Other Types of Japanese Knives

  • Japanese knives exist in many forms, each developed to support a specific ingredient, preparation method, and cutting technique.

    From the versatility of the Santoku, to the vegetable-focused precision of the Nakiri, the clean slicing performance of the Sujihiki, and the specialized craftsmanship behind the Unagisaki, every knife reflects a distinct aspect of Japanese culinary culture.

    Here, we introduce several unique Japanese knives — including the Takohiki and Fuguhiki — each shaped by generations of practical refinement and craftsmanship.

    Every blade exists for a reason, and each reveals a different way Japanese cuisine approaches ingredients with precision and care.

  • Here, we introduce the Takohiki and Fuguhiki knives, each designed for precise and delicate slicing.

Collection of Other Types of Japanese Knives

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is made to order in Sakai, Japan. Photos show the blade before the handle is attached, allowing artisans to perfect the balance and edge for your specific order. Your knife arrives fully finished — tailored just for you.

Made-to-order Japanese knives

Global Delivery from Sakai

Across the world, discerning cooks seek authentic Japanese knives from Sakai — Japan’s legendary knife-making city with over 600 years of tradition.
At KIREAJI, we work alongside master artisans in Sakai to fulfill that desire, shipping genuine handcrafted knives directly from the workshop to kitchens worldwide.

Global Delivery from Sakai

Ⅰ. Santoku: Japan’s Beloved All-Purpose Knife


  • If there’s one knife you’ll find in nearly every Japanese home, it’s the Santoku.
    Compact, balanced, and endlessly versatile, this “three virtues” blade—named for its ability to slice, chop, and dice with equal ease—has been the trusted partner of home cooks for generations.

  • One Knife for Every Task

    Santoku knives are true all-rounders, ideal for cutting meat, fish, and vegetables alike.
    Whether you’re preparing ingredients, peeling, or fine-chopping, this one knife can do it all—making daily cooking smoother and more efficient.

  • Safe, Comfortable, and Balanced

    The slightly curved tip and broad blade help keep food from sticking, while the double-bevel edge cuts cleanly whether you push or pull. Designed for both right- and left-handed cooks, the Santoku’s light weight and perfect balance mean less fatigue and more precision, even during long prep sessions.

  • Born from Tradition, Inspired by Change

    Created in Japan in the 1940s, the Santoku blends the finesse of traditional Japanese knives with the versatility of Western chef’s knives. It emerged at a time when Japanese diets were evolving, becoming the ideal “first knife” for the modern kitchen—one that could handle meat, fish, and vegetables with equal skill.

  • The Perfect First Knife

    Whether you’re new to cooking or a seasoned home chef, the Santoku offers a blend of practicality, safety, and elegance that will grow with your skills. If you’re unsure where to begin your Japanese knife journey, start here—you’ll understand why this humble blade has earned a permanent place in Japanese homes.

When choosing between a Santoku and a Gyuto knife

  • Which Japanese Knife Fits Your Style?

    The Santoku and the Gyuto are two of Japan’s most versatile kitchen knives — both powerful, yet unique.
    The Santoku offers precision and control for everyday tasks, while the Gyuto delivers speed and flow for larger cuts.
    In this short video, discover their key differences in shape, purpose, and cutting technique — and find out which blade truly matches your cooking style.
    Master your cut, the Japanese way.

  • Santoku vs. Gyuto: Finding the Knife That Fits Your Style

  • The Santoku offers compact control, excelling in everyday chopping with an easy, agile feel. In contrast, the Gyuto delivers length and fluidity, making long, smooth slices effortless across larger ingredients. Understanding this balance—control vs. reach—helps you choose the knife that naturally extends your own cooking rhythm.
Gyuto

Ⅱ. Nakiri: The Heart of Japanese Vegetable Cooking

  • If there is one knife that defines everyday vegetable cooking in Japan, it is the Nakiri.
    Quiet, rectangular, and deceptively simple, the Nakiri was created for a single purpose—and it fulfills that role with remarkable clarity.

    This is not a multipurpose knife trying to do everything.
    It is a vegetable knife, designed to make daily preparation smoother, cleaner, and more satisfying.

  • Designed for Vegetables—and Nothing Else

    The Nakiri is purpose-built for vegetables.
    Its straight edge makes full contact with the cutting board, enabling clean push cuts without rocking. This minimizes cell damage, preserves moisture, and keeps vegetables crisp and vibrant.

    The tall blade offers generous knuckle clearance and allows ingredients to be scooped effortlessly from board to pan. Its double-bevel edge makes it naturally accessible for both right- and left-handed cooks, without adjustment or compromise.

    From leafy greens to firm root vegetables, the Nakiri brings consistency and rhythm to vegetable prep—turning repetition into precision.

  • Light, Balanced, and Surprisingly Expressive

    Its relatively thin blade glides through vegetables with minimal resistance, offering clear feedback to the hand.

    This balance reduces fatigue during longer prep sessions and encourages proper technique. The result is not just speed, but cleaner cuts—and vegetables that retain their texture, aroma, and visual appeal.

Usuba or Nakiri? Choosing the Right Japanese Vegetable Knife for You

  • Both the Nakiri and Usuba are iconic Japanese vegetable knives, but they cater to different needs, skill levels, and cutting styles. Understanding their differences will help you choose a knife that feels like a natural extension of your hand.

  • Nakiri — The Everyday Vegetable Knife

    • Double-beveled blade, sharpened on both sides for versatility.
    • Rectangular profile makes it perfect for chopping, slicing, and mincing vegetables.
    • Favored in home kitchens for its ease of use and ability to handle a wide variety of cutting tasks.

  • Usuba — The Precision Specialist

    • Single-beveled blade, sharpened on one side only for extreme precision.
    • Also rectangular, but designed for fine, delicate cuts—ideal for professional chefs.
    • Excels in tasks like paper-thin vegetable slicing and decorative cuts, where presentation matters.

  • At a Glance

    • Nakiri: User-friendly, versatile, perfect for daily vegetable prep.
    • Usuba: Requires more skill, rewards you with unmatched precision and refinement.

  • Choosing between them comes down to your cooking style: If you want an all-purpose vegetable knife, go Nakiri. If you seek artistry in every slice, go Usuba.

Ⅲ. Takohiki: The Kanto-Style Sashimi Blade with a Square Tip

  • When you hear the name “Takohiki,” you might picture a knife designed exclusively for slicing octopus (tako in Japanese). In reality, it’s a regional variation of the sashimi knife—favored in Tokyo’s Edomae sushi culture—that excels at clean, straight slices of raw fish.

  • A Blade Born from Edomae Sushi

    In the Edo period, sushi was sold from street stalls and eaten quickly, often while seated. Sushi chefs needed a knife that could move in long, straight strokes without excess wrist movement. The solution was the Takohiki: a long, thin blade with a distinctive square tip, designed for precision and safety in close quarters.

  • While the Kanto region embraced the Takohiki, the Kansai region developed the Yanagiba, a similar knife with a curved blade and pointed tip—better suited for intricate, decorative cuts.

  • Differences Between Takohiki and Yanagiba

  • The Mystery of Its Name

    The exact origin is unclear, but one theory points to the Edo period, when Tokyo Bay teemed with octopus and locals consumed it regularly. Octopus’s slippery texture made it difficult to cut cleanly with a Deba, so the Takohiki became a natural choice. Its name may have stuck from that association, even though it’s now used for a variety of sashimi.

  • Whatever its true origin, the Takohiki remains a symbol of Tokyo’s sushi tradition—a blade that prioritizes clean lines, precision, and the quiet elegance of Edomae craftsmanship.

  • Takahiki: The Straight-Edge Sashimi Knife of Edomae Tradition

  • The Takohiki reflects precision, efficiency, and the spirit of Edomae sushi, offering long, clean slices with minimal wrist movement.

Ⅳ. Fuguhiki: The Knife Behind Japan’s Most Delicate Sashimi

  • When it comes to preparing fugu (pufferfish), precision is everything. The Fuguhiki—a knife designed exclusively for this task—is unlike any other sashimi blade. With its extra-thin, razor-sharp profile, it allows chefs to slice fugu into paper-thin pieces that highlight the fish’s translucent beauty and preserve its unique texture.

  • From Osaka’s Fugu Culture to a Specialized Blade

    The Fuguhiki originated in Osaka, the birthplace of tecchiri (fugu hot pot), and was refined by the famed Sakai blacksmith Mizuno Tanrenjo, founded in 1872. Around 1892, when fugu cuisine was legalized nationwide, demand for this specialized knife soared. Today, Osaka still consumes more fugu than any other city in Japan, and its chefs have helped perfect the modern Fuguhiki.

  • Key Features

    • Long, Slender Blade – Ranging from 18 to 36 cm (most commonly ~27 cm), it enables a smooth, single draw cut—preventing damage to the fish’s delicate flesh.
    • Extremely Thin Edge – Often under 3 mm thick, the blade glides effortlessly without crushing the meat, essential for achieving slices just 1–2 mm thin.
    • Uncompromising Sharpness – The Fuguhiki demands meticulous care and precise sharpening. Its thinness makes it more delicate than other knives, but also more capable of delivering flawless cuts.

  • Why Sharpness Changes Flavor

    A dull knife forces pressure, breaking the cell structure of the fish. This not only alters the texture but accelerates spoilage. The Fuguhiki’s ultra-sharp edge preserves each cell, ensuring the clean, elastic bite that defines great fugu sashimi.

  • More Than a Knife—A Tradition

    In the hands of a skilled chef, the Fuguhiki is an extension of touch and technique. Every slice is a combination of craftsmanship, cultural heritage, and respect for the ingredient—transforming a potentially dangerous fish into an exquisite culinary experience.

Fuguhiki: The Precision Blade Born from Osaka’s Fugu Tradition

  • Engineered for extreme thin slicing, the Fuguhiki preserves texture, flavor, and visual beauty—reflecting the harmony between craftsmanship and culinary culture.

Ⅴ. Sujihiki: The Japanese Slicing Knife for Clean, Effortless Cuts

  • At first glance, the Sujihiki may resemble a Western carving knife. But behind its slender profile lies a distinctly Japanese philosophy—precision, minimal resistance, and respect for the ingredient. Designed for slicing meat, fish, and delicate proteins, the Sujihiki excels at producing clean, smooth cuts without tearing or crushing.

  • A Blade Designed to Glide Through Muscle

    “Sujihiki” translates to “sinew puller”—a reference to its ability to glide smoothly through muscle and connective tissue. Rather than chopping or pressing downward, the Sujihiki is designed for long, controlled draw cuts that preserve structure, texture, and presentation.

    The long, narrow blade minimizes friction and allows chefs to slice in a single motion. This reduces damage to the ingredient and helps retain moisture, making it ideal for precision slicing.

    Often associated with the influence of Western cuisine on Japanese cooking during the Meiji era, the Sujihiki reflects a fusion of Western-style meat preparation and traditional Japanese craftsmanship. Today, it is widely used in both professional kitchens and home cooking where precision slicing is essential.

  • Key Features

    Long, Narrow Blade
    Typically ranging from 210mm to 300mm, with 240mm–270mm being the most common, the extended length enables long, uninterrupted slicing motions—ideal for roast meats, brisket, and delicate proteins.

    Slim, Straight Profile
    The narrow blade reduces surface contact, allowing smoother cuts and improved control.

    Thin Blade Geometry
    The thin blade minimizes pressure, preventing the crushing of meat fibers and preserving texture and moisture.

    Double-Edged Versatility
    Most Sujihiki knives are double-edged, making them suitable for both right- and left-handed users and familiar to chefs transitioning from Western knives.

  • Sujihiki vs. Gyuto

    While the Gyuto is designed as an all-purpose chef’s knife for meat, fish, and vegetables, the Sujihiki is specialized for slicing. The Sujihiki’s longer and narrower blade allows for smoother draw cuts and more refined presentation, particularly when working with large cuts of meat or delicate proteins.

  • Sujihiki vs. Yanagiba

    While the Sujihiki can be used for sashimi-style slicing, the single-edged Yanagiba remains the traditional choice for preparing raw fish in Japanese cuisine. The Sujihiki, by contrast, offers greater versatility for meat, cooked proteins, and Western-style preparations.

  • Who Is the Sujihiki For?

    The Sujihiki is ideal for those who:

    Want to slice roast beef or steak cleanly and beautifully
    Work with large cuts of meat and want precise control
    Trim fat and sinew from meat with accuracy
    Slice large fish fillets with clean, smooth surfaces

  • Why Clean Slicing Matters

    When slicing meat or fish, a dull or thick blade compresses fibers, causing juices to escape and texture to degrade. The Sujihiki’s thin, sharp edge minimizes pressure, preserving both flavor and presentation. The result is cleaner slices, better mouthfeel, and a more refined culinary experience.

  • A Quiet Specialist

    Unlike all-purpose knives, the Sujihiki is designed with a single intention: slicing with precision. By focusing on one task, it embodies the quiet elegance and purpose-driven philosophy that defines Japanese knives.

    Sujihiki: The Precision Slicer for Meat and Fine Cuts

    The Sujihiki embodies elegance and efficiency, delivering long, clean slices that preserve both texture and flavor.

Ⅵ. Eel Knife: The Specialized Blade for a Slippery Craft

  • Preparing eel (unagi) is one of the most demanding tasks in Japanese cuisine. Slippery skin, firm bones, and a unique preparation method require a knife unlike any other. That is where the Eel Knife—also known as Unagi-saki or Osaka-saki—comes in: a blade designed exclusively for opening, splitting, and preparing eel with speed and precision.

  • A Knife Shaped by Technique and Tradition

    Unlike most Japanese knives, the Eel Knife is not primarily a slicing tool. Its role is to pierce, open, and separate the eel along the backbone while controlling the tough skin and fine bones. Depending on the region and cooking style, different shapes evolved, but all share one purpose: to make a difficult, slippery fish manageable and efficient to process.

  • Why It Looks So Different

    The most distinctive feature of the Osaka-style Eel Knife is its short, sturdy blade and sharp, pointed tip. This tip is used to stab into the eel’s head or body and anchor it to the cutting board, a crucial step in traditional preparation. The relatively thick spine and compact shape provide strength, control, and safety during a process that demands both force and finesse.

  • Function Over Beauty

    While sashimi knives pursue elegance and long, flowing cuts, the Eel Knife is a purely functional tool. Its design prioritizes control, leverage, and durability over visual refinement. In this sense, it represents another side of Japanese craftsmanship: tools that are shaped not by appearance, but by the exact demands of the job.

  • A Quiet Backbone of Unagi Culture

    Behind every perfectly grilled kabayaki eel is this humble, specialized knife. Rarely seen by diners, the Eel Knife is an indispensable backstage tool that supports one of Japan’s most beloved and technically challenging dishes. It is a reminder that Japanese knife culture is not only about beauty and sharpness—but also about respecting the ingredient and mastering the process.

  • Regional Styles: One Fish, Many Traditions

    What makes the Eel Knife even more fascinating is that its shape changes from region to region, reflecting how each area prepares and thinks about eel.

  • In Kanto (Tokyo), chefs use the Edo-zaki, a knife with a sharply angled tip, designed to open the eel from the back. Its short handle and compact form make it feel almost like holding a brush, allowing extremely precise, controlled movements in tight spaces.

    In Kansai (Osaka), the tradition is different. Here, the Osaka-zaki is used—a heavier, more robust knife with the steel extending deep into the handle. This design suits the Kansai method of splitting the eel from the belly, and prioritizes strength, stability, and decisive action.

    In the Nagoya and Ise regions, you find the Nagoya-zaki, with its distinctive rounded rectangular shape. It is designed to avoid damaging the internal organs, and can be seen as a quiet fusion of Kanto and Kansai philosophies—a reflection of the region’s role as a cultural crossroads.

    Kyoto, meanwhile, uses a form that resembles a small Chinese cleaver, versatile enough to handle eel and other fish alike—an expression of the city’s refined but practical culinary culture.

    These differences are not accidents of design. They are the physical record of regional history, cooking methods, and values.
    The Eel Knife shows us that in Japan, even when working with the same ingredient, tools evolve to match local wisdom—and that is what gives Japanese knife culture its extraordinary depth.

Ⅶ. Kiritsuke Knife: The Elegant Blade of Precision and Presence

  • Among Japanese knives, the Kiritsuke holds a special place.
    Recognized by its sharply angled tip and graceful, straight line from spine to point, this knife carries both visual refinement and practical purpose. It is a blade designed not only to cut, but to express control, confidence, and technique.

  • A Sharp Tip for Delicate Work

    The defining feature of the Kiritsuke is its distinctive pointed tip.
    This sharp, sword-like profile allows for precise tip work—making fine incisions, trimming edges, peeling thin skins, or adding delicate decorative cuts to ingredients.

    Where a rounded tip may feel gentle, the Kiritsuke feels intentional.
    It gives the cook a sense of accuracy, especially when working with details that require the blade to respond directly to the hand.

  • Between Yanagiba and Usuba

    The Kiritsuke is often associated with the roles of both the Yanagiba and the Usuba.
    Its long, elegant shape makes it suitable for slicing sashimi with a clean draw cut, while its precise tip and refined geometry allow for careful vegetable work, including katsuramuki and decorative cutting.

    This makes the Kiritsuke a versatile yet demanding knife.
    It is not a simple all-purpose blade like a Santoku. Rather, it is a knife that rewards skill, patience, and proper technique.

  • A Blade That Reflects the Chef’s Skill

    Traditionally, Kiritsuke-style knives were often used by experienced chefs in Japanese cuisine.
    Because the blade requires careful handling and maintenance, it is sometimes seen as a knife that reflects the user’s discipline and craftsmanship.

    Its single-bevel construction, found in many traditional versions, allows for exceptionally clean cuts with minimal damage to the ingredient. In the hands of a skilled user, the Kiritsuke can create slices that preserve texture, aroma, and visual beauty.

  • For Sashimi, Vegetables, and Fine Finishing

    The Kiritsuke excels in tasks where precision matters.
    It can be used for drawing clean slices of sashimi, shaping vegetables, making fine decorative cuts, and refining the edges of ingredients before plating.

    This is a knife for moments when appearance and texture matter as much as taste.
    From traditional Japanese cuisine to refined modern preparation, the Kiritsuke brings elegance to the cutting board and clarity to each movement.

  • More Than Function—A Statement of Craft

    The Kiritsuke is not merely a cooking tool.
    With its striking profile, sharp tip, and refined presence, it represents the beauty of Japanese knife-making: form and function brought together through discipline.

    For those who value precision, tradition, and visual elegance, the Kiritsuke offers a deeply rewarding experience. It is a blade that asks for skill—and, in return, allows the cook’s sensitivity and technique to reach the ingredient with remarkable clarity.

The Soul of Craftsmanship

  • Refined Craftsmanship is Born from Endless Curiosity

    "Can I achieve an even sharper edge?""Can I create an even more beautiful finish?"

  • For a true craftsman, curiosity is the spark that drives mastery.

  • The making of Japanese knives is never “finished.” It is an endless pursuit of excellence—a cycle of exploring new steels, experimenting with heat treatments, refining sharpening stones, and discovering subtle changes that transform a blade’s performance.

  • The danger lies in saying, “This is good enough.” At that very moment, progress stops. A craftsman must always look forward, finding small discoveries in daily work and using them to refine technique, step by step.

  • Tradition provides the foundation, but it is curiosity that keeps the craft alive. By honoring the past while daring to explore new possibilities, we ensure that Japanese knives continue to evolve—and that this spirit of craftsmanship will be passed on to the next generation.
Sakai Traditional Craftsmen Collection