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The Samurai Carving Knife is perfect for slicing thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. Learn More

The santoku knife is naturally built for creating thin slices of meat, seafood, cheese, fruit, and vegetables. These are the finer cuts found in many Japanese dishes. Its wide blade also offers a handy way of scooping food off the cutting board and into a bowl or pan. Chef's knives, by contrast, offer a bit more range. Learn More

Bread knives are used for cutting bread and are one of many kitchen knives used by cooks. The serrated blades of bread knives are able to cut soft bread without crushing it. Learn More

A utility knife is good for chopping smaller foods and vegetables, like shallots. It shares many of the qualities of a chef knife, but it can be a useful tool when working with smaller food items, as the utility knife allows for more precise cutting work. Learn More

The Samurai Collection Paring Knife is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits and vegetables, and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). Learn More

The Samurai Cleaver Knife is perfect for cutting through poultry, hard root vegetables, and crushing or flattening produce. Learn More