Do you love Japanese knives?

Japan is one of the countries that is well-known for its blades since it traces back to the old days when their samurai fighters are still active. For everyone’s knowledge, samurai or also called as base refers to the warriors during the early-modern Japan who uses a variety of swords in the fighting. They serve as the military forces way back in 1603-1867. Due to this background, it became popular in their country and later on becoming a part of their tradition.

During the past years, they decided to preserve this tradition by means of using the same hand-forging technique in making a Japanese-style knife or also called as Wa-Bocho in Japan. Since samurai was originated from them, their knives products are considered as one of the finest cutlery to ever found in the whole culinary world. Japanese’ traditional cookery gives a highlight to the skills that the chef possesses by means of complex knife works. By doing so, Japanese chefs lean on the various types of WA-Bocho depending on what type of food will they slice which can be fish, vegetables, fruits, meats; since they are very popular in this field, Japan is now manufacturing Western-style knives in order to provide the necessities of chefs worldwide.

If you are a chef or a cook, you should pick the right knife that is suitable for your ingredients because sharp knives are really essential in cooking industry, which helps you to come up with a mouthwatering dishes and in order for you to pick the right choice, we provided a list of best Japanese knives below.

Gyuto Knives

This variety of Japanese knife literally means Cow Sword, which would imply that its purpose is only for slices of beef, but that is way different from its true purpose because chefs or cooks can actually use this in different purposes such as chopping, slicing, and mincing different kinds of food which include vegetables, fruits, meats, fishes and any other ingredients. It is also a Japanese version of the chef’s classic Western knife. However, the features of this knife are slightly different from a Western knife as its blade is way thinner and it also grips a sharper edge. In addition, Gyuto is the most well-known multipurpose knife and is also considered as the best pick of professionals as well as other cooks all over the world.

Gyuto Japanese Knives

Petty Knives

Petty knives are being distinguished easily because this type of knife comes with a small size designed by the Japanese which can be used as a utility knife or multipurpose knife. Petty knives’ variation of designs and sizes are very observable which ranges from about 75 mm to 210 mm. This type of Japanese knife is somehow similar to the common Western paring or multipurpose knife. But the thing is Petty Knives are usually considered as more ideal when it comes to small and complex tasks on a chopping board. On the other hand, paring knives are better to use in hand. Since the two knives mentioned above are somehow similar, what you should do in choosing is to think about what will really suit your necessities.

Petty Japanese Knives

Bunka Knives

Just like the first two types of knives mentioned above, Bunka Knife is also used for general purposes which basically meant that a professional can use this in doing multiple tasks. Due to its good features, Bunka provides a delicate tip and a handy design which makes it a unique knife. This type of knife can be used to push slicing as well as chopping except for rock chopping.


Santoku Knives

Santoku Knives are best known for its ability to balance itself as well as its lightweight. The purpose of this knife is for chopping and slicing only unlike the other type of Japanese knives which is multipurpose. In addition, you can use the entire blade of Santoku due to the fact that does not have bolstered. To maximize its use, you should use this for slicing fruits, vegetables, and chicken only.


Yanagi Knife

Yanagi knives are commonly used by Japanese chefs because it plays an essential role in preparing their popular food which is sushi. The main purpose of this knife is to slice raw seafood and fish. Its length and sharp edge allow the chef to cleanly slice the flesh of aquatic food.


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Deba Knives

Deba Knives possesses a characteristic of having a thick and tough edge which is mainly used for slicing boneless meats. Some of the professionals or cooks use this for another kitchen task, but it is best for slicing fish. This type of knife contains only one bevel which means that it only has a single slant and the other side is completely flat.

Deba Japanese Knives

Nakiri Knives

Nakiri Knives contain a double bevel edge which is mainly used for slicing out vegetables that is why it became popular with most vegetarians. Aside from its bevel, Nakiri has also been a lightweight knife and is very thin that is why it is not suitable for heavy-duty chopping. Also one of the unique traits of Nakiri is its rectangular shape blade with sizes ranging from 165 mm to 180 mm.


Usuba Knives

This type of Japanese Knife is best used for cutting or slicing raw vegetables and fruits because of its thin blade which allows it to cut the veggies or fruits cleanly. It also has a long and tall blade which makes it a suitable knife for Vegas as well as in fruits. Usuba Knives’ vary from 180mm to 210mm in size.

Usuba Knives

Takohiki Knives

Just like the Yanagi Knife, Takohiki Knife or also called as Fuguhiki Knife is also used for slicing fish. It is also being used for that certain task because it has the ability to completely slice the fish without leaving imperfections which basically means that it allows the chef to cleanly slice the flesh of the fish. However, Takohiki’s design is different from Yanagi’s because it has a square head which is very skillful in preparing sashimis.

Takohiki Knives

Sujihiki Knives

The Sujihiki Knives’ main purpose is to slice ingredients with a thin blade and a sharp edge. This mainly suits for designing raw and cooked meats because of its long blade.

Sujihiki Japanese Knives


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