14 Japanese Knife Types & How To Properly Use Them

The many different Japanese knife types are renowned for exceptional craftsmanship, precision and efficiency—making them indispensable tools for both professional chefs and home cooks. Many styles were developed over centuries in Japan, where culinary tradition and traditional Japanese knife making artistry evolved together. From all-purpose Gyuto knives to highly specialized sashimi knives like the Yanagiba, every blade reflects the balance of form, function and cultural heritage.

Made with high-quality materials like stainless steel, carbon steel, or Damascus steel, these knives achieve razor-sharp cutting edges and stay sharp for a very long time. Their designs—often thinner and harder than Western-style knives—allow for more precise cuts, enhanced control and long-lasting performance with proper sharpening. With thin blades crafted for specialized kitchen tasks, from cutting vegetables on a cutting board to filleting fish with a pointed tip, they are some of the most versatile and respected kitchen tools in the world.

In this guide, we’ll explore 14 essential types of Japanese knives and their uses, helping you choose the best fit for your cooking needs.

Gyutou / Chef’s Knife

The Gyuto knife emerged during the Meiji era when Japan began adopting elements of Western cuisine. Designed as a Japanese alternative to the Western chef’s knife, the Gyuto is lighter, thinner and harder, making it a true all-purpose tool. Unlike Western knives that rely on rocking motions, the Gyuto excels in push and pull cutting techniques.

• Blade length: usually 210–270mm

• Double-bevel edge for versatility

• Retains a sharp cutting edge longer due to harder steel

• Works equally well for vegetables, meat, and fish on the cutting board
  

Best for: Everyday all-purpose cooking, from slicing vegetables to trimming meat.

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Santoku /  Multipurpose

The Santoku knife means “three virtues” in Japanese—fish, meat, and vegetables. Popularized in Japanese households after WWII, its shorter blade and tall profile make it a favorite for compact kitchens. With a flatter edge than the Gyuto, it’s best used with a simple up-and-down chopping style.

• Blade length: 165–180mm

• Multipurpose: slicing, dicing, mincing

• Razor-sharp cutting edge ideal for cutting vegetables and proteins

• Perfect for everyday kitchen tasks
  

Best for: Home cooks who want one reliable, multipurpose knife.

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Petty / Paring

The Petty or paring knife is often described as a “mini Gyuto.” Compact and nimble, it’s perfect for tasks where a chef’s knife feels too large. Its small size and thin blade make it approachable for beginners and a staple for professionals needing precision.

• Blade length: 120–150mm

• Excellent for peeling, trimming, and garnishes

• Affordable and versatile entry-level option

• Great for small but essential kitchen tasks
  
  

Best for: Everyday small prep work like peeling fruit, fine vegetable cuts or mincing herbs.

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Sujihiki / Slicer

The Sujihiki is Japan’s answer to the Western carving knife. Long and narrow, its thin blade glides through meat and fish with minimal friction, creating clean, even slices. While similar in purpose to the Yanagiba, it’s double-beveled and more versatile—making it popular among chefs who prepare both Japanese and Western dishes.

• Blade length: 240–300mm

• Slim profile reduces drag and tearing

• Excellent for carving roasts or filleting fish

• Easier to sharpen and maintain than single-bevel slicers
  
  

Best for: Slicing boneless proteins and carving large cuts of meat.

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Honesuki / Boning

The Honesuki is a triangular boning knife specifically developed for poultry. Unlike flexible Western boning knives, its stiff design provides precision when working around bones and through soft joints. With its durable spine and sharp, pointed tip, it’s a must-have for butchers and chefs alike.

• Blade length: 145–150mm

• Rigid blade with little to no flex

• Asymmetrical edge for extra sharpness

• Can also serve as a small utility knife
  
  

Best for: Deboning poultry with precision and efficiency.

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Hankotsu / Boning

The Hankotsu, sometimes compared to a boning knife, is a traditional butcher’s knife originally used for hanging meat butchery. Short and stout with a heavy spine, it’s made to separate meat from bone and clean loins with ease. More specialized than the Honesuki, it’s still versatile enough to serve as a utility blade when needed.

• Blade length: about 150mm

• Strong spine for durability

• Short, rigid profile for controlled cuts

• Favored by butchers for heavy-duty tasks
  
  

Best for: Breaking down larger cuts of meat and butchery tasks.

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Nakiri / Vegetable Knife

The Nakiri knife is a double-beveled vegetable knife created for precise vegetable preparation in home kitchens. Its straight edge allows for even, thin slices without rocking, making it a go-to for plant-based cooking. Easier to master than the Usuba, the Nakiri is beloved by both professionals and home cooks.

• Blade length: 165–180mm

• Straight edge ideal for push-cutting on the cutting board

• Excellent for cutting vegetables like squash and pumpkins

• Resembles a cleaver but lighter and thinner
  
  

Best for: Clean, straight vegetable cuts and precision dicing.

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Usuba / Vegetable Knife

The Usuba is a traditional Japanese professional vegetable knife, prized for its single-bevel design. Used for katsuramuki (rotary peeling), it creates ultra-thin vegetable sheets. Two regional versions exist: Kamagata (curved tip, Osaka) and Kanto (square tip, Tokyo).

• Blade length: 210–240mm

• Single bevel for razor-thin precision

• Best suited for cutting vegetables on a cutting board

• A symbol of mastery in Japanese cuisine
  
  

Best for: Intricate vegetable preparation requiring expert technique.

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Yanagi / Slicer

The Yanagiba, or Yanagi, is a traditional Japanese sashimi knife. Its long, slender, thin blade is designed for slicing raw fish in a single, smooth motion, preserving texture and flavor. Considered a symbol of sushi mastery, it requires both skill and proper sharpening to use effectively.

• Blade length: 270–330mm

• Single bevel for extreme sharpness

• Essential for sushi and sashimi preparation

• Lightweight and balanced for precision
  
  

Best for: Creating clean sashimi and sushi slices.

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Takobiki / Slicer

The Takobiki is a Kanto-region (Tokyo) variation of the Yanagiba. With its squared tip, it was favored by sushi chefs working in crowded environments where safety was a priority. While less common today, it remains a professional favorite for sashimi.

• Blade length: 240–300mm

• Single-bevel edge

• Safer squared tip for compact spaces

• Ideal for sashimi and crudo
  
  

Best for: Sushi chefs preparing sashimi in tight settings.

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Deba / Butchery

The Deba knife is a traditional Japanese heavyweight single-bevel blade designed for filleting fish and breaking down poultry. Its thick spine and razor-sharp cutting edge give it the strength to handle bones while still allowing for delicate slicing.

• Blade length: 150–330mm

• Handles fish bones with ease

• Also useful for poultry butchery

• Professional-level tool requiring sharpening skill
  
  

Best for: Fish butchery and filleting in professional kitchens.

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Yo-deba / Butchery

The Yo-Deba is the Western-style version of the Deba, adapted for more durability and double-bevel sharpening. This Japanese-style butchery knife features a thick, heavy spine, making it reliable for cutting through fish bones and cartilage while still precise enough for delicate filleting.

• Blade length: 165–210mm

• Double-bevel grind for versatility

• Handles both fish and poultry butchery

• Balanced for both right- and left-handed cooks
  
  

Best for: Heavy-duty butchery tasks in modern kitchens.

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Kiritsuke / Slicer

The Kiritsuke is one of the most prestigious traditional Japanese knives, traditionally reserved for head chefs as a symbol of authority. Combining the slicing ability of a Yanagiba with the vegetable precision of an Usuba, it’s highly versatile but requires advanced skill. Its angled, pointed tip gives it both function and distinctive style.

• Blade length: 240–300mm

• Hybrid design (Yanagi + Usuba)

• Distinctive pointed tip for versatility

• Considered a “status knife” in professional kitchens

Best for: Experienced chefs who want a versatile yet traditional blade.

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Pankiri / Bread Knife

The Pankiri is the Japanese bread knife, designed with serrated teeth that slice through tough crusts without crushing soft interiors. Beyond bread, it’s often used for cakes and pastries thanks to its delicate, controlled cutting ability.

• Blade length: 210–270mm

• Serrated edge handles crusty bread with ease

• Works equally well for cakes and desserts

• Lightweight compared to Western bread knives

Best for: Bread, cakes, and baked goods.

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Find Your Ideal Japanese Knife Type at Chubo Knives

Choosing the right knife can transform your cooking experience. Whether you’re slicing sashimi, chopping vegetables, or breaking down poultry, these Japanese-style kitchen tools bring unmatched precision to every task. Browse Chubo’s collection to find the perfect blade for your needs.

FAQs About Japanese Knife Types

What are the different types of Japanese knives?
The main types include Gyuto (chef’s knife), Santoku (multipurpose), Nakiri (vegetable), Yanagiba (sashimi), Sujihiki (slicer), Deba (butchery), and specialty blades like the Honesuki (boning) and Kiritsuke (executive chef’s knife).

What is the best all-around Japanese knife type?
The Gyuto knife is considered the best all-purpose knife, while the Santoku is a popular choice for home cooks due to its versatility.

What is a good entry-level Japanese knife?
A Santoku or Gyuto made from stainless steel is an excellent starting point. They offer durability, easy maintenance and multipurpose functionality.

What makes Japanese knife making special?
Japanese knife making draws from centuries of samurai swordsmithing tradition. Blades are forged with harder steels for a longer-lasting cutting edge, often finished with single bevels or thin blade profiles for specialty tasks. This focus on precision and artistry makes Japanese knives more than just tools—they’re expressions of traditional Japanese craftsmanship and performance.