A Beginner’s Guide to Japanese Knife Types: Santoku, Nakiri, Yanagiba & More

Japanese knives are world-famous for their exceptional sharpness, craftsmanship, and precision. But with so many different types, each designed for a specific task, it’s easy to get overwhelmed. Whether you’re a home cook or a professional chef, understanding the key differences between Japanese knife types will help you make better choices in the kitchen — and elevate your culinary skills.

1. Santoku (三徳包丁) – The All-Rounder

Best For: Slicing, dicing, and mincing meat, fish, and vegetables

Santoku translates to “three virtues” or “three uses,” referring to its versatility. With a sheepsfoot blade shape, a flat edge, and a shorter profile than a Western chef’s knife, it’s ideal for precision work in compact spaces. If you're only buying one Japanese knife to start with, make it a Santoku.

2. Nakiri (菜切包丁) – The Vegetable Master

Best For: Chopping, slicing, and julienning vegetables

The Nakiri has a straight blade and squared-off tip, allowing for clean vertical cuts through vegetables. It’s perfect for prepping large amounts of produce like cabbage, daikon, or herbs. The tall blade also makes it easy to scoop up chopped ingredients and transfer them to your pot or pan.

3. Yanagiba (柳刃包丁) – The Sashimi Specialist

Best For: Slicing raw fish, sushi, and sashimi

The Yanagiba is a long, thin, single-beveled knife that glides through fish in one smooth pull-cut. This helps maintain the delicate texture and appearance of raw fish, crucial in Japanese culinary aesthetics. It's a must-have for sushi chefs and anyone who prepares sashimi at home.

4. Gyuto (牛刀) – The Japanese Chef’s Knife

Best For: General-purpose slicing, carving, and cutting meat or vegetables

Similar to a Western chef’s knife, the Gyuto has a curved blade that supports rocking cuts, while its thinner edge offers more precision. It’s slightly longer and lighter than a Santoku, making it a great choice for those who prefer a bit more reach and flexibility.

5. Petty (ペティナイフ) – The Utility Knife

Best For: Peeling, trimming, and small-detail prep

The Petty knife is the Japanese equivalent of a paring or utility knife. It excels at fine work like deveining shrimp, trimming fat, or preparing garnishes. Its small size and lightweight design make it easy to maneuver and control.

6. Deba (出刃包丁) – The Butchery Blade

Best For: Filleting fish and breaking down poultry

The Deba is a thick, heavy single-bevel knife used for processing whole fish and cutting through small bones. It’s sturdy and built to withstand impact, but its razor-sharp edge also allows for delicate cuts. Ideal for traditional Japanese seafood dishes.

How to Choose the Right Knife for You

• Beginner? Start with a Santoku or Gyuto for versatility.
• Vegetable lover? Choose a Nakiri for clean, efficient chopping.
• Love sushi? Invest in a Yanagiba for smooth, clean slices.
• Precision-focused? Add a Petty knife for detailed tasks.

Japanese knives are not just tools — they’re precision instruments shaped by centuries of craftsmanship and culture. With the right blade in your hand, every cooking session becomes an opportunity to create something beautiful and authentic.

Ready to find your perfect Japanese knife? Explore our handcrafted collection at Shinbu Knives — each forged with premium steel and inspired by tradition, designed for modern kitchens.