s something about that pillowy Nashiji finish and white magnolia handle that scream Miracle on 34th Street.

Shopping for someone who’s a little more Darth Vader and a little less Obi Wan but really liked the last knife? Sounds like they’re a Hammer Tone fan. Fujimoto does a wicked job of putting together fantastic knives and keeping the cost down — this knife ticks all of the badass boxes — black, textured finish, big enough for an outrageous squash, and red lightsaber sharp.

When someone’s spent hard-earned money on a Christmas turkey, it would be a sin to pull out a retro electric knife and confetti the room in shredded meat. Get a proper carving knife! Dads love knives that look like swords, it’s a fact. Picture yours (or one you know) at the head of the table behind a Norman Rockwell quality bird holding a gleaming slicer from Haruyuki.

Be honest, which of your friends has a sourdough starter with a quirky name? If you can’t name them, it might be you. Just like meats and veggies, good bread deserves a fantastic knife. The perfect stocking stuffer has razor sharp serrations that cut smoothly, stay sharp for a long time, and don't tear up delicate breads! I’d grab one for everyone I knew if I were you.