Japanese Knife Types

Japanese knife names describe what the blade is built to do. Start with the job you perform most often, then choose the size, steel, and handle that feel right.

Versatile everyday knives

• Gyuto — the Japanese chef’s knife. A curved, pointed all-rounder for vegetables, meat, and most daily prep.
• Santoku — a compact multipurpose knife with a flatter edge and less pronounced tip.
• Bunka — santoku-like versatility with a sharp K-tip for detail work.

Vegetable and utility knives

• Nakiri — a thin, flat-edged vegetable knife designed for clean push cuts.
• Petty — a small utility knife for trimming, peeling, and in-hand work.
• Chinese cleaver — a tall, versatile slicer with excellent board contact; not a bone cleaver.
• Kiridashi — a compact Japanese craft and utility blade for precise hand work.

Slicing, butchery, and traditional Japanese knives

• Sujihiki — a long double-bevel slicer for portioning boneless meat and fish.
• Kiritsuke — a long K-tip knife for slicing and precise prep; profiles vary by maker.
• Honesuki — a stiff, pointed poultry boning knife.
• Deba — a heavy traditional single-bevel knife for breaking down fish.
• Yanagiba — a long single-bevel sashimi slicer made for clean, uninterrupted cuts.
• Usuba — a traditional single-bevel vegetable knife for experienced users.

How to choose

For a first Japanese kitchen knife, most cooks should begin with a 180–240mm Gyuto, Santoku, or Bunka. Choose a Petty as a companion knife. Add specialist shapes only when your cooking calls for them. Carbon steel rewards careful maintenance and sharpens easily; stainless and stainless-clad knives are more forgiving. Japanese wa handles feel light and blade-forward, while western handles usually feel more familiar and substantial.

Shop all Japanese knives, or browse by Japanese wa handle, western handle, and stainless steel.