Japanese kitchen knives (sometimes known as hōchō or bōchō) are among the finest that you can buy, usually made from much tougher steel than their European counterparts, which makes them thinner and lighter, but most importantly, sharper.

These types of knives are often used by the top chefs, as they allow for a much cleaner cut, which doesn’t tear or damage their ingredients, but why not bring that precision and class to your own kitchen?

Here’s our ultimate guide to everything you need to know when purchasing Japanese kitchen knives.