
Slicing, carving & bread
Huusk Japan Hand Forged Slicing Knife, 11.5"
- 11.5" blade
4.6 · 1,354 ratings
01Chef, gyuto & santoku · 31 pieces
The blade that does most of the work: gyuto, santoku, nakiri, kiritsuke and the long slicers.

02What decides it
The knife that does eighty per cent of the work on a board: gyuto, santoku, nakiri, kiritsuke and the slicing blades beside them.
If a kitchen only owns one good knife it should be this one. Eight inches covers almost everything a household board sees. Seven is easier in a small hand, and the ten- and twelve-inch slicers exist for brisket and roasts rather than for onions.
The names on this shelf are shapes, not grades. A gyuto has a curve you rock. A santoku has a flatter edge you push and a taller heel that clears the board. A nakiri is squared off for vegetables and nothing else. A kiritsuke is a gyuto with the tip taken off at an angle, for detail work. Damascus and VG-10 turn up here more than anywhere else in the range, because this is the shelf where a fine edge is the whole point.

Slicing, carving & bread
4.6 · 1,354 ratings

Slicing, carving & bread
4.5 · 54 ratings

Slicing, carving & bread
4.3 · 46 ratings

Slicing, carving & bread
4 · 1 ratings

Slicing, carving & bread

Slicing, carving & bread

Slicing, carving & bread
Huusk Carving and Slicing Knives: by blade length and colour

Chef knives
4.6 · 1,354 ratings

Chef knives
4.6 · 303 ratings

Chef knives
4.6 · 303 ratings

Chef knives
4.6 · 185 ratings

Chef knives
4.8 · 29 ratings

Chef knives

Chef knives

Gyuto & kiritsuke
4.5 · 603 ratings

Gyuto & kiritsuke
4.6 · 489 ratings

Gyuto & kiritsuke
4.6 · 218 ratings

Gyuto & kiritsuke
4.6 · 218 ratings

Gyuto & kiritsuke
4.6 · 25 ratings

Gyuto & kiritsuke
4.6 · 25 ratings

Gyuto & kiritsuke
5 · 10 ratings

Damascus chef knives
4.5 · 310 ratings

Damascus chef knives
4.6 · 218 ratings

Damascus chef knives
4.5 · 182 ratings

Damascus chef knives
4.5 · 182 ratings

Damascus chef knives
4.7 · 33 ratings

Damascus chef knives
4.8 · 24 ratings

Damascus chef knives
4.8 · 24 ratings

Santoku knives
4.5 · 603 ratings

Santoku knives
4.6 · 303 ratings

Santoku knives
4.6 · 25 ratings
03Asked on this shelf
The three things people ask us about chef, gyuto and santoku before they choose one.
Eight inches suits most household boards. Seven is easier in a smaller hand and on a smaller board. Ten and twelve inch blades on this shelf are slicers for brisket and roasts, not general-purpose knives, and they are frustrating on an onion.
A gyuto has a curve you rock through the work and a pointed tip for detail. A santoku has a flatter edge you push straight down and a taller heel, which suits people who chop rather than rock. Neither is better. They are two different hand movements.
The pattern is not the edge. Damascus here means layers forge-welded and etched so the boundary shows. The cutting is done by the core inside it. Buy it because you like how it looks and because the core steel is good, not because the layers cut.
One button, the whole Huusk range
Every blade length, steel and piece count in Huusk essentials sits behind this button, with the current price beside it. Pick the job, check the blade against the board you own, and it ships from our retail partner.