Japanese Knife Types

Santoku knives are thinner and shorter than chef’s knives, allowing for more precision while slicing food items. As a result of these features, santoku knives are lighter and more balanced than their counterpart. It also does not have a tip or a bolster.

• Single (one-sided) or double (two-sided) bevel
• May feature a Granton edge
• 5" - 8" long blade

Unlike Santoku knives, chef’s knives have a tip that allows the user to rock the blade as they cut ingredients. The design is heavier and longer than the sushi knife, with a broad blade and a thick spine. It also has a bolster and options for a serrated edge.

• Usually has a double bevel
• May feature a Granton edge
• 6" - 12" long blade

The Japanese word “Santoku” can be translated as “three virtues,” as this knife is ideally used for three main functions: chopping, slicing, and dicing. 

• Multi-purpose, Western-style knife
• Can be used to cut raw fish, meat, and vegetables
• The blade does not culminate into a tip

With a rectangular blade, the Nakiri knife slices and dices fruits and vegetables into thin, uniform slices to add to sushi rolls. 

• Design allows for clean chops of fruits and vegetables
• Full tang increases safety and reduces the risk of injury
• Long and straight blade design allows for easy slicing

Sharing many similarities to chef knives, a Gyuto knife's light, thin construction allows it to make clean slices of fruits, vegetables, or meats. 

• Flat edge allows for quick cuts and easy handling 
• Well-suited for making precise cuts and working in tight spaces
• Design makes it an ideal multi-purpose knife

Also used to chop vegetables and cube meats, chefs commonly use a Deba knife to carve cuts of fish. Its versatility makes it a valuable addition to any sushi restaurant. 

• Light- or medium-duty cleaver
• Flat edge prevents food from sticking to the knife
• Strong enough to cut through cartilage and bones

Characterized by their long, thin blades, Sashimi knives can cut many types of ingredients. They are ideal for making precise cuts of raw fish for sushi without tearing them. 

• Straight, smooth edge 
• Comparable to a Western-style slicing knife 
• Long blade is well-suited for carving large cuts of fish 

Translated from Japanese as “thin blade,” the Usuba knife chops vegetables into uniform slices. The thin blade causes minimal cell damage to food, thus reducing the discoloration and change in flavor resulting from oxidation. 

• Single bevel 
• Ideal for making fine cuts 
• Not recommended to cut fruits and vegetables with hard skins

Comparable to a Western slicing knife, the Sujihiki knife’s straight, smooth blade is perfect for carving boneless cuts of meat. 

• Short blade height creates less friction when slicing
• Long blade length simplifies the process of peeling away excess fat or skin 
• Ideal for executing clean slices, eliminating sawing

While they share several anatomical qualities, Japanese knives are characterized by a fine edge for delicate slicing and making precise cuts of tender foods like fish. Their high-carbon steel construction is honed and refined by hand.

• Lighter for more controlled movements
• Smaller blade angle of roughly 10-15 degrees makes clean cuts without damaging food
• Straight blade for clean, precise cuts
• No bolster and blades that taper inside the handle for a more versatile, lightweight blade and more controlled movements

More familiar to Western culture, German knives are crafted from stainless steel with durability in mind. The thick blade handles tougher cuts without getting damaged, making them ideal for butcher shops. Typically, these knives are finished with a machine rather than by hand. 

• Heavier for increased durability
• Larger blade angle of about 20 degrees is designed to cut through tough foods 
• Curved blade for making cuts in a rocking motion 
• Full tang and bolster for elevated strength and balance, reducing the risk of workplace injury

1. Submerge a whetstone in water for 10-15 minutes or until air bubbles stop surfacing.
2. Place the whetstone on a solid surface to ensure it stays still while sharpening.
3. Holding the knife at a 10-15 degree angle, move it along the whetstone from heel to toe.
4. Repeat this step 5-10 times on each side of the knife.
5. Reverse directions and push the knife toe to heel, repeating 5-10 times on both sides.
6. Strop, or brush, the blade on jeans, newspaper, or leather to realign the edge.

The high-carbon steel blades of Japanese sushi knives are more prone to rust than stainless steel alternatives, which affects the life of the knife and your ability to use the knife safely. To avoid rusting, wash and dry the knife immediately after use. If needed, add a small amount of oil to the blade for an added layer of protection.

Also, remember that Japanese knives are not dishwasher safe, as the heat, water, and chemicals can damage the blade and handle. To preserve your knives, hand-wash them with mild soap and warm water. Here are some additional tips for your Japanese knives: 

• Avoid using Japanese knives to cut acidic foods, as this can change the color, taste, or smell of the food
• Avoid cutting extremely hard or frozen items with your knife, as this may cause chipping or breakage to the blade 
• Never use the knife on a metal or glass surface. For best results, use an end-grain wooden cutting board