• A single knife, shaped by tradition, precision, and respect for ingredients.
    From sashimi to vegetables, fish to meat — each Japanese knife is designed for a specific purpose.
    But why are there so many different types?
    Behind the variety lies a deep cultural philosophy: to honor each ingredient and elevate the act of cutting into an art.

Yanagiba

The KIREAJI Yanagiba is a traditional sashimi knife known for its long, slender blade. It allows smooth slicing that preserves the delicate texture and natural flavor of raw fish, making it an essential tool for sashimi preparation.

Yanagiba

Yanagiba (Sakimaru)

The KIREAJI Sakimaru Yanagiba features an elegant curved tip favored in the Kanto region. Its katana-like silhouette adds a touch of flair, perfect for open kitchen counters where both performance and presentation matter.

Yanagiba (Sakimaru)
SuperSteel_Honyaki_Yanagiba_Kiritsuke_270mm-MirrorPolished_bothsides

Yanagiba (Kiritsuke)

The KIREAJI Kiritsuke Yanagiba is a hybrid knife combining the precision of a sashimi blade with the versatility of a Kiritsuke. Its wide, thick blade excels at slicing sashimi and handles a variety of tasks with ease.

Yanagiba (Kiritsuke)

Deba

The KIREAJI Deba is designed for breaking down whole fish with confidence. Its thick, sturdy blade and spine make it perfect for cutting through bones and heads. It is also well-suited for meat preparation, earning its place as a trusted kitchen companion.

Deba

Usuba

The KIREAJI Usuba is a vegetable knife with a thin, flat blade ideal for peeling and intricate cuts. Especially suited for katsuramuki (rotary peeling), it is a fundamental knife for mastering traditional Japanese vegetable techniques.

Usuba

Gyuto

The KIREAJI Gyuto is a Japanese take on the Western chef’s knife. Versatile and well-balanced, it handles meat, fish, and vegetables with ease, making it popular for a wide range of cooking styles.

Gyuto
ZDP189 Petty 210mm-Polished(both sides)

Petty

The KIREAJI Petty is a compact utility knife perfect for peeling fruit and detailed trimming. Small yet sharp, it’s an everyday essential for precise kitchen prep.

Petty
Japanese Knife Garasaki Super Steel(Honyaki)

Garasaki

The KIREAJI Garasaki is a heavy-duty knife built to debone fish and poultry. With its thick, durable blade, it stands up to rigorous professional use and delivers strength where it’s needed most.

Garasaki
Ginsan Damascus Santoku(Kiritsuke) 180mm

Other Types

KIREAJI offers specialized knives such as the Santoku for all-purpose precision, the Takohiki for clean sashimi cuts, and the Fuguhiki for ultra-thin fugu slices. Each blade embodies Japan’s dedication to craftsmanship and elevating the natural flavor of every ingredient.

Other Types

Main Type of Japanese Knife

  • Video Provided: YouTube Sabakeru Channel (part of the Nippon Foundation's "The Ocean and Japan Project")

  • 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.

  • A Philosophy That Says: “Cut First, Then Cook”

    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.

  • The Same Ingredient, A Different World—Just by the Knife

    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.

  • Western vs. Japanese Cooking: Why Knife Culture Diverged

    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.

  • Where Tools Become Art—The Beauty of the Japanese Knife

    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.

  • In Conclusion: The Passion Behind the Variety

    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.

FAQ About Type of Japanese Knife

Knife_forging_process

Japanese knives are more than just kitchen tools—they are handcrafted works of precision, forged with a philosophy of quality over speed. Their higher price reflects three key factors:

1. Traditional Craftsmanship

Every Japanese knife is made through a labor-intensive process involving forging, heat treatment, and meticulous sharpening—all performed by highly skilled artisans. This attention to detail ensures a razor-sharp blade and lasting performance.

2. Premium Materials

Japanese knives often use rare, high-carbon steels such as White Steel (Shirogami) or Blue Steel (Aogami), known for their hardness and ability to hold an edge. These materials are costly and require great skill to work with.

3. Specialization

In Japanese culinary culture, each ingredient deserves the right blade. From Deba for breaking down fish to Yanagiba for slicing sashimi, the wide variety of knives adds both complexity and value.

In short, the price of a Japanese knife reflects its heritage, materials, and the artisan’s hands that bring it to life—a worthy investment for those who value performance and tradition.

Japanese knives, or Wa-bōchō, are designed with a purpose: to respect the integrity of each ingredient. In Japanese cuisine, precision matters—and using the correct knife ensures clean, exact cuts that preserve flavor, texture, and appearance.

For example, a Deba knife can powerfully cut through fish bones without damaging the flesh, while a Yanagiba glides through raw fish for silky sashimi slices. A Usuba knife is ideal for vegetables, delivering paper-thin cuts with almost no resistance.

Using the right knife not only enhances the dish, but also improves workflow and reduces preparation time. It is a culinary philosophy—refining both the cooking and the eating experience.

Japanese knives are renowned for their balance of elegance and efficiency. Three elements define their superiority:

Thinness – Their fine-edged blades allow for incredibly precise cuts.

Hardness – Harder steel ensures durability and long-lasting sharpness.

Sharpness – The edge is honed to a level that enables effortless slicing.

Combined, these features make Japanese knives not only functional but also a joy to use—refined tools born of centuries-old techniques.

The main difference lies in blade geometry and intended use:

Japanese Knives

・Usually single-beveled, sharpened on one side only.
・Offer high precision, making them ideal for slicing and fine work.
・Examples: Yanagiba, Deba, Usuba.
・Often lighter, with balance toward the handle.

Western Knives
・Double-beveled, sharpened on both sides.
・More versatile and forgiving; suited for chopping and general prep.
・Examples: Chef’s Knife, Paring Knife.
・Tend to be heavier and blade-forward in balance.

Choosing between the two depends on your cooking style. Japanese knives reward technique and control, while Western knives favor versatility and speed.

Type of Handle

Traditional Japanese knife handles, orwa-handles, blend craftsmanship with performance. Lightweight and ergonomically designed, they offer exceptional control and comfort. Choosing the right handle is just as important as choosing the blade—it completes the harmony between hand and tool.

Type of Handle
  • The Spirit of the Craftsman in Japanese Knives – The Beauty and Mastery of Traditional Blades

    Japanese knives are not merely kitchen tools; they are the backbone of culinary art, embodying the soul of cooking. Each type of knife—be it the usuba, yanagiba, or deba—has a unique purpose, and its design and characteristics are the culmination of deep thought and exceptional craftsmanship. As artisans, we pour our hearts into every blade, hoping that chefs will feel that passion when the knife rests in their hands.

  • Take, for example, the usuba knife. It is crafted specifically to handle vegetables with precision and grace. Tasks like katsuramuki (thin slicing of daikon radish) test the chef's skill, and this knife’s sharpness and balance make all the difference. However, mastery requires care; maintaining the blade’s edge is essential. When properly tended to, the usuba knife elevates the quality of any dish, transforming ingredients into culinary art.

  • The yanagiba knife, on the other hand, is designed for sashimi, not to “cut” but to “pull through” the fish. This subtle yet deliberate motion enhances the fish’s natural luster and texture. The shape and material of the yanagiba knife reflect our commitment to empowering chefs to showcase their expertise. Regional variations, such as the Kanto and Kansai styles, highlight Japan’s diverse culinary traditions and regional pride.

  • Finally, the deba knife is a robust partner for filleting fish, with its thick blade and solid weight enabling clean cuts through bones while preserving the delicate flesh. When crafting a deba knife, we imagine the chef at work, facing their ingredients with focus and determination. This connection drives us to create tools that support their artistry.

  • Japanese knives are where the craftsman’s skill and the chef’s artistry converge, enabling the creation of extraordinary dishes. Their precision and complexity are a testament to the depth of Japanese cuisine and the bond between a craftsman and their tools. We hope that every slice, cut, and pull with a Japanese knife resonates with this shared dedication.

  • Beware of Inexpensive Knives

    Inexpensive knives are often made with cost-cutting measures during production. Specifically, important elements such as sharpness, balance, and maintainability—key factors that directly affect quality—are not given sufficient investment. These aspects are often difficult to notice at first glance, but they can significantly impact the performance of the knife.

  • At KIREAJI, we offer authentic Japanese knives crafted by trusted artisans from Sakai City. Every knife is carefully handcrafted with a focus on sharpness, balance, and maintainability, ensuring you receive a high-quality product that provides long-lasting reliability and peace of mind.