Do You Really Need More Than One Knife? What Each Japanese Knife Is Designed For

When people think of Japanese knives, the first image that comes to mind is often the iconic Gyuto or a razor-sharp Yanagiba slicing sashimi. But beyond the beauty and sharpness lies a practical question:

Do you really need more than one Japanese knife in your kitchen?

The short answer: Yes — if you want the right tool for every task.
Japanese knives are traditionally crafted with specialization in mind. Each blade is designed for a specific cutting purpose, honed over centuries of culinary culture and craftsmanship.

1. Gyuto (牛刀) — The All-Purpose Chef’s Knife

• Purpose: Meat, vegetables, fish — the Gyuto handles almost everything.
• Design: Slightly curved blade (typically 210–240mm), double-beveled.
• Why You Need It: If you’re only buying one knife, make it this one. It’s the Japanese equivalent of a Western chef’s knife — but sharper, lighter, and more precise.

2. Santoku (三徳) — The Home Cook’s Favorite

• Purpose: “Three virtues” — slicing, dicing, and mincing.
• Design: Shorter than a Gyuto (165–180mm), with a flatter edge.
• Best For: Vegetables, small cuts of meat, everyday prep.
• Why You Need It: Great for small kitchens and quick meals. The Santoku’s compact, nimble feel makes it ideal for home chefs.

3. Nakiri (菜切) — The Vegetable Master

• Purpose: Chopping vegetables with precision.
• Design: Flat blade edge, rectangular profile, double-beveled.
• Best For: Piles of onions, carrots, herbs, and more.
• Why You Need It: Cuts straight down, reducing bruising on greens. A plant-based cook’s best friend.

4. Yanagiba (柳刃) — The Sashimi Specialist

• Purpose: Cleanly slicing raw fish in one smooth pull.
• Design: Long, narrow, single-bevel blade (270–330mm).
• Best For: Sushi, sashimi, delicate proteins.
• Why You Need It: Ensures pristine cuts that preserve texture and appearance — a must-have for sushi lovers and professionals.

5. Deba (出刃) — The Butcher’s Power Tool

• Purpose: Breaking down whole fish, cutting through small bones.
• Design: Thick spine, single bevel, forward-weighted.
• Best For: Fish filleting, poultry butchery.
• Why You Need It: Strong enough for joints and bones, yet razor-sharp for precision cuts.

6. Petty (ペティ) — The Utility Blade

• Purpose: Peeling, paring, fruit work, delicate tasks.
• Design: 120–150mm blade, narrow and agile.
• Best For: Garnishes, trimming fat, fine control.
• Why You Need It: Where a chef’s knife feels too bulky, the Petty steps in. Like a scalpel for the kitchen.

So, Do You Really Need More Than One?

If you’re a casual cook, one high-quality Gyuto or Santoku might be enough.
But if you cook often, explore different cuisines, or simply want to elevate your prep work, having the right blade for the task isn’t luxury — it’s efficiency.

Japanese knives aren't just sharper — they're smarter. Each one is designed with purpose and precision. When you use the correct knife for each ingredient, the process becomes faster, cleaner, and more satisfying.

Final Takeaway

Investing in a Japanese knife set isn’t about buying more — it’s about cooking better.
From the delicate slice of sashimi to the rhythmic chop of vegetables, the right knife can transform how you prepare food.

Want to build your perfect Japanese knife set?
Start with a Gyuto, then add a Petty and a Nakiri — and you’ll feel the difference with every cut.