• 包丁　should be a larger knife which is used for cutting vegetables or meats. So, it is used to prepare large meals. (espeially suitable for eastern asian cuisine)

• ナイフ　should be a smaller knife which is used for cutting fruits or cakes. So, it is used to prepare deserts or something not so large meal. (especially suitable for western cuisine)

In addition to food preparation, ナイフ is used to describe a table knife (e.g. for eating a stake) or an army knife (e.g. to protect yourself). We do not use 包丁 in the situations.

• 包丁　should be a larger knife which is used for cutting vegetables or meats. So, it is used to prepare large meals. (especially suitable for eastern Asian cuisine)

• ナイフ　should be a smaller knife which is used for cutting fruits or cakes. So, it is used to prepare desserts or something not so large. (especially suitable for western cuisine)

In addition to food preparation, ナイフ is used to describe a table knife (e.g. for eating a steak) or an army knife (e.g. to protect yourself). We do not use 包丁 in these situations.

• 包丁　should be a larger knife which is used for cutting vegetables or meats. So, it is used to prepare large meals. (espeially suitable for eastern asian cuisine)

• ナイフ　should be a smaller knife which is used for cutting fruits or cakes. So, it is used to prepare deserts or something not so large meal. (especially suitable for western cuisine)

• 包丁　should be a larger knife which is used for cutting vegetables or meats. So, it is used to prepare large meals. (espeially suitable for eastern asian cuisine)

• ナイフ　should be a smaller knife which is used for cutting fruits or cakes. So, it is used to prepare deserts or something not so large meal. (especially suitable for western cuisine)

In addition to food preparation, ナイフ is used to describe a table knife (e.g. for eating a stake) or an army knife (e.g. to protect yourself). We do not use 包丁 in the situations.