What Knives Do Professional Chefs Use

Sharp knives are surely the most indispensable kitchen tool in a chef's arsenal. A good knife blade will make cooking and prep work easier and more enjoyable for home cooks, but for professional chefs who might cut hundreds of pounds of produce and meat in one shift, knife selection can make a huge difference in speed, comfort and quality of their output. The right knife not only improves efficiency, it also reduces fatigue, supports proper technique and helps maintain consistency during long hours on the line.

With so many types of knives available, each designed for specific tasks and cutting styles, it can be hard to know which ones chefs truly rely on every day. Below, we break down the essential Japanese and Western-style knives used in professional kitchens, highlight what makes each one valuable in a chef’s workflow and discuss important factors for choosing a knife.

The Essential Knives Every Chef Uses

Chef’s Knife: The workhorse of the kitchen

If you only had one knife, a Chef’s Knife, also known as a gyutou, would be the best option to handle slicing, dicing, mincing and general prep work. This is the true workhorse of the kitchen and the tool chefs reach for more than any other. A good chef’s knife, ranging from 7 to 10 inches, can tackle the vast majority of everyday ingredients, from delicate herbs and boneless proteins to hard, dense vegetables like butternut squash.

Its slightly curved profile allows for both rocking and push-cutting techniques, and its balanced weight makes long prep sessions more efficient and comfortable. Whether you are breaking down a whole chicken, chiffonading greens or prepping a full shift’s worth of mise en place, the chef’s knife is the foundation of any professional cook’s kit.

Here are some of our top picks:

• Kazan Ginsan Nashiji Gyutou 210mm (8.2”): One of our best sellers since its introduction, this knife is forged in Tosa, Japan, out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are finished in the nashiji style, hand-sharpened and fitted with octagonal oak handles.

• Chubo Inox Gyutou 210mm (8.2”): We developed the Chubo Inox line to be a great workhorse. These durable knives are crafted and hand-finished in Seki, Japan, from stain-resistant Inox steel, long used for hybrid knives in Japan. This line is medium weight, with a thin blade, exceptionally well balanced and comfortable in the hand, and very easy to sharpen. It’s a favorite among line cooks.

• Kazan Aogami Super Gyutou 210mm (8.2”): Aogami Super (AS) is a blue steel, which is considered one of the best for knife making. It is a hard steel, but it has the toughness to combat chips and damage. The blades are a 70/30 bevel, semi-stainless, and come with a razor-sharp cutting edge straight out of the box.  They hold an excellent edge without being difficult to sharpen.

Paring Knife: A compact essential for fine, detailed prep

The petty knife is the Japanese version of a paring or utility knife and is perfect for smaller tasks where precision is essential. These compact blades, typically ranging from 4 to 6 inches, excel at jobs that require more control than a full-size chef’s knife can provide. Professional chefs use petty knives constantly for tasks like trimming proteins, peeling fruits and veggies, segmenting citrus, and making detailed cuts during prep.

Despite their smaller size, petty knives are one of the most frequently used pieces of cutlery among a chef’s kitchen knives because of their versatility and accuracy.

Here are some of our top sellers.

• Sakai Takayuki 45 Layer Damascus Wa Petty 150mm (5.9”): This petty knife from Sakai Takayuki is crafted for precision tasks where clean, accurate cuts matter most. The thin AUS10 core takes a finely honed edge, while the 45-layer Damascus cladding adds stability without extra weight. Its octagonal walnut handle gives excellent fingertip control, making it ideal for trimming proteins, citrus work, or delicate garnish prep during service.

• Akira Saku Blue #2 Petty 150mm (5.9”): Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but also helps prevent oxidation of carbon steel. They are hand-sharpened and finished with traditional octagonal oak handles.

Sujihiki Knife: The essential slicer for proteins and precision cuts

A Sujihiki—often called a Japanese slicing knife—is a long, narrow blade designed for making clean, effortless cuts through meat, poultry, and fish. Its slender profile and razor-sharp edge allow chefs to portion proteins with a single smooth pull, preserving texture and minimizing cell damage. In professional kitchens, sujihiki knives are indispensable for carving roasts, trimming silver skin, breaking down large cuts and portioning raw or cooked proteins with precision.

Our top Sujihiki picks:

• Kazan Ginsan Nashiji Sujihiki 240mm (9.4”): Crafted for clean slicing, this Kazan sujihiki uses stainless Ginsan steel to create long, smooth pulls through proteins. The slim blade geometry minimizes drag, giving chefs more control when portioning steaks, fish, or roasts. Finished with a nashiji surface and an oak handle for understated balance, it is a reliable choice for stations that slice large volumes of meat and fish

• Sakai Takayuki 33 Layer Damascus Sujihiki 240mm (9.4”): This sujihiki from Sakai Takayuki is crafted with a VG10 cutting core wrapped in 33 layers of Damascus steel. The hand-hammered finish adds blade strength and helps food release cleanly during long slicing pulls. Beautiful mahogany handles balance the knife comfortably, making it a great option for chefs who need a reliable slicer for proteins and large cuts.

• Misono Swedish Carbon Sujihiki 240mm (9.4”): Loved by professional chefs around the world, Misono’s Swedish Carbon line is known for taking an incredibly sharp edge and offering smooth, precise cuts. This sujihiki excels with meats and fish, delivering clean slices with very little drag. The carbon steel core sharpens easily and holds its edge well, making it a favorite for kitchens that value performance—just be sure to keep it dry during use.

Deba Knife: The professional’s tool for fish and small-game butchery

The deba knife is a thick-spined, single-bevel Japanese knife crafted to break down whole fish, remove heads and fillet with precision. In pro kitchens, chefs rely on a deba for its weight and blade geometry that allows controlled cuts through fine bone and cartilage without losing edge alignment. While it’s excellent for basically all fish work, it’s also useful for poultry or other smaller game when you need both slicing and controlled chopping power.

Our top Deba picks:

• Sakai Takayuki Kasumitogi Deba 135 mm (5.3″): Hand-forged from Yasuki White Steel in the kasumi construction (soft iron jacket + carbon core), this Sakai Takayuki deba offers superb sharpness with the traditional Japanese wa handle (magnolia wood + buffalo horn tsuba). It’s a versatile size for both fish and lighter butchery tasks, making it a great entry to pro-grade single-bevel work.

• Kitaoka Aogami #2 Deba 150 mm: This deba from master blacksmith Hideo Kitaoka is forged from Aogami #2 (blue steel), delivering excellent edge retention and durability. It’s ideal for a chef who regularly slices through whole fish, heads, or tougher joints and wants premium performance.

Bread Knife: Not just for bread; the value of a serrated knife

A good bread knife uses a long, serrated blade to slice through both soft and crusty breads without crushing them. Professional kitchens rely on bread knives not only for loaves and pastries but also for delicate cakes, sandwiches, tomatoes, and other foods that benefit from a gentle sawing motion. The serrated edge grips the surface and cuts cleanly, making it an indispensable tool at any station that handles baked goods or high-volume prep.

Our best seller: 

• Sakai Takayuki Bread Knife 300mm: This bread knife from Sakai Takayuki holds an excellent edge, making it the ideal choice for busy kitchens. The longer blade gives flexibility for all size of breads and cakes and is perfect for a professional kitchen.

Santoku Knife: The versatile Japanese alternative to the classic chef’s knife

Meaning “three virtues,” the santoku is built to handle meat, fish and vegetables equally well. Its slightly shorter blade and taller profile offer excellent control, making it a favorite for fast, precise prep work. The flatter edge excels with push-cutting and chopping, while the added height provides great knuckle clearance on the cutting board. For chefs who want a nimble, all-purpose knife, the santoku is a dependable choice.

Our top sellers: 

• Sakai Takayuki 33 Layer Damascus Santoku 180mm (7.1"): TDesigned for all-purpose daily prep, this santoku combines a VG10 cutting core with 33-layer Damascus cladding to create a blade that excels with vegetables, boneless meats, and fish. The hand-hammered finish helps ingredients release cleanly, while the mahogany handle provides a comfortable, confident grip. It is a great choice for chefs who want one knife that can do a little bit of everything.

• Kazan V1 Santoku 165mm (6.5"): Made in Tosa, Japan, from V1 steel, a stainless steel similar to VG10. This V1 knife is tough and holds a great edge, while being easy to sharpen.

• Takamura R2 Santoku 170mm (6.7"): Takamura Cutlery is a second-generation workshop, highly regarded by chefs worldwide for producing top-quality kitchen knives. Pioneers in the use of high-performing powdered steels, their blades are renowned for their incredible edge retention and extreme attention to detail in every step of the crafting process.

Cleaver: A versatile high performance shape based on the Chinese Cleaver

Inspired by the traditional Chinese cleaver, this style of knife is far more versatile than its size suggests. Professional chefs use cleavers for everything from chopping large vegetables to portioning proteins, smashing aromatics, and performing light butchery. The tall blade provides excellent knuckle clearance and stability on the cutting board, while the weight of the knife helps it glide cleanly through tougher ingredients. A good cleaver quickly becomes a go-to tool for high-volume prep work.

Here are two of our top sellers:

• Sakai Takayuki Inox Cleaver 225mm: The Inox line from Sakai Takayuki is made from a medium-hardness stainless steel, which has excellent edge retention and is very easy to resharpen. This cleaver is a heavy knife and works well for general-purpose tasks as well as butchery.

• Sakai Takayuki 33 Layer Damascus Chinese Cleaver 195mm (7.7"): The Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain-resistant, hold a great edge, and are hand-hammered for added blade strength and quick food release. They are medium-weight and impeccably finished with beautiful mahogany wood handles.

Boning Knife: Butchering and Removing meat from bones

The Japanese honesuki is a boning knife designed specifically for butchery work. Its triangular profile and stiff blade give chefs outstanding control when removing joints, trimming fat and working around bones. Unlike flexible Western boning knives, the honesuki is built for power and precision, making it ideal for poultry, small game, and detailed trimming tasks.

For professional cooks who break down proteins daily, a reliable honesuki can dramatically improve speed and accuracy.

• Chubo Inox Honesuki 150mm (5.9"): Built for butchery work, the Chubo Inox Honesuki provides the stiffness and pointed profile needed to break down poultry and trim meat with confidence. The Inox steel core gives it the toughness required for cutting around joints, while remaining easy to maintain in demanding kitchen environments. Its compact size and balanced weight make it an efficient, reliable tool for detailed protein prep..

• Akira-Saku Blue #2 Honesuki 150mm (5.9"): Hand-forged exclusively for Chubo by blacksmith Shoji Yoshida in Shimabara, Kyushu, this honesuki features a Blue Steel #2 core and an unpolished kurouchi finish made entirely by Yoshida-san’s hands. The rough-forged surface adds character, while traditional oak octagonal handles deliver comfort and precision during long butchery sessions. Built for chefs who regularly break down poultry or small game, this one excels at detailed trimming and cutting around bones with confidence. Carbon steel means it takes a razor edge, but also demands care—keep it clean, dry, and lightly oiled between uses.

• Sakai Takayuki White #2 Honesuki 150mm (5.9"): Tokujo -- meaning 'superior' is one of Sakai Takayuki's highest ranks of knives. This series is hand-forged from White #2 by Master blacksmith Kenji Togashi in the kasumi method. These knives are masterfully ground with polished choils and a beautiful kasumi finish created with a natural stone slurry. The blades go through additional tempering, cooling, and hammering steps to ensure maximum sharpness and blade strength. Master Sharpener Norikatsu Nishimura creates the edges completely by hand, using a combination of wheels and sharpening stones. They get extremely sharp while maintaining the durability of a honesuki.

Nakiri Knife: The vegetable specialist for clean, fast chopping

A Nakiri blade is purpose-built for slicing and chopping vegetables, designed with a straight edge and flat profile that makes it ideal for julienne, brunoise, and precise prep. Unlike curved chef’s knives, a nakiri gives full contact with the cutting board, which means faster, cleaner cuts—especially in high-volume kitchens. For chefs who process large amounts of produce, the nakiri is a go-to tool for efficiency and consistency.

Our top Nakiri picks:

• Kazan Ginsan Nashiji Nakiri 165 mm (6.5”): Forged in Tosa from stainless Ginsan (Silver 3) steel. The nashiji finish reduces cling and enhances release while the octagonal oak handle offers balanced control for long prep sessions.

• Tojiro DP Nakiri 165 mm (6.5”): An outstanding value option with a VG10 cutting core clad in stain-resistant steel. The strengthened eco-wood handle gives excellent comfort and durability—ideal for busy kitchens.

Kiritsuke Knife: The hybrid chef’s tool for advanced technique

The Kiritsuke is a versatile hybrid knife that blends the long slicing profile of a yanagiba with the versatility of a gyutou or santoku. Often considered the “executive chef” knife, it allows for elegant slicing of fish and meat while still handling vegetable prep and general tasks beautifully. The angled tip and flatter angle provide excellent control and finesse, making it a favorite among chefs who demand flexibility and style.

Our top Kiritsuke picks:

• Sakai Takayuki Byakko Kiritsuke-Yanagi 270 mm (10.5”): Hand-forged from Yasuki White #1 (‘Shiro-Ichi’) steel by top craftsman. Features a water-resistant ebony handle and horn bolster for a premium feel and long-lasting sharpness—perfect for high-end kitchens and specialist slicing.

• Takeda Stainless Aogami Super Kiritsuke 240 mm (9.4”): Forged in Okayama by third-generation master blacksmith Shosui Takeda using Aogami Super steel with stainless cladding. Built for chefs who want high edge retention and polish with the unique shape of a kiritsuke.

How Chefs and Home Cooks Should Choose Knives

Choosing the right knife involves understanding materials, craftsmanship, and how each blade performs in real kitchen conditions.

Types of Steel

Choosing the right steel is one of the most important factors when selecting a knife. Different steels offer different levels of sharpness, durability, and maintenance, so it helps to understand what will work best for your cooking style.

The first decision is whether you are comfortable using carbon steel. Many professional cooks prefer carbon steel because it sharpens easily and can achieve an extremely fine edge. However, it does require more care than stainless options. Carbon steel needs to be kept dry and wiped frequently during use to prevent rust or discoloration and maintain the sharp blade, especially when cutting acidic foods.

If you want something easier to maintain, stainless and semi-stainless steels are excellent alternatives. These steel blades provide a strong balance of edge retention, durability, and low maintenance, which makes them popular in busy kitchens.

Japanese knives commonly use well-known steels, including VG10 and Ginsan for stainless blades, and Aogami (Blue Steel) and Shirogami (White Steel) for carbon blades. Powdered steels like R2 or SG2 offer very high performance with long-lasting edges. Each steel has its strengths, so the right choice depends on how you cook and how much maintenance you want to take on.

Knife Brands and Origins

Many chefs in the U.S. grew up using legacy Western brands such as Wüsthof Classic, Zwilling, J.A. Henckels, Victorinox, and French makers like Sabatier. These knives are typically heavier and thicker, with a wide belly and a rounded profile designed for a rocking motion. Western blades are often made from softer steels, making them durable and easier to maintain, but not as razor-sharp or thin as their Japanese chef knife counterparts.

In the 1980s and 1990s, the rise of French fusion cuisine brought Japanese techniques and ingredients into high-end European kitchens. Through this exchange, Western chefs were introduced to Japanese knives for the first time. At the time, premium Japanese blades were difficult to find outside of Japan, but eventually brands like Shun, Global, Miyabi, and MAC made Japanese-style knives widely accessible. This opened the door for more chefs to experience the precision, thin profiles and sharper edges that define Japanese knife craftsmanship.

Today, many professional cooks favor Japanese knives for their combination of sharpness, balance, and fine craftsmanship. The harder steels used in Japanese blades allow for thinner profiles and more refined edges, giving chefs exceptional precision and control. Whether it’s the versatility of a gyuto, the slicing power of a sujihiki, or the specialized shapes used in traditional Japanese cuisine, these knives offer performance advantages that are hard to match. As more chefs discover the benefits of Japanese-style blades, they continue to become essential tools in both professional kitchens and at home.

Other Factors to Consider When Choosing a Knife

Selecting the right knife comes down to comfort, technique, and how you work in the kitchen. Professional chefs think about more than just blade shape—they consider how a knife feels in the hand, how it performs over long prep sessions, and how much maintenance they’re willing to take on. Here are the key factors to keep in mind when deciding what knife is right for you.

Handle Style: Western vs. Traditional (Wa)

Handle style is mostly about personal preference and ergonomics. Western handles tend to feel more substantial, while traditional Japanese wa handles are lightweight and offer excellent control. Both styles perform well, so choose the one that feels most natural in your hand.

Knife Size

Length plays a major role in performance. An 8-inch chef’s knife is the most common choice, but cooks with larger hands or those who regularly cut large produce or proteins may prefer a 9- or 10-inch blade. Smaller knives can offer more finesse, while longer blades provide efficiency and reach.

Price Point

A high price tag doesn’t automatically mean a knife is the best choice for you. Consider the blade steel, handle construction, and the craftsmanship behind the knife. Look for the combination that fits your needs, not just the most expensive knives or the most budget-friendly options.

The Cutting Board

Your cutting surface has a huge impact on edge retention. End-grain wooden boards or softer synthetic boards are ideal because they’re gentle on the edge and easy to sanitize. Hard plastic or glass cutting boards should be avoided as they can quickly dull even the best knives.

Knife Sets

While many cooks prefer to build their collection piece by piece, knife sets can be a great value, especially as gifts. Sets introduce you to essential shapes and ensure you have the right tools on hand as your skills grow.

Keeping a Sharp Edge

Japanese knives should always be sharpened on whetstones. Honing steels can help realign an edge during service, but they don’t replace true sharpening. Avoid pull-through knife sharpeners entirely; they remove too much material and can damage your blade geometry.

Hand Wash vs. Dishwasher

Good knives should never go in the dishwasher. The high heat and abrasive detergents can damage handles and blades, and having a sharp knife loose in the wash is unsafe. Hand washing and drying immediately is the best way to extend the life of your knife.

Storage: Knife Block vs. Magnetic Strip

Both storage methods work well and protect your edges. If you store knives in a drawer, be sure to use a wooden saya or a plastic blade guard to prevent accidents, chipping and unnecessary wear.

The Final Slice: What the Pros Choose

Choosing a high-quality knife will make all the difference, whether for beginners or professional cooks. The right blade offers better control, cleaner cuts, and far less fatigue during long prep sessions. A sharp, well-balanced knife not only improves safety and efficiency, it also makes the entire cooking experience more enjoyable, allowing you to focus on technique rather than fighting through ingredients.

If you’re ready to upgrade your kit, we’re here to help. Explore our collection of professional-grade Japanese knives or reach out for personalized recommendations to find the best chef's knives for your workflow.