How to Select the Perfect Japanese Knife for the Job

There comes a time in your life when you feel the need to choose your first proper kitchen knife. And for many, Japanese knives are at the top of the list. Chefs and kitchen cognoscenti will talk endlessly about Japanese knives using words like Craftsmanship, Sharpness, Precision and “Changed my Life”.

But with so many types of knives and so many foreign words (Gyuto, Santoku, Petty, Nakiri, Deba, Sujihiki etc.), how do you pick the perfect Japanese knife for the job?

Join us for the ultimate guide on how to choose a Japanese Knife.

Why Choosing the Right Knife Matters

Using the correct knife can transform your cooking experience from a chore into pure joy. A well chosen knife will boost your efficiency and control in the kitchen, allowing you to dice, slice, and mince with precision and less effort. In fact, the knife is often the most important tool in the kitchen, and picking the proper blade for each job will improve your results and will keep you safer.

The right knife glides through produce and proteins respectfully whilst making cooking easier, more enjoyable, and dare we say - fun.

And if you needed one more excuse: a high quality Japanese knife will keep delivering results for years and maybe decades to come.

Meet the Japanese Knife Types (and Their Uses)

Japanese knives are famous for their specialized designs – each blade has a personality and purpose. Let’s introduce the all-star lineup and what each is best at, so you can match the knife to the task. Think of it as the cast of characters in your kitchen anime, each with a signature move:

Gyuto – (Chef’s Knife)

PROFILE

The Gyuto is the Japanese equivalent of the western chef’s knife – and is often the first Japanese knife people buy for good reason. A typical Gyuto ranges 180 – 240mm in length (210 mm is a common sweet spot) and is a true jack-of-all-trades. Gyutos are generally lighter and thinner than German chef’s knives and made from harder steel, which means they can take a razor-sharp edge and hold it longer. (Fun fact: Gyuto literally means “cow sword” in Japanese, so basically it can be used for cutting up a cow or anything smaller than a cow).

USES

The gyuto is the go-to knife for many kitchen tasks – slicing meat, chopping vegetables, mincing herbs, you name it. The Gyuto’s slight curvature will give you a rocking cut (great for mincing garlic or herbs), and the length allows for slicing cuts as well.

RECOMMENDATION FROM CHEF'S ARMOURY

The MCUSTA Hexagon VG10 210mm Gyuto is made from a solid piece of VG10 steel with an offset hamaguri (clam shell) bevel. A great all-rounder for right handers.

Santoku – (Multipurpose Knife)

PROFILE

Shorter and stockier than a Gyuto, the Santoku is around 16–18 cm length. The Santoku knife can dice, chop and slice. It has a taller blade height and a flatter edge profile than the Gyuto.

USES

Santoku is a shorter multipurpose knife. The flatter blade is for up-and-down chopping motions rather than rocking. A great blade for dicing onions, chopping herbs, slicing carrots, and cubing meat. The broader blade also makes it easy to scoop up chopped ingredients and ferry them from board to pan. Most cooks find the Santoku very easy to use.

GYUTO V SANTOKU?

Many have both in their kitchen, but if you have to choose one knife it will come down to your cutting style. If you like a rocking chop, the Gyuto is the one. If you prefer a straighter cutting style, the Santoku’s flatter edge is for you.

RECOMMENDATION FROM CHEF'S ARMOURY

Check out the Kuro Kuma XT Santoku 165mm – a shorter and taller style of santoku made from semi stainless steel. It’s a good size for home (not too long, not too short) and truly “a good all-rounder” blade for veg and protein alike.

(Pssst: There’s also a knife called the Bunka, which is very similar to a Santoku but with a pointed K-tip for detail work. Think of it as the Santoku’s edgy cousin – versatile but with a sharper tip .)

Check out the Kuro Kuma Black Forged 170mm Bunka – also a good introduction to carbon steel as it is clad in 2 layers of stainless.

Petty – The Small but Mighty Utility Knife

PROFILE

The Petty knife (Oui Chef – small like petite) is basically a small knife between 120–150 mm in blade length. It’s the Japanese answer to a utility or large paring knife. Lightweight, narrow, and super handy, the Petty often becomes the extension of your hand for fine tasks.

USES

The Petty knife shines at delicate, detailed work – tasks where a big blade would be overkill or unwieldy. Need to peel an apple, hull a strawberry, devein a prawn, trim fat from meat, or precisely slice garlic? The Petty has you covered. It’s also terrific for sectioning citrus or coring an apple, trimming mushrooms, or any small-scale slicing and peeling. In short, everyone can use a good Petty knife. It’s the little helper that handles all the fiddly bits your larger knives can’t.

RECOMMENDATION FROM CHEF'S ARMOURY

A popular choice is the Mcusta Zanmai Hachi 150mm Petty Knife, a mid-sized Japanese utility blade. At 15cm, it’s the most popular size for peeling, cutting and carving with precision. This Petty from the Hachi series is razor-sharp and perfect for everything from peeling potatoes to artfully slicing a shallot. Once you have a Petty in your kit, you’ll wonder how you managed without this “small knife for all occasions”.

Nakiri – (Vegetable Knife)

PROFILE

With its flat, rectangular blade, the Nakiri looks a bit like a small cleaver (but don’t confuse it with a heavy meat cleaver). The Nakiri is double-beveled (sharp on both sides) and is essentially the Western-friendly version of the traditional single-bevel Usuba vegetable knife. Blade lengths are typically around 16–17 cm, and the edge is straight with a squared-off tip. This shape gives it a lot of contact with the cutting board – ideal for chopping veggies with clean, even cuts.

USES

This is your go-to knife for vegetable prep. The Nakiri’s straight blade excels at up-and-down chopping or push-cut motion – perfect for slicing carrots into batons, dicing an onion, shredding cabbage, or making mirepoix. Because the blade is straight, you can cut all the way through vegetables without (or minimal) rocking, producing precise cuts (julienne, brunoise, you name it) with ease. Think of the Nakiri as the gentle gardener’s blade – it respects your vegetables, slicing them cleanly without squashing. For veggie-loving cooks, a Nakiri can be a revelation.

TECH TIP

Use a Nakiri with a smooth slicing motion (forward or downward); avoid twisting or prying. And don’t let house guests think it is a cleaver suitable for smashing a coconut.

RECOMMENDATION FROM CHEF'S ARMOURY

Show your vegetables some love with the Okimoto Fugu 160mm Nakiri – a simple uncomplicated super sharp Nakiri with basic fit and finish to keep the price down.

Deba – (Filleting Knife)

PROFILE

The Deba is the antithesis of the western filleting knife. It’s heavy, thick and strong with a one-sided edge (single bevel) traditionally used for butchering fish. It looks like the love child of a santoku and a chopper, with a thick spine that tapers to a very sharp edge on one side. Common sizes for Deba blades are 16–21 cm depending on the size of the fish being filleted. Originating in Sakai (a Japanese city famed for knives), the Deba has been perfected by centuries of fish preparation. In fact, it’s considered the classic Japanese filleting knife – something of a legend among sushi chefs.

USES

Filleting and butchering fish is where the Deba shines. The weight and thickness will cut through fish heads and small bones, and to glide along fish fillets with authority. If you’ve ever watched a sushi chef break down a whole fish in seconds, a Deba was likely in their hand. It’s great for cutting whole fish, portioning fish fillets etc. Deba knives can also handle poultry butchery (like segmenting a chicken) pronto, though fish is its first love. Using a Deba properly does take a little technique (as it’s single-beveled), but once mastered, many cooks say they’re hooked for life. (Please note: single beveled knives are specified for Right or Left handed use)

RECOMMENDATION FROM CHEF'S ARMOURY

A first-rate option is the Kaiden W2 Honkasumi 165mm Deba, a properly forged and sharpened Honkasumi grade 165mm filleting knife hand forged from White #2 carbon steel. It’s robust yet refined – perfect for tackling whole fish from snapper to salmon. Just remember to keep that single-bevel edge sharp and rust-free (more on care later)

Sujihiki – (Slicer/Carving Knife)

PROFILE

Long, lean, and keen – the Sujihiki is Japan’s answer to a Western carving knife or fillet knife. Typically 240 – 270mm in blade length, it has a narrow blade profile and double bevel edge. Compared to its single-bevel cousin (the Yanagiba, used by sushi chefs), the Sujihiki is double-edged for versatility and a bit thinner than many Western slicers. Its design minimizes friction as it cuts, making it easy to slice.

USES

The Sujihiki is the ultimate slicer for cooked meats, roasts, poultry, and depending on the slicer can work well for slicing raw fish and cured meats. Think tableside carving, slicing a prime rib roast, portioning a terrine – a Sujihiki will give you uniform slices with ease. It’s also fantastic for slicing raw fish for crudo or can be used for an everyman’s sashimi. The key is its long, narrow shape: you use a smooth drawing motion (draw the knife toward you in one go) to get presentable slices without sawing back-and-forth. If you take pride in protein, a Sujihiki is your blade of choice.

RECOMMENDATION FROM CHEF'S ARMOURY

Customer pick is the MCUSTA Hexagon VG10 240mm Sujihiki, a slicer from Mcusta’s ever popular Hexagon line. It’s a reliable carving knife for both raw and cooked meats, with a hard VG10 monosteel construction with fantastic edge retention.

Yanagiba – (Sashimi knife)

PROFILE

Nothing screams Japanese knife like the Yanagiba. A long willow leaf shaped blade that is single beveled and considered the ultimate expression of Japanese craftsmanship. Common lengths are from 240mm to 330mm with an adage that longer is better. Using a single pulling shot the yanagiba will cut the perfect slice of fish.

USES

The Yanagiba is the ultimate slicing tool for sashimi. The highly honed main bevel will polish the surface of the fish whilst the concave back of the blade gives minimal interference.

RECOMMENDATION FROM CHEF'S ARMOURY

We love the Kaiden B2 Honkasumi 270mm Yanagiba, A PRO grade sashimi knife made from Blue 2 steel with top notch edge retention. It’s a long enough blade for a smooth cutting action to create sashimi you can be proud of.

OTHER SPECIALITY KNIVES

Beyond the big names above, Japanese cutlery has a roll call of task-specific knives. For example, the Takobiki is traditionally used for cutting octopus but these days is adopted as a hipster sashimi knife. There’s also the Usuba, a single-bevel vegetable knife used by professional chefs for paper-thin vegetable sheets and intricate cuts. Kiritsuke is a hybrid all-rounder slicer that is traditionally single beveled, but these days comes as a double bevel as well so you can be as cool as the next guy. But unless you’re feeling particularly adventurous (or starting a knife collection, which is an easy rabbit hole to fall into), the main types above will cover 99% of your cooking needs. Now, how do you decide which one you should get first, or next? Let’s talk tips for choosing.

Tips on Choosing Your Perfect Knife

When selecting a Japanese knife (or any knife, really), consider a few key factors to find a blade that suits you and your cooking style. Here’s a handy checklist to guide your decision:

• Cooking style & technique: How do you like to cut? If you prefer a rocking motion for herbs and garlic, a Gyuto’s curved belly might feel more natural. If you favor straight up-and-down chopping, a Santoku or Nakiri (with flatter edge profiles) will be very useful. Think about your knife habits: do you slice, chop, mince or carve more often? Match the knife to the technique – for instance, if you do a lot of precision slicing (say carving roasts), a long Sujihiki will make the task much more enjoyable.
• Common ingredients & tasks: Reflect on what you cook most. Different knives excel at different tasks: a Nakiri is superb for chopping vegetables, a Deba for filleting fish, a Santoku or Gyuto for all-purpose slicing and dicing, etc.. If you’re a sushi lover preparing lots of fish, investing in a proper fillet knife (Deba) and sashimi slicer (Yanagiba / Sujihiki) makes sense. If you mainly cook meats and veggies for stews and roasts, a Gyuto might be enough as your do-it-all. For veggie aficionados or salad makers, a Nakiri is the pick. Match the knife to the food you love – your ingredients will thank you with better taste, texture and presentation.
• Hand size & comfort: A knife should feel like a natural extension of your hand. Pay attention to handle size, shape, and how the knife feels. If you have smaller hands, you might favor a lighter knife or one with a smaller handle so it doesn’t feel unwieldy. Those with larger hands might prefer a taller blade or bigger handle for a comfortable grip. The right fit is subjective, so if possible, hold a knife before you buy. Your hand should wrap comfortably, and you should feel in control, not like the knife is controlling you.
• Weight & balance: Speaking of heavy vs light – Japanese knives tend to be lighter and more agile than their Western counterparts, but there’s still variation. Do you like a knife that’s featherlight and nimble? Or something with a bit of heft to power through foods? There’s no wrong answer, just preference. Lightweight knives are great for precise, prolonged work without tiring your hand. Heavier knives (there are some weighty Japanese knives too, like thick Debas and some  Gyutos). Again, it comes down to what feels right for you: try a few if you can, and notice if you prefer a certain weight class. Remember, you’ll be the one wielding it nightly, so comfort is king.
• Maintenance & upkeep: Be honest with yourself – how much TLC are you willing to give your knife? Japanese knives can be made of various steels, generally falling into carbon steel or stainless (and many fancy variations thereof). Carbon steel knives can often take a screaming sharp edge, but they will rust if not dried and cared for properly. That means wiping the blade dry and maybe oiling it after use, and being vigilant about not leaving it wet. If that sounds like a chore, stainless steel knives might be better – they are more forgiving and there are many modern stainless alloys that are fantastic in performance. Also consider that very hard steel knives hold an edge longer but can be a bit more challenging to sharpen, whereas slightly softer steel sharpens more easily but will need sharpening more often. And then there’s the question of sharpening: Are you up for learning to use a whetstone to keep that edge razor sharp? Regular honing and occasional sharpening are part of owning Japanese knives. Some knives (single-bevel ones like Deba/Yanagiba) require more skill to sharpen correctly – so beginners might start with double-bevel styles at first. In summary, choose a knife that fits your willingness to maintain it. If you’re game to pamper your knife, a carbon steel Gyuto could reward you with incredible performance. If you know you’ll want low-maintenance, a quality stainless Santoku might be a better everyday workhorse. And if all else fails, remember Chef’s Armoury offers Japanese knife sharpening services in Sydney and Melbourne and a selection of rust cleaners – so even a high-maintenance knife can be managed with a little outside help!

By weighing these factors – what you cook, how you cut, how the knife feels, and how much care it needs – you’ll be well on your way to selecting a knife that you’ll love using every day.

Bringing It All Together (Conclusion)

At the end of the day, the perfect kitchen knife for you is the one that makes you feel confident and happy in the kitchen.

If you’re still unsure where to start, you can’t go wrong with a good Gyuto or Santoku as your first Japanese knife – they cover many tasks. As your collection grows (and trust us, it will – Japanese knives have a way of sparking knife enthusiasm), you can add specialists like a Nakiri for veggies or a Yanagiba for fish to broaden your culinary toolkit.

Mix and match brands and types to your heart’s content; part of the fun is finding your favorites in terms of aesthetics and feel. Chef’s Armoury has a curated selection for every budget and need, from reliable starters to heirloom-quality blades, so you’ll be sure to find a knife that feels like it was made just for you.