Knife Types
Japanese Knife Types
Each Japanese knife is engineered for a specific cut. Start with the six most popular shapes below, browse the full catalog, or pick by what you cook most.
Most Popular Shapes
Santoku
三徳The all-purpose Japanese home knife. Vegetables, meat, fish — one blade, three virtues.
Gyuto
牛刀Japan's chef's knife. The professional's workhorse for protein and prep.
Nakiri
菜切The dedicated vegetable knife — flat, rectangular, made to drop straight through.
Deba
出刃Heavy single-bevel for fish butchery and filleting. Built to chop through bone.
Yanagiba
柳刃Long single-bevel sashimi knife. The sushi chef's most important blade.
Petty
ペティCompact utility knife for detail work, peeling, and small produce.
All Knife Types
Bunka
Angled-tip all-rounder — the stylish cousin of the santoku for modern home cooking.
Damascus
Layered steel with stunning wave patterns — beauty meets performance.
Deba
Heavy single-bevel knife for fish butchery and filleting.
Gyuto
Japan's chef's knife — the professional's workhorse.
Honesuki
Japanese boning knife for poultry — triangular precision blade.
Utility Knife
Mid-size all-purpose knife sitting between petty and gyuto.
Kiritsuke
The prestigious multi-purpose blade once reserved for head chefs.
Nakiri
The dedicated vegetable knife with a flat, rectangular blade.
Petty
Compact utility knife for detail work and peeling.
Santoku
The versatile all-purpose knife for meat, fish, and vegetables.
Knife Sets
Build the perfect collection — our recommended combinations.
Usuba
Traditional single-bevel vegetable knife used in professional Japanese kitchens.
Yanagiba
Long single-bevel sashimi knife — essential for raw fish preparation.
Compare by Use
Not sure which shape? Pick by what you cook.