Shapes of Japanese knives
If there's one knife worth splurging on, it's definitely the Gyuto. Literally translated from Japanese, Gyuto means "cow sword". Fortunately, we don't use the literal translation in this case, so we call it a chef's knife. This knife shape covers the widest range of needs; with it, you can easily chop vegetables and herbs, carve meat, score skin, and its tip is very convenient for all precise tasks.
Gyuto knives are produced in various sizes, ranging from 160mm up to 300mm. When choosing this knife, it's important to select the right size for you to feel comfortable using it, as it will be in your hands longer than any other knife shape. The standard length for a Gyuto knife is 210mm.
Whether it's due to its functionality or its refined appearance, the Gyuto is definitely the most sought-after Japanese knife in the world. We recommend choosing the right Gyuto for you first, and then the rest of your collection to complement it.
Santoku refers to a Japanese knife with a straighter blade profile and a tip curved towards the cutting edge. The Santoku is one of the most useful knives, as its name suggests.
A literal translation would mean "three virtues," and there are different theories about what the name refers to. The first is that the knife can be used to prepare meat, fish, and vegetables, and the second is that this knife can be used for chopping, slicing, and dicing. In both scenarios, the universality and practicality of this knife cannot be denied.
Its length is most often from 165mm to 180mm, making it ideal for working in smaller kitchens with narrow countertops. The curved tip also serves as a safety feature, so the chance of pricking yourself with the tip of the knife is minimal, which is not the case with Gyuto or Bunka knives. The blade of a Santoku knife is extremely thin and delicate, resulting in better sharpness that lasts for a long time, but care must be taken not to let it come into contact with bones and extremely hard foods like Parmesan rinds or pumpkin stems. We must note that every household in Japan has this exact knife shape.
The Bunka is another knife shape that comes to us from Japan. The literal translation of its name would mean "culture". This knife is the closest "relative" to the Santoku knife; the only, but significant, difference is in the tip, which is extremely sharp and pronounced in a K-shape on the Bunka.
This shape leaves no one indifferent, and often it's enough just to look at it to feel excitement. If this is the case for you, the Bunka should be the first Japanese knife in your collection.
The most common length for a Bunka knife is 180mm, and with it, you can perform almost all kitchen tasks. Keep in mind that this is also one of the more delicate knives, and the rule applies: "what you wouldn't bite with your teeth, don't cut with this knife."
People often confuse the Kiritsuke with the Bunka knife. Not anymore, because today we're explaining the difference. The Kiritsuke is a traditional Japanese knife shape, therefore for centuries it was produced as a "single-bevel" knife, like the Yanagiba and Deba, which is a major difference from the Bunka. The disadvantage of this production method was the availability of the knife for right-handed users, so today we more often see it ground on both sides (double bevel) so that everyone can use it.
The Kiritsuke is a version of a chef's knife and can easily replace one if you prefer its appearance. Hence more differences, the Kiritsuke is slightly longer than the Bunka shape, most commonly 210mm or 240mm, and has a slightly more curved blade profile.
This is also one of the most attractive and sought-after knives coming from Japan.
If you are a vegetarian or simply love to prepare and eat vegetables in all varieties, you must have a Nakiri. Once you buy and get used to your Nakiri, you'll be searching your kitchen for vegetables to chop. Without exaggeration, the Nakiri is addictive for users.
The universal length for a Nakiri knife is 165mm. It is characterized by a completely flat blade profile that makes contact with the cutting board along its entire length simultaneously. Above all, the main characteristic of a Nakiri knife is that it is extremely thin at the edge itself. Because of this, not only does the knife pass through food as if through air, but it also gives the impression that it never dulls. Even when the knife is completely dull, you can effortlessly continue to chop carrots, onions, and similar foods.
A long and thin blade ranging from 240mm to 360mm with a very flat profile, designed for slicing larger cuts of meat, is called a Sujihiki by the Japanese. Translated as "meat slicer," this knife is precisely for that purpose. Whether you're trying to cut a thin steak or a good piece of steak, or you need a knife to carve a roast or brisket, the Sujihiki is the star of the show.
The long blade allows you to complete the task in one long cut so you don't have to, so to speak, "saw" the meat and ruin its appearance. This knife is often used when carving meat directly in front of guests, which is why every serious chef pays special attention to making their Sujihiki look attractive.
Smaller jobs require smaller knives in the kitchen, and that's where the Petty comes in! These knives are most often produced in various shapes (curved bird's beak knife, knife without a pointed tip, etc.) in sizes from 70mm to 150mm.
They allow for maximum precision, especially when working with small ingredients like garlic. Petty knives are used both on a cutting board and in hand; you wouldn't pick up a Gyuto knife to peel an apple. The average or ideal length, if you only want one petty knife, would be 120-135mm, and with it, you can cover all the aforementioned needs.
Although smaller, some users favor the Petty as their primary knife, while they only use the Gyuto for "big" jobs.
The Japanese easily recognize and adopt what is good in other cultures, so today you will see many knives in our European style that are produced in Japan. Better steel makes a better blade, and it doesn't hurt if it looks better, which is where the Japanese excel.
The boning knife is designed to facilitate the task of deboning meat. The curved tip allows you to reach difficult-to-access areas and successfully separate muscle tissue from bones. The blade is long enough for making cuts, and the lower part of the knife is suitable for removing sinews from meat. In addition to meat, this knife shape can be used for filleting and processing fish.
In almost all cases, the handles on these knives are European type; they are rarely traditional Japanese. Although you won't see the Japanese using them often, as they have traditional shapes like Deba and Honesuki for that, you will see them frequently producing them for the needs of the global market. If you're good at something, keep doing it.
The Honesuki is a traditional Japanese knife used for deboning poultry as well as smaller animals like rabbit. This knife has everything you need for the job: a very precise tip designed for detailed work, a thicker blade that will be resistant if you need to cut through smaller bones or cartilage, and a handle that will give you a secure grip when your hands get greasy from butchering tasks.
Honesuki knives are often sharpened असymmetrically at a 90/10 ratio, which results in longer-lasting and better sharpness.
The Yanagiba is the most famous representative of traditional Japanese "single-bevel" knives. An indispensable part of every self-respecting sushi master's arsenal, this knife is favored when fresh or processed pieces of meat or fish need to be cut with extreme precision. These knives are specially made for left-handed and right-handed users.
Its sharpness is often described as unreal, but it is necessary to first master the technique of using it. The longer the Yanagiba, the more skilled the sushi master must be. Naturally, this knife will "pull" to one side when cutting, and the master's task is to maintain the desired cutting path and make every cut perfect. Once you experience the sharpness of a Yanagiba, you will probably use it every day.
Completely contrary to our habits and beliefs, the Deba is a fish filleting knife. In Japan, there is a Deba suitable for every fish that swims, in various sizes. It is important to note that this knife is single-beveled, making it suitable only for left-handed or only for right-handed users.
Our filleting knife is thin and flexible, while the Deba is an extremely thick, heavy, sturdy, and robust knife. The interesting translation literally means: "short thick tooth" and perfectly describes this knife. In addition to fish, the knife can also be seen in action breaking smaller bones in poultry and game.
The Usuba belongs to the traditional single-bevel Japanese knives and is intended for precise cutting and processing of vegetables. Translated, its name tells us "thin blade," which indicates how precise and delicate this knife is.
If you have ever seen Japanese chefs make infinitely long thin strips from a radish, they do it precisely with the help of an Usuba. Its profile is as straight as a ruler, making it ideal for sharpening on a whetstone. Usubas are very popular among chefs working in Michelin-starred restaurants where a large quantity of precisely cut vegetables is prepared; sushi masters also use it.
Like the Deba and Yanagiba, these knives are suitable only for left-handed or only for right-handed users.
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