Compare & Decide

Every head-to-head on Okami

Knife against knife, steel against steel, brand against brand. One page per question, each with a verdict, so you can stop reading and go and cook.

Knife vs knife

Shape decides what a knife is for. These settle the usual either-or questions.

Gyuto vs SantokuThe two all-rounders. Rock or push, long or short. Bunka vs SantokuSame length, different tip.
Nakiri vs SantokuVegetables only, or a bit of everything.Coming soon
Nakiri vs UsubaHome vegetable knife against the professional one.Coming soon
Yanagiba vs SujihikiWhich long slicer belongs in a home kitchen.
Sujihiki vs GyutoDo you need a dedicated slicer yet?Coming soon
Deba vs GyutoThe deba is not a tougher gyuto.Coming soon
Kiritsuke vs GyutoThe best-looking knife against the most useful one.Coming soon
Petty vs ParingBoard knife or in-hand knife.
Honesuki vs Garasuki vs Boning KnifeThree ways to take a bird apart.Coming soon
Gyuto vs Chinese CleaverTwo all-purpose knives from two kitchens.Coming soon
Santoku 165 vs 180Measure your board first.Coming soon
Gyuto 210 vs 240The length question. Single vs Double BevelThe geometry behind everything above.

Steel vs steel

What the alloy name on the blade actually changes on the board and on the stone.

SG2 vs VG-10Powder steel against the standard. AUS-8 vs VG-10Entry-level honesty.
VG-10 vs AUS-10Near-twins, one difference that matters.Coming soon
Ginsan vs VG-10The stainless of traditional makers.
Ginsan vs ShirogamiShirogami with a raincoat.Coming soon
Shirogami vs AogamiWhite steel against blue.
SG2 vs Aogami SuperTwo steels for two kinds of owner.Coming soon
Carbon vs StainlessThe question under all the others. Japanese vs GermanHard and thin against soft and thick.

Brand vs brand

Fair, specific, and with a verdict at the end.

Shun vs MiyabiThe two premium Seki names.
Shun vs WΓΌsthofThe most common first-knife dilemma.Coming soon
Shun vs MACBeauty against the workhorse.Coming soon
Tojiro vs ShunSame steel family, half the price.Coming soon
Global vs ShunSoft and light against hard and pretty.Coming soon
Shun Classic vs Shun PremierSame edge, forty dollars apart.Coming soon
Misono UX10 vs Misono SwedishStainless or carbon from the same house.Coming soon
Okami vs Shun, Tojiro, MAC, WΓΌsthof, VictorinoxWhere our two knives sit, honestly. Okami Classic vs PremiumAUS-8 or AUS-10 Damascus.

Construction, finish, and origin

How a blade is built and where it comes from.

Honyaki vs KasumiOne steel or two.
San Mai vs Warikomi vs Ni-MaiClad construction explained.Coming soon
Laser vs Workhorse GrindsThin and fast, or thick and forgiving.Coming soon
Hammered vs Smooth FinishDoes tsuchime do anything? Handmade vs Factory-MadeWhat the word hand-forged really covers. Sakai vs SekiTwo towns, two philosophies.
Wa vs Yo HandlesOctagonal and D against riveted scales.Coming soon

Care and technique

Small either-or choices that decide how long a knife stays sharp.

Buying decisions

Price, provenance, and whether to buy at all.

The $100 Knife vs the $1000 KnifeWhat the extra money buys.Coming soon
Why Japanese Knives Cost What They CostThe price, explained.Coming soon
How to Spot a FakeLookalikes and how to read a listing.
Why Not to Buy a Knife SetEight pieces to get two.Coming soon
Black Friday Without Getting BurnedWhich discounts are real.Coming soon
Buying a Knife in JapanKappabashi, Tsukiji, Sakai.Coming soon

Every comparison here is written by one editor, tested on the board where we could, and updated when we change our minds. Start with the knife finder if you want the short route, or the steel guide if you want the long one. Last refreshed October 2026.