Japanese Kitchen Knives: Types, Uses, and How to Choose the Right One
Japanese kitchen knives are world-renowned for their balance, sharpness, and craftsmanship.
Each knife type serves a unique purpose — from slicing delicate sashimi to breaking down whole fish or poultry.
Understanding their shapes and functions helps both professional chefs and home cooks improve efficiency and elevate their cooking precision.
Overview: Comparison of Popular Japanese Knife Types
| Knife Type | Shape & Length | Main Use | Distinguishing Features | Best For |
|---|---|---|---|---|
| Gyuto | Long, curved (20–27cm) | All-purpose cutting | Japanese chef’s knife | Everyday cooking |
| Santoku | Shorter, flat (16–18cm) | Meat, fish, vegetables | “Three virtues” multipurpose knife | Home cooks |
| Deba | Thick spine, single bevel (15–21cm) | Filleting fish, light butchery | Heavy, powerful | Fish prep |
| Nakiri | Flat rectangular blade (16–18cm) | Vegetables & herbs | Straight edge for clean cuts | Vegetarian dishes |
| Usuba | Tall, thin, single bevel (16–20cm) | Decorative vegetable cutting | Professional vegetable knife | Chefs |
| Kiritsuke | Long, angular tip (23–30cm) | Precision slicing & dicing | Hybrid of Yanagiba & Gyuto | Experienced chefs |
| Bunka | Compact, angular tip (16–18cm) | General-purpose | Modern hybrid Santoku | Home chefs |
| Senmaru | Long, curved (25–35cm) | Large fish & meat processing | Heavy, wide, curved blade | Butchers, seafood chefs |
| Yanagiba | Long, narrow, single bevel (24–33cm) | Slicing raw fish | Smooth one-stroke cuts | Sushi chefs |
| Sujihiki | Long, slender double bevel (24–30cm) | Slicing meat & fish | Western-style slicer | Carving & roasts |
| Boning | Narrow, flexible (13–16cm) | Removing bones | Sharp curved tip | Butchers |
| Garasuki | Heavy, triangular (16–18cm) | Poultry boning | Thick spine for control | Chicken prep |
| Petty | Small utility (12–15cm) | Peeling, trimming | Compact, easy control | Everyday tasks |
Detailed Guide to Japanese Knife Types
1. Gyuto (牛刀) — The All-Purpose Japanese Chef’s Knife
The Gyuto is Japan’s version of a Western chef’s knife — long, slightly curved, and incredibly versatile.
It’s ideal for slicing meat, dicing vegetables, and mincing herbs.
🪄 Tip: The Gyuto is a perfect first Japanese knife for any cook.
2. Santoku (三徳包丁) — The “Three Virtues” Knife
The name Santoku means “three virtues” — meat, fish, and vegetables.
It’s shorter than a Gyuto and has a flatter blade, allowing straight downward chopping motions.
Best for home kitchens with limited space.
3. Deba(出刃包丁) — The Heavy Fish Knife
Designed for cutting fish, poultry, and small bones.
Its thick spine and single-bevel edge provide both power and precision.
Use the heel for bones and the tip for filleting fish.
4. Nakiri (菜切包丁) — The Vegetable Specialist
A traditional vegetable knife with a flat, rectangular blade.
Its straight edge allows full contact with the cutting board for clean, even slices.
Perfect for vegetarian dishes or precise vegetable work.
5. Usuba Knife (薄刃包丁) — The Professional Vegetable Knife
A professional-grade knife used for artistic vegetable preparation, especially in Kaiseki cuisine.
Its tall, single-beveled blade is ideal for katsuramuki (paper-thin peeling).
Requires skill and practice to master.
6. Kiritsuke (切付包丁) — The Hybrid Masterpiece
A hybrid between the Yanagiba (for slicing) and the Gyuto (for chopping).
Its K-tip angular point offers exceptional precision for fine detail work.
Often regarded as a “status knife” for head chefs in Japanese kitchens.
7. Bunka (文化包丁) — The Modern Multi-Tasker
A newer style that blends Santoku’s versatility with Kiritsuke’s pointed tip.
It’s compact, stylish, and versatile — perfect for modern home chefs who want one all-purpose knife.
8. Senmaru (千丸包丁) — The Curved Power Blade for Large Fish & Meat
The Senmaru knife features a long, wide, and slightly curved blade, built to handle large fish (like tuna or salmon) and big cuts of meat.
Its curvature allows efficient slicing through thick flesh and joints in one motion.
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Function: Breaking down or filleting large fish and heavy meat.
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Shape: Long curved edge with substantial thickness and weight.
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Best For: Butchers, seafood chefs, or anyone handling large proteins.
🪄 Pro Tip: Think of it as a “large-format Deba” — same strength, longer reach.
9. Yanagiba Knife (柳刃包丁) — The Sashimi Master’s Blade
The Yanagiba is the classic sushi and sashimi knife.
Its long, narrow, single-bevel blade cuts raw fish in a single smooth stroke — preserving texture and appearance.
A must-have for sushi chefs and Japanese cuisine purists.
10. Sujihiki Knife (筋引き包丁) — The Japanese Slicer
Similar to Yanagiba but with a double-bevel edge, making it easier to maintain.
Perfect for carving roasts, slicing meats, or trimming fish.
Think of it as the Japanese answer to the Western carving knife.
11. Boning Knife — The Precision Meat Cutter
A slim, flexible blade used for removing bones and trimming fat.
Its pointed tip allows you to follow the natural contour of meat and fish precisely.
Indispensable for butchers and serious home cooks.
12. Garasuki Knife (ガラスキ包丁) — The Poultry Specialist
A heavier, triangular knife used specifically for breaking down chickens and poultry.
Its robust design and thick spine give control when separating joints and bones.
Used by professionals for efficient, clean butchery.
13. Petty Knife (ペティナイフ) — The Compact Utility Knife
A small, versatile knife similar to a Western paring knife.
Used for peeling fruits, trimming fat, or small cutting tasks.
Lightweight, agile, and the perfect companion to larger knives like Gyuto or Santoku.
How to Choose the Right Japanese Knife
| Cooking Style | Recommended Knives |
|---|---|
| All-purpose cooking | Gyuto, Santoku, Bunka |
| Vegetable prep | Nakiri, Usuba |
| Seafood & sushi | Deba, Yanagiba, Senmaru |
| Meat carving | Sujihiki, Boning, Garasuki |
| Precision & detail | Petty |
Tips:
Single-Bevel Blades: (Yanagiba, Deba, Usuba, Senmaru) are sharper but require skill.
Double-Bevel Blades: (Gyuto, Santoku, Bunka) are easier for everyday use.
Blade Material:
Carbon steel = sharper edge, needs care
Stainless steel = rust-resistant, low maintenance
Conclusion: The Art of Choosing Your Perfect Blade
From the Gyuto’s balance to the Senmaru’s strength and the Yanagiba’s precision, every Japanese knife reflects centuries of tradition and technique.
The right knife doesn’t just cut — it enhances your connection to food.
Choose based on your cooking habits, skill level, and preferred ingredients — and you’ll find that the perfect Japanese knife transforms every meal into an act of craftsmanship.
Pro Tip: Build Your Complete Japanese Knife Set
To cover every need in your kitchen:
Gyuto or Santoku — all-purpose
Nakiri or Usuba — vegetables
Deba or Senmaru — fish & large cuts
Yanagiba or Sujihiki — slicing & sushi
Petty or Garasuki — detail & boning work