The Japanese knife comparison table
Here, at a glance, are the main Japanese knives, their use, their morphology, and their length. The links lead to our dedicated guides.
| Knife | Main use | Morphology | Length | Bevel |
|---|---|---|---|---|
| Santoku | All-purpose (daily) | Short, dropped spine | 16-18 cm | Double |
| Gyuto | All-purpose (chef) | Long, curved | 21-24 cm | Double |
| Nakiri | Vegetables | Rectangular, flat | 16-18 cm | Double |
| Kiritsuke | Expert all-purpose | Angled tip | 21-24 cm | Double* |
| Yanagiba | Raw fish, sashimi | Long, thin, tapered | 24-30 cm | Single |
| Deba | Filleting fish | Thick, heavy | 15-21 cm | Single |
| Usuba | Vegetables (pro) | Rectangular, flat | 18-21 cm | Single |
*The Kiritsuke exists in both single and double bevel; domestic versions are generally double bevel.
The all-rounders: Santoku and Gyuto
If you were to have only one Japanese knife, it would be one of these two. Both cover meat, fish, and vegetables; the difference lies in the technique and the size.
The Santoku is short (16-18 cm), flat, and easy to handle. It is used for vertical cutting and is perfect for vegetables and smaller hands. It is often the first Japanese knife one adopts. The Gyuto is longer (21-24 cm) and curved: it allows for the rocking motion of a Western chef’s knife and excels on larger items.
The question "Santoku or Gyuto" comes up constantly, and the answer depends on your technique. We have covered this in detail in each guide.
The vegetable specialist: the Nakiri
When cutting a lot of vegetables, no all-purpose blade equals the Nakiri. Its rectangular shape and perfectly flat edge ensure total contact with the board: slices are neat and complete, without that final filament holding the rounds together. The height of the blade also serves as a spatula to transfer cut vegetables.
It is not a cleaver; it is thin and light, made for precision, not for bones. It is the vegetable enthusiast's knife.
The fish knives: Yanagiba, Deba, Usuba
Japanese fish cuisine has its dedicated blades, traditionally with a single bevel (sharpened on only one side) for extreme precision. Here are the three main ones.
The Yanagiba: the sashimi blade
Long (24-30 cm), thin, and tapered, the Yanagiba is designed to slice raw fish in a single pull, without crushing or tearing it. It is the sashimi and sushi blade par excellence. For domestic fish use, our Yanagiba-style fish knife offers an accessible entry point.
The Deba: for filleting
Shorter, thick, and heavy, the Deba is used for working with whole fish: filleting, navigating bones, and separating the head. Its weight does the work. This is not a fine slicing blade but a robust cutting tool.
The Usuba: professional vegetables
The Usuba is the professional equivalent of the Nakiri: same rectangular and flat shape, but with a single bevel. It allows for extremely fine vegetable cuts (such as katsuramuki, peeling into a ribbon), at the cost of more demanding sharpening and handling technique. A specialist blade.
For home: no need to multiply single-bevel blades at the start. A good all-purpose Santoku or Gyuto already fillets very well. Dedicated fish blades come into play when fish preparation becomes regular.
Which knife for which profile?
To summarize, here is how to choose based on who you are:
- You are a beginner → a Santoku (handy) or a Gyuto (if you come from a chef's knife). A single all-purpose knife is enough to start.
- You love vegetables → add a Nakiri to your all-rounder.
- You often prepare fish → a Yanagiba-style fish blade.
- You want an all-in-one expert blade → the Kiritsuke, versatile and expressive.
- The ideal trio → Gyuto (or Santoku) + Nakiri + a fish blade covers almost all uses.
Santoku, Gyuto, Nakiri, Kiritsuke, fish blades, true VG10 core Damascus, sharpened at 15°, from €69.
See the Japanese knife collection →The common point: all are sharpened at 15°
Regardless of the blade, Japanese knives share a requirement: a fine edge at 15°, compared to 20° for a European knife. This is what gives them their sharpness and requires precise maintenance.
Double bevel knives (Santoku, Gyuto, Nakiri) are sharpened at 15° on both sides, using diamond abrasives suited to their hard steel. Respecting this angle is essential: deviating toward 20° betrays the original geometry. For most cooks, a guided-angle rotary sharpener is the safest solution; it mechanically imposes 15° on all these blades, with no learning curve required. (Single-bevel blades require a specific sharpening technique, mainly on one side.)
🎁 Free: The Rotary Sharpener Guide
Receive our Japanese knife maintenance manual for free: keeping every blade sharp at 15°, grit selection, and step-by-step techniques.
❓ Frequently asked questions
Which Japanese knife to choose for beginners?
For a first Japanese knife, the Santoku or the Gyuto are the best choices: these are versatile knives that cover meat, fish, and vegetables. The Santoku, being shorter, is suitable for those who want a manageable blade; the Gyuto, being longer, for those who come from a Western chef's knife background. Specialized knives like the Nakiri or Yanagiba come later, once you have mastered the all-rounder.
Should I choose a Santoku or a Gyuto?
Both are versatile. The Santoku (16-18 cm) is shorter, flat, and easy to handle, ideal for vegetables and small hands, with a vertical cutting motion. The Gyuto (21-24 cm) is longer and curved, allows for a rocking motion, and excels on large pieces. Choose the Santoku for maneuverability, and the Gyuto if you are used to Western chef's knives.
Which Japanese knife to use for cutting fish?
To slice raw fish for sashimi and sushi, the Yanagiba is the reference blade: long, thin, single-bevel, made for a single-pull cut. The Deba, thicker and heavier, is used for filleting and working with whole fish. For domestic use, a good all-purpose Santoku or Gyuto is usually sufficient.
How many Japanese knives should I have?
A single good all-purpose knife, Santoku or Gyuto, already covers most cuts. To go further, a trio of Santoku (or Gyuto) + Nakiri (vegetables) + a fish blade covers almost all uses. It is better to have one excellent, well-maintained knife than several mediocre blades.
Are all Japanese knives sharpened the same way?
Double-bevel Japanese knives (Santoku, Gyuto, Nakiri) are all sharpened at 15° on both sides, using diamond abrasives suited to their hard steel. Single-bevel blades (Yanagiba, Deba, traditional Usuba) require a different technique, as sharpening is mainly done on one side. For double-bevel knives, a guided-angle rotary sharpener reliably maintains the 15° angle.
