I once heard a foreign chef mutter this in awe as they stood before a Japanese knife display:
“This feels more like a museum of blades than a shop!”

Names like Yanagiba, Deba, and Usuba may sound unfamiliar, and their varied shapes can leave even seasoned cooks puzzled. But there’s a solid reason behind this seemingly overwhelming variety.

The sheer number of Japanese knife types exists because Japanese cuisine is rooted in a culture that places extraordinary value on the act of cutting.

There is a traditional Japanese culinary philosophy known as “Kasshu Hōjū” (割主烹従)—which literally means, “Cutting takes precedence; cooking follows.”

In other words, the key to delicious food lies not in fire or seasoning, but in how it is cut. This is especially true in dishes like sashimi or decorative garnishes, where ingredients are served raw and untouched by heat.

In this context, the knife is not just a tool—it is the primary means of expressing the flavor, texture, and beauty of ingredients. The cut defines the dish, and mastering the blade defines the chef.

Take sashimi, for example. When sliced with a Yanagiba knife using a smooth, pulling motion, it delivers an impossibly silky texture that almost melts on the tongue.

In contrast, using a dull or unsuitable knife crushes the flesh, squeezing out moisture and dulling both taste and appearance.

Even something as simple as shredded daikon radish—called tsuma—depends on the knife. When cut with a Usuba knife, the strands remain crisp, fresh, and almost translucent.

There’s even a Japanese saying: “A beautifully cut daikon garnish is a dish in itself.”

In Japanese cuisine, cutting is not just preparation—it is technique, it is expression, it is art.

In Western cuisine, flavor is often developed through heat-based techniques like roasting or saucing. As a result, the way something is cut has less direct impact on taste or texture.

One general-purpose chef’s knife can often handle meats, fish, and vegetables alike.

But in Japanese cuisine, cutting is inseparable from the finished flavor. That’s why specialized knives were developed: a Deba for breaking down whole fish, a Yanagiba for slicing sashimi, and a Usuba for precision vegetable work.

The knife must suit the task, because the cut defines the outcome.

Each Japanese knife is designed not just for function, but for peak precision and purpose.

・Yanagiba / Takobiki: For long, clean sashimi slices that preserve the fish’s structure

・Usuba: For delicate vegetable cuts like katsuramuki (rotary peeling)

・Deba: For cutting through fish bones without crushing the flesh

These knives are not just tools—they are functional works of art.

Everything from blade thickness and bevel angle to balance and handle design is fine-tuned to suit a specific culinary role.

What’s more, professional chefs in Japan sharpen their own knives, adjusting them to match their personal grip and cutting style. Over time, the knife becomes an extension of the chef’s hand—a reflection of their discipline and craft.

So why are there so many types of Japanese knives?

Because Japanese cuisine is built on the belief that how you cut an ingredient determines how it will taste.

Each knife was born from the desire to bring out the best in every ingredient, through the most appropriate and respectful cut.

In Japan, a knife is not just a utensil—it’s a tool of expression, a symbol of respect for food, and a reflection of a centuries-old culinary philosophy.

The diversity of Japanese knives is a testament to a culture where “cutting” is not a means to an end—it is the beginning of everything.