I designed this Japanese-style vegetable knife, or nakiri, with Henckels International. Its cutting edge measures 6.5 inches and is 2 inches high, half the height of a Chinese cleaver; the deeper blade makes it easier to rest the flat side of the blade against the knuckles while slicing, for comfort and safety. The high-carbon stainless steel blade is well balanced; its edges are expertly honed and require little maintenance other than the occasional sharpening; and the smooth polymer handle is triple-riveted. This knife will make cooking fun again, since the food prep will be quicker, safer and easier. I could not recommend a knife more highly, especially at this amazing price. The knife is constructed out of German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball

A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife. The knife's overall design borrows elements from our two favorite knives: the Japanese vegetable knife (nakiri) and the Chinese cleaver (cai dao). The 7-inch-long blade is nearly as tall as a cleaver—almost 2.5 inches at the butt—and 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. The Kitchin-to™ can mince, chop, slice and push-cut, and it's broad enough to use as a bench scraper for transferring chopped foods from the cutting board. And similar to a Japanese santoku, the gently arced blade design can be used for both Western- and Japanese-style cutting methods. Its blunt tip keeps fingers safe, and the butt of the bolsterless blade is curved inward to make it easy to grip for fine control. A filework pattern machined into the blade near the handle acts as a grippy, tactile point for the thumb and index finger to grasp securely.

The knife’s ergonomic handle is made from micarta, a nearly indestructible composite created from layers of linen tightly compacted in phenolic resin. The material feels smooth and secure in the hand and becomes subtly grippier when wet. The handle is flattened on top to securely fill the palm, then tapers downward toward the butt of the knife to accommodate a secure grip.

Oregon-based Work Sharp’s newest electric knife sharpener is small enough to fit in a drawer and more economical than other systems, designed for home cooks who want the best for their knives without a learning curve. Using flexible abrasive disks that sharpen knives gently yet produce a fine edge, the E2 is excellent for everyday kitchen knives. Precisely angled guides and automated timing ensure complete and accurate sharpening with no guesswork—simply turn it on and run your knife through. Choose the upgraded model for an additional angle guide for pocket knives, two speed options, and an upgraded motor for thicker blades.

If you’ve invested in good-quality knives and want to keep them in tip-top shape, we can’t recommend Oregon company Work Sharp’s E5 Sharpening System highly enough. Our No. 1 choice for sharpening knives at home, it features a unique timer-driven belt system that works exactly like a professional sharpener’s grinder, putting a fine razor edge on blades without removing too much metal (the problem with other electric grinders). And with three timed settings, you won’t need to worry about under-sharpening or over-sharpening. The E5 is available on its own or bundled together with Work Sharp’s M3 Knife Sharpener, which is a classic honing rod made simpler to use.

Traditionally used to cut vegetables, the Nakiri has a straight blade that makes full contact with surfaces for smooth, fluid cutting motions. The knife's thin construction creates clean cuts and won't tear or damage delicate foods. We also love the authentic magnolia wood handles, made in the Japanese wa style with resin collars; the rounded handles come to a subtle point on their undersides, nestling in the hand for a more secure grip, even when the knife is wet.

If you prefer a blade that requires a little less care, the VG-10 Nakiri is right for you: VG-10 is a popular kitchen knife steel with a high chromium content, so it holds an edge well, is easy to sharpen and requires little maintenance. The VG-10 Nakiri also has a gorgeous, labor-intensive tsuchime, or hammered, finish. The textured blade isn't just for aesthetics: The divots allow air to flow during use, so foods fall clean off the blade rather than sticking.

8 inch Chef Knife: Literally translated as “cow sword,” this 8-inch Japanese gyuto from Kikuichi is an analogue to the European chef’s knife and is designed for any and every kitchen task. Lighter, leaner and more nimble than Western-style knives, gyutos are as thin as possible—without sacrificing rigidity—and feature a more acute blade angle for cleaner, crisper slicing. These 8-inch knives are designed for any and every kitchen task. We love the gentle curve to the blade shape for mincing and the bolster-less design, which makes thorough sharpening easier and the overall weight of the knife lighter. 5 inch Petty Knife: If you’ve only ever used small, Western-style paring knives, Kikuichi’s 5-inch petty knife will feel revelatory. Japanese knives are lean, durable, and more precise than their Western counterparts. The extra length and taller blade on this knife makes it more adept than shorter knives for a broader range of tasks, yet it is still incredibly lightweight for better control. This is the ideal picnic or camping knife; it is also great for everything from dicing small vegetables to breaking down roasts for stew meat or making sandwiches for school lunches.

Traditionally used to cut vegetables, the Nakiri has a straight blade that makes full contact with surfaces for smooth, fluid cutting motions. The knife's thin construction creates clean cuts and won't tear or damage delicate foods. We also love the authentic magnolia wood handles, made in the Japanese wa style with resin collars; the rounded handles come to a subtle point on their undersides, nestling in the hand for a more secure grip, even when the knife is wet.

Remarkably sharp and lightweight, the Shirogami Nakiri is made from a very pure, high-carbon steel renowned for its ability to take a fine razor edge and maintain its sharpness—Tojiro's knife is an amazing bargain for such a high-grade steel. Over time, the blade will also change color as it develops a patina, a protective layer against rust. It is reactive to moisture and acid, so we recommend cleaning immediately after use, especially when chopping foods like tomatoes or onions.

If you’ve only ever used small, Western-style paring knives, Kikuichi’s 5-inch petty knife will feel revelatory. Japanese knives are lean, durable, and more precise than their Western counterparts. The extra length and taller blade on this knife makes it more adept than shorter knives for a broader range of tasks, yet it is still incredibly lightweight for better control. This is the ideal picnic or camping knife; it is also great for everything from dicing small vegetables to breaking down roasts for stew meat or making sandwiches for school lunches.

We love whetstones because they work on knives of all kinds—even on other bladed tools like kitchen shears. The aluminum oxide stone has two levels of grit: Premium 1000 grit sharpens and restores your knife’s edge, while the 6000 grit refines and polishes the edge to finish. It works fast and is long-lasting, plus the sharpening base provides stability, scratch prevention (it’s equipped with nonskid feet) and better water control, which makes for easier cleanup after you’re done. We also really like that this whetstone comes with adjustable angle guides, which makes the whole process easier on the user. It comes with guides for both 15 degrees, which works for Eastern-style knives, and 17 degrees (which we’re partial to, since that’s the angle of most of our Milk Street knives).

The E5 Upgrade Kit takes home knife sharpening to the next level with 15 and 20-degree blade angle guides, which are easily swapped out with the E5’s 17-degree angle guides. The kit also includes four specialty sharpening belts, which allow fine-tuning blade sharpness beyond those included with the E5 system. The easy-to-switch belts are long-lasting, gentle on your knives, and can be stored snugly in an inner compartment of the sharpener when not in use.

A modern take on the classic Chinese cleaver, this knife takes the iconic broad, rectangular form of the cleaver and adds a fine-pointed tip to make a versatile tool that’s much more nimble. The blade’s belly features a pronounced curve, which makes it as adept at rock chopping and mincing as slicing. The tall blade makes it a beast of a tool for chopping big cabbages or cauliflower, winter squash and sweet potatoes, while the narrow tip is also ideal for detail work like mincing shallots and garlic or slicing mushrooms. If you’ve been curious about a cleaver-style knife and want to give a precision tool a whirl, this is an excellent choice in an attractive package.

NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

Bunka knives are a catch-all category of multipurpose utility knives that are adept at most any kitchen task. They are the precursor to the more commonly known santoku knife and a fantastic do-it-all tool for virtually any kitchen task. Dao Vua’s version is a featherweight interpretation designed with an acute kiritsuke-style tip for detail work (That also happens to look really cool—it’s our favorite Japanese knife style). The 7-inch length is a great compromise for an all-purpose knife, adept at small prep tasks, like chopping onions and garlic, as well as bigger jobs like breaking down large cuts of meat for stews or braises. It’s even small enough to use for close handwork. The blade is curved, too, to facilitate rock chopping and mincing a fluffy pile of herbs.

NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

Honesuki knives are a Japanese blade style designed for butchering poultry. Their fine tip, acutely angled triangular blade and medium length are perfectly designed for breaking down chickens. Dao Vua’s inspired version adds a touch of curve to the belly to make it much more versatile. Beyond butchering, it’s good for prepping veggies, slicing garlic, trimming meat and slicing sandwiches. The relatively long handle offers added leverage for cutting through denser veggies like sweet potatoes, too. If you’re looking for a do-everything knife for the smaller jobs, we highly recommend this one.

NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

Camellia oil, also known as Tsubaki oil, is a lightweight, food-safe oil traditionally used to protect the surface of carbon-steel knives and swords, which are otherwise susceptible to oxidation and potential rust. It doesn’t turn gummy, nor will it turn rancid and effect the flavor of foods you prep. To use, apply a small dab on each side of the blade once a week and wipe dry with a paper towel.

French company Opinel's flagship No. 8 size has been produced virtually unchanged since 1890. Its 3.25-inch blade is made of high-grade Swedish Sandvik stainless steel that is anticorrosive, holds an edge well and tunes up easily on any sharpening device, while the contoured handle nestles perfectly into the palm for firm control. We especially love the French company's ingenious “virobloc” collar-style lock, which firmly holds the blade in place by twisting sideways—it's far easier to use than most any other locking-blade knife and basically removes any risk of the blade folding onto exposed fingers.