The many different types of Japanese knives, renowned for their exceptional craftsmanship, precision, and efficiency, make them indispensable tools for both professional chefs and home cooks. Each Japanese knife style is meticulously designed for specific culinary tasks, reflecting centuries of tradition and expertise in knife making and Japanese cuisine. Specialized blades like the Santoku, ideal for general use, the Nakiri for chopping vegetables, and the Yanagi for slicing fish are just a few examples of these expertly crafted tools. These knives are characterized by their ability to handle delicate tasks with ease, thanks to their razor-sharp edges and ergonomic designs. Often crafted with harder materials like stainless steel, carbon steel, SG2 powdered steel, or Damascus, these knives have incredible edge retention, allowing them to be used time and time again without the need for regular sharpening. Whether you are fileting, chopping, slicing or dicing, there's a Japanese knife perfectly tailored for every kitchen task. In the following sections, we will delve deeper into the distinct types of Japanese knives and explore their unique features, uses, and benefits. Gyutou / Chef’s Knife Gyutou, also commonly spelled as Gyuto, are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. The Japanese gyuto knife is typically lighter and thinner than a European knife and is made out of harder steel. As a result, they hold a better cutting edge. The design features nothing to obstruct the blade at the handle end, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’. See all Gyutou Knives Santoku / Multipurpose Santoku, which means ‘three virtues’ in Japanese, are all-purpose Japanese chef knives with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut, making them great for slicing, dicing, and mincing. See all Santoku Knives Sujihiki knives are the equivalent of a European slicer with a few differences. First, it typically features a more narrow blade and is made out of harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used as an excellent fileting or carving knife, and for general slicing purposes. See all Sujihiki Knives Petty / Paring Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables. The paring knife is slightly smaller and great for peeling and small detail work. See all Petty Knives Honesuki / Boning A honesuki is a Japanese boning knife and differs from Western-style knives, in that it has a triangular shape and a stiff blade with very little to no flex. The honesuki works incredibly well for deboning poultry and cutting through soft joints. Typically it has an asymmetrical edge, although 50/50 balanced versions (not favoring left or right-handed use) exist. Due to its shape and height, the honesuki can also function nicely as a utility or petty style of knife. See all Honesuki Knives Hankotsu / Boning A hankotsu is a Japanese boning knife and differs from a Western boning knife in its shape. It has a thick spine and durable blade with none of the ‘flex’ found in a Western boning knife. Originally created to debone hanging meats, it is excellent at cleaning loins but can function as a petty or utility knife on the fly. See all Hankotsu Knives Nakiri / Vegetable Knife Nakiri knives are the double-edged Western style equivalent of a single-edged Japanese usuba knife. Thanks to their straight blade, nakiri are ideal for julienne, brunoise, allumette and other precision knife cuts for vegetables. Also a great tool for cutting into very hard-skinned produce like pumpkins and squash. See all Nakiri Knives Yo-deba / Butchery Yo-deba knives, or “Western Deba knives”, are heavy, durable butcher knives with thick spines and are often used for fish and meat butchery thanks to their thick, double-edged blades that provide the needed weight and strength to cut through bones and cartilage and separate fish filets with ease. They typically feature a 50/50 balance so they are appropriate for both left and right-handed use. Shop all Yo-deba Knives Yanagi / Slicer Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi, and crudo. Their single edge means they can get incredibly sharp and they’re incredibly easy to handle, due to their lightweight design. In some regions of Japan, Yanagi knives are often referred to as Yanagiba, translating to “Willow Leaf” See all Yanagi Knives Takobiki / Slicer Takobiki are a variation of a yanagi and originated in the Kanto (Tokyo) region of Japan. They are also single-edged allowing for an incredibly sharp edge and are used for slicing raw fish like sashimi and crudo. It is rumored that the blunt tip end was favored by sushi chefs in Tokyo because tight spaces meant they had less distance between themselves and customers, so the flat edge tip made for a safer experience. See all Takobiki Knives Deba / Butchery Deba are traditional single-bevel Japanese knives with a thick spine and a lot of weight. They are used for fish butchery and fileting fish with ease, and can also be used on poultry. They are available in a range of sizes depending on the size of the fish or animal that is broken down. Shop all Deba Knives Usuba / Vegetable Knife The usuba is a traditional Japanese vegetable knife with a single edge. Single-edged knives are able to get incredibly sharp and are favored for precise vegetable work. The Kamagata Usuba, pictured above has a curved tip, which is a regional variation from Osaka. See all Usuba Knives Kiritsuke / Slicer The kiritsuke is a traditional Japanese knife with an angled tip that can be used as either a sashimi knife or as an all-purpose knife. In restaurant kitchens in Japan, this knife is traditionally used by the Executive Chef only and cannot be used by other cooks. See all Kiritsuke Knives Pankiri / Bread Knife Pankiri are designed and used for slicing bread and baked goods. The ridged teeth are designed specifically for this purpose and can cut through hard crusts as well as delicate items without crushing. See all Pankiri Knives Find Your Ideal Japanese Knife Type at Chubo Knives Choosing the right knife can transform your cooking experience, bringing precision, efficiency, and enjoyment to every meal preparation. Whether you're a professional chef or a home cook, our range of specialized blades ensures you find the perfect tool for every task.