Japanese Knife Types: Complete Guide to Styles, Shapes & Uses

1. Beginner-Friendly Japanese Knife Types – Where Should You Start?

When starting out with Japanese knives, it’s best to choose versatile blades that can handle everyday cooking. These knives are practical, easy to use, and a perfect entry point into the world of Japanese craftsmanship.

Gyuto (牛刀)

The Gyuto is the Japanese counterpart to the Western chef’s knife and is one of the most popular and versatile knives in Japanese kitchens. Typically ranging from 180–240 mm in blade length, the Gyuto is lightweight, sharp, and slightly curved. This makes it perfect for both precision tasks and more heavy-duty cutting. Most Gyuto knives are double-beveled, meaning they are sharpened on both sides, making them easier to use than single-bevel knives.

The Gyuto excels in slicing meat, chopping vegetables, and mincing herbs. It is a general-purpose knife suitable for almost any task, making it a go-to knife in both home and professional kitchens.

Santoku (三徳包丁)

Santoku means “three virtues”, meat, fish, and vegetables, showing its versatility. Typically 165–180 mm in length, the Santoku has a flat edge and a slightly curved tip, making it perfect for chopping, slicing, and dicing. The blade is double-beveled, similar to the Gyuto, making it a great choice for beginners. It is lightweight and well-balanced, ensuring comfort during long periods of use. For a detailed comparison of Santoku and Gyuto, check out our article on Gyuto Knife vs Santoku.

The Santoku is an all-purpose knife, perfect for preparing meals quickly and efficiently. Its flat edge is especially good for chopping and slicing vegetables, while the sharp tip makes it useful for precise cuts. It’s ideal for daily kitchen tasks, from dicing vegetables to cutting fish or small cuts of meat.

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Petty (ペティナイフ)

The Petty is a small utility knife, usually 120–150 mm long. It excels at delicate tasks such as peeling fruit, trimming vegetables, and cutting herbs. It is also used for small chopping tasks, such as cutting herbs or garnishing. Despite its size, it’s incredibly sharp, making it perfect for intricate work that requires precision. Compact and precise, it is a great companion to a larger Gyuto or Santoku. Many chefs keep multiple Petty knives on hand for quick prep work.

Bunka (文化包丁)

The Bunka is a versatile Japanese knife with a rich history, often considered a cross between a Gyuto and a Santoku. Its design was influenced by both Japanese and Western culinary traditions, emerging in Japan in the 20th century.

It has a 165–180 mm blade with a pointed, triangular tip that offers more precision. Bunka knives are versatile, handling meat, vegetables, and fish with ease. Their unique shape makes them stand out while still serving as reliable everyday knives.

2. Vegetables Specialized Knives – Perfect for Plant-Based Cooking

Vegetables are central in Japanese cuisine, and there are knives such as the Nakiri and Usuba crafted to handle them with precision.

Nakiri (菜切包丁)

Nakiri knives are rectangular, flat-edged blades made for chopping vegetables. At 165–180 mm, they cut cleanly through produce without rocking. The blade is double-beveled, making it easy to use for beginners. It’s lightweight, with a balance that allows for smooth and controlled chopping.

The Nakiri is ideal for cutting vegetables, especially leafy greens, herbs, and root vegetables. Its flat edge ensures that cuts are made directly through the ingredient without a rocking motion. This makes it particularly useful for home cooks and chefs who need to chop large amounts of vegetables quickly and efficiently. (Source: Wikipedia)

Usuba (薄刃包丁)

The Usuba is a professional-grade vegetable knife known for its precision and ability to create paper-thin slices. It is traditionally used in Japanese restaurants, particularly for decorative vegetable cuts and garnishing.

The Usuba has a thinner, sharper blade compared to the Nakiri, typically measuring 165–240 mm in length. It is mainly used for decorative vegetable cuts, such as katsuramuki (thin peeling) and fine slicing. It’s also used for cutting delicate vegetables, such as tomatoes or mushrooms, where precision is important.

The Usuba also has some regional and size variations:

• Kamagata Usuba: A variant with a slightly curved tip, mainly used in the Kansai region of Japan.
• Larger Usuba (240 mm): Offers more control for professional chefs working with larger vegetables.

For a detailed comparison between the Usuba and Nakiri, check out our article on Nakiri Knife vs Usuba to help you understand the differences and choose the right knife for your kitchen.

3. Japanese Knives for Meat – Slicing with Precision

When it comes to meat, the right knife is essential for making clean cuts and preserving texture. Japanese knives for meat include types like the Sujihiki, Kiritsuke, Honesuki, and Garasuki, each designed with precision to handle different cuts of meat with ease.

Sujihiki (筋引き包丁)

The Sujihiki is a long, narrow slicing knife, typically ranging from 210–300 mm. Its slim profile reduces drag, making it ideal for carving roasts, slicing steaks, or cutting cured meats. Similar to a Western carving knife, the Sujihiki is lighter and sharper, providing precision with every slice.

The Sujihiki excels in cutting through cooked meats, offering clean, smooth slices without tearing. Its long blade is perfect for slicing delicate cuts of meat like brisket or roast, making it an essential knife for anyone working with large cuts of meat or fish.

Kiritsuke (切付け包丁)

The Kiritsuke is a hybrid knife, combining features of the Gyuto and Yanagiba. With a blade length of 210–270 mm and a sword-like tip, the Kiritsuke is designed for both meat and fish. Traditionally reserved for head chefs, it symbolizes skill and authority in the kitchen.

The Kiritsuke excels in slicing delicate fish for sashimi, as well as cutting meat with accuracy. The pointed tip allows for easy control, making it perfect for chefs who want to master both meat and fish preparation.

Honesuki (骨スキ包丁)

The Honesuki is a boning knife designed specifically for poultry, with a blade length of 145–150 mm. Its triangular shape provides strength and precision for cutting through joints and around bones. Unlike Western boning knives, the Honesuki is stiffer, allowing for cleaner, more controlled cuts. The Honesuki excels in separating meat from bone, especially in poultry such as chicken or duck. A must-have for anyone who regularly works with whole birds or bone-in meat cuts.

Garasuki (ガラスキ)

The Garasuki is a heavier, larger variant of the Honesuki, typically measuring 180–210 mm. Designed for tougher butchery tasks, it is ideal for cutting through larger poultry or tougher meat. The extra weight and strength of the Garasuki offer greater versatility and power compared to the Honesuki. This knife is perfect for professionals or home cooks who need to tackle larger, more challenging butchery tasks.

4. Essential Fish Knives – From Filleting to Sashimi

Fish knives in Japanese kitchens include types like the Deba, Yanagiba, Takobiki, and Fuguhiki. Each of these knives is specially designed to handle fish with precision, preserving its delicate texture and flavor when filleting, slicing sashimi, or preparing sushi.”

Deba (出刃包丁)

The Deba is a traditional Japanese knife designed specifically for butchering fish. Typically ranging from 165–210 mm in blade length, the Deba features a thick, heavy spine that provides the strength necessary to cut through fish bones and heads. This design makes it ideal for tasks that require power, such as filleting fish or breaking down whole fish. Most Deba knives are single-beveled, meaning they are sharpened on one side, offering a sharper edge for precise cuts.

The Deba excels in cutting through tough fish bones while maintaining the delicate texture of the fish flesh. It is commonly used in Japanese kitchens for filleting fish, cutting through heads, and preparing fish for sushi or sashimi.

There are several kinds of Deba knives:

• Yo-Deba: A Western-style Deba with a thicker, more robust blade, ideal for larger fish.
• Umi-Deba: A larger Deba designed for handling big fish like tuna.
• Ko-Deba: A smaller, lighter version (150–165 mm), perfect for smaller fish or more delicate tasks.
• Small Deba (165 mm): A compact version for home cooks or filleting smaller fish.
• Large Deba (210 mm): A professional-grade knife for cutting larger fish with ease.

Yanagiba (柳刃包丁)

The Yanagiba is the classic sashimi knife, typically ranging from 240–330 mm. Its long, thin blade allows for clean, single strokes when slicing raw fish, preserving the texture and freshness of delicate cuts.

This knife is essential for sushi chefs, providing the precision needed for perfect sashimi preparation. The single-beveled edge enables the blade to cut through fish smoothly, creating slices that highlight the quality of the fish.

Takobiki (蛸引き包丁)

The Takobiki is a regional variant of the Yanagiba, popular in Tokyo. Like the Yanagiba, it has a long, slender blade but features a squared tip, offering more control and safety in tight working spaces. This design is especially useful when slicing octopus or sashimi, where precision and safety are essential. Its unique tip makes it easier to handle delicate cuts in small, confined areas, ensuring cleaner, more precise slices.

Fuguhiki (河豚引き包丁)

The Fuguhiki is a specialized knife for slicing fugu (blowfish), a delicacy known for its danger and requiring extreme precision. Typically ranging from 240–300 mm in length, it is thinner and more flexible than the Yanagiba, allowing for ultra-thin cuts. This flexibility makes it perfect for cutting fugu into slices so thin that they appear translucent. The Fuguhiki’s design ensures that the fish can be prepared safely, preserving its delicate texture while minimizing risk.

Chukabocho (中華包丁)

The Chukabocho is often called the Japanese cleaver, inspired by Chinese knives. Unlike Western cleavers, it is thin, sharp, and precise, perfect for slicing vegetables and meat rather than chopping bones. Blade lengths typically range from 180–220 mm, and it is known for its versatility and maneuverability. The Chukabocho's design allows it to make clean, controlled cuts, making it an essential knife for tasks that require both strength and precision in the kitchen.

Menkiri (麺切り包丁)

Menkiri knives are specifically designed for cutting soba and udon noodles. With a wide, rectangular blade (240–330 mm), they create long, straight cuts without dragging or damaging the dough. These knives are crucial for noodle makers, as they ensure that noodles are cut evenly, maintaining the desired texture and shape. Menkiri knives help preserve the integrity of handmade noodles, making them an essential tool in any kitchen focused on traditional Japanese noodles.

Maguro Bocho (鮪包丁)

The Maguro Bocho is the giant tuna knife used in fish markets to cut large tuna into smaller portions. Blades can exceed 1 meter in length, and they often require two people to use due to their sheer size and weight. This specialized tool is rarely seen outside professional fish markets, where it is essential for breaking down whole tuna. Its long, sturdy blade allows chefs to slice through thick tuna steaks or fillet large fish with precision and ease.

Unagisaki (鰻裂き包丁)

The Unagisaki is a knife made specifically for filleting eel, typically measuring 150–200 mm in length. It is essential in preparing traditional unagi dishes, as its sharp, precise blade allows for clean, smooth cuts. Depending on the region in Japan, such as Tokyo, Osaka, or Kyoto, the Unagisaki may have slight variations in shape.

This knife is designed to make delicate cuts around the bones of the eel, ensuring that the flesh is removed without damaging the texture, which is crucial for creating high-quality eel dishes.

5. Conclusion

Japanese knives are diverse, each designed with a purpose in mind. Beginners should start with versatile blades like the Gyuto, Santoku, or Bunka, alongside a Petty. These knives are perfect for mastering the basics and building your knife skills. From there, explore specialized vegetable knives like Nakiri and Usuba, meat knives like Sujihiki and Honesuki, or fish knives like Deba and Yanagiba. For enthusiasts looking for something unique, tools such as the Chukabocho or Maguro Bocho highlight the rich tradition of Japanese craftsmanship, with Kasumi Japan offering some of the finest examples.