Japanese knives are prized in professional kitchens for their thin, razor-sharp blades and precise cutting. But the names can be confusing. Here's a plain-language guide to the main types and what each one is for.
Gyuto, the all-purpose workhorse
The Gyuto is Japan's take on the Western chef's knife, developed as Japan opened to Western cooking. It's a double-bevel, all-purpose blade, typically 210 to 240 mm, and it's what most chefs reach for during main prep: meat, vegetables, and general work.
Santoku, the versatile generalist
Santoku means three virtues, referring to meat, fish, and vegetables. It's a shorter, multi-purpose knife that's easy to handle and a great everyday choice for cooks who want one blade that does most things well.
Nakiri, the vegetable specialist
The Nakiri has a square, thin blade with a flat edge designed for vegetables. Its shape encourages a clean, straight up-and-down chopping motion, making quick work of slicing, dicing, and julienning.
Yanagiba, for sushi and sashimi
The Yanagiba, or willow blade, is a long, thin, single-bevel knife built for slicing raw fish. It's the classic sushi and sashimi knife. Its design lets you cut clean slices through delicate fish without tearing the fibers, which protects flavour and texture.
Deba, for breaking down fish
The Deba is a heavy, thick-spined, single-bevel knife made for fish butchery. It's built to break down whole fish, through the head, spine, and ribs, so it's a staple anywhere you process seafood.
Sujihiki, the slicer
The Sujihiki is Japan's answer to the Western carving knife: long, narrow, and double-beveled, it glides through cooked meat and fish to produce clean, even slices with minimal friction.
Single-bevel vs. double-bevel
Traditional fish knives like the Yanagiba and Deba are single-beveled, sharpened on one side for precision, but they take some skill to use and maintain. Knives like the Gyuto, Santoku, and Sujihiki are double-beveled, which makes them more versatile and easier for most cooks.
A practical core set
Many professionals build a small core kit: a Gyuto for main prep, a Sujihiki for slicing, and a small petty knife for detail work, then add a Yanagiba and Deba for fish or sushi work, or a Nakiri for heavy vegetable prep.
Find your blades
EastFair carries knives and cutlery for professional kitchens, including Japanese blades. Browse our knives collection, order online for Canada-wide shipping, or visit our Scarborough showroom to handle them before you buy.