Knife Buying Guide

Japanese Knife Buying Guide

Santoku, Gyutou, Nakiri & More!

Chef's Knife


Shop Gyutou Knives

Multipurpose Knife


Shop Santoku Knives

Utility Knife


Shop Petty Knives

Vegetable Knife


Shop Nakiri Knives

Vegetable Knife


Shop Usuba Knives

Specialty Vegetable & Fruit Knife


Shop Mukimono Knives


Deba / Ajikiri

Shop Deba & Ajikiri Knives



Shop Sujihiki Knives


Shobu or Yanagiba

Shop Shobu & Yanagiba Knives



Shop Takohiki Knives

There are many kinds of knives for different culinary purposes. From small petty knives to long Sashimi knives. The proper use of the correct kitchen knife for the correct purpose symbolizes Japanese food culture.

Japanese Knives vs. Western Knives

Non-Japanese knives are a V-shaped 'double-edged' structure with blade cross section symmetrical. Many Japanese knives are based on a single-edged structure. The back is a flat surface, only the front side is an oblique grinding surface, and when looking at the cutting edge from the side, the section looks like "レ". Compared to double-edged version, single-edged knives make it easy to remove the blade when cutting food.  This allows for a chef to quickly perform operations such as carving and stripping.  The motion to use when cutting with a Japanese knife is generally a sliding motion, rather than pushing down.  This helps to use the sharpness of the blade.

Low grade kitchen knives create rough surfaces on items they cut. This is because it cuts cells, and it starts to oxidize quickly. Meanwhile, a sharp knife will not cut unnecessary cells and will improve the texture and taste. This allows the sliced food to last longer before going bad.  Additionally, with the quality of the steel even if you keep using it, the sharpness hardly falls.