7 Essential Types of Japanese Knives and How to Use Them

You'll find Japanese knives in numerous professional and home kitchens. Many people appreciate their durability, precision, ease of use and sharpness. From delicate tasks like filleting raw fish to heavier duties, such as chopping through thin bones, these knives are designed with specific purposes in mind to help you succeed while whipping up your favorite meals. Learning about the various types of Japanese knives and what they're used for can help you choose one or more that are best suited to your needs whether you're a home cook or a professional chef.

What Makes Japanese Knives Unique?

Japanese knives feature thin, sharp, exceptionally hard steel blades, allowing users to make meticulous cuts in everything from fruits to meats. This benefits the food in many ways, including preserving its integrity and improving presentation. Their lightweight and balanced design also gives chefs greater control, especially during extended use when hand fatigue can easily set in.

A 7-piece set of Seido Damascus steel kitchen knives with blue and wood grain handles arranged on a wooden cutting board with various vegetables.

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The impressive craftsmanship of Japanese knives ensures they can last decades, but it's crucial to properly care for them to extend their life span. Although they're durable, the knives still need care to maintain their shape, beauty and performance. Proper care helps preserve the blade's edge, keeps the knife functioning at its best and prevents damage to the handle.

Even though they're incredibly strong, you have to be careful when using Japanese knives. For example, avoid cutting into thick bones, jabbing the point into a cutting board or attempting to break apart frozen foods. Only use them for their intended kitchen tasks, not for cutting open boxes or other non-food-related activities. Sharpen them as needed, but don't overdo it with frequency or aggressiveness because you could permanently damage the blades.

Four panels showing incorrect knife usage: cutting bone, cutting frozen meat, cutting cardboard, and sharpening a knife incorrectly on a whetstone creating sparks.

Always hand-wash your knives and never put them in the dishwasher. Clean them after every use with a soft sponge and mild dish soap. Avoid scrubbing with abrasive tools like scouring pads as they could damage the blades. Although things can get busy and chaotic in the kitchen, don't leave the knives in water or wet and dirty at the bottom of the sink. Once they're clean, dry them off thoroughly to prevent rusting.

Store them properly after they dry. Don't throw them into a utensils drawer where they're mixed in with other knives, as this can cause the blades to get dull or damaged. Instead, consider putting them into a soft, portable roll case to protect them, or store them in a knife block where each blade has its own protective slot. A magnetic knife rack is also a great option, putting your stunning collection on display. They allow easy access, which is particularly convenient when you have messy and dirty hands and need a knife. Whichever storage or display option you choose, make sure to regularly clean it for sanitary purposes.

Four different knife storage solutions: a knife roll, a wooden knife block, a magnetic knife block, and stainless steel knife holders from Seido Knives.

When you invest in high-quality knives, it's important to learn proper usage techniques to get the most out of them. Sharpening your knife skills leads to faster prep, cleaner cuts and more consistent results. It also helps you improve the visual appeal of your food by creating uniform slices and precise shapes. Read our in-depth page about Japanese cutting techniques to get started.

Seido Damascus chef knife on a cutting board with meat and onions.

Overview of the Most Common Japanese Knife Types

There are multiple types of Japanese knives. Although some people use the specialized ones interchangeably, it's better for the quality of the food to use each knife as it's intended. Learning the different Japanese blade names and what each knife is ideal for in meal prep can help you choose the best one for your kitchen needs. They also make great gifts for someone who takes their cooking talents seriously and wants to create even better, more visually appealing food.

1. Gyuto: The Japanese Chef's Knife

A Gyuto knife, like the Inferuno Gyuto AUS 10 Steel Damascus Chef Knife , has a thin, slightly curved blade that typically ranges from 7 to 10 inches. It's one of the two most versatile Japanese kitchen knives.

Seido Inferuno Gyuto AUS-10 Damascus chef knife with a patterned handle on a wooden board with lemon slices and meat.

Gyuto knives are lightweight and perfect for cutting various foods, including meat, vegetables and fish. The blade's curve starts closer to the sharp pointed tip, making them especially effective for slicing and chopping. You can use them with the push-and-pull slicing technique, but their curved blade also makes them excellent for rock chopping.

2. Santoku: The Everyday Kitchen Hero

Santoku knives, including the Epokishi AUS-10 Santoku, also offer incredible versatility. The blade is usually 7 inches or slightly shorter.

Epokishi AUS-10 Santoku Damascus knife with a black handle on a wooden board with romanesco broccoli, tomatoes, and pasta

The name Santoku translates to "three virtues" in English and beautifully describes their strengths in chopping, dicing and slicing. They feature a sheepsfoot tip and a straight edge, making it easy to cut straight down while maintaining control. These knives are especially beneficial for quick, efficient prep work on ingredients like carrots, onions and celery. Use them to easily cut boneless fish, boneless meat and vegetables.

3. Nakiri: The Vegetable Specialist

Nakiri knives, like the Epokishi AUS-10 Nakiri, are a must for vegetable-loving professional and home chefs. They have a rectangular, thin, flat blade with no pointed tip. These knives are perfectly designed for straight up-and-down vegetable chopping, making it simple to cut uniform pieces. They won't tear through vegetables, so they're especially effective for slicing foods like eggplant and cabbage. Nakiri knives have a blade that's typically 6 to 7 inches that allows for precise cuts with minimal effort.

Epokishi AUS-10 Nakiri Damascus knife with a blue patterned handle on a wooden board with sliced meat, okra, and blueberries.

4. Petty: The Small but Mighty Utility Knife

A petty knife is another Japanese knife you want in your kitchen if you love cooking with vegetables, although it's also great for cutting fruits. The blade typically measures 4 to 7 inches and has a slightly curved edge with a sharp pointed tip. Options like the Kurogane Petty Knife allow for precision and control while peeling, slicing and trimming vegetables and fruits.

The sharp tip is also perfect for slicing through tough skins and removing seeds. Additionally, you can use these utility knives to cut herbs for meals or to use as a garnish. Unlike larger chef's knives, the petty knife's compact size makes them ideal for working on small cutting boards and in confined spaces.

Damascus paring knife with intricate blade and resin handle

5. Deba: The Butchering Blade

The Deba Japanese knife is one of the best tools for breaking down whole fish without the hassle. It's designed to simplify the filleting process, even while you're working on large species. The blade usually ranges from 6 to 13 inches, giving you the ability to choose a size that complements your comfort and cutting style.

Deba knives, which have a sharp, pointed tip, are thicker and sturdier than many other types of Japanese kitchen knives. This added thickness lets you cut through thin fish bones without chipping or breaking the blade while retaining control throughout the butchering process. Their weight and design also offer better stability, making it easier to maintain a comfortable cutting angle while working.

6. Yanagiba: The Sashimi and Sushi Slicer

Any fan of sashimi and sushi knows that precise cuts are necessary because it’s an art form that must be honored. That's where a Yanagiba knife comes in.

The long knife has a pointed tip and a slightly curved blade that measures approximately 8 to 14 inches, although the usual size is about 10.5 inches. It's narrower than many other Japanese knives, allowing for the necessary delicate cuts into the raw fish. The Yanagiba knife has a sharp, single-bevel blade that gently glides through the flesh, creating flawless slices that aren't jagged, uneven or unsightly. It's essential for achieving impressive sashimi and sushi cuts.

Check out our Sakimaru Takohiki Knife, which features a combination of Yanagiba and Takohiki designs.

Seido sashimi sushi fish knife with a wooden handle and sheath on a wooden cutting board next to garlic and salt.

7. Sujihiki: The Japanese Carving Knife

The Sujihiki Japanese knife has a long, narrow, double-bevel blade that usually measures 8 to 12 inches. It's designed to cut thin, even slices of fish or meat, making it perfect for tasks like carving roasts. Many people also use this type of knife to slice through fruits and vegetables thanks to its ability to glide smoothly through ingredients without crushing or tearing them, preserving their texture and appearance. Its lightweight design makes it great to use for extended periods of time without straining the hand and wrist. View our Inferuno Sujihiki Knife to learn more about adding it to your kitchen collection.

ext: Seido Knives 8 inch Inferuno Gyuto AUS10 Damascus Chef Knife

Elevate Your Cooking With the Best Japanese Knives

Experience the superior quality and stunning style of all the different types of Japanese cooking knives. Choose from individual knives or sets to elevate your cooking techniques. The right knives can make a significant difference while you're cooking, helping you achieve fantastic results whether you're a professional or novice.

We also offer accessories like honing rods, such as those that are part of the Inferuno Series, so you can keep your knives in top condition. Browse the Seido Knives website today to find your favorites that complement your cooking style and needs, or discover the perfect gift for a loved one for any occasion.

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