Japanese Knife Types Explained: Gyuto, Santoku, Nakiri, Sujihiki, Yanagiba and More
Japanese kitchen knives are celebrated worldwide for their extraordinary sharpness, fine craftsmanship, and precise performance. Each blade shape and steel choice is rooted in centuries of tradition and tailored to specific culinary tasks. Whether you’re a home cook, professional chef, or thoughtful gift buyer, understanding the different Japanese knives available is key. In this complete Japanese knife guide, we’ll explain the most important knife types—Gyuto, Santoku, Nakiri, Sujihiki, Yanagiba, and more—along with their history, design, and best uses. We’ll also explore Japanese steel types, how to identify the best steel for Japanese knives, and how to build a long-lasting, high-performance collection.
In this complete Japanese knife guide, we’ll explain the most important knife types—Gyuto, Santoku, Nakiri, Sujihiki, Yanagiba, and more—along with their history, design, best uses, and how they compare to Western knives. We’ll also touch on Japanese steel types, essential buying tips, and how to build a well-rounded, long-lasting Japanese knife collection.
Why Japanese Knives Are Different
Craftsmanship & Cultural Heritage
Japanese knife-making is deeply connected to the country’s swordsmithing heritage. Regions like Sakai, Tsubame-Sanjo, and Seki City have been producing blades for hundreds of years, evolving from samurai swords to highly specialized kitchen knives. Many blades are still forged by hand in small workshops where blacksmiths, sharpeners, and handle makers collaborate. The result is a knife that is not just a tool but a reflection of Japanese aesthetics, precision, and respect for ingredients.
Japanese Steel Types
One of the biggest reasons Japanese knives feel so different is the steel. Harder steels allow for thinner blades and more acute edge angles, which translates to cleaner cuts and better edge retention. Understanding the best steel for Japanese knives helps determine how each blade performs in edge retention, sharpness, and maintenance. Popular Japanese steel types include:
- Carbon Steels: Shirogami (White Steel) and Aogami (Blue Steel) are prized for extreme sharpness and ease of sharpening, but they require careful drying and oiling.
- Stainless Steels: VG-10, Ginsan (Silver #3), and ZA-18 are rust-resistant and ideal for daily use in busy home or professional kitchens.
- Powder Steels: SG2/R2 and SRS13 offer exceptional edge retention and high hardness, making them favorites among serious cooks and professionals.
Blade Geometry & Bevels
Japanese knives are generally thinner and ground at a more acute angle than Western knives. This allows for incredibly clean, efficient cutting with less effort. Many knives are double bevel (sharpened on both sides), which is user-friendly for most people. Traditional Japanese professional knives—such as Yanagiba, Deba, and Usuba—are often single bevel, providing surgical precision but requiring more sharpening skill.
Gyuto (Japanese Chef Knife)
The Gyuto is the Japanese interpretation of the Western chef knife and has become the backbone of many modern kitchens in Japan and abroad. Originally developed in the late 19th and early 20th centuries as Japan opened more to Western culinary influences, the Gyuto was designed to handle larger cuts of meat (“gyu” means beef) while still reflecting Japanese preferences for thin, razor-sharp blades. Compared to its Western counterpart, the Gyuto is typically lighter, thinner, and forged from harder Japanese steels, allowing for a more acute edge angle and exceptional precision. Over time, its use expanded from meat to truly all-purpose work—vegetables, fish, herbs, and more—making it the go-to choice for both professional chefs and serious home cooks who want one knife that can do almost everything.
Typical Features
- Length: usually 210–240 mm (180–270 mm range)
- Gently curved edge for both rocking and push cuts
- Pointed tip for detailed work
- Thinner blade and harder steel than Western chef knives
Best Uses for a Gyuto
- All-purpose prep
- Slicing raw and cooked proteins
- Chopping and slicing vegetables
- Mincing herbs and aromatics
Gyuto vs. Western Chef Knife
| Feature | Gyuto | Western Chef Knife |
|---|---|---|
| Weight | Generally lighter | Heavier & thicker |
| Blade Geometry | Thinner, more acute edge | Thicker, more robust |
| Steel Hardness | Hard Japanese steels | Softer steels |
| Cutting Style | Push/pull slicing & light rocking | Rocking & heavy chopping |
Santoku
The Santoku is a relatively modern Japanese knife, believed to have emerged in the mid-20th century as home cooking habits shifted and households needed a compact, versatile blade. Its name translates to “three virtues” or “three uses,” commonly interpreted as meat, fish, and vegetables, or slicing, dicing, and chopping. Unlike the longer Gyuto, the Santoku features a shorter blade with a flatter edge profile and a gentle sheepsfoot tip, making it easy to control on smaller cutting boards. It gained popularity in Japanese home kitchens as a practical, approachable all-rounder, and later became one of the first Japanese knife types adopted in Western markets. Today, the Santoku is widely seen as the ideal first Japanese knife for beginners, gift buyers, and anyone who wants a nimble, everyday workhorse.
Typical Features
- Length: typically 165–180 mm
- Flatter edge for push cutting and chopping
- Round, sheepsfoot-style tip for control and safety
- Compact size ideal for home kitchens and smaller boards
Best Uses for a Santoku
- Everyday home cooking
- Vegetable slicing and chopping
- Boneless meats and fish
- Small to medium prep tasks
Santoku vs. Gyuto
| Feature | Santoku | Gyuto |
|---|---|---|
| Length | Shorter (165–180 mm) | Longer (210–240 mm) |
| Profile | Flatter, good for chopping | More curve, good for mixed techniques |
| Best For | Home cooks, smaller spaces | All-purpose including pro kitchens |
Nakiri
The Nakiri, whose name means “vegetable cutter,” has deep roots in Japanese home cooking and is one of the oldest double-bevel vegetable knives in the Japanese knife family. It features a tall, rectangular blade with a flat edge designed to stay in full contact with the cutting board, which minimizes accordion cuts and makes it perfect for straight up-and-down chopping. Historically, the Nakiri was the primary vegetable knife used in households, particularly in regions where vegetable-based dishes and pickles (tsukemono) were central to the diet. Unlike the more specialized single-bevel Usuba used by professional chefs, the Nakiri offers similar control in a more user-friendly form, making it ideal for home cooks who value clean, even slices of produce and plant-forward cooking.
Typical Features
- Length: usually 165–180 mm
- Rectangular, tall blade for knuckle clearance
- Perfectly flat edge for full board contact
- Thin grind for low-resistance slicing
Best Uses for a Nakiri
- Chopping and slicing vegetables
- Julienne, brunoise, and fine cuts
- Large batch prep (salads, stir-fry, pickles)
- Plant-forward and vegetarian cooking
Nakiri vs. Usuba
| Feature | Nakiri | Usuba |
|---|---|---|
| Bevel | Double bevel | Single bevel |
| Ease of Use | Beginner-friendly | Advanced / Professional |
| Best For | Everyday vegetable prep | Traditional fine vegetable techniques |
Sujihiki
The Sujihiki is Japan’s answer to the Western carving or slicing knife, developed as professional and Western-influenced kitchens required long, slender blades capable of producing clean, even slices of meat and fish. Its name roughly translates to “flesh slicer,” reflecting its purpose. Compared to bulkier Western slicers, the Sujihiki is typically thinner and forged from harder Japanese steels, which reduces drag and tearing as the blade glides through proteins. Over time, it has become a favorite among chefs who value precise presentation—whether carving roasts, portioning steaks, or cutting sashimi-style slices. In many modern kitchens, the Sujihiki serves as a highly versatile slicer that bridges traditional Japanese techniques and contemporary plating styles.
Typical Features
- Length: typically 240–300 mm
- Long, narrow profile for low resistance
- Double bevel, user-friendly cutting and sharpening
- Extremely thin edge for clean slicing
Best Uses for a Sujihiki
- Slicing cooked and raw meats
- Carving roasts, brisket, and ham
- Sashimi-style slices as a double-bevel alternative
- Creating thin, consistent slices for elegant plating
Sujihiki vs. Yanagiba
| Feature | Sujihiki | Yanagiba |
|---|---|---|
| Bevel | Double bevel | Single bevel |
| Versatility | High (meat & fish) | Specialized (sashimi) |
| Skill Requirement | Beginner–Pro | Advanced / Sushi chef |
Yanagiba
The Yanagiba is one of the most iconic traditional Japanese knives, synonymous with sushi and sashimi preparation. Its name means “willow blade,” inspired by its long, slender profile that resembles a willow leaf. Originating in regions like Kansai (Osaka and Kyoto), the Yanagiba evolved as Japanese cuisine placed increasing emphasis on the visual beauty and textural integrity of raw fish. Forged with a single-bevel edge and a long, narrow blade, the Yanagiba is designed to make a single, smooth pulling cut that minimizes cell damage, resulting in glossy, clean slices of fish. Mastering the Yanagiba—and its sharpening—has long been considered a rite of passage for sushi chefs, reflecting both technical skill and respect for ingredients.
Typical Features
- Length: commonly 270–300 mm (can be longer)
- Single-bevel edge for maximum precision
- Long, narrow blade for one-stroke cuts
- Often forged from high-end carbon steel
Best Uses for a Yanagiba
- Slicing sashimi and sushi toppings
- Portioning blocks of fish cleanly
- Skinning fish with proper technique
- Decorative and high-precision fish work
Other Important Japanese Knife Types
Petty (Utility Knife)
The Petty knife is the Japanese equivalent of a small utility or paring knife, adapted to the needs of both professional and home kitchens. Its name is borrowed from the English word “petit,” meaning small, and it typically ranges from 120–150 mm in length. Historically, as Japanese kitchens became more diverse and Western ingredients and techniques were introduced, cooks needed a nimble knife for fine work—peeling fruit, trimming fat, and handling delicate tasks that a larger Gyuto would overwhelm. The Petty fills this role perfectly, offering excellent control for in-hand work while still retaining the sharpness and refinement of larger Japanese knives. It often becomes the most frequently reached-for knife for quick prep and detail work.
Best Uses for a Petty
- Peeling fruit
- Trimming fat
- Small vegetables
- In-hand cuts
- Quick everyday tasks
Paring Knife
The paring knife is a small, nimble blade that originated in Western culinary tradition but now appears alongside Japanese knives in many modern kitchens. While the Japanese Petty often fills a similar role, a classic paring knife is typically even shorter, with a compact blade designed specifically for in-hand work rather than board work. As Japanese and Western cooking styles have blended, many cooks rely on a paring knife for peeling, trimming, and detail tasks where a larger knife feels cumbersome. In a Japanese-focused setup, the paring knife often becomes a bridge tool—bringing familiar Western ergonomics into a collection that otherwise features traditional Japanese shapes and steels, and offering beginners an easy entry point into working with sharper, more refined blades.
Typical Features
- Length: usually 80–100 mm
- Compact, narrow blade for in-hand control
- Often Western (yo-style) handle with a familiar grip
- Used primarily off the cutting board, directly in the hand
Best Uses for a Paring Knife
- Peeling fruits and vegetables
- Removing eyes from potatoes and blemishes from produce
- Trimming stems, cores, and small seeds
- Decorative cuts and fine garnishes
- Quick, small tasks when a larger knife is unnecessary
Bunka
The Bunka knife is a relatively modern, hybrid design that blends elements of the Santoku and Gyuto while adding a distinctive k-tip (kiritsuke-style tip) for precision. The term “bunka” is associated with “culture” or “modern,” reflecting its emergence in a more contemporary era when home cooks were exploring a broader range of cuisines and techniques. With a flat-ish edge profile for efficient chopping and a pointed, aggressive tip for detail work, the Bunka is both practical and visually striking. It has become popular among enthusiasts and creative home cooks who want an all-purpose knife that feels a bit more unique than a standard Santoku, while still being easy to use for everyday meal prep.
Best Uses for a Bunka
- General home cooking
- Vegetable prep
- Protein slicing
- Delicate tip work
Deba
The Deba is a classic single-bevel Japanese knife used traditionally for fish butchery and heavier prep tasks. Its name is derived from “deba-hocho,” which can be translated as “pointed carving knife.” Originating in the Edo period, the Deba was developed to efficiently break down whole fish in a time when markets and households frequently processed fresh fish from scratch. The blade is thick and heavy toward the heel to handle cutting through fish heads and bones, while the front portion remains sharp enough for precise fileting. In professional Japanese kitchens, the Deba is often used alongside the Yanagiba, with the Deba handling butchery and the Yanagiba handling slicing, reflecting a workflow built around specialized tools for each stage of preparation.
Best Uses for a Deba
- Breaking down whole fish
- Cutting through fish bones
- Fileting with precision
(Not recommended for beginners unless focusing on Japanese fish prep.)
Kiritsuke
The Kiritsuke is a prestigious and somewhat legendary knife in Japanese culinary tradition, historically reserved for the head chef in certain kitchens. It combines characteristics of the Yanagiba and Usuba into a single, elongated blade with a distinctive k-tip (angled tanto-style tip). Traditionally made as a single-bevel knife, the Kiritsuke demands skill in both handling and sharpening, and its use in some professional settings symbolized rank and experience. Modern double-bevel Kiritsuke-style Gyuto knives have made the shape more accessible to a wider audience, offering a dramatic, high-performance profile suited for slicing proteins and intricate vegetable work. For many chefs and enthusiasts, the Kiritsuke represents both functional versatility and a statement of culinary ambition.
Best Uses for a Kiritsuke
- Slicing fish
- Vegetable cuts
- Decorative knife work
- Precision slicing
Highly stylish and visually iconic.
Usuba
The Usuba is a traditional single-bevel vegetable knife used primarily by professional chefs in Japanese cuisine, especially in kaiseki and other formal culinary styles. The name means “thin blade,” and the knife is designed to produce extremely delicate cuts, including the famous katsuramuki technique, where a vegetable like daikon is peeled into a long, paper-thin sheet. Originating from the Edo period, the Usuba reflects the Japanese emphasis on aesthetics and texture in vegetable dishes. There are regional variations, such as the square-tipped Tokyo (Kanto) Usuba and the slightly pointed Kansai style. While it offers unparalleled precision in skilled hands, the Usuba requires advanced technique and maintenance, which is why most home cooks opt for the more forgiving Nakiri instead.
Best Uses for a Usuba
- Katsuramuki (rotary peeling)
- Paper-thin vegetable slices
- Decorative garnishes
Used primarily in professional or traditional Japanese kitchens.
Honesuki
The Honesuki is a specialized Japanese boning knife developed for breaking down poultry with efficiency and accuracy. Its name roughly translates to “bone knife,” and it typically features a triangular, stiff blade that excels at navigating joints, seams, and connective tissue rather than cutting directly through hard bone. The design emerged in professional butcher and restaurant settings where whole chickens and other birds were frequently processed. Unlike flexible Western boning knives, the Honesuki relies on leverage and precise tip control, making it highly effective once the technique is learned. Over time, it has gained popularity among barbecue enthusiasts, butchers, and chefs who value clean, consistent cuts and minimal waste when working with poultry and small game.
Best Uses for a Honesuki (Japanese Boning Knife)
- Breaking down poultry
- Removing joints
- Precision butchery
Japanese Knife Type Comparison Chart
| Knife Type | Typical Length | Bevel | Primary Uses | Skill Level | Best For |
|---|---|---|---|---|---|
| Gyuto (Japanese Chef Knife) | 210–240 mm | Double bevel | All-purpose prep, slicing proteins, chopping vegetables, herbs | Beginner–Professional | Primary all-rounder for home cooks & chefs |
| Santoku | 165–180 mm | Double bevel | General home cooking, meat, fish, vegetables | Beginner–Intermediate | Smaller kitchens, new users, everyday prep |
| Nakiri | 165–180 mm | Double bevel | Vegetable chopping, slicing, julienne, large batch prep | Beginner–Professional | Plant-forward cooking, precise vegetable work |
| Sujihiki | 240–300 mm | Double bevel | Slicing raw & cooked proteins, roasts, carpaccio, sashimi-style cuts | Intermediate–Professional | Carving & presentation-focused protein work |
| Yanagiba | 270–300 mm | Single bevel | Sashimi, sushi, delicate fish slicing, skinning fish | Advanced / Professional | Traditional sushi & sashimi preparation |
| Petty (Utility Knife) | 120–150 mm | Double bevel | Peeling, trimming, small fruit/veg, in-hand work | Beginner–Professional | Detail work & quick everyday tasks |
| Paring Knife | 80–100 mm | Double bevel | Peeling, trimming, in-hand cuts, decorative work, and removing blemishes | Beginner–Professional | Fine detail work, fruit & vegetable prep, quick everyday tasks |
| Bunka | 165–180 mm | Double bevel | General prep, veg work, protein slicing, fine tip work | Intermediate | Home cooks wanting a versatile, stylish all-rounder |
| Deba | 150–210 mm | Single bevel | Breaking down whole fish, cutting through fish bones, filleting | Intermediate–Advanced | Fish butchery & traditional Japanese prep |
| Kiritsuke | 210–270 mm | Single or double bevel (varies) | Slicing fish, vegetable work, decorative cuts | Advanced | Experienced cooks seeking a hybrid showpiece knife |
| Usuba | 165–210 mm | Single bevel | Professional vegetable work, katsuramuki, ultra-thin slices | Advanced / Professional | Traditional kaiseki-style vegetable prep |
| Honesuki | 145–165 mm | Single or double bevel (varies) | Breaking down poultry, jointing, precise boning | Intermediate–Professional | Butchery-focused cooks, especially poultry |
Choosing the Right Japanese Knife for Your Cooking Style
Best Japanese Knife for Beginners
For most beginners, a Santoku or Gyuto in stainless steel (VG-10, Ginsan, or ZA-18) is ideal. They’re versatile, relatively low maintenance, and easy to control. Start with one all-purpose knife, then add a Petty or Nakiri as your skills and needs grow.
Best Knife for Home Cooks
If you cook a wide variety of dishes at home, a 180-210 mm Gyuto makes an excellent primary knife. Pair it with a Nakiri if you love vegetables, or a Sujihiki if you regularly roast and carve meats. This trio covers nearly every prep task in a typical home kitchen.
Best Knife for Professional Chefs
Professional chefs often rely on a small core set: a Gyuto (210–240 mm) for main prep, a Sujihiki for slicing, and a Petty for detail and line work. Many also add specialized blades like Yanagiba, Deba, or Honesuki depending on the cuisine and station.
Best Knife for Gift Buyers
For gifts, a Santoku is a safe and highly appreciated choice, as it works beautifully for most home cooks. For an elevated gift, choose a Gyuto with a unique Damascus pattern or handcrafted handle. For truly special occasions, consider a Sujihiki or Yanagiba for the food lover who appreciates Japanese cuisine and presentation.
Quick Japanese Knife Buying Guide
Choosing the Right Length
- Gyuto: 180 mm for most home cooks, 210-240 mm for pros or larger prep.
- Santoku & Nakiri: 165–180 mm for general home use.
- Sujihiki: 240–270 mm for smooth slicing.
- Yanagiba: 270–300 mm for traditional sashimi work.
Choosing the Best Steel for Your Needs
When deciding which blade suits you best, it’s helpful to understand the Japanese steel types available today. Selecting the best steel for Japanese knives depends on how you cook, how often you sharpen, and how much maintenance you prefer.
- Low Maintenance: VG-10, Ginsan, ZA-18 (great for most home cooks).
- Performance & Tradition: Shirogami and Aogami carbon steels (for enthusiasts and pros comfortable with maintenance).
- Maximum Edge Retention: SG2/R2 and SRS13 powdered steels (for high-volume cooks and serious knife users).
Handle Styles
- Wa-Handle (Japanese): Lightweight and nimble, often made from magnolia, walnut, or keyaki, sometimes with decorative ferrules.
- Yo-Handle (Western): Heavier and familiar to users of Western knives, often with full tang and rivets.
Care & Maintenance Essentials
- Always hand-wash and dry immediately—no dishwashers.
- Use a wooden or soft cutting board (avoid glass, granite, or cheap bamboo).
- Store safely in a saya, knife block, or on a quality magnetic strip.
- For carbon steel knives, apply a light coat of food-safe oil (e.g., camellia oil) when needed.
- Sharpen on whetstones rather than pull-through sharpeners to preserve the edge geometry.
Shop Japanese Knives by Category
- Gyuto Knives
- Santoku Knives
- Nakiri Knives
- Sujihiki Knives
- Yanagiba Knives
- Petty Knives
- Knife Care & Kitchen Accessories
Conclusion: Build Your Perfect Japanese Knife Set
Japanese knives are more than just tools—they’re the product of centuries of craftsmanship, thoughtful design, and a deep respect for food. Understanding the Japanese steel types and the different Japanese knives available ensures you invest in a blade that performs beautifully and lasts a lifetime. Whether you’re just starting your journey or building a professional-level collection, the right Japanese knife can transform prep from a chore into a pleasure.
When you invest in artisan Japanese knives, you’re also supporting the blacksmiths, sharpeners, and craftspeople who dedicate their lives to this tradition. Choose a knife that you’ll be proud to use every day—one that feels like a natural extension of your hand.
