- A Japanese knife should primarily be chosen based on its intended use — sushi, vegetables, or meat — not by brand.
- Japanese steel is harder (58–67 HRC), making it sharper but more brittle: it requires precise sharpening at 15°.
- For each profile, a specific knife type: the santoku for beginners, the gyuto for versatility, the kiritsuke for a chef's touch, the nakiri for vegetables, and the yanagiba for fish.
- Maintaining the 15° edge is non-negotiable — a magnetic rotary sharpener is the most reliable solution without requiring technical skill.
You've heard about Japanese cutlery, and you might have even seen a santoku in action. Now you're faced with dozens of options, unfamiliar names, and prices ranging from €30 to €500. The question everyone asks is: where do I start?
This guide answers that question directly. We'll start with your kitchen — what you cook, how much you cook, what your budget is — to identify the Japanese knife that genuinely suits you. Not the one that looks good on Instagram, but your knife.
Discover our selection of Japanese knives →
In Japan, the kiritsuke symbolizes the chef's authority: traditionally, only the head chef was allowed to wield it. It is recognized by its long blade (21–24 cm) ending in a diagonally cut tip, both elegant and precise for finishing cuts.
Modern double-bevel versions make it a truly versatile Japanese chef's knife: it slices meat like a gyuto, finely chops vegetables like a nakiri, and fillets with precision. It's the choice for cooks who want a single expressive blade for almost everything. With a Damascus finish, it also becomes an exceptional piece on the countertop.
The Nakiri — The Vegetable Knife
Flat rectangular blade, vertical chopping without rocking. Perfect for vegetables — brunoise, julienne, chiffonade. Not suitable for meat or fish. Dedicated guide: nakiri knife: complete guide.
The Yanagiba — The Fish and Sushi Knife
Long, thin blade (22–30 cm) with a single bevel. Made to cut fish in a single, clean pull, without crushing it. This is the ultimate professional sushi knife: sashimi, whole fillets, fine cuts. If you regularly work with fish, this is the reference Japanese fish knife. The pull-cut technique requires a bit of practice. We detail fish knives in our hub santoku, gyuto, nakiri: which knife for which use.
The Deba and the Usuba — Professional Specialists
The deba cuts whole fish (bones included). The usuba is the vegetable knife used by traditional Japanese chefs, with a single bevel. These two knives are covered in our guide santoku, gyuto, nakiri: which knife for which use.
To go further on maintaining Japanese knives with a sharpening stone, consult our complete guide: Japanese sharpening stone: complete guide.
Receive your free getting started manual for rotary sharpener sharpening — practical use, material selection, grit selection by knife type (santoku, gyuto, kiritsuke, nakiri).
