The Complete Guide to Japanese Kitchen Knives
Japanese kitchen knives represent centuries of craftsmanship, combining exceptional metallurgy with specialized designs for specific culinary tasks. Unlike Western knives, Japanese blades typically feature harder steel, sharper edges, and more precise geometries. This guide explores the primary types of Japanese kitchen knives, their characteristics, and their intended uses.
Gyuto (Chef's Knife)
The Gyuto is the Japanese equivalent of a Western chef's knife and is the most versatile knife in the Japanese kitchen. View Gyuto knives at Koi Knives
Size: Typically 180mm to 270mm (7 to 10.5 inches), with 210mm and 240mm being most popular
Shape: Double-beveled blade with a curved belly that allows for rock-chopping. The profile is flatter than Western chef's knives, making it better suited for push-cutting and precision work.
Steel: Commonly made from high-carbon stainless steel (VG-10, AUS-10) or carbon steel (White Steel #2, Blue Steel #1). Hardness typically ranges from 58-62 HRC.
Utility: All-purpose knife suitable for slicing, dicing, and chopping vegetables, meat, and fish. The slightly flatter profile compared to Western knives makes it ideal for precision cuts and the forward push-cutting technique common in Japanese cooking.
Santoku (Three Virtues)
The Santoku is a popular all-purpose knife that excels at three tasks: slicing, dicing, and mincing. View Santoku knives at Koi Knives
Size: Usually 165mm to 180mm (6.5 to 7 inches)
Shape: Shorter and lighter than a Gyuto with a straighter edge profile and a sheepsfoot-style tip that curves down. Often features a Granton edge (scalloped indentations) to reduce food sticking.
Steel: Similar to Gyuto, often made from VG-10, AUS-8, or traditional carbon steels. Hardness ranges from 56-61 HRC.
Utility: Excellent for smaller kitchens and those who prefer a lighter, more compact knife. Particularly well-suited for vegetables and boneless proteins. The flat edge is ideal for chopping with an up-and-down motion rather than rocking.
Nakiri (Vegetable Knife)
The Nakiri is a traditional vegetable knife with a distinctive rectangular blade profile. View Nakiri knives at Koi Knives
Size: Blade length typically 165mm to 180mm (6.5 to 7 inches) with a tall blade height of 50-55mm
Shape: Rectangular, cleaver-like appearance with a completely straight edge and squared-off tip. Despite its appearance, it's not a cleaver and should not be used for bones or hard materials.
Steel: Often made from reactive carbon steels like White Steel or Blue Steel, though stainless versions are available. Hardness typically 58-62 HRC.
Utility: Specifically designed for vegetables. The flat edge allows the entire blade to contact the cutting board simultaneously, making it perfect for julienning, brunoise cuts, and push-cutting. The tall blade height helps with knuckle clearance and allows for efficient scooping of cut vegetables.
Bunka (Cultural Knife)
The Bunka is a multi-purpose knife that combines features of both the Gyuto and Nakiri. View Bunka knives at Koi Knives
Size: Typically 165mm to 180mm (6.5 to 7 inches)
Shape: Similar to Santoku but with a distinctive reverse tanto (K-tip) point, creating a sharp, angled tip. The profile is relatively flat with a slight curve near the tip.
Steel: High-carbon stainless steels like VG-10 or AUS-10, or traditional carbon steels. Hardness 58-62 HRC.
Utility: Versatile for vegetables, meat, and fish. The angled tip provides excellent precision for detailed work, while the flat profile works well for chopping. A good alternative for those who want Santoku versatility with better tip control.
Kiritsuke (Master Chef's Knife)
The Kiritsuke is traditionally a single-beveled knife reserved for executive chefs in professional Japanese kitchens. View Kiritsuke knives at Koi Knives
Size: Long blade ranging from 240mm to 330mm (9.5 to 13 inches)
Shape: Long, flat profile with a distinctive angled reverse tanto tip. Traditional versions are single-beveled (left or right-handed specific), though double-beveled versions exist.
Steel: High-quality carbon steels like White Steel #1 or Blue Steel #2. Hardness 60-64 HRC.
Utility: Combines the functions of Yanagiba (slicing) and Usuba (vegetables). Used for slicing sashimi, cutting vegetables, and precision work. The single bevel requires significant skill to use properly, as the blade will naturally pull in one direction during cuts.
Petty Knife (Utility Knife)
The Petty is the Japanese equivalent of a Western paring or utility knife. View Petty knives at Koi Knives
Size: Small blade ranging from 75mm to 150mm (3 to 6 inches), with 120-135mm being most common
Shape: Similar profile to a Gyuto but much smaller, with a pointed tip and slight curve along the edge.
Steel: Various steels from VG-10 stainless to traditional carbon steels. Hardness 58-61 HRC.
Utility: Ideal for detailed work, peeling, trimming, and small cutting tasks. Perfect for working with smaller ingredients like garlic, shallots, and herbs, or for tasks requiring precision like deveining shrimp.
Yanagiba (Willow Blade)
The Yanagiba is a traditional single-beveled sashimi knife, essential for Japanese sushi and sashimi preparation. View Japanese knives at Koi Knives
Size: Long blades from 240mm to 360mm (9.5 to 14 inches), with 270mm being most popular
Shape: Long, slender blade with a single bevel (typically right-handed) and a pointed tip. The back of the blade features a hollow ground (urasuki) for easier sharpening and food release.
Steel: High-quality carbon steels like White Steel #1, White Steel #2, or Blue Steel #2 for superior edge retention. Hardness 60-64 HRC.
Utility: Specifically designed for slicing raw fish in a single, long pulling motion. The single bevel and length allow for clean cuts that don't damage the delicate texture of fish. The blade should be long enough to slice through fish in one continuous motion without sawing.
Sujihiki (Slicing Knife)
The Sujihiki is a double-beveled slicing knife, similar to a Western carving knife but with Japanese geometry. View Sujihiki knives at Koi Knives
Size: Long blades ranging from 240mm to 330mm (9.5 to 13 inches), with 270mm being most common
Shape: Long, narrow blade with minimal curve and a pointed tip. Much thinner than a Gyuto, with less height and a flatter profile.
Steel: Similar to Gyuto, using VG-10, AUS-10, or carbon steels. Hardness 58-62 HRC.
Utility: Designed for slicing cooked meats, particularly roasts and briskets. The long blade allows for smooth, single-stroke cuts that preserve the texture of the meat. Also useful for filleting fish and trimming silver skin from meat.
Deba (Pointed Carving Knife)
The Deba is a heavy, single-beveled knife designed for breaking down whole fish. View Japanese knives at Koi Knives
Size: Typically 150mm to 210mm (6 to 8.5 inches), though can range from 120mm to 300mm
Shape: Thick, heavy blade with a single bevel, sturdy spine, and pointed tip. Much thicker and heavier than other Japanese knives.
Steel: Often made from White Steel #2 or Blue Steel #2 for durability. Hardness 58-60 HRC (slightly softer than other Japanese knives for toughness).
Utility: Specifically designed for breaking down whole fish: cutting through fish heads, separating fillets from bones, and removing scales. The thick spine can handle light chopping through small bones. Not suitable for general cutting tasks or hard bones like poultry.
Usuba (Thin Blade)
The Usuba is a traditional single-beveled vegetable knife used by professional Japanese chefs. View Japanese knives at Koi Knives
Size: Typically 165mm to 210mm (6.5 to 8.5 inches) with a tall blade height of 50-55mm
Shape: Rectangular profile similar to Nakiri but thinner, with a single bevel and hollow ground back. Two main styles: Kanto (squared tip) and Osaka (rounded tip).
Steel: High-quality carbon steels like White Steel #1 or White Steel #2. Hardness 60-63 HRC.
Utility: Designed exclusively for vegetables, particularly for decorative cutting techniques like katsuramuki (rotary peeling). The single bevel allows for precise, clean cuts and the ability to create paper-thin sheets of vegetables. Requires significant skill to use properly due to the single-bevel geometry.
Honesuki (Boning Knife)
The Honesuki is a Japanese-style boning knife designed specifically for poultry. View Japanese knives at Koi Knives
Size: Compact blade typically 145mm to 150mm (5.5 to 6 inches)
Shape: Triangular blade with a stiff, thick spine tapering to a sharp point. Available in both right-handed and left-handed single-bevel versions, as well as double-beveled versions.
Steel: Often made from harder stainless or carbon steels. Hardness 58-61 HRC.
Utility: Specifically designed for breaking down poultry by separating meat from bone. The sharp tip navigates joints while the stiff blade provides control. The thick spine adds durability for working around bones without the risk of chipping the edge.
Chuka Bocho (Chinese Cleaver / Chinese Chef's Knife)
While technically Chinese in origin, the Chuka Bocho is commonly used in Japanese kitchens and made by Japanese knife manufacturers. View Japanese knives at Koi Knives
Size: Blade length 180mm to 220mm (7 to 8.5 inches) with a very tall blade height of 90-100mm
Shape: Large, rectangular cleaver-style blade with a relatively thin profile (lighter than Chinese cleavers). Can be single or double-beveled.
Steel: Similar steels to other Japanese knives, including VG-10 and carbon steels. Hardness 58-61 HRC.
Utility: Despite its cleaver appearance, this is primarily a vegetable and meat knife, not for bones. The large blade is excellent for scooping and transferring ingredients, while the height provides great knuckle clearance. Versatile for chopping, slicing, and even crushing garlic with the flat of the blade.
Understanding Japanese Knife Steel
Japanese knife steel falls into two main categories:
Carbon Steel:
- White Steel (Shirogami): Pure, simple carbon steel that takes an exceptional edge and is easy to sharpen but rusts easily. Available in grades #1 (harder, more brittle) and #2 (slightly softer, tougher).
- Blue Steel (Aogami): Carbon steel with added tungsten and chromium for better edge retention and some corrosion resistance. Also available in grades #1 and #2, with Super Blue Steel as a premium option.
Stainless Steel:
- VG-10: Popular Japanese stainless steel with good edge retention and corrosion resistance (60-62 HRC)
- AUS-8 / AUS-10: Affordable stainless steels with decent performance
- SG2 (R2): Premium powder metallurgy steel with exceptional edge retention and hardness (63-64 HRC)
- Ginsan (Silver #3): Excellent stainless steel that sharpens easily and holds an edge well
Bevel Types and Their Significance
Single Bevel (Kataba): Traditional Japanese geometry ground on one side only, with the other side slightly hollow (urasuki). This design allows for extremely precise cuts and cleaner slicing but requires proper technique and is typically handed (right or left-specific).
Double Bevel (Ryoba): Ground on both sides like Western knives, making them easier to use for general cooking and ambidextrous. Most modern Japanese knives for home use are double-beveled.
Care and Maintenance
Japanese knives require special care due to their harder steel and sharper edges:
- Hand wash and dry immediately; never use a dishwasher
- Use appropriate cutting boards (wood or soft plastic); avoid glass or marble
- Carbon steel knives require regular oiling to prevent rust
- Sharpen with Japanese water stones for best results
- Store carefully to protect the delicate edge
- Hone regularly but gently; hard Japanese steel requires less frequent honing than Western knives
Choosing Your Japanese Knife
For home cooks starting their collection, the following sequence is recommended:
- Gyuto (210mm or 240mm): Your primary knife for most tasks
- Petty (120-150mm): For detailed work and smaller ingredients
- Nakiri or Santoku: For vegetable-heavy cooking
- Sujihiki or Yanagiba: If you frequently work with fish or large roasts
Professional or enthusiast cooks may add specialized knives like the Deba, Usuba, or Kiritsuke as their skills and needs develop.
Conclusion
Japanese kitchen knives represent a sophisticated approach to culinary tools, with each design optimized for specific tasks. While Western knives prioritize versatility and durability, Japanese knives emphasize precision, sharpness, and specialized performance. Understanding these differences allows you to choose the right knife for your cooking style and to appreciate the craftsmanship behind each blade.
Whether you're drawn to the all-purpose capability of a Gyuto, the vegetable-cutting prowess of a Nakiri, or the sashimi-slicing precision of a Yanagiba, Japanese knives offer unparalleled performance for those willing to learn their proper use and care. The investment in quality Japanese cutlery rewards the cook with tools that can last a lifetime while elevating the cooking experience through superior sharpness and control.
Explore the full range of Japanese kitchen knives at Koi Knives - featuring authentic Japanese blades with Australian hardwood handles, handcrafted in South Australia.
