6 Things To Know Before Buying A Japanese Knife 2025 Guide
6 Things To Know Before Buying A Japanese Knife 2025 Guide
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If you’re looking to buy a Japanese knife for yourself or as a gift anyone can appreciate, I promise you will save a lot of time in the shops by learning a bit about the different types of Japanese knives available ahead of time.
I’m compiled this guide from personal experience of visiting countless shops and meeting with local artisans to try and give you a comprehensive overview into the world of Japanese knives in an easy to understand way.
Things to know.
There are six main things to consider in a Japanese knife. Try to narrow down what you think you want and then use that as a starting point with the shop staff. They will appreciate the gesture of arriving informed.
How Much Should You Pay For A Japanese Knife?
Believe it or not, you can spend as little as ¥100 on a knife from Japan. That’s less than a $1 and you can find it in any Daiso. In fact, in my knife sharpening workshop at the Natural Whetstone Museum, that’s the exact knife I practiced on. Once it was sharpened, it performed the paper cut test just as well as my Tosa blade.
On the other end of the spectrum you can easily find knives for ¥50,000 – ¥80,000 ($350 – $550). Specialized knives, like a Magurokiri, to cut large tunas, can go for thousands.
Ultimately, the price is determined by the material, the region, and the knife maker. While there’s no one easy answer, I found that on the low end you can find quality knives for between ¥8,000 – ¥15,000 ($55 – $100) and generally you can expect to pay between ¥20,000 – ¥30,000 ($135 – $200) for something on the slightly higher-end.
While there are knives that cost more than that, it’s hard to justify its price for the average buyer, in my blunt and humble opinion.
TIP: All the knives you’ll find will be sharp enough, but all knives need to be sharpened from time to time to maintain its sharpness. Take a knife sharpening workshop while you’re in Japan.
The type of blade and steel will determine the level of maintenance that’s required from you.
Common Types Of Japanese Blades
One of the core principles of Japanese craftsmanship is designing and creating tools to do a specific task well. It’s no different with the many different types of knives that have been designed over hundreds of years.
Gyuto
The Gyuto is the Japanese equivalent of the Western chef’s knife, to handle everything from chopping vegetables to slicing meats. In my opinion, a nice Gyuto is one of the most useful knives you can own, alongside a Sabaki or Funayuki knife. The Gyuto uses a slightly curved blade design for an efficient rocking push motion to cut, mince and dice.
A typical Gyuto blade will be between 180mm – 270mm (7.1 – 10.6 inches), with 240mm being a standard length. I personally prefer a blade around 210mm (8.3 inches).
Best For: General all-around and everyday use. A workhorse knife that should probably be the first knife you buy.
Santoku
The Santoku is similar to the Gyuto, but usually a bit smaller and lighter, which makes handling easier for some. The Santoku has a slightly more rounded tip than the Gyuto and straighter blade that only curves up near the tip.
Despite the flatter blade, it will perform both push and pull cutting motions well.
A typical Santoku blade will be between 130mm – 200mm (5.1 – 7.9 inches), I personally prefer a blade around 180mm (7 inches).
Best For: A versatile, well-balanced knife for everyday cooking. It’s smaller and lighter than the Gyuto, which makes it easier to maneuver for most people.
Nakiri
The Nakiri is shaped like a long rectangle with a taller body, making it similar to a typical butcher’s knife, but it’s in fact a sharp and delicate knife using for cutting vegetable. Alongside a Gyuto or Santoku, you will find the Nakiri is core part of every Japanese kitchen and household. The flat blade allows the edge to make complete contact with the cutting board to fully cut through vegetables.
A typical Nakiri blade will be between 150mm – 240mm (5.9 – 9.5 inches), I personally prefer a Nakiri blade around 180mm (7 inches).
Best For: This knife is for any kitchen, especially if you prepare a lot of vegetables. While you can many knives to cut vegetable, the Nakiri has the best design for the task.
Yanagiba
The Yanagiba is the most important knife for a sushi chef. The long and slender single bevel blade is use solely for slicing sashimi with a single long clean pulling motion. You either need this knife or you don’t. Most people don’t, but it sure is nice to think that you do.
Best For: Sushi chef or someone who works with a lot of raw fish.
Deba
The Deba is a short and sturdy blade that makes up the other half of a fish knife set when paired with a Yanagiba knife. The thicker blade is used to cut through fish bones and other dense materials. The blade is typically single bevel, to perform precise cuts through tough flesh and bone.
Best For: Those who frequently fillet fish or work with whole fish. It’s also a good choice for people who do a lot of butchery and need a reliable knife for cutting through bone.
Funayuki
The Funayuki is the fisherman’s knife. This utilitarian knife can do so much and yet it’s often overlooked by the Gyuto or Santoku.
It’s similar to a Deba knife for handling the cuts and fillets, but it’s also able to slice like a Yanagiba. It’s the true fisherman’s companion, hence its name, which translates to “to go on a boat.”
In the last few years, I’ve started purchasing a lot of whole fishes, usually around 2-4kg in size. I thought about picking up both a Deba and a Yanagi knife, but a Funayuki was more practical and I love its compact size and versatility.
Even though it’s meant for fish, the shorter length and higher blade makes this a great knife for cutting everything from vegetables to meat. Often times, I find myself going for the Funayuki instead of the Gyuto just instinctively.
Most are double bevel, which I prefer, while some traditional Funayuki are single bevel.
Best For: Those who frequently prepare fish, but don’t need to break down large fishes like tuna. Great if you prefer a nimble, more agile knife for everyday use.
TIP: Get a Funayuki. A Gyuto and Santoku is the normal recommendation, but go for something slightly different that will do just as good a job.
Kiritsuke / Bunka / Hakata
The Kiritsuke is another hybrid type single bevel knife that combines the Yanagi for slicing sashimi with a Usuba for cutting vegetables. The Usuba is similar to a Nakiri knife, but single bevel and with a rounded top edge.
The Kiritsuke, like the Bunka and Hakata all share a distinctive angular shape with an acute tip with minor differences depending on the region they originate from. These knives are typically for people who prefer the push style of cutting with a sharp tip for detailed cutting.
Best For: Professionals or serious cooks who want a high-performance knife for detailed work, such as fine slicing, julienning, and delicate vegetable cuts.
Sujihiki
The Sujihiki is a long, slender double bevel slicing knife that is similar to a Yanagiba and used for slicing raw fish (sushi and sashimi), as well as meats. It is similar in shape to the Western carving knife but with a much sharper, finer edge. Overall, it’s more versatile and sturdier than a Yanagiba. If you want an all around slicer, the Sujihiki is the way to go.
If a Yanagiba is a fish slicer, you can think of a Sujihiki as a meat slicer. Sushi chefs will often slice fish with a Yanagi, but cut a roll with a Sujihiki or a Gyuto knife.
Best For: Same as someone who would want or need a Yanagiba knife, but who doesn’t work exclusively with sushi and sashimi.
Sabaki
The Sabaki is a specialized knife often used by Japanese butchers. It is shaped like a Deba and functions similar to a Funayuki with its versatility. However, the thicker, slightly curved double bevel blade is designed to break down larger cuts of meat or bone into smaller portions with precision.
Best For: Butchers or anyone who breaks down large cuts of meat or fish. It’s a knife for someone who needs something robust, heavy-duty, and suited for tougher tasks.
If you’re shopping for a knife in Kyoto, check out my LOCAL RECOMMENDATIONS FOR WHERE TO GO.
Single Bevel or Double Bevel Knife?
A unique feature you’ll find in the world of Japanese knives is the single-edged or single bevel blade, meaning they are sharpened down on only one side, for razor precise tasks like filleting a fish or delicately slicing sashimi.
Normal knives are double bevel, meaning they are symmetrically sharpened down on both sides to a point. I prefer double bevel knives and this is what I recommend most people stick with unless they have looking for a single bevel knife.
For most cooks, a normal double bevel blade is better balanced, works equally well or both right- and left-handed users, and are ideal for most kitchen tasks.
If you are a professional that works with fish, or wants to perform delicate with greater precision, you might consider a single bevel knife like a Yanagi (slicing) or Deba (whole fish breakdown) knife, but everyone else should just probably just stick with a double bevel knife.
Types Of Steel In Japanese Knives
Japanese knives can be crafted from a variety of steel types, each offering its own advantages in sharpness, edge retention, and maintenance. They can typically be categorized into stainless steels, carbon steels, and clad steels.
Generally speaking, carbon steel tend to be sharper with better edge retention than stainless steel. It’s also easier to sharpen. However, those advantages come at the expense of rusting easily if the knife is not dried within minutes of use or maintained overtime with oil.
By sight alone, you won’t really notice the difference between carbon steel and stainless steel. When you see blades with different designs, stamping, or a rougher finish, it’s precisely that – a finish. There are different finishing styles you can choose from based on your taste, but choose your steel type based on use.
Stainless Steel
Stainless steels used in Japanese knife forging contain a high percentage of chromium, typically above 12%, which makes them resistant to rust and corrosion. Popular stainless steels include VG-10, a high-carbon stainless steel with excellent edge retention and durability and AUS-8, which balances toughness.
For most people, a stainless steel knife will be easier for everyday use without worry of rusting. You’ll want to periodically get the knife sharpened professionally to retains its sharpness and prolong its lifespan.
Stainless steel knives tend to have a more refined finish and generally cost more than carbon steel knives.
If you’re looking for an everyday knife, resist the temptation of carbon steel and get an easier to maintain VG-10 stainless steel knife.
Carbon Steel
Carbon steels lack the high chromium content in stainless steel that prevents rust, making them more reactive to moisture and acidic foods. However, they are sought after for their superior sharpness and ease of sharpening. They also tend to be priced lower compared to stainless steel.
If you want to experience the art of maintaining a knife yourself, including regular sharpening, carbon steel is the way to go.
White Steel (Shirogami) and Blue Steel (Aogami) are two of the most sought after carbon steels in Japanese knife forging.
White Steel, which comes in No. 1 and No. 2 variants, is extremely pure and allows for a razor-sharp edge, with No. 1 being harder and holding an edge longer while No. 2 is slightly tougher.
Blue Steel, which contains added tungsten and chromium, improves toughness and wear resistance, making it more durable while still maintaining the benefits of carbon steel. Blue Steel also comes in No. 1, No. 2, and Super Blue variants, with Super Blue containing additional elements for even higher hardness and edge retention.
Blue Steel No.2 is a great overall choice you should look for that gives you the carbon steel profile while being much easier to maintain.
Clad Steel
Clad steel can be seen as the best of both worlds, combining the sharpness of carbon steel (inner layer and edge) with the rust-resistance of stainless steel (outer layer).
The core of the knife, known as the cutting edge, is often made of high-carbon steel for sharpness and edge retention, while the outer layers are made of stainless steel to provide rust resistance and durability.
If you’re looking for the sharpness of carbon steel, I recommend getting a clad steel knife with Blue Steel No. 2.
Different Types of Finishes On Japanese Knives
Besides the blade type and handle, the most distinctive feature of a knife is its finish. There are a few common types of finishes with very unique looks making for gorgeous knives.
Migaki
The most common type of finish is a smooth polish called Migaki. While simple and minimal aesthetically, there are many variations of the Migaki technique from dull and matte to a near mirror like shiny polish.
Damascus
Damascus is a popular form of layering and cladding that creates a unique and mesmerizing wave-like patterns where the layers over overlap. It’s also called Suminagashi and it’s probably the most striking design visually when it comes to a knife. The finish is usually quite shiny and polished which makes the marbled patterns stand out even more.
Kurouchi
Kurouochi is a rustic looking forging technique where the outer layer retains a black, forge-scaled appearance that provides additional oxidation resistance. It’s a rough look that changes over time with touch and use, making it something that develops with age. This is one of my favorite finishes visually, but it definitely requires more maintenance.
Tuschime
The hammered finish is a distinctive look that ensures every knife is unique. Blacksmiths use hammers and repeatedly pound at the knife to create imperfect dents along the surface. This is another of my preferred finishes because every blacksmith has his own technique and custom hammer to create their own look. The air pockets created from these dents also make it great cutting vegetables to give more release.
Nashiji
Nashiji means pear-skinned for its slightly rough and dappled appearance. An unpolished, almost cloudy and unfinished look, it’s a gorgeous finish for those that want something more rough, but don’t like the black look of the Kurouchi. For those that want minimalist type of blade with a bit of character, the Nashiji is the way to go.
Japanese Handles
The handle of a knife is an important visual element, but the importance of its design cannot be overlooked. The shape, length, and material you choose should fit with the blade to create a comfortable and ergonomically balanced knife.
Compared to Western knives, the Japanese blade has a shorter and tapering tang, the part of the knife that’s inserted into the handle. Not only does it make the knife lighter compared to a full tang, it also shifts the weight of the blade towards the front.
Since most handles are made from wood, it can be wear over time. To match the durable nature of Japanese blades, the handles are designed to be hammered into the tang, which allows it to be easily hammered off and replaced when the time comes.
While Japanese handles can come in different shapes and wood types, the most traditional type is an oval shape handle made from a light colored magnolia wood, or honoki, with a black collar called a ferrule around the end where the blade is inserted into the wood.
Another frequently used handle type is an octagonal shaped handle usually in a darker walnut wood.
Handle Shape
The most common handle shapes are oval, octagonal and round, but there are also asymmetrical shapes like a D handle or a shield that resembles an octagonal handle that’s narrower on one end.
While I like how octagonal handles look, I find that an oval shaped handle fits best in my hands. I recommend trying it out to find something that feels good in yours.
Handle Material
Most Japanese knives are made from natural material like wood. Magnolia is common used for its odorless property, but you can find all sorts of handles made from hardwoods like Cedar, Walnut, and Oak as well as exotic varieties like Rosewood and Ebony.
For hygienic reasons as well as comfort, you can also find plastic and composite handles on some knives as well.
You’ll also find many ornate and flashy knife handles as well in some shops.
Handle Length
The length of a handle should balance with the weight and length of the blade. When fitted, you should find a balanced knife when you use a pinch grip with your thumb and index finger on top part of the blade near the heel.
Final Thoughts On Japanese Knives
Updated on March 19, 2025
