Japanese Kitchen Knives: Steel, Shapes and Care

A friendly guide to the main knife shapes, the steels behind their edges and the simple habits that keep a blade sharp.

Published October 26, 2026 at 9:07 AM JST | By Tokyo Paul

Quick answer: Japanese kitchen knives are grouped by shape and by how the edge is ground. Single-bevel knives such as the yanagiba and deba suit traditional fish work, while double-bevel knives such as the gyuto, santoku and nakiri suit everyday home cooking. Carbon steel takes a very sharp edge but needs careful drying, and stainless steel is more forgiving for daily use.

Anyone who browses a Japanese knife shop meets a long list of unfamiliar names, from gyuto to yanagiba, and the choice can feel overwhelming. The good news is that a few simple ideas explain almost everything: what a knife is shaped to cut, how the edge is ground, which steel it is made from and how it should be looked after. This guide walks through each idea in plain language so that travelers and home cooks can shop with confidence and keep a blade in good condition for years.

The two big families: single bevel and double bevel

Japanese knives fall into two families based on how the edge is ground. A single-bevel knife, called kataba in Japanese, is sharpened mainly on one side, so the cutting edge is a single slope with a flat or slightly hollow back. A double-bevel knife, called ryoba, tapers evenly from both sides to the edge, much like a Western chef's knife.

Single-bevel knives are the traditional style, and they excel at precise tasks such as slicing fish. According to Wikipedia, they were developed from Chinese double-bevel knives. They take more practice to use and to sharpen well, so they are most often chosen by professionals and dedicated hobbyists.

Double-bevel knives became popular in Japan after World War II. They are easier for beginners and handle a wider range of jobs. Even so, Japanese-style double-bevel blades are usually ground to a thin, sharp angle and made from very hard steel, which is why they feel so keen on the cutting board.

Everyday shapes: gyuto, santoku, nakiri and petty

For most home kitchens, four double-bevel shapes cover nearly everything. The gyuto is the Japanese version of the chef's knife, typically 20 to 27 centimeters long, and it handles meat, fish and vegetables. The santoku is a multipurpose knife about 16 to 20 centimeters long. It was developed in the 1940s from earlier shapes and is among the most popular knives in Japanese homes.

The nakiri is a vegetable knife about 16 to 18 centimeters long with a straight edge and a square tip, which makes it easy to chop cleanly against the board. A petty is a small utility knife, usually 10 to 18 centimeters, good for peeling and trimming. A sujihiki is a long, slim slicer of about 24 to 30 centimeters, used for carving cooked meat or slicing large pieces.

A bunka is a variation of the santoku with an angled tip. These sizes are general ranges, and makers vary, so check the length on the product label. A good first purchase is a gyuto or santoku, with a small petty added later.

Traditional single-bevel knives

The yanagiba is the long sashimi knife, usually 27 to 33 centimeters, used to slice fish in one smooth pull. The deba is a thicker, heavier knife used for breaking down whole fish, and it ranges from small versions to large ones about 21 centimeters long. The usuba is a thin vegetable knife of 15 to 24 centimeters, favored for delicate peeling and fine cuts.

These knives are specialist tools. They are beautiful to watch in skilled hands, and they are the standard in many traditional Japanese kitchens.

For travelers who are not professional cooks, a single-bevel knife is a rewarding purchase only if they plan to learn the techniques. Otherwise, a double-bevel knife is the more practical souvenir.

How steel shapes the blade

Steel is where knives differ most in feel. Carbon steel is harder and takes a sharper edge, but it is more brittle and can rust if left wet. Stainless steel is tougher and resists corrosion, though it can be harder to sharpen to the same keenness. Many modern knives balance these qualities with blends sold under maker-specific names.

Traditional Japanese blades often use white steel and blue steel, two high-carbon families. White steel is purified of impurities such as phosphorus and sulfur and takes a sharp edge, and blue steel adds elements such as chromium and tungsten that extend edge life. A newer super-blue steel adds further elements and is reported to hold an edge longer but be more brittle.

Many knives are laminated. A layer of hard steel, called hagane, forms the core that does the cutting, and a softer layer, called jigane, wraps around it. This construction, known as san-mai when the hard core is sandwiched between soft layers, gives a sharp edge with a more forgiving body. Some knives are made from a single piece of steel, which is generally thinner and harder to sharpen.

Handles: Japanese and Western styles

Japanese-style handles are usually made of a light wood such as magnolia, and they attach to a hidden partial tang, which is the part of the blade that extends into the handle. They are often oval, octagonal or D-shaped. Western-style handles use a full or partial tang secured with rivets and tend to be heavier and smaller.

Neither style is better, so choose the one that feels comfortable in your hand. Japanese handles are proportionally larger but lighter, while Western handles give more weight in the cut. Some inexpensive knives use a laminated wood called pakka wood, which resists water well.

Wooden handles can crack if they are exposed to moisture for long periods, so avoid soaking them. Wiping them dry after washing is a simple habit that extends their life.

Daily care in a few steps

Good care is simple. Wash the knife by hand with mild soap soon after use, rinse and dry it right away, especially if it is carbon steel. Store it where the edge will not be knocked against other metal, such as in a knife block, a magnetic strip or a sheath.

Use a wooden or soft plastic cutting board, since hard surfaces can dull or chip a thin edge. Avoid twisting the blade through bones or frozen food, and use the right knife for the job. A deba, for example, is made for fish, while a thin nakiri is not meant for heavy cutting.

Carbon steel gets a darker patina over time. According to Wikipedia, some Japanese cooks sharpen carbon knives in the evening and let them rest for a day, which restores the patina and removes metallic odors that might affect food. Some cooks own two knives for this reason, so one can rest while the other is used.

Sharpening basics

Japanese knives are traditionally sharpened on whetstones. For a single-bevel knife, the flat back and the front bevel are both worked, with most effort on the front. Honbazuke is the term for the initial flattening and shaping of the back, which is usually done by the maker.

Sharpening is a skill that rewards patience. If you buy a knife in Japan, ask the shop whether they offer sharpening or lessons, and follow the maker's advice for your steel and edge angle.

Ask the maker or shop which method they recommend for your particular steel.

Where knives come from and where to shop

Japan has several knife-making regions. Sakai, in Osaka Prefecture, has a long history as a swordsmithing center and is now famous for the quality of its cutlery. Seki, in Gifu Prefecture, is considered the home of modern Japanese kitchen cutlery, and many of its makers produce both Japanese and Western-style knives. Seki also hosts a cutlery festival in October and a cutlery hall where visitors can buy knives.

In Tokyo, Kappabashi is a famous street of kitchenware shops where visitors can browse knives. Department stores and specialty shops also carry them. When buying, ask the staff to explain the steel, the bevel and the care needed.

Pack new knives in checked luggage rather than a carry-on bag, and confirm your airline's rules and local carrying rules before you travel, as regulations change.

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Frequently Asked Questions

What is the best Japanese knife for a beginner?

A gyuto, which is the Japanese chef's knife, or a santoku are the most common first choices. Both are double-bevel knives that handle meat, fish and vegetables. They are easier to use and sharpen than traditional single-bevel knives, and they come in stainless and carbon versions. Pick the one that feels comfortable in your hand.

What is the difference between single bevel and double bevel?

A single-bevel knife is sharpened mainly on one side and has a flat or slightly hollow back, which suits precise slicing of fish. A double-bevel knife is ground evenly on both sides, like a Western chef's knife. Single-bevel knives need more skill to use and sharpen, so double-bevel knives suit most home cooks.

Can Japanese knives go in the dishwasher?

Makers generally advise against it. Heat, detergent and knocking against other items can dull the edge, damage a wooden handle and cause rust on carbon steel. Washing by hand with mild soap and drying right away is the usual recommendation. Check the care card that comes with your knife for the maker's specific instructions.

Keep Exploring

More guides from Tokyo Paul: Kappabashi: Tokyo's Kitchenware Street, Japanese Kitchen Knives: Craft and Care and Sashimi: A Beginner's Guide to Japan's Sliced Raw Fish.