Vegetables

These Japanese knives are the best for cutting vegetables.

Kiritsuke Knife

The Kiritsuke is one of the few traditionally multi-purpose Japanese-style knives, and is a hybrid between the Yanagiba (raw fish slicer for sashimi) and the Usuba (Japanese-style vegetable knife). This versatile knife features a long blade like a Yanagiba and a straight cutting edge like an Usuba, resulting in a hybrid design with dual personalities; it can be used like an Usuba for cutting vegetables, or like a Yanagiba to easily slice raw fish. Its long and flat blade, straight edge and angled ‘reverse tanto’ or ‘clip point’ tip lends the Kiritsuke its signature sword shape.

Like most traditional Japanese knives, the Kiritsuke is a single bevel knife, meaning that only one side of the blade is ground to form a razor-sharp edge. A double bevel Kiritsuke usually refers to a variation of the Gyuto knife with a Kiristuke-style edge, and is often labeled as a Kiristuke Gyuto or a K-tip Gyuto.

Because the Kiritsuke is essentially a combination of both Usuba and Yanagiba knives which are developed for very different tasks, considerable skills are required to master the use of this unique Kiritsuke design with its considerable length, height, weight and its single-bevel edge. For this reason, the single bevel Kiritsuke is traditionally reserved for use by only executive chefs in Japanese kitchens, and is regarded as a symbol of status, expertise and seniority.

What does Kiritsuke mean?

Literally translated, ‘Kiritsuke’ in Japanese means to ‘slit open’. True to its name, the long and tall blade combined with its straight, sharp edge and angled ‘reverse tanto’ tip makes the Kiritsuke an all-rounder for preparing Japanese cuisine, such as to slit and finely slice vegetables, or prepare glossy and smooth slices of raw fish for sashimi.

What is a Kiritsuke knife best for?

The Kiritsuke is best for cutting vegetables and slicing fish, just like the Usuba and the Yanagiba. It can also be used to thinly slice or portion boneless proteins, such as chicken. However, it is not a substitute for a Chef’s Knife or the Gyuto, and should not be treated like one.

As one of the few multipurpose traditional Japanese knives, the sword shape of the Kiritsuke features a straighter edge than a Yanagiba for cutting vegetables, and a longer blade than an Usuba to allow the knife to slice fish with ease. The long, flat blade is great for chopping large vegetables, however the straight edge doesn’t allow for the rock-chopping technique that is favored by many Western cooks. Rather, the Kiritsuke requires a pull-cut motion for slicing raw fish and a push-cut motion for slicing vegetables.

Kiritsuke knife characteristics

Size

The single bevel Kiritsuke knife is a versatile knife that can be used to perform tasks usually done by the Yanagiba and Usuba, namely for slicing fish and cutting thin slices of vegetables. The Kiritsuke is available in a variety of blade lengths, ranging from 240mm to 330mm. The larger 270mm size is our recommendation, as it is long enough to perform the long drawing cuts when slicing fish, as is usually done with the Yanagiba.

The Kiritsuke is traditionally taller than a Yanagiba, so if you find a knife with a long and narrow blade and an angled tip, it is most probably not the standard Kiritsuke but the Kensaki Yanagiba, which is also called the Kiritsuke Yanagiba and features the distinct ‘reverse tanto’ tip on a Yanagiba blade.

Shape

The Kiritsuke has a sword-like shape with its long and flat blade, straight edge and angled ‘reverse tanto’ or ‘clip point’ tip. The edge of the blade is straighter than a Yanagiba, and the length of the blade is longer than an Usuba. If you’re familiar with the Kiritsuke Yanagiba (also called the Kensaki Yanagiba), the traditional single bevel Kiritsuke has a similar profile, but is a wider version of the Kiritsuke Yanagiba with more height and a flatter edge.

The heel section of the Kiritsuke is virtually flat, and can be used just like an Usuba. The flat profile of the Kiritsuke works best with a push-cutting technique, and is great for chopping thin slices of vegetables. The angled tip is useful for precise cutting, and the long length of the blade allows you to easily slice through raw fish and proteins in one swift pull-cut, which helps to preserve the texture of the food and minimize damage to the cells which can discolor or change the taste of the food.

Edge

The Kiritsuke knife has a single bevel edge, which means that it is only ground on one side of the blade to achieve an extremely sharp cutting edge. The other side of the blade is slightly concave, which gives the Kiritsuke an unique non-stick property that allows the perfectly thin slices to be removed easily without sticking to the blade. When using a single bevel knife, only the cutting edge of the blade lightly touches the food being cut, making it ideal for preserving the natural freshness, flavor and texture of the food.

However, single bevel knives require a learning process to master cutting straight with this “handed” knife. Right-handed Kiritsukes tend to pull to the left while cutting, whereas left-handed Kiritsukes tend to pull to the right. It should also be noted that most single bevel knives are created for right-handed use, so if you are left-handed, be sure to look for a left-handed Kiritsuke knife.

Handle

Kiritsuke knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. Most Kiritsuke knives feature a wooden Wa-Handle.

The most common wa-handle shapes are the D-shape, oval, or octagonal. While some prefer the ergonomic grip of a D-shaped or octagonal handle, the choice of the handle comes down to personal preference.

How are Kiritsuke knives made?

To understand how exactly the Kiritsuke knives are made and to decode the common phrases that are found in descriptions of Kiritsuke knives, it’s necessary to look at how traditional Japanese knives are forged and what materials are used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

Honyaki (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (hagane). The hagane is generally a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Yanagiba knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening – all done manually by the hands of skilled Japanese blacksmiths in traditional knife-making cities such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

Because Honyaki knives are forged from high-carbon steel, its blade is extremely hard and can be sharpened to incredibly thin and sharp edges, which will remain sharp for a long time. However, they are challenging to resharpen and prone to chipping, cracking or breaking if used improperly. Due to the small-scale production and the highly-skilled artisan nature of the blacksmiths, Honyaki knives are more expensive, and recommended for experienced and professional chefs who can maintain them.

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) becomes the cutting edge and backside of the blade, while the soft iron (jigane) forms the body and spine of the blade. The hazy appearance of the soft iron body of the blade in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

In relation to kasumi knives, Hon Kasumi or Hongasumi knives are also commonly found, and refers to a higher grade of kasumi knives. Although hongasumi knives are made in the same way as kasumi knives, they are often made from higher quality materials and involve extra attention and steps in its forging, tempering, polishing and finishing processes.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon).

What are common types of Kiritsuke knives?

Kiritsuke knife variants are often a source of confusion, as some retailers tend to ambiguously label different variants as simply ‘Kiritsuke’, when in fact they are a Kensaki Yanagiba (also called Kiritsuke Yanagiba), or a Kiritsuke Gyuto (also called Double Bevel Kiritsuke or K-tip Gyuto). These are the most common types of Kiritsuke knife variants.

Kiritsuke Yanagiba – also called Kensaki Yanagiba

The Kiritsuke Yanagiba is a variant of the Yanagiba knife, and is also called the Kensaki Yanagiba. The Kensaki Yanagiba also features a single-bevel edge and the distinct ‘reverse tanto’ tip, however it has a narrower blade than the Kiritsuke and is specifically designed for slicing raw fish for dishes such as sashimi or nigiri sushi. The blade length ranges from 240mm to 330mm.

Kiritsuke Gyuto – also called Double Bevel Kiritsuke or K-tip Gyuto

The Kiritsuke Gyuto is a variant of the Japanese chef’s knife, the Gyuto, and is often referred to as the Double Bevel Kiritsuke due to the blade being ground on both sides, just like a typical Western-style knife. The Kiritsuke Gyuto is recommended for those who are attracted to the style of the Kiritsuke and its angled ‘reverse tanto’ tip, but are looking for more versatility in terms of use. The double bevel grind also helps users to avoid the learning curve that is associated with single bevel knives.

The Kiritsuke Gyuto tends to have less of a blade curve (or ‘belly’) than the typical Gyuto, making them less ideal for rock-chopping but better suited for push-cutting, or tap-chopping. Kiritsuke Gyuto knives are typically available in blade lengths between 240mm to 330mm, with the 270mm size being a popular alternative to the Gyuto.

If you’re trying to decide between the Kiritsuke and the Gyuto as your next general all-rounder knife, here’s a helpful quick video that highlights the differences between the Kiritsuke and the Gyuto based on their cutting techniques, versatility, ease of use and more:

What are popular Kiritsuke knife brands?

Kiritsuke knives originated from Japan, and to this day, there are traditional Japanese blacksmiths in famous knife-making cities such as Sakai (in Osaka), Seki (in Gifu) and Echizen (in Fukui) who still forge Kiritsuke knives manually by hand. Some popular Kiritsuke knife brands include:

Gekko
Shun
Masamoto
Yoshihiro
Suisin
Tojiro

How to choose a Kiritsuke knife

If you’ve got your heart set on buying a Kiritsuke knife, it can seem difficult to figure out which particular Kiritsuke knife will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for which size and weight of the Kiritsuke feels the most balanced and comfortable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Yanagiba knife:

Types of steel
Handle styles
Ideal size
Your budget

Which steel should I choose for my Kiritsuke knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying a Yanagiba knife. The type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. You can first evaluate which of these factors is the most important for you, and narrow it down from there.

Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Over time, a dark patina will form on a carbon-steel knife, but some people like the look of a patina. Popular options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Popular options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What is the best handle for a Kiritsuke knife?

The handle of your Kiritsuke knife will determine how balanced the knife feels in your hand and how comfortable it feels to use.

Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel more comfortable and familiar to you.

If you hold the knife by using a pinch grip, a traditional Japanese-style handle (also called a ‘wa-handle’) will feel great in your hand. The most common wa-handle shapes are the D-shape, oval, or octagonal. While some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference.

Most traditional Kiritsuke knives have a Japanese-style handle made of wood.

How do I take care of a Kiritsuke knife?

When purchasing a Kiritsuke knife, it’s important to think about how you will care for and maintain your Kiritsuke knife. Kiritsuke knives should only be sharpened with water whetstones, and always be hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube which show you step-by-step how to sharpen your Kiritsuke knife. Otherwise, some Kiritsuke knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be a wise option to preserve the sharpness of the single bevel blade.

How much should I spend on a Kiritsuke knife?

There are countless options for a Kiritsuke knife, with many Kiritsuke Gyutos available at entry-level prices to traditionally hand-forged single bevel Kiritsuke knives for over $500. Setting your own spending limit will help narrow down your hunt for the best value Kiritsuke knife.

Because of the steep learning curve related to the single bevel Kiritsuke knife, it is harder to find entry-level priced choices for a single bevel Kiritsuke knife. If you’re looking to try out the Kiritsuke style but feel more comfortable with double bevel knives, the Kiritsuke Gyuto is a nice compromise.

Our favorite entry-level Kiritsuke knives include the Dalstrong Kiritsuke Chef Knife from the Shogun Series with Japanese AUS-10V Super Steel and the Findking Prestige Series 9-Inch Kiritsuke Knife, both of which are good value for the types of steel used. If you’re looking to invest a little more, the Shun Dual Core CG0017 8-Inch Kiritsuke Knife comes highly recommended as the winner of the 2014 Knife of the Year at The Blade Show held in Atlanta, Georgia. Winners are judged on a wide range of criteria such as design, innovation, function and craftsmanship, and selected by the vote of industry professionals, so it’s sure to be a lasting investment piece.

Frequently Asked Questions

Should I buy a Kiritsuke knife?

Traditionally, single bevel Kiritsuke knives are regarded as ‘master chef’ knives and reserved for only the executive chef in Japanese kitchens, as they require a great deal of knife control and skills to master its unique design. If you already have some experience with single bevel knives and are searching for a versatile knife that can be used for both vegetables and fish, the single bevel Kiritsuke knife will meet your needs.

However, as the Kiritsuke is a hybrid knife, some of the exceptional slicing abilities of the Yanagiba and the Usuba are compromised when blended together into the Kiritsuke. If you’re serious about getting the best slices of sashimi or expertly thin slices of vegetables, the Yanagiba, Usuba and Nakiri are our best alternative recommendations. If you wish to own a hybrid of the Yanagiba and Usuba but are hesitant because of the significant learning curve of a single bevel knife, a Kiritsuke Gyuto is a nice compromise.

How do you sharpen a Kiritsuke knife?

Sharpening a Kiritsuke knife should only be done with water whetstones. To sharpen a single bevel knife, follow the bevel and begin at the tip of the knife, followed by the rest of the cutting edge from the tip of the knife to the heel of the blade.

Here’s a quick video on how to sharpen a single bevel knife, which will work on a Kiritsuke as well:

For more information, visit our page on how to sharpen Japanese knives. (link coming soon)

Who makes the best Kiritsuke knife?

At Japanese Knives Guide, we believe that the best Kiritsuke knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, this will differ from one person to the next, so our ‘best’ recommendations are always those which present great value for money for a relatively new Japanese knife enthusiast.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Kiritsuke knife, be realistic about the learning curve that is involved for using and caring for Japanese knives.

While the exquisite hand-crafted Kiritsuke knives with the hardest and most expensive steel may catch your attention, it’ll become quite a different story when you realize that the hefty price tag also comes with the need to re-learn the basics of cutting straight with a single bevel blade, as well as the high-maintenance care routine that is required for the finest Japanese knives. Rather than dish out a few hundred dollars from the beginning without much experience, why not try your hand with a budget-friendly Kiritsuke knife to see if it’s the right fit for you?

Amazon is an accessible and reputable retailer with plenty of Kiritsuke knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for first-time owners of a Kiritsuke knife. There are many specialized smaller retailers out there, but you’ll be hard pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

For those who have never used a Kiritsuke knife before, our recommended entry-level Kiritsuke knives include the Dalstrong Kiritsuke Chef Knife from the Shogun Series with Japanese AUS-10V Super Steel and the Findking Prestige Series 9-Inch Kiritsuke Knife, both of which are good value for the types of steel used.

If you’re looking to invest a little more, the Shun Dual Core CG0017 8-Inch Kiritsuke Knife comes highly recommended as the winner of the 2014 Knife of the Year at The Blade Show held in Atlanta, Georgia. Winners are judged on a wide range of criteria such as design, innovation, function and craftsmanship and selected by votes from industry professionals, so it’s sure to be a lasting investment piece.

Where to buy a Kiritsuke knife

Amazon is our retailer of choice for purchasing a Kiritsuke knife, as they’re easily accessible, have a standing reputation for great customer service and a transparent customer review section and offer a variety of options for Kiritsuke knives

While there are many smaller retailers who specialize in just Japanese knives, Amazon offers a very generous returns policy, so you can make your purchase hassle-free with further peace of mind.

Some of our favorite Kiritsuke knives include:

Tags Chicken, Fish, Herbs, Vegetables

Traditional Style

Usuba (Vegetable) Knife

traditional-japanese-usuba-knife-information

The Usuba is a traditional Japanese-style vegetable knife with a thin rectangular-shaped blade and a straight blade edge, reminiscent of a small cleaver in its shape. It is specifically designed to cut or make thin sheets of vegetables, and thanks to its single-bevel edge, its sharp blade also makes it easy to cut through firm vegetables without cracking them.

There are two versions of the Usuba knife. The ‘Edo-Usuba’ originates from the Kanto region in Tokyo and has a flat front with a blunt tip, whereas the ‘Kamagata Usuba’ comes from the Kansai region in Osaka and has a spine that curves downwards toward a pointed tip.

What does Usuba mean?

Literally translated, ‘Usuba’ in Japanese means ‘thin edge’ or ‘thin blade’. The thin blade of the Usuba is uniquely ground on just one side (also known as single-bevel or chiseled edge, and kataba in Japanese), which creates its incredibly sharp edge.

When using the Usuba to cut vegetables, only the cutting edge of the blade touches the food, making it ideal for achieving clean cuts while keeping the natural freshness, flavor and texture of the vegetables intact. The Japanese believe that using a specialized knife for each task in the kitchen helps preserve the natural integrity of the ingredients, and ultimately enhance the flavor of the dish.

What is the Usuba knife best for?

The Usuba knife is best for cutting vegetables, especially for making thin sheet cuts of vegetables or for more delicate work such as kazari-giri (decorative cutting). Its sharp and exceptionally thin edge allows chefs to make precise cuts and slice through firm and dense vegetables without cracking them. It’s also an ideal choice when slicing vegetables that are served raw, as the single-bevel blade ensures minimal damage to the vegetable’s cells, which can discolor ingredients and change their flavor.

Due to the sizeable width of the blade and its straight edge, the Usuba is also commonly used for special cutting techniques such as Katsuramaki or rotary peeling, where a cylindrical vegetable (most usually daikon, a Japanese radish) is held and rotated in one hand while the other hand shaves the vegetable into a thin sheet.

Here’s a great example of a sushi master performing the katsuramuki cut on a daikon with a Usuba

Usuba knife characteristics

Size

The Usuba knife has a thin yet broad, long and squarish blade and is available in several blade lengths from 165mm to 240mm. For the average user, a blade length of around 180mm to 210mm is best recommended. However, as the Usuba is widely used for “in-hand cutting” like the Katsuramuki technique, it’s best to try out different sizes in-store (if possible) to get a feel for how balanced the Usuba feels in your hand. Usubas are typically less broad than a Chinese cleaver, and closest in size to a French chef’s knife.

Shape

Usuba, literally meaning ‘thin blade’, characteristically has a thin, rectangular-shaped blade with a completely straight cutting edge. The front of the blade on a Kanto-style Usuba (also called Edo Usuba) is also straight with a blunt tip, while the Kansai-style Usuba (also called Kamagata Usuba) has a downward curved spine at the front of the blade that leads to a pointed tip. With its wide shape and straight blade edge, the Usuba is well suited for the traditional Japanese push style of cutting.

The tall blade of the Usuba is useful as it allows knuckle clearance when chopping on a cutting board. The tall and relatively long blade of the Usuba also makes it the ideal tool for tackling large vegetables such as cabbages or root vegetables, but it is not recommended for cutting vegetables or fruit with extra hard skins as this could damage the blade.

Edge

Like other traditional Japanese-style knives, the Usuba’s blade is sharpened from only one side, a style known as kataba in Japanese, and called single-bevel or chiseled edge in English. Simply put, single-bevel means that the blade is ground on only one side, usually at an acute angle between 10 to 15 degrees. This gives the Usuba its signature sharp edge. In comparison, most German or Western-style knives feature a double-bevel blade (known as ryōba in Japanese) which are usually sharpened at 20 to 30 degrees.

The single-bevel edge means that food can be sliced even thinner and cleaner than with a double-bevel knife, but extra training is required to master the art of cutting straight while controlling the natural steer of a blade which is only sharpened on one side. As most Usubas are sharpened on the right side of the blade for right-handed users, a special order for a Usuba that is sharpened on the left side is required for left-handed users.

Handle

Usuba knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. Most Usuba knives feature a wooden Wa-Handle.

How are Usuba knives made?

To understand how Usuba knives are made and to decode the common phrases that are found in descriptions of Usuba knives, it’s necessary to know about traditional Japanese knife forging methods and the materials used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

Honyaki (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (hagane). The hagane is generally a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Usuba knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening – all done manually by the hands of skilled Japanese blacksmiths in traditional knife-making cities such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

Because Honyaki knives are forged from high-carbon steel, its blade is extremely hard and can be sharpened to incredibly thin and sharp edges, which will remain sharp for a long time. However, they are challenging to resharpen and prone to chipping, cracking or breaking if used improperly. Due to the small-scale production and the highly-skilled, artisan nature of the blacksmiths, Honyaki knives are more expensive, and recommended for experienced and professional chefs who can maintain them.

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) becomes the cutting edge and backside of the blade, while the soft iron (jigane) forms the body and spine of the blade. The hazy appearance of the soft iron body of the blade in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

In relation to kasumi knives, Hon Kasumi or Hongasumi knives are also commonly found, and refers to a higher grade of kasumi knives. Although hongasumi knives are made in the same way as kasumi knives, they are often made from higher quality materials and involve extra attention and steps in its forging, tempering, polishing and finishing processes.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon).

What are common types of Usuba knives?

There are two main variations of the Usuba knife: the Edo-Usuba and the Kamagata Usuba.

The Edo-Usuba, also known as Kanto-Usuba, originates from the Kanto region in Tokyo and has a square blunt tip, making it look like a small meat cleaver.

The Kamagata-Usuba, also known as the Kansai-Usuba, originates from the Kansai region in Osaka and has a spine that drops downward to the pointed tip. The Kamagata Usaba is particularly popular for doing fine, delicate work on vegetables such as kazari-giri (decorative cutting).

Both kinds of Usuba knives are hefty enough to chop through heavy root vegetables with a clean slice, thanks to its extremely sharp chiseled edge.

What are popular Usuba knife brands?

Usuba knives have their origins based in the Kanto (Tokyo) and Kansai (Osaka) regions, however, Usuba knives are now made by a variety of manufacturers including:

Yoshihiro
Tojiro
Gesshin Uraku
Mercer Culinary
Shun
Masamoto
Global

How to choose an Usuba knife

If you’re in the market for an Usuba knife, it can seem difficult to figure out which particular Usuba knife will be perfect for you, especially if you haven’t had the chance to hold a few different models in person to get a feel for what size and weight of the Usuba knife feels the most balanced and stable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Usuba knife:

Types of steel
Handle types
Ideal size
Your budget

Which steel should I choose for my Usuba knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying an Usuba knife.

Carbon steel is made by adding carbon to steel that is made from iron ore. Compared to stainless steel blades, carbon steel blades are easier to sharpen and also retain their sharp edge for longer. However, carbon steel blades require regular maintenance and oiling, as they are vulnerable to rust and stains. Over time, a dark patina will form on a carbon-steel knife, and may rust or corrode if the blade is not dried, cleaned and lubricated properly after use. Popular options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel is made in the same way as carbon steel, but adds chrome to the mix to prevent the material from rusting. Stainless steel blades are generally tougher, less likely to chip, inexpensive and corrosion-resistant than carbon steel. However, stainless steel blades typically tend to be harder to sharpen and do not retain their sharp edge as well as carbon steel blades. Popular options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What is the best handle for an Usuba knife?

When buying an Usuba knife, it’s worthwhile to consider your usual knife grip. Do you prefer to hold the knife only by the handle? Then a standard western handle such as those on Wusthof knives may be the best choice for you. If you prefer the pinch grip, a traditional Japanese handle is the way to go. The three main kinds of Japanese handles are d-shape, round, or octagonal.

What is the best length for an Usuba knife?

The best length for an Usuba knife depends on multiple factors, including the size and strength of your hand, the general size of the vegetables you will cut, and the size of your chopping board. The most commonly recommended size for Usuba knives is a blade length of around 180mm to 210mm.

How do you care for an Usuba knife?

When purchasing an Usuba knife, it’s important to think about how you will care for and maintain the Usuba knife. Usuba knives should only be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube which show you step-by-step how to sharpen your Usuba knife. Otherwise, some Usuba knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which may be a wise option to preserve the sharpness of the single bevel blade.

How much should I spend on an Usuba knife?

There are countless options for an Usuba knife, starting with budget-end stainless steel Usuba knives to traditionally hand-forged Japanese Usuba knives for over $500. Setting your own budget before buying an Usuba knife will make it easy to narrow down your options, and avoid over-spending.

If you’re unsure about which Usuba knife is best for you, the Shun Pro 6-1/2-Inch Usuba Knife comes highly recommended and is made of stainless steel for easy maintenance. If you’re convinced by the toughness of high carbon steel, our favorites are the Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba with a Magnolia Handle and the Yoshihiro Hongasumi Blue Steel Edo Usuba with Rosewood Handle because Yoshihiro is a reputable Japanese knife brand who are renowned for their artisan craftsmanship and great value for money for White Steel and Blue Steel.

Frequently asked questions

What is the difference between Nakiri and Usuba knives?

The Usuba is often compared to the Nakiri as they share a similar profile and are both Japanese vegetable knives. However, their biggest difference lies in the shape of the cutting edge.

The Usuba is traditionally single-bevel (kataba in Japanese), meaning that the cutting edge is sharpened only from one side. In comparison, the Nakiri is a double-bevel knife (ryōba in Japanese) where both sides of the blade are sharpened.

The sharper single-bevel edge allows the Usuba to cut better and thinner slices than the Nakiri. However, there is a steep learning curve required to master the use of the Usuba, as single-bevel blades tend to steer away from the center, making it hard to make precise cuts in a straight line without some practice. The Usuba is also typically thicker, heavier, higher quality and more expensive than the Nakiri, which is why the Usuba is commonly recommended for professional use and the Nakiri for home use.

Should I buy an Usuba knife?

The Usuba is a very specialized knife that is designed for vegetables in a professional setting, most commonly for the traditional preparation of vegetables for sushi chefs. If you perform a lot of ‘in-hand’ cutting techniques such as the katsuramuki at work, or already have previous experience using single bevel knives, it could be a worthwhile purchase, although the Usuba is more of an accessory knife for a sushi chef. If you’re not cutting vegetables typical to Japanese cuisine, a more versatile and suitable option for cutting vegetables could be the Gyuto or the Nakiri.

How do you sharpen an Usuba knife?

Sharpening an Usuba knife should only be done with water whetstones. To sharpen a single bevel knife, follow the bevel and begin at the tip of the knife, followed by the rest of the cutting edge from the tip of the knife to the heel of the blade.

Here’s a quick video on how to sharpen an Usuba knife

For more information, visit our page on how to sharpen Japanese knives (link coming soon).

Who makes the best Usuba knife?

At Japanese Knives Guide, we believe that the best Usuba knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, this will differ from one person to the next, so our ‘best’ recommendations are always those which present great value for money for a relatively new Japanese knife enthusiast.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Usuba knife, be realistic about the learning curve that is involved for using and caring for Japanese knives.

While the exquisite hand-crafted Usuba knives with the hardest and most expensive steel may catch your attention, it’ll become quite a different story when you realize that the hefty price tag also comes with the need to re-learn the basics of cutting straight with a single bevel blade, as well as the high-maintenance care routine that is required for the finest Japanese knives. Rather than dish out a few hundred dollars from the beginning without much experience, why not try your hand with a budget-friendly Usuba knife to see if it’s the right fit for you?

Amazon is an accessible and reputable retailer with plenty of Usuba knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for first-time owners of a Usuba knife. There are many specialized smaller retailers out there, but you’ll be hard pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

Some of the more popular Usuba knife brands include:

Yoshihiro
Tojiro
Gesshin Uraku
Mercer Culinary
Shun
Masamoto
Global

Where to buy an Usuba knife

Amazon is our retailer of choice for purchasing an Usuba knife, as they’re easily accessible, with a standing reputation for great customer service and a variety of options for Usuba knives.

While there are many smaller retailers who specialize in just Japanese knives, you’ll be hard pressed to find one that can provide as much variety at entry-level prices, as well as complete peace of mind with Amazon’s very generous returns policy.

If you’re looking for a stainless steel Usuba for easy maintenance, the Shun Pro 6-1/2-Inch Usuba Knife is our pick for quality you can trust. If you’re convinced by the toughness of high carbon steel, our favorites are the Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba with a Magnolia Handle and the Yoshihiro Hongasumi Blue Steel Edo Usuba with Rosewood Handle because Yoshihiro is a reputable Japanese knife brand who are renowned for their artisan craftsmanship and great value for money for White Steel and Blue Steel.

Tags Vegetables

Western Style

Chukabocho (Chinese Cleaver)

Post author By Alistair Gibson
Post date 18 June 2020
No Comments on Chukabocho (Chinese Cleaver)

Chukabocho is the Japanese term for a Cai Dao (Chinese vegetable cleaver) or ‘Chinese-style’ knife that is made in Japan following Japanese knife forging techniques. The Chukabocho typically features a sharp and straight double bevel edge, and is characterized by its extremely tall, large and rectangular-shaped blade that is similar in shape to the Nakiri and the Edo-Usuba.

The Cai Dao, which is the original inspiration of the Chukabocho, is often regarded as a Chinese chef’s knife due to its versatility and multi-functional use in a Chinese kitchen. Similarly, the Chukabocho is able to slice, chop, mince and crush its way through virtually any vegetable, fruit and small-boned proteins with ease, thanks to the weight of its large wide blade.

Although both the Cai Dao and the Chukabocho are often referred to as a ‘cleaver’ knife in English, it should be noted that the Chukabocho nor the Cai Dao are as sturdy as a true cleaver and should not be used to chop through large bones or for other heavy-duty work. A true cleaver is more like a mini axe than a knife, and usually much heavier and robust.

What does Chukabocho mean?

Literally translated, ‘Chuka’ in Japanese means ‘Chinese’ as in Chinese-style cuisine and ‘bocho’ means ‘kitchen knife’ – hence giving the Chukabocho its English translation of ‘Chinese-style kitchen knife’.

The Chukabocho is said to be the Japanese take on a traditional Chinese Cai Dao cleaver, and is created by utilizing the unique knife forging techniques of Japan.

What is a Chukabocho knife best For?

A true all-rounder knife, the Chukabocho knife is best for slicing, chopping, mincing and crushing virtually any kind of vegetable, fruit, herbs, small-boned proteins and fish.

The Chukabocho is typically available in varying blade thicknesses and weights in Japan, with the size of the blade determining the best use of this versatile knife.

Thinner, and therefore lighter blades are best suited for chopping and fine slicing soft meat, vegetables and fish; crushing smaller ingredients such as garlic; removing blemishes from fruits and vegetables with the heel corners of the blade; and for decorative cutting with its sharp corner edges.

Thicker, and therefore heavier blades are best suited for general kitchen usage including medium-sized butchery work, such as splitting and breaking down smaller bones of meats, poultry and fish. Thicker and heavier Chukabochos are often used by professional chefs who are skilled in utilizing the weight of the knife itself to break through the bones without damaging the blade.

Medium-sized blades are a versatile compromise between the two sizes, and can be used for general cutting of vegetables, fruits, herbs, and boneless proteins, or to cut through small bones found in fish and poultry.

Chukabocho knife characteristics

Size

The Chukabocho is one of the largest traditional Japanese knives with an average height of 100mm and blade lengths ranging between 180mm to 240mm. Its weight is also significantly varied, from a light 300g to a heavy 900g.

While the large size of the Chukabocho may be intimidating at first, a unique advantage of the Chuka Bocho is its ability to merge the thinness of a traditional Japanese knife with the heaviness of a taller blade to produce clean and precise cuts through tougher produce.

Typically when choosing a knife, the user must make a choice between having a thin blade at the cost of a lighter knife overall, or a heavier knife at the cost of a thicker blade. However, the Chukabocho’s extra-tall height provides significant weight behind its thin edge, thus allowing the knife to strike down with extra momentum and gravitational force to cut through tough foods.

Shape

The Chukabocho is characterized by its flat profile and its tall, large and rectangular-shaped blade that is similar in shape to the Nakiri and the Edo-Usuba, albeit bigger. The sharp, straight edge of the blade provides full contact with the cutting board on each cut, which helps to achieve a clean slice every time.

The flat profile of the blade makes the Chukabocho well-suited for tap-chopping, push-cutting or pull-cutting techniques, and the extra wide blade allows for maximum knuckle clearance. The wideness of the blade also makes it easier to safely guide the blade with the knuckles of your free hand when chopping, and gives plenty of room to easily scoop your ingredients and transfer them to the pot or pan.

Edge

The Chukabocho knife typically features a double bevel blade with a razor-sharp edge, as Japanese double bevel knives are ground at a more acute angle than other western-style knives, usually at an angle between 10 to 15 degrees.

Handle

Chukabocho knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle.

How are Chukabocho knives made?

Chukabocho knives first appeared in Japan after World War II when the use of the Chinese cleaver began to spread across the country.

The Cai Dao, also known as the Chinese vegetable cleaver, is the original inspiration for the Chukabocho. Chukabocho simply refers to the same style of these Cai Dao knives that are made using traditional Japanese knife forging techniques.

The Cai Dao is often called a Chinese chef’s knife and is extremely versatile – so much so, that it is typically the main and only knife found in Chinese kitchens.

To understand how Chukabocho knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

Honyaki (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (hagane). The hagane is typically a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Chukabocho knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening. This is done manually in the hands of skilled blacksmiths in Japanese cities famous for their knife production, such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

Because Honyaki knives are forged from high-carbon steel, its blade is extremely hard and can be sharpened to incredibly thin and sharp edges that will remain sharp for a long time. However, they are challenging to resharpen and prone to chipping, cracking, or breaking if used improperly. Due to the small-scale production and the highly-skilled artisan nature of the blacksmiths, Honyaki knives are more expensive, and recommended for experienced and professional chefs who can maintain them.

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) forms the core and cutting edge, while the soft iron (jigane) clads the body and spine of the blade. The hazy appearance of the soft iron in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon)

What are popular Chukabocho knife brands?

Chukabocho knives are Japanese-made Cai Dao (Chinese vegetable cleaver) knives, and draw their inspiration from China but are made in Japan. Chukabocho knives are often sold as ‘Chinese-style kitchen knives’ in Japan, while many western knife manufacturers also offer their own version of the Chinese Cai Dao knife.

The Chukabocho is made by a variety of manufacturers including:

Tojiro
Sakai Takayuki
Moritaka
Takeda
Gesshin Uraku
Mac
Kai
Shun
Masamoto
Global

How to choose a Chukabocho knife

If you’re in the market for a Chukabocho knife, it can seem difficult to figure out which particular one will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for what size and style of the Chukabocho feels the most balanced and stable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Chukabocho knife:

Types of steel
Handle styles
Ideal size
Your budget

Which steel should I choose for my Chukabocho knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying a Chukabocho knife. The type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. You can first evaluate which of these factors are the most important to you, and narrow it down from there.

Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Over time, a dark patina will form on a carbon-steel knife. Popular high-carbon steel options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Popular stainless steel options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What is the best handle for a Chukabocho knife?

The handle of your Chukabocho knife will determine how comfortable it feels to use in your hand.

Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you.

If you hold the knife using a pinch grip, a Chukabocho knife with a traditional Japanese-style handle (‘wa-handle’) will feel great in your hand. The most common wa-handle shapes are the D-shape, oval, or octagonal, and while some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference.

How do I take care of a Chukabocho knife?

When purchasing a Chukabocho knife, it’s important to think about how you will care for and maintain your Chukabocho knife. Chukabocho knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Chukabocho knife. Otherwise, some Chukabocho knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be an easier option.

How much should I spend on a Chukabocho knife?

There are countless options for a Chukabocho knife, starting with budget-friendly Chukabocho knives to traditionally hand-forged honyaki Chukabocho knives that will set you back a few hundred dollars. Setting your own spending limit will help narrow down your hunt for the best value Chukabocho knife.

If you’re looking for some tried and tested Chukabocho knife recommendations, the Japanese Chinese Style Kitchen Chopping Knife and the Kotobuki 440-146 Japanese Chef’s Cleaver are great entry-level Chukabocho knives made in Japan with stainless steel for under $50 a pop.

If you’ve got a bigger budget and want to get the best value for your money, the ZHEN Japanese VG-10 3-Layer Forged High Carbon Stainless Steel Medium Duty Cleaver Chef Butcher Chopping Knife (Bone Chopper), 6.5-inch and the Shun Classic 6-Inch Meat Cleaver Handcrafted in Japan; Heavy Duty Durable AUS8A High-Carbon Stainless Steel; Moisture Resistant PakkaWood Handle; Ideal for Meat and Bones are our picks for a heavier and thicker Chukabocho knife. Read more about them here.

Frequently asked questions

Should I buy a Chukabocho knife?

The Chukabocho knife is a true piece of usable art that carries the spirit of traditional Japanese knife-making. Compared to the Cai Dao, the Chukabocho tends to be made of better and harder steel, which helps to retain its sharp edge for longer. The cutting edge on a Chukabocho also tends to have a better grind, not to mention that the fit and finish of a Chukabocho created by traditional Japanese knife-forging techniques is likely to be of higher quality than those found on a mass-produced Cai Dao.

The Chukabocho is a uniquely versatile and multi-functional knife that is recommended to anyone who wants a hefty yet nimble go-to knife for just about everything in the kitchen, especially for those who prefer a push-cutting technique.

How do you sharpen a Chukabocho knife?

As a rule, the Chukabocho knife should only be sharpened using a whetstone when necessary. Here’s an easy to follow video on how to sharpen a Chukabocho knife:

For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. (link coming soon)

Who makes the best Chukabocho knife?

At Japanese Knives Guide, we believe that the best Chukabocho knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Chukabocho knife, why not try your hand at a budget-friendly Chukabocho knife to see if it’s the right fit for you?

Traditionally hand-forged and high-carbon steel Chukabocho knives can easily cost a fortune, and although beautiful, they require some training to get used to the high-maintenance care routine that’s required to keep them in their pristine original condition. It’s always better to first get a feel for the specific qualities of a specialized knife before committing to invest more. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece.

Amazon is an accessible and reputable retailer with plenty of Chukabocho knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for your first Chukabocho purchase. There are many specialized smaller retailers out there, but you’ll be hard-pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

With that said, our favorite entry-level Chukabocho knife is this Japanese Chinese Style Kitchen Chopping Knife which is made in Japan with a stainless steel blade for easy maintenance. At just under $30 with a classy Japanese oak wood wa-handle and wooden sheath to keep your knife safe and dry, it’s a no brainer option for if you want to try out the Chukabocho knife without committing to investing the big bucks. If you’d rather prefer a western handle, this Kotobuki 440-146 Japanese Chef’s Cleaver is made with stainless steel in Japan as well and great value for under $50.

If you’re looking to invest a little more, the ZHEN Japanese VG-10 3-Layer Forged High Carbon Stainless Steel Medium Duty Cleaver Chef Butcher Chopping Knife (Bone Chopper), 6.5-inch and the Shun Classic 6-Inch Meat Cleaver Handcrafted in Japan; Heavy Duty Durable AUS8A High-Carbon Stainless Steel; Moisture Resistant PakkaWood Handle; Ideal for Meat and Bones come highly recommended as options for a thicker and heavier Chukabocho knife. The ZHEN cleaver is made with 3 layers of Japanese high carbon steel and VG-10 stainless steel, making the knife extremely hard and ensuring a long-lasting sharp edge. The Shun cleaver is made from AUS8A high-carbon stainless steel in Japan, and the slight curve on the cutting edge is particularly ideal as a compromise for those who want the functionality of a classic Chukabocho but want to be able to rock-chop as well.

Where to buy a Chukabocho knife

Amazon is an accessible and reputable retailer with many Chukabocho knives on offer. They also have a very generous returns policy for extra peace of mind.

For under $50, our favorite entry-level Chukabocho knives include the Japanese Chinese Style Kitchen Chopping Knife and the Kotobuki 440-146 Japanese Chef’s Cleaver. Both knives are made in Japan with a stainless blade for easy maintenance, and are the perfect gateway to the versatile Chukabocho knife with a Japanese-style handle or a western-style handle.

If you’re looking for more of an investment piece, the ZHEN Japanese VG-10 3-Layer Forged High Carbon Stainless Steel Medium Duty Cleaver Chef Butcher Chopping Knife (Bone Chopper), 6.5-inch and the Shun Classic 6-Inch Meat Cleaver Handcrafted in Japan; Heavy Duty Durable AUS8A High-Carbon Stainless Steel; Moisture Resistant PakkaWood Handle; Ideal for Meat and Bones are our picks for a heavier and thicker Chukabocho knife.

The ZHEN cleaver is made with 3 layers of Japanese high carbon steel and VG-10 stainless steel, making the knife extremely hard and ensuring a long-lasting sharp edge.

The Shun cleaver is made from AUS8A high-carbon stainless steel in Japan, and the slight curve on the cutting edge is particularly ideal as a compromise for those who want the functionality of a classic Chukabocho but want to be able to rock-chop as well.

Tags Duck, Fish, Herbs, Vegetables

Western Style

Bunka Knife

The Bunka is a versatile general-purpose Japanese knife and a common variation of the widely popular Santoku knife. It is regarded as a multi-use knife that is adept at cutting, chopping, slicing, dicing and mincing foods such as meat, fish, vegetables and herbs.

The Bunka, along with the Gyuto and the Santoku, is often recommended as a stylish alternative to the classic western chef’s knife. Compared to a western chef’s knife, the Bunka is shorter, lighter, thinner and uses harder steel to retain its sharp edge for longer.

The Bunka typically shares the same features as a Santoku knife, such as a predominantly straight cutting edge and a wide blade. However, the Bunka is different from the Santoku knife with its signature ‘reverse-tanto’ angled tip, also known as a ‘k-tip’ point.

The pointed tip of a Bunka makes it superior at doing intricate precision work such as brunoise cuts or scoring vegetables, and is also great at getting under the fat and sinew of meat when performing light butchering work.

The flat profile of the Bunka is well suited for tap-chopping or push-cutting techniques, but limits the use of a rock-cutting motion due to the absence of a curve at the front edge of the blade. The Bunka typically has a double bevel blade.

What does Bunka mean?

Literally translated, ‘Bunka’ in Japanese means ‘culture’ and ‘Bocho’ means ‘kitchen knife’, making the Bunka a ‘cultural knife’. The name derives from its traditional use of making cultural cuisine in Japanese homes.

These days, the Bunka is often referred to as ‘Banno’ Bunka Bocho. ‘Banno’ means ‘Multi-purpose’ or ‘Convenient’, and highlights its versatility in use. Therefore, the Bunka knife is better loosely translated as a ‘convenient cultural knife’.

What is a Bunka knife best for?

Similar to the Santoku knife, the Bunka knife is best for chopping, dicing and mincing food such as meat, fish and vegetables. The sharp, thin blade combined with the Bunka’s straight cutting edge makes it the ideal tool for executing swift clean cuts in an up-and-down motion or using a tap-chop or a push-cut.

The tall and flat profile of the Bunka is complimented by its angled ‘reverse tanto’ tip, and helps the Bunka to excel at easily chopping thin slices of meat, seafood, cheese, fruits, and vegetables. The sharp ‘reverse tanto’ tip also makes the Bunka an ideal tool to perform delicate precision work such as brunoise cuts and scoring vegetables, or to get under the fat and sinew of meat when performing light butchering work. The wide blade is handy for scooping food off the cutting board.

The Bunka is a double bevel knife, but maintains the signature sharp edge of Japanese knives as the blade is ground at a much more acute angle (usually 10-15 degrees) than a western chef’s knife.

Because the Bunka knife is usually shorter in length compared to a western chef’s knife, it is considerably lighter and easier to handle — especially for those with small hands, or those with a smaller and limited workspace.

Bunka knife characteristics

Size

The Bunka is relatively shorter than a standard western chef’s knife, with most blade lengths ranging between 120-180mm in length — about the length of an average female adult’s hand.

Its compact length combined with the thinness of the blade makes the Bunka smaller and lighter than a chef’s knife, making it an ideal choice for those with smaller hands or for minimizing fatigue and strain when using the knife for extended periods of time.

A 165mm blade is recommended as the most suitable blade length for home cooks and professionals alike, as it’s a comfortable size for handling most types of produce while keeping the knife compact and easy to wield.

Shape

The Bunka is characterized by its predominantly straight cutting edge, wide blade and a straight, sloping spine that leads to its signature ‘reverse tanto’ angled tip, also known as a ‘k-tip’ point.

The flat profile of the Bunka makes it great for a swift downward chop and well suited for tap-chopping, push-cutting and pull-cutting techniques, however the absence of a curve on its straight-edged front blade does not allow for a rock-cutting motion. The ‘reverse tanto’ angled allows for delicate precision work such as brunoise cuts and scoring vegetables, or to get under the fat and sinew of meat when performing light butchering work.

Edge

The Bunka typically features a double bevel blade, but maintains the signature sharp edge of Japanese knives as the blade is ground at a much more acute angle (10-15 degrees) than those of a western chef’s knife. The double bevel Bunka is also ambidextrous, allowing use for both left-handed and right-handed users.

Handle

Bunka knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle.

How are Bunka knives made?

To understand how Bunka knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

Honyaki (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (hagane). The hagane is typically a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Bunka knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening. This is done manually in the hands of skilled blacksmiths in Japanese cities famous for their knife production, such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) forms the core and cutting edge, while the soft iron (jigane) clads the body and spine of the blade. The hazy appearance of the soft iron in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon)

What are common variations of the Bunka knife?

A common variation of the Bunka knife is the Ko-Bunka.

Ko-Bunka Bōchō (小-文化包丁)

The Ko-Bunka is a smaller version of the classic Bunka knife. ‘Ko’ means ‘small’ in Japanese.

A Ko-Bunka has the same profile as a regular sized Bunka knife with its signature ‘reverse tanto’ tip (also known as a k-tip), but are useful for in-hand cutting of smaller produce or as a general-purpose utility knife on the chopping board to chop herbs, prepare vegetables, and even clean, dress and cut smaller types of meats, fish and poultry. The most popular blade length size of Ko-Bunkas is around 130mm.

What are popular Bunka knife brands?

Bunka knives are originally from Japan. To this day, traditional Japanese blacksmiths continue to forge Bunka knives manually by hand in cities famous for their knife production such as Sakai (in Osaka), Seki (in Gifu) and Echizen (in Fukui), although some Japanese manufacturers offer their own versions of the Bunka knife as well.

Some of the more popular Bunka knife brands include:

Anryu
Yoshihiro
Tojiro
Shun
Masamoto
Global
Sakai Takayuki

How to choose a Bunka knife

If you’re in the market for a Bunka knife, it can seem difficult to figure out which particular one will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for what size and style of the Bunka knife feels the most balanced and stable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Bunka knife:

Types of steel
Handle styles
Ideal size
Your budget

Which steel should I choose for my Bunka knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying a Bunka knife. The type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. You can first evaluate which of these factors are the most important to you, and narrow it down from there.

Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Over time, a dark patina will form on a carbon-steel knife. Popular high-carbon steel options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Popular stainless steel options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What is the best handle for a Bunka knife?

The handle of your Bunka knife will determine how comfortable it feels to use in your hand.

Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you.

If you hold the knife using a pinch grip, a Bunka knife with a traditional Japanese-style handle (‘wa-handle’) will feel great in your hand. The most common wa-handle shapes are the D-shape, oval, or octagonal, and while some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference.

How do I take care of a Bunka knife?

When purchasing a Bunka knife, it’s important to think about how you will care for and maintain your Bunka knife. Bunka knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Bunka knife. Otherwise, some Bunka knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be an easier option.

How much should I spend on a Bunka knife?

There are countless options for a Bunka knife, starting with budget-friendly Bunka knives to traditionally hand-forged honyaki Bunka knives that will set you back a few hundred dollars. Setting your own spending limit will help narrow down your hunt for the best value Bunka knife.

If you’re looking for some tried and tested Bunka knife recommendations, this Damascus Santoku Knife 7 Inch is a steal for a blade with VG-10 core at under $60. If you’re able to invest a little more, our pick is the Enso HD Hammered Damascus 8-inch Kiritsuke Knife direct from Seki city, a town renowned in Japan for their superior hand-forged craftsmanship.

Frequently asked questions

Should I buy a Bunka knife?

The Bunka knife is a definite eye-catcher and a stylistic and functional choice if you’re in the market for a smaller general-purpose knife. If you already own a Santoku, you may find that the only main difference between the Santoku and a Bunka is the angled ‘reverse tanto’ tip (also known as a ‘k-tip’), and not much more.

However, if you’re new to the world of Japanese knives or looking for a handy do-it-all knife, the Bunka is highly recommended as a fantastic option to utilize the compact size of a Santoku with the additional advantage of a pointed tip to allow for intricate, detailed work from time to time. The Bunka is also suggested for those who find the Gyuto knife too large or unwieldy as the Bunka is shorter and lighter, making it much easier to handle.

How do you sharpen a Bunka knife?

As a rule, the Bunka knife should only be sharpened using a whetstone when necessary. Here’s an easy to follow video on how to sharpen a Bunka knife:

For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. (link coming soon)

Who makes the best Bunka knife?

At Japanese Knives Guide, we believe that the best Bunka knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Bunka knife, why not try your hand at a budget-friendly Bunka knife to see if it’s the right fit for you?

Traditionally hand-forged and high-carbon steel Bunka knives can easily cost a fortune, and although beautiful, they require some training to get used to the high-maintenance care routine that’s required to keep them in their pristine original condition. It’s always better to first get a feel for the specific qualities of a specialized knife before committing to invest more. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece.

Amazon is an accessible and reputable retailer with plenty of Bunka knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for your first Bunka knife purchase. There are many specialized smaller retailers out there, but you’ll be hard-pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

With that said, our favorite entry-level Bunka knife at under $60 is the Damascus Santoku Knife 7 Inch. With VG-10 stainless steel at its core, it’s great value for a knife that will hold its edge well. If you’re able to invest a little further, the Enso HD Hammered Damascus 8-inch Kiritsuke Knife is a handmade beauty from Seki city in Japan, an area that’s renowned for their blacksmiths’ craftsmanship. The extremely thin 2mm blade features a razor-sharp 12 degree beveled edge, which will cut through even tougher produce with no problem at all.

Where to buy a Bunka knife

Amazon is an accessible and reputable retailer with many Bunka knives on offer. They also have a very generous returns policy for extra peace of mind.

At $60, our best entry-level pick is this Damascus Santoku Knife 7 Inch with its ‘reverse tanto’ tip or ‘k-tip’ point and a slightly curved edge, which will help you to ease into the up-and-down cutting technique of Japanese knives but leave a little wiggle room in case you’d like to rock-chop your way to dinner after a long day. With Japanese VG-10 stainless steel forming the blade, it’s the best bang for your buck and a great gateway into the world of Japanese knives.

For beginner Japanese knife enthusiasts with a little more budget, we highly recommend the hand-crafted Enso HD 5.5″ Prep Knife – Made in Japan – VG10 Hammered Damascus Stainless Steel Utility Knife as a Ko-Bunka option or the Enso HD Hammered Damascus 8-inch Kiritsuke Knife for your first Bunka knife, as these knives are hand-forged in Seki city, an area that’s well known for their expert blacksmithing craftsmanship. The Enso knives are extremely thin at just 2mm behind the heel, and are as sharp as they come with the blade sharpened at an acute 12 degrees to the edge. These knives offer great value for money for VG-10 hammered damascus steel, and are sure to catch the attention of everybody who steps into your kitchen.

Tags Fish, Herbs, Vegetables

Western Style

Santoku Knife

The Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients that it can be used for: fish, meat and vegetables.

The Santoku is characterized by its straight cutting edge and wide sheepsfoot blade, with the spine curving downwards to reach its rounded point. The flat profile of the Santoku is well suited for tap-chopping or push-cutting techniques, however the absence of a curve on its straight-edged front blade does not allow for a rock-cutting motion. The Santoku is typically a single bevel knife, although double bevel knives are becoming commonplace due to the Santoku’s rising popularity in the western world.

The Santoku is the most popular knife in Japan, and can be found in almost every household. It is often recommended as the more compact Japanese alternative to the classic western chef’s knife, or the Gyuto. Compared to the classic western chef’s knife, the Santoku is shorter, lighter, thinner and uses harder steel.

What does Santoku mean?

Literally translated, ‘Santoku’ in Japanese means ‘three virtues’, giving a nod to its versatility. The three virtues are said to represent its multiple uses of slicing, dicing and chopping, or alternatively, the various types of produce that it is designed to handle: meat, fish, and vegetables.

The Santoku’s multi-purpose nature often leads it to be compared with a western chef’s knife or the Gyuto. However, Santoku’s history dates back to the mid-20th century when it first appeared as a home cook’s alternative to the Nakiri, a traditional Japanese vegetable cleaver. Taking inspiration from the Nakiri’s tall blade height and straight cutting edge, the Santoku design added a downward curve of the spine toward the straight edge to form a “sheepsfoot” tip, and thus the popular multi-use Santoku was born.

What is a Santoku knife best for?

True to its name, the Santoku knife is best for chopping, dicing and mincing food such as meat, fish and vegetables. The sharp, thin blade combined with the Santoku’s straight cutting edge makes it the ideal tool for executing swift clean cuts in an up-and-down motion or using a tap-chop or a push-cut.

The tall and flat profile of the Santoku is complimented by the thin and sharp sheepsfoot blade, and excels at easily creating thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board.

Like other traditional Japanese knives, the Santoku is originally a single bevel knife, which makes it an ideal tool for achieving clean cuts that preserve the natural freshness, flavor and texture of the food as only the cutting edge of the blade touches the food. Nowadays, the Santoku is also widely available in double bevel versions, but maintains the signature sharp edge of Japanese knives as the blade is ground at a much more acute angle (usually 10-15 degrees) than a western chef’s knife.

Because the Santoku knife is usually shorter in length compared to a western chef’s knife, it is considerably lighter and easier to handle — especially for those with small hands.

Santoku knife characteristics

Size

The Santoku is relatively shorter than a standard western chef’s knife, with most blade lengths falling between 130-200mm in length — about the length of an average adult’s hand. Its compact length, combined with the thinness of the blade makes the Santoku smaller and lighter than a chef’s knife, making it an ideal choice for those with smaller hands or for minimizing fatigue and strain when using the knife for extensive periods of time.

165mm is recommended as the most suitable blade length for home cooks and professionals alike as it is a sufficient and comfortable size for handling most types of produce, while keeping the knife compact and easy to wield.

Shape

Based on its original inspiration from the Japanese vegetable cleaver Nakiri, the Santoku is characterized by a flatter cutting edge that is nearly straight from heel to tip. A gentle downward curved spine leads to its rounded point, and gives the Santoku its signature sheepsfoot blade shape. The thin blade may feature grantons (also called hollows, dimples or scallops) along the length of the blade to reduce friction and help easily release the food from the knife when dicing and slicing.

The flat profile of the Santoku makes it great for a swift downward chop and well suited for tap-chopping or push-cutting techniques, however the absence of a curve on its straight-edged front blade does not allow for a rock-cutting motion. While many western chefs are trained to use the rock-cutting method, the Santoku way of cutting is faster and more efficient.

Because the traditional Japanese diet consisted of mainly fish and softer vegetables in the past, Santoku knives were designed with thinner blades and a lighter weight to achieve more delicate cuts, prioritising finesse rather than the overall power of a knife. The modern-day Santoku incorporates a thin blade and is lighter in weight, but don’t be fooled — the Santoku is a capable multi-use knife, and is in fact the favored all-rounder knife used in lieu of a western chef’s knife in many Japanese homes. It’s said that almost every Japanese home has a Santoku.

Edge

Traditionally, Santoku knives feature a single bevel blade, making the edge extremely sharp and perfect for creating extremely thin slices of food which is essential for many Japanese dishes. While single bevel blades naturally tend to be sharper than a double bevel blade, they require more skills in order to master the natural steer of the asymmetrical blade. Right-handed Santokus tend to pull to the left, while left-handed Santokus tend to veer to the right, so significant skill is required to cut straight down with a single bevel knife.

The Santoku is now also widely available with a double bevel blade, but maintains the signature sharp edge of Japanese knives as the blade is ground at a much more acute angle (10-15 degrees) than those of a western chef’s knife. The double bevel Santoku is also ambidextrous, allowing use for both left-handed and right-handed users.

Handle

Santoku knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle.

How are Santoku knives made?

Santoku knives first appeared in Japan after WWII in the mid-20th century. They were designed as a home cook’s alternative to the Nakiri, a traditional Japanese vegetable cleaver. By retaining the Nakiri’s tall height and straight cutting edge but adding a slight downward curve from the spine to the rounded tip, the Santoku steadily became the most popular knife in Japanese homes as a nimble and compact all-rounder knife.

To this day, traditional blacksmiths in Japan still forge Santoku knives manually by hand, although many Japanese and Western knife manufacturers now offer their own versions of the Santoku knife as well. The most famous cities in Japan for their knives include Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

To understand how Santoku knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

Honyaki (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (hagane). The hagane is typically a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Santoku knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening. This is done manually in the hands of skilled blacksmiths in Japanese cities famous for their knife production, such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) forms the core and cutting edge, while the soft iron (jigane) clads the body and spine of the blade. The hazy appearance of the soft iron in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon)

What are common variants of Santoku knives?

With many Japanese and Western knife manufacturers offering their own take on the classic Santoku knife, there are slight variations in the design of the edge among different brands. It is common to see knives that do not follow the traditionally flat profile of the Santoku, instead giving it a more rounded belly to allow for the rock-chopping motion that is a popular cutting technique in the western culinary world.

Alternatively, a Japanese variant of the traditional Santoku knife is the Bunka, also called the Bunka Bōchō.

Bunka Bōchō (文化包丁)

The Bunka is very similar to the Santoku as a multi-purpose knife that can be used for slicing, dicing or mincing meats, fish, and vegetables. However, unlike the curve of the spine on the sheepsfoot blade and the rounded point of a Santoku, the Bunka is much more angular and features a straight, sloping spine and an angled ‘reverse tanto’ tip. The sharp point of the Bunka makes doing precision work such as brunoise on vegetables much easier.

See our complete guide to the Bunka knife here.

What are popular Santoku knife brands?

Santoku knives first appeared in the mid-20th century as a multi-use alternative to the Japanese vegetable cleaver Nakiri. Since taking over Japanese households as the most common all-rounder knife to have in the kitchen, Santoku knives are now made by a variety of Japanese and western manufacturers including:

Yoshihiro
Tojiro
Gesshin Uraku
Masamoto
Mercer Culinary
Shun
Wusthof
Zwilling J.A. Henckels
Victorinox
Global
Suisin

How to choose a Santoku knife

If you’re in the market for a Santoku knife, it can seem difficult to figure out which particular one will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for what size and style of the Santoku feels the most balanced and stable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Santoku knife:

Types of steel
Handle styles
Ideal size
Your budget

Which steel should I choose for my Santoku knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying a Santoku knife. The type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. You can first evaluate which of these factors are the most important to you, and narrow it down from there.

Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Over time, a dark patina will form on a carbon-steel knife. Popular high-carbon steel options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Popular stainless steel options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What size Santoku knife should I buy?

We recommend the most popular 165mm blade length as the best size for a Santoku knife. To help make your decision, you should consider factors such as the size of your workspace, the size of your hand, and the size of your most commonly used ingredients or produce.

What is the best handle for a Santoku knife?

The handle of your Santoku knife will determine where the balance point is in your knife and how comfortable it feels to use in your hand.

Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you. The balance point of a Santoku with a western handle tends to be near the center of the blade.

If you hold the knife using a pinch grip, a Santoku with a traditional Japanese-style handle (‘wa-handle’) will feel great in your hand. The most common wa-handle shapes are the D-shape, oval, or octagonal, and while some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference. The balance point of a Santoku knife with a wa-handle knife is a little further forward towards the tip.

How do I take care of a Santoku knife?

When purchasing a Santoku knife, it’s important to think about how you will care for and maintain your Santoku knife. Santoku knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Santoku knife. Otherwise, some Santoku knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be an easier option.

How much should I spend on a Santoku knife?

There are countless options for a Santoku knife, starting with budget-friendly Santoku knives to traditionally hand-forged honyaki Santoku knives for over $500. Setting your own spending limit will help narrow down your hunt for the best value Santoku knife.

If you’re looking for some tried and tested Santoku knife recommendations, this Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an absolute steal at less than $35 for a beginner who wants to try out the signature flat profile and curved tip of the Santoku knife.

If you’d like to invest a little more and are looking for trusted and reputable Japanese knife manufacturers, you’ll do well with a Tojiro DP Santoku 6.7” (17cm) or the Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver. Both options offer easy maintenance with stain-resistant yet strong steels, and Tojiro and Mac are well-known Japanese knife manufacturers for their affordable yet high-quality range of Japanese knives.

Frequently asked questions

Should I buy a Santoku knife?

The Santoku knife is a great alternative to the western chef’s knife, and is often hotly contended against the Gyuto as the perfect gateway into the world of Japanese knives.

Santokus are a truly versatile and multi-use knife in the kitchen, and are lighter, thinner and more adept at producing perfectly thin slices than a western chef’s knife. While the lack of the rocking motion favored by many western cooks can take some time to get used to, the up-and-down tap-cutting motion used by the Santoku is more efficient and quicker.

The compact yet functional Santoku is particularly recommended for users with a limited workspace, or small handed cooks who find the western chef’s knife cumbersome and heavy to use. If you like the functionality of a Santoku but prefer a longer blade and want a more pointed tip, we recommend the Gyuto as an alternative option.

What’s the difference between the Santoku and a Western Chef’s knife?

Santoku Knife vs Western Chef’s Knife

	Santoku Knife	Chef’s Knife
Origin	Japan	Germany/France
Shape	Straight cutting edgeDownward curving spineRounded tip	Curved cutting edgeSlightly curved spinePointed tip
Blade Length	130~200mmMost popular: 165mm	150~300mmMost popular: 200mm
Weight	Varies on model; typically lighter than a Chef’s Knife	Varies on model; typically heavier than a Santoku
Thickness	Varies on model; typically 1.5~2.2mm and thinner than a Chef’s Knife	Varies on model; typically 2~3mm and thicker than the Santoku
Suitable Cutting Style	Up-and-down chopping	Rock-chopping
Edge Grind	Single BevelDouble Bevel	Double Bevel
Sharpness	Usually 10~15°	Usually 15~22°
Use	Multi-purpose Better for lighter, delicate foods (e.g. soft vegetables, boneless protein, seafood, cheese)	Multi-purpose Better for bulky, firm foods (e.g. thick root vegetables, dense meats, deboning chicken)
Grantons (Hollow Edge)	Often	Rare
Bolster	Small, or none	Thick

How do you sharpen a Santoku knife?

As a rule, the Santoku knife should only be sharpened using a whetstone when necessary, and never placed in the dishwasher. Here’s an easy to follow guide on how to sharpen a Santoku knife:

For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. (link coming soon)

Who makes the best Santoku knife?

At Japanese Knives Guide, we believe that the best Santoku knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Santoku knife, why not try your hand at a budget-friendly Santoku knife to see if it’s the right fit for you?

Traditionally hand-forged and high-carbon steel Santoku knives can easily cost a fortune, and although beautiful, they require some training to get used to the high-maintenance care routine that’s required to keep them in their pristine original condition. It’s always better to first get a feel for the specific qualities of a specialized knife before committing to invest more. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece.

Amazon is an accessible and reputable retailer with plenty of Santoku knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for your first Santoku purchase. There are many specialized smaller retailers out there, but you’ll be hard-pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

With that said, our favorite entry-level Santoku knife is the Mercer Culinary Genesis Forged Santoku Knife, 7 Inch which is an absolute steal at less than $35 for those who want to try out the profile of a Santoku knife.

If you’re looking to invest a little more, the Tojiro DP Santoku 6.7” (17cm) and the Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver are great affordable stain-resistant options for easy maintenance. Both Tojiro and Mac are well-known knife manufacturers in Japan, and the Mac Professional line in particular is regarded to have excellent knife balance and a comfortable grip in the handles.

Where to buy a Santoku knife

Amazon is an accessible and reputable retailer with many Santoku knives on offer. They also have a very generous returns policy for extra peace of mind.

If you’re completely new to the world of Santoku knives and want to try out the shape of the blade to see if it’s the right fit for you, this Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is the best value entry-level choice. At under $35, you get great blade geometry, a western-style handle that’s familiar and balanced in the hand, and although not from Japan, it’s made from durable high-carbon forged steel from Solingen, Germany. It’s a no-brainer choice when starting out with Santoku knives.

If you’re looking for a more traditional-style Santoku by trusted Japanese knife manufacturers, the Tojiro DP Santoku 6.7” (17cm) and the Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver get our vote.

The Tojiro DP Santoku features a stain-resistant VG-10 steel core, and is perfect for sharing among your household with its ambidextrous handle and an even double bevel blade. The Mac MSK-65 Professional Hollow Edge Santoku Knife is also made in Japan, and features an impressively thin 2.5mm hollow-edged blade that is extremely sharp and holds its edge for a long time. The Mac Professional range is especially noted for its superior knife balance and comfortable handle grip.

Tags Fish, Vegetables

Western Style

Nakiri Knife

The Nakiri knife is a Western-style Japanese vegetable knife with a thin and broad rectangular blade, a straight cutting edge, and a flat, blunt tip. It is specifically designed to excel at quickly and efficiently chopping, slicing, dicing and mincing vegetables and fruits, and is popular throughout Japan as a staple for home cooks and vegetarians.

The Nakiri knife is often referred to as the double bevel version of the Usuba, which is a specialized single bevel Japanese vegetable knife that is recommended for culinary professionals. The Nakiri is very similar in profile with its straight edge, and works best when using an up and down chopping motion as the whole blade can come into full contact with the board to ensure clean slices of vegetables each time. Compared to the Usuba, the Nakiri’s double bevel edge provides balance to the cutting motion and makes it easier to achieve clean straight slices.

What does Nakiri mean?

Literally translated, ‘Nakiri bōchō’ in Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’, which highlights the Nakiri’s designed purpose: to excel at quickly and efficiently chopping vegetables.

The Nakiri is commonly found in Japanese households and is a staple favorite of vegetarian cooks. Its long, flat edge allows you to cleanly cut broad vegetables in one downward motion all the way to the chopping board, while its thin blade ensures that the skin of the vegetable remains intact, producing fresher cuts of vegetables with crisp edges.

What is a Nakiri knife best for?

The Nakiri knife is best for chopping, slicing, dicing, and mincing vegetables and fruits quickly and efficiently. The Nakiri’s broad rectangular blade with its straight, flat edge works best when using an up and down chopping motion as the whole blade can cut all the way to the cutting board, ensuring clean slices of vegetables each time rather than an ‘accordion’ of half-connected slices.

The significant height of the blade from the spine to the edge gives plenty of knuckle clearance, and the Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade.

The Nakiri has no trouble chopping even harder root vegetables, as the long and tall blade allows you to swiftly cut down on the vegetable, producing a clean chop. It is also excellent at shredding cabbages or other large leafy greens. The flat edge is also suitable for easily performing the rotary peeling technique, known as katsuramuki in Japanese cuisine.

Nakiri knife characteristics

Size

The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and is available in various sizes between 120mm to 240mm. The most popular size choices are 165mm and 180mm.

The typically tall blade of the Nakiri provides comfortable knuckle clearance. It is also worth noting that the Nakiri’s tall, flat rectangular blade shape gives it a unique advantage, as the length of the blade will remain the same even after repeated sharpening. For other Japanese knives such as the Santoku or the Gyuto, their curved blade edges will become shorter over time as the blade is sharpened.

Shape

The Nakiri knife has a thin and tall rectangular blade, a straight cutting edge, and a flat, blunt tip.

The straight blade edge is suitable for cutting all the way down to the cutting board without the need for a rocking motion nor a pull or push-cut, as there is no ‘belly’ on a Nakiri blade. Rather, the straight edge works best when used in a vertical up and down motion.

The long and tall blade allows you to swiftly glide through the vegetable in a single downward stroke, producing a clean chop on even harder vegetables such as root vegetables or thick squashes. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.

Although the Nakiri’s shape often leads it to be mistaken for a small Chukabocho (Chinese cleaver), it should be warned that the Nakiri is too thin and lightweight for heavier work and should avoid cutting bones or very hard materials, like frozen food.

Edge

The blade of the Nakiri is double bevel, meaning that the blade is ground on both sides of the blade to achieve a balanced and acute cut.

This also means that the Nakiri can be used by both right-handed and left-handed users, unlike a single bevel knife which would require a separate knife for left-handed cooks, often at a higher premium cost.

Handle

Nakiri knife handles can be categorized into two categories: the traditional Japanese ‘wa-handle’, or a Western-style handle. Most Naikiri knives feature a wooden wa-handle.

How are Nakiri knives made?

Nakiri knives first emerged in Japan around the beginning of the Edo period in the 17th century, when the Japanese government began to allow foreign goods and culture into the country. With new goods and influences arriving to Japan, traditional blacksmiths saw a chance to improve upon the existing version of the vegetable knife to make it sharper, thinner and better quality – and thus the Nakiri knife was born. Even over 400 years ago, the Nakiri – along with the Deba for meat and fish – was commonly found in Japanese homes for the preparation of vegetables, and this tradition continues today thanks to the Nakiri’s excellence at efficiently cutting vegetables.

Today, traditional blacksmiths in Japan still forge Nakiri knives manually by hand, although many Japanese and Western knife manufacturers now offer their own version of the Nakiri knife as well. The most famous cities in Japan for their knives include Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

To understand how exactly these impressive Nakiri knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Nakiri knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening, all done manually by the hands of skilled Japanese blacksmiths.

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) forms the core and the cutting edge, while the soft iron (jigane) clads the body and spine of the blade. The hazy appearance of the soft iron in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon)

What are common variants of Nakiri knives?

The Nakiri is often referred to as the double bevel variation of another type of traditional Japanese vegetable knife, the Usuba.

The Usuba is the single bevel alternative to the Nakiri, and features a similar profile as it was similarly developed for cutting vegetables. The Usuba has a thicker and heavier blade than the Nakiri, and is mostly used in a professional setting by sushi chefs and the alike.

Here you can read more about the Usuba.

What are popular Nakiri knife brands?

Nakiri knives can trace their lineage all the way back to the 17th century, however nowadays Nakiri knives are made by a variety of Japanese and Western manufacturers, including:

Yoshihiro
Tojiro
Wusthof
Gesshin Uraku
Mercer Culinary
Shun
Masamoto
Global
Kai
Mac
Sakai Takiyuki

How to choose a Nakiri knife

If you’re in the market for a Nakiri knife, it can seem difficult to figure out which particular Nakiri knife will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for what size and weight of the Nakiri feels the most balanced and stable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Nakiri knife:

Types of steel
Handle styles
Ideal size
Your budget

Which steel should I choose for my Nakiri knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying a Nakiri knife. The type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. You can first evaluate which of these factors is the most important to you, and narrow it down from there.

Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Over time, a dark patina will form on a carbon-steel knife. Popular high-carbon steel options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Popular stainless steel options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What is the best handle for a Nakiri knife?

The handle of your Nakiri knife will determine how balanced the knife feels in your hand and how comfortable it feels to use.

Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you.

If you hold the knife using a pinch grip, a traditional Japanese-style handle (also called a ‘wa-handle’) will feel great in your hand. The most common wa-handle shapes are the D-shape, oval, or octagonal. While some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference.

How do I take care of a Nakiri knife?

When purchasing a Nakiri knife, it’s important to think about how you will care for and maintain your Nakiri knife. Nakiri knives should only be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Nakiri knife. Otherwise, some Nakiri knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be an easier option.

How much should I spend on a Nakiri knife?

There are countless options for a Nakiri knife, starting with budget-end Nakiri knives to traditionally hand-forged honyaki Nakiri knives for over $500. Setting your own spending limit will help narrow down your hunt for the best value Nakiri knife.

If you’re looking for some tried and tested Nakiri knife recommendations, this KYOKU Samurai Series – Nakiri Japanese Vegetable Knife 7″ is a steal for under $50 and a great entry-level choice to try out a high-carbon steel Nakiri knife. If you’re looking to invest a little more, our favorites include the Shun Premier Nakiri Knife, 5.5 Inch Tsuchime Finished Blade, Wood Handle, TDM0742, Black and the Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife (6.5” (165mm)) because both options offer easier maintenance with stainless Damascus steel, and Shun and Yoshihiro are reputable Japanese brands who are known for their quality construction and craftsmanship, as seen by the consistently glowing reviews.

Frequently asked questions

Should I buy a Nakiri knife?

If vegetables are a staple part of your diet, having a Nakiri knife in your arsenal can make prepping time shorter, and the overall work much more enjoyable with a dedicated vegetable knife. The Nakiri knife is a staple in households all over Japan because this thin and light workhorse consistently achieves thin, even and clean cuts of vegetables, and makes it easy to chop faster in a fluid up and down motion. If you’re not specific about having a pointed tip on your vegetable knife and able to adapt to the up and down tap-chopping method of the Nakiri, it’s a great tool to have in your kitchen.

What’s the difference between the Nakiri and the Usuba?

If you’ve been researching Japanese vegetable knives, you’ve probably come across the Usuba. The Usuba typically uses a single bevel blade, which requires much more skill to use or sharpen. They are mostly only used in professional kitchens, and are usually more expensive than the Nakiri. If you’re left-handed, you’ll also need a special left-handed Usuba at a higher cost, as most Usubas are created for right-hand use.

In comparison, the Nakiri is lighter and has a double bevel blade like most Western-style or German knives, which makes it ideal for even beginner cooks. In our opinion, this makes the Nakiri more useful and the best choice for a Japanese vegetable knife.

How do you sharpen a Nakiri knife?

As a rule, the Nakiri knife should only be sharpened using a whetstone when necessary, and never placed in the dishwasher. Here’s an easy to follow guide on how to sharpen a Nakiri knife:

For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. (link coming soon)

Who makes the best Nakiri knife?

At Japanese Knives Guide, we believe that the best Nakiri knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Nakiri knife, why not try your hand at a budget-friendly Nakiri knife to see if it’s the right fit for you?

Traditionally hand-forged and high-carbon steel Nakiri knives can easily cost a fortune, and although beautiful, they require some training to get used to the high-maintenance care routine that’s required to keep them in their pristine original condition. It’s always better to first get a feel for the specific qualities of a specialized knife like the Nakiri, before committing to invest more. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece.

Amazon is an accessible and reputable retailer with plenty of Nakiri knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for first-time Nakiri buyers. There are many specialized smaller retailers out there, but you’ll be hard-pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

With that in mind, this KYOKU Samurai Series – Nakiri Japanese Vegetable Knife 7″ is a steal for under $50 and a great entry-level choice to try out a high-carbon steel Nakiri knife. If you’re looking to invest a little more, our favorites include the Shun Premier Nakiri Knife, 5.5 Inch Tsuchime Finished Blade, Wood Handle, TDM0742, Black and the Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife (6.5” (165mm)) because both options offer easier maintenance with stainless Damascus steel, and Shun and Yoshihiro are reputable Japanese brands who are known for their quality construction and craftsmanship, as seen by the consistently glowing reviews.

Where to buy a Nakiri (vegetable) knife

Amazon is an accessible and reputable retailer with many Nakiri knives on offer, plus a very generous returns policy for extra peace of mind.

For under $50, our favorite is the KYOKU Samurai Series – Nakiri Japanese Vegetable Knife 7″ which is made from Japanese high-carbon steel and has an exceptionally thin 2mm blade to achieve clean cuts of vegetables.

For beginner Japanese knife enthusiasts with a little more budget, we highly recommend the hand-crafted Shun Premier Nakiri Knife, 5.5 Inch Tsuchime Finished Blade, Wood Handle, TDM0742, Black and the Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife (6.5” (165mm)) as great high-quality stainless steel options from reputable Japanese brands, Shun and Yoshihiro, who are famous for their attention to detail, extremely sharp edges and durable, high-quality knives that stand the test of time with exceptional performance and value.

Tags Vegetables

Western Style

Petty (Paring/Utility) Knife

Post author By Alistair Gibson
Post date 17 June 2020
No Comments on Petty (Paring/Utility) Knife

The Petty knife, also known as the Japanese paring knife or the Japanese utility knife, is a versatile multi-purpose knife that is typically larger than a western paring knife, but smaller than a western chef’s knife or the Japanese chef’s knife, the Gyuto.

Petty knives are considered to be a smaller version of the Gyuto chef’s knife and are similarly used as an all-rounder knife to peel, slice, dice, mince, peel and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins.

Particularly loved by line cooks in professional kitchens for its compact size and versatility, the Petty knife is also highly recommended for those who:

have a smaller workspace
want a smaller knife for quick use when a full-sized Gyuto or chef’s knife would be unwieldy (to cut a lime, for example), or
have smaller hands and want a lighter alternative to the Gyuto

What does Petty mean?

The name of the Petty knife is said to be derived from the word ‘petit’, meaning ‘small’ or ‘little’ in French. The Petty knife is seen as a smaller version of the Gyuto, the Japanese chef’s knife. The Petty knife is also sometimes referred to as a Japanese paring knife or a Japanese utility knife.

What is a Petty knife best for?

The Petty knife is best for smaller tasks such as slicing or dicing vegetables, fruits and herbs; light butchery work; and for delicate tasks such as making precision cuts.

In particular, smaller petty knives with blades of 80-90mm are useful for off-board cutting or peeling (‘paring’) fruits and vegetables in the hand, or for fine precise work on a chopping board such as brunoise cuts and slicing herbs and garnishes.
The larger sized Petty knives with blades of 120mm to 150mm are considered to be a smaller alternative of the Gyuto chef’s knife, and are similarly used for a wide variety of tasks including slicing and dicing vegetables or fruits, trimming meat, filleting small fish, and other light butchery work. Petty knives of this size are often used by chefs and line cooks during service as the compact size takes up minimal space on the board but functions as a versatile workhorse.

Petty knife characteristics

Size

The Petty knife is generally larger than a western paring knife but smaller than a western chef’s knife or the Japanese chef’s knife, the Gyuto. Petty knives are available in a wide variety of blade lengths ranging from 80mm to 180mm.

The most common blade lengths for a Petty knife are between 80-90mm, or 120-150mm. A 80-90mm Petty knife is ideal for peeling smaller fruits and vegetables in the hand or for fine and delicate tip work on the chopping board. A 120mm or 150mm Petty knife is best recommended as an alternative option to the Gyuto for those with small hands, or for those who have limited workspace in their kitchen.

Shape

The Petty knife shares a similar profile to the Gyuto Japanese chef’s knife and is typically tall and flat at the heel with a slight curve in the front edge of the blade, leading to its pointed tip. The relatively flat heel of the blade makes it well-suited for a variety of chopping styles such as thrust-cutting, while the slight belly towards the tip of the blade allows for easy rock-cutting. The pointed tip of the Petty knife also helps to achieve clean precision cuts.

Edge

The Petty knife typically features a double bevel blade with a razor-sharp edge, as Japanese double bevel knives are ground at a much more acute angle of 10-15 degrees than those of a western paring knife or a western chef’s knife.

Handle

Petty knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle.

How are Petty knives made?

The history of the Japanese Petty knife dates back to the post-Meiji era after Japan opened its borders and began to trade with other countries. The western world started to influence everyday life in Japan including the Japanese diet, and eventually also influenced Japanese kitchens and their utensils. It is said that the Japanese adapted the Petty from the western utility knife, which originally evolved from the French office knife ‘couteau d’office’. This may be the reason that the Petty knife got its name, as the word ‘Petty’ comes from the French word ‘petite’, meaning ‘little’ or ‘small’.

To this day, traditional blacksmiths in Japan still forge Petty knives manually by hand, although many Japanese and Western knife manufacturers now offer their own versions of the Petty knife as well. The most famous cities in Japan for their knives include Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

To understand how Petty knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

Honyaki (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (hagane). The hagane is typically a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Petty knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening. This is done manually in the hands of skilled blacksmiths in Japanese cities famous for their knife production, such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) forms the core and cutting edge, while the soft iron (jigane) clads the body and spine of the blade. The hazy appearance of the soft iron in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon)

What are popular Petty knife brands?

Petty knives first appeared in the post-Meiji era as a Japanese adaptation of the western paring knife, and eventually gained popularity in Japan and beyond as a nimble general-purpose knife that can be used for quick and smaller tasks in the kitchen.

Petty brands are now made by a variety of Japanese and western manufacturers, including:

Yoshihiro
Tojiro
Gesshin Uraku
Masamoto
Mercer Culinary
Shun
Wusthof
Zwilling J.A. Henckels
Victorinox
Global
Suisin

How to choose a Petty knife

If you’re in the market for a Petty knife, it can seem difficult to figure out which particular one will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for what size and style of the Petty feels the most balanced and stable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Petty knife:

Types of steel
Handle styles
Ideal size
Your budget

Which steel should I choose for my Petty knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying a Petty knife. The type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. You can first evaluate which of these factors are the most important to you, and narrow it down from there.

Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Over time, a dark patina will form on a carbon-steel knife. Popular high-carbon steel options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Popular stainless steel options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What size Petty knife should I buy?

We recommend the popular 120mm or 150mm blade lengths as the best size to get the most versatile usage out of your Petty knife. If you’re looking for a true paring knife to peel and slice vegetables and fruits or to do smaller delicate work, a Petty knife with 80-90mm blade length is recommended.

To help make your decision, you should consider factors such as the size of your workspace, the size of your hand, and the size of the produce that you will most commonly work with.

What is the best handle for a Petty knife?

The handle of your Petty knife will determine where the balance point is in your knife and how comfortable it feels to use in your hand.

Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you. The balance point of a Petty knife with a western handle tends to be near the center of the blade.

If you hold the knife using a pinch grip, a Petty knife with a traditional Japanese-style handle (‘wa-handle’) will feel great in your hand. The most common wa-handle shapes are the D-shape, oval, or octagonal, and while some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference. The balance point of a Petty knife with a wa-handle knife is a little further forward towards the tip.

How do I take care of a Petty knife?

When purchasing a Petty knife, it’s important to think about how you will care for and maintain your Petty knife. Petty knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Petty knife. Otherwise, some Petty knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be an easier option.

How much should I spend on a Petty knife?

There are countless options for a Petty knife, starting with budget-friendly Petty knives to traditionally hand-forged honyaki Petty knives that will set you back a few hundred dollars. Setting your own spending limit will help narrow down your hunt for the best value Petty knife.

If you’re looking for some tried and tested Petty knife recommendations, the Kai Wasabi Black Paring Knife, 4-inch (100mm) and the Tojiro DP Petty/Utility Knife (150mm) are both great entry-level choices for under $65. If you’re able to invest a little more, our favorites include the Shun Classic 3.5” Paring Knife (90mm), Sakai Takayuki 15 cm. Petty Knife VG10 Hammered Damascus (150mm) and the Misono UX10 Petty 4.7″ (12cm) – Right (120mm).

See why they’re our Petty knives of choice here.

Frequently asked questions

Should I buy a Petty knife?

A Petty knife is one of the most useful and versatile Japanese knives that you can add to your kitchen and your knife collection. If you’ve already got a solid multi-purpose knife such as a Gyuto, Santoku or a Bunka, the smaller Petty knife will help fill the gap for a practical, light and versatile knife that can be easily used for smaller ingredients and in-hand cutting or peeling of fruits and vegetables

It is also well suited for line cooks or those who have limited working space in the kitchen, as the Petty knife will not take up much room on your chopping board but offer immense versatility. If a regular sized Gyuto feels too big or unwieldy in your hand, the Petty knife is also an excellent alternative.

How do you sharpen a Petty knife?

As a rule, the Petty knife should only be sharpened using a whetstone when necessary. Here’s an easy to follow video on how to sharpen a Petty knife:

For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. (link coming soon)

Who makes the best Petty knife?

At Japanese Knives Guide, we believe that the best Petty knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Petty knife, why not try your hand at a budget-friendly Petty knife to see if it’s the right fit for you?

Traditionally hand-forged and high-carbon steel Petty knives can easily cost a fortune, and although beautiful, they require some training to get used to the high-maintenance care routine that’s required to keep them in their pristine original condition. It’s always better to first get a feel for the specific qualities of a specialized knife before committing to invest more. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece.

Amazon is an accessible and reputable retailer with plenty of Petty knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for your first Petty purchase. There are many specialized smaller retailers out there, but you’ll be hard-pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

With that said, our favorite entry-level Petty knives are the Kai Wasabi Black Paring Knife, 4-inch (100mm) and the Tojiro DP Petty/Utility Knife (150mm). Both of these Petty knives are hand-forged in Japan, and are a great choice to get to know the Petty knife profile.

If you’re looking to invest a little more, the Shun Classic 3.5” Paring Knife (90mm), the Sakai Takayuki 15 cm. Petty Knife VG10 Hammered Damascus (150mm) and the Misono UX10 Petty 4.7″ (12cm) – Right (120mm) are all great stain-resistant options for easy maintenance. Shun, Sakai Takayuki and Misono are all Japanese knife manufacturers renowned for their intricate knives offer great value for the level of detail and the performance of their knives over time.

Where to buy a Petty knife

Amazon is an accessible and reputable retailer with many Petty knives on offer. They also have a very generous returns policy for extra peace of mind.

For shorter Petty knives with 80mm-100mm blade length, the Kai Wasabi Black Paring Knife, 4-inch is a great entry-level pick at just under $25. The Kai brand has been forging Japanese knives in Seki city for over 111 years, and the high-carbon stainless steel ensures superior edge retention.

If you’re able to spend a little more, the Shun Classic 3.5” Paring Knife is our 90mm choice. The Shun brand’s renowned precision-forging techniques that are used by the blacksmiths in Japan and the beautiful pakkawood wa-handle makes this Petty knife a crowd favorite.

For longer Petty knives with 120mm-150mm blade length, our favorite choice for beginners is the 150mm Tojiro DP Petty/Utility Knife. The Tojiro brand and the DP model line is particularly famous for their strong VG-10 core and extremely hard stainless steel that is forged in Japan, which has reviewer after reviewer talking about how well this knife holds its edge.

If you’re looking to invest a little further, the Sakai Takayuki 15 cm. Petty Knife VG10 Hammered Damascus is a sight to behold with its beautiful damascus steel, with a corrosion-resistant VG-10 core and a traditional D-shaped red sandalwood wa-handle. If you’re intrigued by the idea of a single bevel blade on a Petty knife, the Misono UX10 Petty 4.7″ (12cm) – Right is a solid choice from a reputable Japanese knife manufacturer. The Misono UX10 Petty knife has a 70:30 asymmetrical bevel blade, which will cut as sharp as a single bevel blade. It’s also made from stain-resistant Swedish stainless steel, so this knife will stick around for a long time if you take good care of it.

Tags Chicken, Fish, Herbs, Vegetables

Western Style

Gyuto (Chef’s) Knife

The Gyuto is the Japanese version of the classic western-style chef’s knife. Similar to the western chef’s knife, the Gyuto is a versatile, multi-purpose knife that is suitable for cutting the vast majority of meats, fishes, vegetables, fruits and herbs.

Gyutos are long knives that are commonly tall at the heel with a slight curve from the midsection to the pointed tip of the blade. The relatively flat heel of the blade makes it well-suited for a variety of chopping styles including tap-chopping, push-cutting and pull-cutting, while the slight belly towards the tip of the blade allows for easy rock-cutting. The pointed tip of the blade can also be used for precision cuts.

The Gyuto knife’s double bevel blade is typically thinner, lighter and holds a sharper edge than a Western chef’s knife. For most users, the Gyuto is the best all-purpose knife and the most versatile and useful Japanese knife in the kitchen.

What does Gyuto mean?

Literally translated, ‘Gyu’ means cow (as seen in ‘Wagyu’) and ‘To’ means blade, making the Gyuto a ‘cow blade’.

Like the chef’s knife, the Gyuto was originally designed for slicing and disjointing large cuts of beef, leading to its name. Nowadays, the Gyuto is seen as the equivalent of a western chef’s knife and is primarily used as a versatile all-rounder for cutting meat, fish, vegetables, fruits and herbs.

What is a Gyuto knife best for?

The Gyuto knife is best for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. It is a true multi-tasker in the kitchen, and is often recommended as the best all-rounder Japanese knife.

When preparing vegetables, the relatively flat heel of the blade is used to tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop stiffer produce or herbs, and the pointed tip helps to make fine precision cuts. True to its name of ‘cow blade’, the Gyuto is also excellent at slicing all types of meat. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.

The blade of the Gyuto is thinner, lighter and sharper than a western chef’s knife, making it easier to handle and the ideal tool for preparing any kind of dish. However, because the Gyuto is thinner and the types of steel used to make a Gyuto are harder than that of a western chef’s knife, the Gyuto is unsuitable for heavy-duty work. Cutting through bones, or using the blade to smash garlic for example could chip, crack or otherwise damage the blade.

Thrust cutting technique – Japanese Knife Imports

Gyuto knife characteristics

Size

Like the western-style chef’s knife, the Gyuto typically features a long blade and is available in several blade lengths between 180mm to 300mm. For the average user, a blade length of 240mm is best recommended because a longer blade gives additional versatility for cutting larger produce while remaining light and nimble enough in the hand to feel comfortable. If you have a smaller workspace, a blade length of 210mm is another popular choice for home cooks.

Shape

Gyutos are long Japanese chef’s knives that are commonly tall and flat at the heel with a slight curve from the midsection to the pointed tip of the blade. The relatively flat heel of the blade makes it well-suited for a variety of chopping styles such as thrust-cutting, while the slight belly towards the tip of the blade allows for easy rock-cutting. The pointed tip of the blade can also be used for precision cuts and is particularly useful when working in tight spaces.

Edge

Gyuto knives are a popular all-rounder knife with a familiar double bevel edge to the blade, but is much sharper than a standard western chef’s knife. The bevels along the cutting edge are usually sharpened at a more acute angle than the western chef’s knife, giving the Gyuto its signature razor-sharp edge. The types of steel used for making Gyutos also tends to be much harder, which helps the Gyuto to retain its ultra sharp edge for a longer period of time.

Handle

The Gyuto is available with either a western-style handle or a Japanese-style handle (wa-handle). A Gyuto with a Japanese-style handle is called a Wa-Gyuto.

How are Gyuto knives made?

To understand how Gyuto knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used.

There are two basic categories of Japanese knives – honyaki and kasumi – which are defined by the materials and methods used in their forging.

Honyaki (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (hagane). The hagane is typically a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade.

The method of creating a Honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. Forging a Gyuto knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening. This is done manually in the hands of skilled blacksmiths in Japanese cities famous for their knife production, such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

On the other hand, Kasumi (“mist”) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. After forging, hammering and shaping, the carbon steel (hagane) forms the core and cutting edge, while the soft iron (jigane) clads the body and spine of the blade. The hazy appearance of the soft iron in contrast with the glossy carbon steel gives kasumi its signature ‘mist’ appearance, as referenced by its name. Thanks to the added soft iron, Kasumi blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyaki knives.

For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. (link coming soon)

What are common variants of Gyuto knives?

There are two common variations of the Gyuto knife: the Wa-Gyuto and the Kiritsuke-Gyuto, or K-tip Gyuto for short.

Wa-Gyuto

The Wa-Gyuto is a Gyuto knife with a traditional Japanese handle (Wa-Handle). Wa-handles are usually made from wood, and tend to have an overall lighter feel. The balance point of a Wa-Gyuto knife is further towards the tip, which allows the knife to do most of the cutting work for you. The forward balance of the Wa-Gyuto makes the knife easier to wield, especially when directing the sharp tip of the blade to make precision cuts.

Knife Talk: An Intro To The Wa-Gyuto And How It Differs From Your Typical Gyuto:

Kiritsuke Gyuto – Also called K-tip Gyuto

The Kiritsuke Gyuto is a variant of the Gyuto with an angled ‘reverse tanto’ tip, like those seen on a Kiritsuke knife. The K-tip Gyuto is different in its shape to the typical Gyuto as it has a very flat edge rather than the slight curve at the front of the blade as seen on a regular Gyuto. This makes the K-tip Gyuto less ideal for users who use a rock-chopping method, but better suited for those who use a push-cutting or tap-chopping method.

Kiritsuke Gyuto knives are available in blade lengths ranging from 240mm to 330mm, and the 270mm size is a popular alternative to the Gyuto.

What are popular Gyuto knife brands?

The Gyuto knife originates from Japan, and to this day, traditional blacksmiths in Japan still forge Yanagiba knives manually by hand in famous knife-manufacturing cities such as Sakai (in Osaka), Seki (in Gifu), and Echizen (in Fukui).

However, thanks to the rising popularity of the Gyuto as the Japanese equivalent of a western chef’s knife, both Japanese and Western knife manufacturers now also offer their own versions as well. Some popular Gyuto knife brands include:

Mac
Masamoto
Takamura
Tanaka
Anryu
Masakage
Gesshin Uraku
Suisin
Tojiro
Yoshihiro
Shun

How to choose a Gyuto knife

If you’re in the market for a Gyuto knife, it can seem difficult to figure out which particular one will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for what size and style of the Gyuto feels the most balanced and stable in your hand.

You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Gyuto knife:

Types of steel
Handle styles
Ideal size
Your budget

Which steel should I choose for my Gyuto knife?

Generally speaking, you have a choice between carbon steel and stainless steel when buying a Gyuto knife. The type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. You can first evaluate which of these factors is the most important to you, and narrow it down from there.

Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Over time, a dark patina will form on a carbon-steel knife. Popular high-carbon steel options include White Steel (shirogami) and Blue Steel (aogami).

Stainless steel blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Popular stainless steel options include VG-10, SG-2, AUS-10, Gingami #3 and Swedish Stainless Steel.

What size Gyuto should I buy?

We recommend the most popular sizes of 210mm or 240mm as the best size for a Gyuto. To help you decide, here are some questions to think about when selecting the size of your Gyuto knife.

How big is your workspace? Is your chopping board or your prep area big enough for the knife?
What is the size of the ingredients you commonly use? If you routinely cut large produce such as cabbage, the larger 240mm size will be very helpful. If you’re mostly cutting vegetables, chicken breasts and other similar sized items, a 210mm size will work well.
What is your cutting technique? If you use a rock-cut, a larger knife will help you to minimize extreme up-and-down motions with the handle when dealing with larger produce. If you tap-cut, a larger knife will provide a longer cutting edge, helping you to get through the ingredients quicker.

What is the best handle for a Gyuto knife?

The handle of your Gyuto knife will determine where the balance point is in your knife, and how comfortable it feels to use in your hand.

Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you. The balance point of a Gyuto with a western handle tends to be near the center or back of the blade.

If you hold the knife using a pinch grip, a Wa-Gyuto with a traditional Japanese-style handle (‘wa-handle’) will feel great in your hand. The most common wa-handle shapes are the D-shape, oval, or octagonal, and while some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference. The balance point of a Wa-Gyuto knife is further forward, towards the tip.

How do I take care of a Gyuto knife?

When purchasing a Gyuto knife, it’s important to think about how you will care for and maintain your Gyuto knife. Gyuto knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion.

There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Gyuto knife. Otherwise, some Gyuto knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be an easier option.

How much should I spend on a Gyuto knife?

There are countless options for a Gyuto knife, starting with budget-friendly Gyuto knives to traditionally hand-forged honyaki Gyuto knives for over $500. Setting your own spending limit will help narrow down your hunt for the best value Gyuto knife.

If you’re looking for some tried and tested Gyuto knife recommendations, this Tojiro DP Gyutou – 8.2″ (21cm) is the best entry-level choice to test out the sharpness of a Gyuto knife. Tojiro are a highly-regarded Japanese knife manufacturer, and the performance of their knives are known to stand the test of time.

If you’re looking to invest a little more, our favorites include the Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25” (210mm)) and the Suisin Inox Western-Style Knife Series, Genuine Sakai-Manufactured, Inox Steel 9.4″ (240mm) Gyuto Knife because both knives are handcrafted by skilled Japanese blacksmiths, and offer easier maintenance and usage with rust-resistant steel and western handles. Yoshihiro and Suisin are consistently recommended for their knives that offer great bang for your buck.

How to choose a Gyuto knife – Japanese Chef’s knife – Wa-gyuto

Frequently asked questions

Should I buy a Gyuto knife?

If you’re interested in the world of Japanese knives, there’s no better place to start than the Gyuto. As the Japanese equivalent of a western chef’s knife, it’s a true all-rounder in the kitchen that will easily glide through your meats, fish, vegetables, fruits and even herbs. It’s a knife that you will use daily, rather than a specialized knife which will sit unused and neglected.

The Gyuto is suitable for various types of cuts, including thrust-cutting push-cutting, pull-cutting, tap-chopping and even rock-chopping, thanks to its mostly flat edge profile and the slight curve towards the pointed tip. This makes it suitable for almost every type of cook, and is the perfect gateway into the world of Japanese knives.

What’s the difference between a Gyuto and a Chef’s knife?

Simply put, the main difference of the Gyuto from a western chef’s knife is that the Gyuto has a thinner, lighter, and sharper blade. The Gyuto is also typically made from much harder steel and holds an edge better than the thicker and heavier western chef’s knife.

How do you sharpen a Gyuto knife?

As a rule, the Gyuto knife should only be sharpened using a whetstone when necessary, and never placed in the dishwasher. Here’s an easy to follow guide on how to sharpen a Gyuto knife:

For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. (link coming soon)

Who makes the best Gyuto knife?

At Japanese Knives Guide, we believe that the best Gyuto knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money.

If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Gyuto knife, why not try your hand at a budget-friendly Gyuto knife to see if it’s the right fit for you?

Traditionally hand-forged and high-carbon steel Gyuto knives can easily cost a fortune, and although beautiful, they require some training to get used to the high-maintenance care routine that’s required to keep them in their pristine original condition. It’s always better to first get a feel for the specific qualities of a specialized knife before committing to invest more. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece.

Amazon is an accessible and reputable retailer with plenty of Gyuto knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for your first Gyuto purchase. There are many specialized smaller retailers out there, but you’ll be hard-pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon.

With that in mind, this Tojiro DP Gyutou – 8.2″ (21cm) is our favorite entry-level choice to test out the sharpness of a Gyuto knife. Tojiro are a highly-regarded Japanese knife manufacturer, and the performance of their knives are known to stand the test of time.

If you’re looking to invest a little more, some great options include the Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25” (210mm)) and the Suisin Inox Western-Style Knife Series, Genuine Sakai-Manufactured, Inox Steel 9.4″ (240mm) Gyuto Knife because both knives are handcrafted by skilled Japanese blacksmiths, and offer easier maintenance and usage with rust-resistant steel and western handles. Yoshihiro and Suisin are consistently recommended for their knives that offer great bang for your buck.

Where to buy a Gyuto (Chef’s) knife

Amazon is an accessible and reputable retailer with many Gyuto knives on offer, plus a very generous returns policy for extra peace of mind.

For beginner Japanese knife enthusiasts with a little more budget, we highly recommend the hand-crafted Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25” (210mm)) and the Suisin Inox Western-Style Knife Series, Genuine Sakai-Manufactured, Inox Steel 9.4″ (240mm) Gyuto Knife. Both knives are handcrafted by skilled Japanese blacksmiths, and offer easier maintenance and usage with rust-resistant steel and western handles. Yoshihiro and Suisin are famous for their attention to detail, extremely sharp edges and durable, high-quality knives.

Tags Chicken, Fish, Herbs, Vegetables