Types of Japanese knives and what each one does

How Japanese knife types are grouped

Japanese kitchen knives fall into two broad families. Western-influenced double-bevel knives such as the gyuto, santoku, nakiri, bunka, sujihiki and petty are sharpened on both sides, so they work for right- and left-handed cooks and feel familiar if you have used a German chef knife. Traditional single-bevel knives such as the deba, yanagiba and usuba are sharpened mostly on one side with a hollow back called the ura. They are specialist tools built for professional fish and vegetable work.

For a home kitchen, the double-bevel family does nearly everything. Single-bevel knives are rewarding to learn but need more sharpening skill and are usually made for one hand. See left-handed Japanese knives if that matters to you.

Quick comparison table

Lengths below are the common ranges you will see in listings. Many makers offer each shape in more than one size.

Gyuto, santoku and bunka: the all-purpose knives

The gyuto is the Japanese chef knife. It has a pointed tip, a gentle curve toward the front and a long enough flat section for push cuts. A 210 mm gyuto is the most common starting size; 240 mm suits cooks with larger boards who prep a lot. Read what a gyuto is used for for more detail.

The santoku is shorter with a flatter edge and a rounded, dropped tip often called a sheep's foot. It favors chopping and push cutting over rocking. Many cooks with smaller kitchens prefer it, and the gyuto vs santoku comparison covers the trade-off.

The bunka is close to a santoku in length but has a sharp, angled reverse tanto tip that is handy for fine work like scoring and mincing garlic. The double-bevel kiritsuke sold to home cooks is essentially a gyuto with a flatter profile and an angled tip.

See our gyuto picks →

Nakiri, petty and sujihiki: the task knives

The nakiri is a rectangular vegetable knife with a flat edge and a square tip. It excels at clean push cuts through onions, cabbage and herbs. It is not designed for bones or for rocking. Learn more in what a nakiri is used for.

The petty is a small utility knife, usually 120 to 150 mm, for jobs that are too small for a chef knife and too big for a paring knife: trimming chicken, peeling and segmenting citrus, slicing shallots. See what a petty knife is.

The sujihiki is a long, narrow slicer. Its length lets you draw through a roast, ham or side of salmon in one stroke so the slices stay smooth instead of torn.

Deba and yanagiba: traditional single-bevel knives

The deba is a thick, heavy single-bevel knife used to break down whole fish. The weight lets it cut through small fish bones and heads, but it is not a cleaver and should not be used on large poultry or beef bones.

The yanagiba is a long, thin single-bevel slicer used for sashimi. The single bevel and length let a sushi cook slice raw fish in one long pull, leaving a glossy cut surface. Both knives need a dedicated sharpening routine that keeps the flat back (ura) intact, which the Japanese knife terms glossary explains.

Note.Single-bevel knives are made for one hand. A right-handed yanagiba will steer badly in a left hand, so buy the matching version.

Which types a home cook actually needs

Most home cooks are well served by two or three knives. Start with one all-purpose blade, then fill gaps only when a real task keeps coming up. Our guide to how many knives you need goes further, and the best Japanese knives for beginners list focuses on forgiving first choices.

1. 1

   Start with one all-purpose knife: a 210 mm gyuto, or a santoku or bunka if you prefer a shorter blade.

2. 2

   Add a petty knife for small and in-hand work.

3. 3

   Add a nakiri only if you cut a lot of vegetables and like push cutting.

4. 4

   Add a sujihiki if you regularly carve roasts or slice fish.

5. 5

   Consider single-bevel knives only after you are comfortable sharpening on stones.

Browse the best Japanese kitchen knives →

Steel and handle choices apply to every type

Each knife type is sold in many steels. Stainless steels such as VG-10 and SG2 resist rust and suit most home cooks. Carbon steels such as Aogami and Shirogami take a very keen edge but must be wiped dry and will develop a patina. The steel chart tool compares typical hardness and care for common steels.

Handles come in two styles: the Japanese wa handle (octagonal, oval or D-shaped, light and set into the blade with a tang) and the Western yo handle (riveted, heavier, balanced closer to the bolster). Neither is better; it is a matter of feel. See wa vs Western handles.

Frequently asked questions

What is the most versatile Japanese knife? The gyuto. It handles slicing, chopping, rock cutting and tip work, which is why it is the default chef knife in Japanese kitchens. A santoku or bunka is the closest alternative if you want a shorter blade.

What is the difference between a santoku and a bunka? Both are short all-purpose knives with fairly flat edges. The santoku has a rounded, dropped tip, while the bunka has an angled, pointed tip that is better for fine tip work.

Do I need a single-bevel knife at home? Usually not. Deba and yanagiba knives are specialist tools for fish. They are worth it if you break down whole fish often, but a gyuto and sujihiki cover most home fish work.

What are Japanese knife names in English? Gyuto means beef sword and is the chef knife. Santoku is often translated as three virtues. Nakiri means leaf cutter. Sujihiki means muscle slicer. Petty comes from the French petit, meaning small.