The comparison table of Japanese knives
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 | Versatile (daily) | Short, dropped spine | 16-18 cm | Double |
| Gyuto | Versatile (chef) | Long, curved | 21-24 cm | Double |
| Nakiri | Vegetables | Rectangular, flat | 16-18 cm | Double |
| Kiritsuke | Expert's versatile knife | Beveled 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 single and double bevel; domestic versions are generally double bevel.
The versatile ones: 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 gesture and the format.
The Santoku is short (16-18 cm), flat, and easy to handle. It cuts vertically and is perfect for vegetables and small hands. It's often the first Japanese knife one adopts. The Gyuto, on the other hand, is longer (21-24 cm) and curved: it allows the rocking motion of the Western chef's knife and excels on large pieces.
The question "Santoku or Gyuto" constantly comes up, and the answer depends on your technique. We have covered it in detail in each guide.
The vegetable specialist: the Nakiri
When cutting a lot of vegetables, no versatile blade matches the Nakiri. Its rectangular shape and perfectly flat edge ensure full contact with the cutting board: slices are clean and complete, without that last filament holding the rounds together. Its blade height also serves as a scoop to transport cut vegetables.
It's not a cleaver — it's thin and light, made for precision, not for bones. It's the knife for vegetable lovers.
Fish knives: Yanagiba, Deba, Usuba
Japanese fish cuisine has its dedicated blades, traditionally with a single bevel (sharpened on one side only) 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-type fish knife offers an accessible entry point.
The Deba — for filleting fish
Shorter, thicker, and heavier, the Deba is used for working with whole fish: filleting, separating bones, removing the head. Its weight does the work. It's not a fine slicing blade but a robust cutting tool.
The Usuba — pro-level 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 (like katsuramuki, ribbon peeling), at the cost of a more demanding sharpening and usage technique. A specialist's blade.
For home: no need to multiply single-beveled blades initially. A good versatile 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's how to choose based on who you are:
- You are a beginner → a Santoku (maneuverable) or a Gyuto (if you come from a chef's knife). A single versatile knife is enough to start.
- You love vegetables → add a Nakiri to your versatile knife.
- You often work with fish → a Yanagiba-type 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 Damascus with VG10 core, sharpened to 15°, from €69.
View the Japanese knife collection →The common point: all are handled at 15°
Whatever 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 what requires precise maintenance.
Double-beveled knives (Santoku, Gyuto, Nakiri) are sharpened at 15° on both sides, using diamond abrasives suitable for their hard steel. Respecting this angle is essential: deviating to 20° betrays the original geometry. For most cooks, a guided-angle rolling sharpener is the safest solution — it mechanically imposes 15° on all these blades, without any learning required. (Single-beveled blades, on the other hand, require a specific sharpening technique, primarily on one side.)
🎁 Free: The Rolling Sharpener Guide
Receive our Japanese knife maintenance manual for free: keeping each blade sharp at 15°, choosing grits, and step-by-step techniques.
❓ Frequently Asked Questions
Which Japanese knife to choose for beginners?
For a first Japanese knife, the Santoku or Gyuto are the best choices: they are versatile knives that cover meat, fish, and vegetables. The Santoku, being shorter, suits those who want a maneuverable blade; the Gyuto, longer, suits those coming from a Western chef's knife. Specialized knives like the Nakiri or Yanagiba come later, once the versatile knife is mastered.
Should I choose a Santoku or a Gyuto?
Both are versatile. The Santoku (16-18 cm) is shorter, flatter, and more maneuverable, ideal for vegetables and smaller hands, with a vertical cut. The Gyuto (21-24 cm) is longer and curved, allowing for a rocking motion and excelling on larger pieces. Choose the Santoku for maneuverability, the Gyuto if you come from a Western chef's knife.
Which Japanese knife for cutting fish?
For slicing raw fish, sashimi, and sushi, the Yanagiba is the reference blade: long, thin, single-beveled, made for cutting in a single pull. The Deba, thicker and heavier, is used for filleting and processing whole fish. For domestic use, a good versatile Santoku or Gyuto is already very suitable.
How many Japanese knives should you own?
A single good versatile knife, Santoku or Gyuto, already covers most cutting needs. To go further, a trio of Santoku (or Gyuto) + Nakiri (for vegetables) + a fish blade covers almost all uses. It's better to have one excellent, well-maintained knife than several mediocre blades.
Are all Japanese knives sharpened the same way?
Double-beveled Japanese knives (Santoku, Gyuto, Nakiri) are all sharpened at 15° on both sides, using diamond abrasives suitable for their hard steel. Single-beveled blades (traditional Yanagiba, Deba, Usuba) require a different technique, as sharpening is primarily done on one side. For double-beveled knives, a guided-angle rolling sharpener reliably maintains the 15° angle.
