Introduction
Japanese knives are designed with specialized shapes for specific tasks, unlike Western chef knives, which are often multipurpose. From the precise slicing of sashimi to the effortless chopping of vegetables, each blade shape has a purpose. In this guide, we break down the most popular Japanese knife types and their best uses.
1. Gyuto (牛刀) – The Japanese Chef’s Knife
The Gyuto is Japan’s answer to the Western chef’s knife—versatile, balanced, and capable of handling nearly any kitchen task.
Best Uses:
✅ Slicing, dicing, and chopping meats, vegetables, and fish.
✅ Rocking or push-cut motion, making it great for both Western and Japanese cutting techniques.
✅ Ideal for professional chefs and home cooks who want one all-purpose knife.
🔹 Blade Length: 180mm–270mm
🔹 Edge Type: Double bevel
🔹 Best For: Those who want a multipurpose workhorse knife.
2. Santoku (三徳包丁) – The All-Purpose Knife
The Santoku, meaning “three virtues,” is designed for cutting meat, fish, and vegetables. It has a shorter, flatter blade than the Gyuto, making it perfect for up-and-down chopping.
Best Uses:
✅ Quick chopping and dicing with a straight cutting motion.
✅ Great for home cooks who want an easy-to-control, compact knife.
✅ Works well on proteins, vegetables, and herbs.
🔹 Blade Length: 150mm–200mm
🔹 Edge Type: Double bevel
🔹 Best For: Home cooks who need a smaller, easy-to-use knife.
3. Nakiri (菜切り包丁) – The Vegetable Knife
The Nakiri is a straight-edged knife designed specifically for cutting vegetables. Its flat profile ensures clean, precise cuts without rocking.
Best Uses:
✅ Chopping vegetables effortlessly with a straight up-and-down motion.
✅ Perfect for precision slicing of delicate produce like herbs and greens.
✅ Prevents food from sticking to the blade, thanks to its flat profile.
🔹 Blade Length: 150mm–180mm
🔹 Edge Type: Double bevel
🔹 Best For: Vegetarian chefs or those who prep a lot of vegetables.
4. Deba (出刃包丁) – The Fish Butcher’s Knife
The Deba is a thick, heavy knife designed for butchering fish and poultry. It has a slightly curved belly, allowing for precise filleting and deboning.
Best Uses:
✅ Filleting whole fish with ease.
✅ Cutting through small poultry bones.
✅ Retains a razor-sharp edge for precision work.
🔹 Blade Length: 150mm–240mm
🔹 Edge Type: Single bevel
🔹 Best For: Sushi chefs, fishmongers, and those who work with whole fish.
5. Yanagiba (柳刃包丁) – The Sashimi Knife
The Yanagiba is a long, slender knife designed for slicing delicate sashimi and sushi with a single, precise stroke.
Best Uses:
✅ Slicing raw fish without tearing the flesh.
✅ Perfect for sushi chefs who need ultra-clean cuts.
✅ Minimizes friction, thanks to its long, narrow design.
🔹 Blade Length: 210mm–330mm
🔹 Edge Type: Single bevel
🔹 Best For: Sushi chefs and those preparing sashimi at home.
6. Petty (ペティナイフ) – The Japanese Paring Knife
The Petty knife is a smaller utility knife, similar to a paring knife but slightly longer, making it perfect for detail work.
Best Uses:
✅ Peeling, trimming, and slicing small fruits and vegetables.
✅ Great for intricate cuts and garnish preparation.
✅ Works as a compact all-purpose knife when a larger blade is unnecessary.
🔹 Blade Length: 120mm–180mm
🔹 Edge Type: Double bevel
🔹 Best For: Small, detailed kitchen tasks.
7. Usuba (薄刃包丁) – The Professional Vegetable Knife
The Usuba is a single-bevel vegetable knife used by professional chefs. It is similar to the Nakiri, but sharper and designed for ultra-thin cuts.
Best Uses:
✅ Creating paper-thin slices of vegetables.
✅ Performing katsuramuki (rotary peeling technique).
✅ Perfect for professional chefs specializing in Japanese cuisine.
🔹 Blade Length: 180mm–240mm
🔹 Edge Type: Single bevel
🔹 Best For: Experienced chefs who require ultra-precise vegetable cuts.
8. Bunka (文化包丁) – The Versatile Hybrid Knife
The Bunka is similar to the Santoku but features a tanto-style tip, making it more versatile for slicing, chopping, and intricate cuts.
Best Uses:
✅ All-purpose slicing and chopping.
✅ Great for precision work, thanks to its pointed tip.
✅ Useful for meat, vegetables, and detailed cuts.
🔹 Blade Length: 165mm–210mm
🔹 Edge Type: Double bevel
🔹 Best For: Those who want a versatile alternative to the Santoku.
Choosing the Right Knife for You
Japanese knives are designed with specialized tasks in mind, ensuring efficiency, sharpness, and precision. Whether you’re a home cook, a sushi chef, or a professional chef, there’s a Japanese knife that suits your needs.
At Past Knife, we restore and preserve authentic Japanese blades, giving them a second life in kitchens around the world. Explore our collection and find the perfect knife for your craft!
