7 Essential Types of Japanese Knives and How to Use Them

Japanese knives are admired worldwide for their precision, sharpness, and craftsmanship. Unlike standard Western knives, each Japanese knife is carefully designed with a specific purpose, making cooking smoother and more efficient. Whether you’re slicing fish for sushi, chopping vegetables, or deboning poultry, the right knife makes all the difference.

In this guide, we’ll explore the 7 essential types of Japanese knives—their unique features, uses, and why they deserve a place in your kitchen.

1. Gyuto Knife - The Japanese Chef's Knife

The Gyuto knife (meaning “beef sword”) is Japan’s answer to the Western chef’s knife. With blade lengths ranging from 180mm to 270mm, it’s designed for versatility. A Gyuto chef knife has a pointed tip for detailed cuts and a slightly curved edge for rocking motions, making it excellent for:

• Slicing meat
• Chopping vegetables
• General all-purpose kitchen work

For anyone looking for one do-it-all knife, the Japanese Gyuto is a top choice. Professional chefs often consider it the best Gyuto knife because of its balance, lightweight feel, and razor-sharp edge.

2. Nakiri Knife - The Vegetable Specialist

If you love vegetables, the Nakiri knife is your best friend. With its straight, double-bevel blade and squared tip, it’s designed to chop through produce effortlessly.

Nakiri knife uses include:

• Dicing onions, carrots, and potatoes
• Slicing leafy greens
• Making fine cuts for garnishes

Because of its thin, flat edge, the Nakiri knife creates clean slices with minimal damage, helping vegetables stay fresh longer. Many cooks search for the best Nakiri knife to perfect their vegetable prep. However, don't underestimate it.

The Nakiri-sharp, thin, straight blade makes it useful for other tasks such as slicing boneless meats and fish, dicing herbs and garlic, and breaking down sturdy produce like watermelon or squash.

3. Santoku Knife – The Three Virtues

The Santoku knife is one of the most popular Japanese knives worldwide. “Santoku” means “three virtues,” referring to its ability to cut meat, fish, and vegetables with equal ease.

What is a Santoku knife used for?

• Chopping vegetables
• Slicing boneless meat
• Dicing fish or herbs

The Santoku’s sharp, thin, straight blade makes it useful for other tasks such as slicing boneless meats and fish, dicing herbs and garlic, and breaking down sturdy produce like watermelon or squash.

Compared to a Gyuto, the Japanese Santoku knife has a shorter, wider blade with a rounded tip, giving better control. If you’re looking for a general-purpose option, the best Santoku knife offers both versatility and precision.

“When I'm making a Cobb or chef salad, I pull out my trusty Nakiri knife. It makes short work of all the vegetables. Then, I julienne some ham and Turkey, slice up a hard-boiled egg, crumble some blue cheese over it, and top it with avocado slices. I sprinkle it with a red wine vinaigrette”. Rob The Bamboo Guy

4. Bunka Knife – The Modern All-Rounder

The Bunka knife combines traditional Japanese craftsmanship with modern practicality. Its signature K-tip (reverse tanto tip) allows for detailed work, while the broad blade handles everyday chopping.

Bunka knife uses include:

• Cutting meat and fish
• Chopping vegetables
• Precision work with its angled tip

While often compared to the Santoku, a Japanese Bunka is a do-it-all Japanese prep knife. The flat edge makes quick work of push- or tap-chopping, and the angular K-tip slips in for detail work—think julienne, trimming, scoring, and neat slices. It’s great on vegetables and handles meat and fish just fine, including precise cuts for sashimi. Often an 8 to 8 1/2 inch knife, but some knife makers will also make one around 6 1/2 inches, which competes more closely with the Santoku.

5. Deba Knife – The Fish Butchery Knife

The Deba is the classic fish butchery blade. Its thick spine and forward weight power clean head removal and spine cuts, while the single-bevel edge glides along bones for ultra-clean fillets. Also great for shrimp and small poultry. Reach for the Deba when you need precision plus muscle—avoid hard bones.

Deba knife use includes:

• Filleting fish
• Cutting through small bones and cartilage
• Breaking down poultry

A Japanese Deba knife is indispensable for anyone preparing seafood regularly. If you’re after durability, the best Deba knife will give both power and precision.

6. Honesuki Knife – The Poultry Master

Honesuki (Japanese poultry boning knife) is purpose-built for breaking down chickens: a stiff triangular blade with a pointed tip to trace joints and cartilage, and a stout heel to pop tendons. It excels at deboning thighs, removing wishbones, trimming fat and silver skin, and even tackling small game or fish collars. Not a cleaver—use controlled cuts, not bone-chopping. A compact, precise alternative to a Western boning knife.

Honesuki knife uses include:

• Deboning chicken and duck
• Cutting through joints and tendons
• Trimming fat and connective tissue

Chefs often call it the best Honesuki knife for clean, efficient butchery. Its angled tip and strong spine make it versatile enough for some vegetable prep too.

7. Yanagiba Knife – The Sushi & Sashimi Knife

Yanagiba is the classic Japanese sashimi & Sashimi slicer: a long, narrow, single-bevel blade designed for clean, one-stroke pull cuts. It excels at portioning raw fish for sushi and sashimi, creating glossy, intact surfaces with minimal cell damage. Also great for skinning fillets, trimming loins, and carving boneless proteins like roast beef or smoked salmon. If you want pristine slices, this is the knife.

Yanagiba knife uses include:

• Slicing sashimi
• Preparing sushi-grade fish
• Cutting delicate proteins without tearing

The name “Yanagiba” translates to “willow blade,” a nod to its elegant, slim design. If you’re serious about Japanese cuisine, investing in the best Yanagiba knife is a game-changer.

Final Thoughts

Choosing the right Japanese knife depends on your cooking style. If you want a versatile all-rounder, a Gyuto knife or Santoku knife is perfect. For vegetable lovers, the Nakiri knife shines, while seafood enthusiasts will appreciate the Deba and Yanagiba knives. Poultry prep is effortless with the Honesuki, and modern chefs enjoy the versatility of the Bunka knife.

Each knife is a blend of tradition, precision, and artistry. By adding these seven essentials to your kitchen, you can elevate your cooking and experience Japanese craftsmanship firsthand.

Explore our curated collection of Japanese knives at The Bamboo Guy and find the perfect tool for your culinary journey.