Choosing the Right Knife and Cutting Board

Japanese Knives — Built for Specific Jobs

• Santoku — almost flat, designed for vegetables
• Yanagiba — sushi knife, one-sided edge for precise raw fish cuts
• Masamoto — for filleting fish
• Gyuto — Japanese version of a Western chef knife
• Fillet knife — thin and flexible, follows bone contours

The Balance Test
Rest the knife on one finger. If it balances level, it is a well-made knife. Good balance reduces strain on your wrist and elbow.

Cutting Board Guide
| Material | Pros | Cons |
|---|---|---|
| Wood | Natural, feels great | Can grow mold, hard to sanitize |
| Titanium | No grooves, dishwasher safe | Can feel uncomfortable |
| Bamboo | Looks natural | Contains chemical binders |
| Plastic | Cheap, common | Gets grooves, grows bacteria |

Never use steel or stone — they will ruin your knife edge.