Type of Knife

  • Why Are There So Many Types of Japanese Knives? — A Philosophy Where Cooking Begins with the Cut

    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.

  • At first glance, the wide variety of Japanese knives may seem overwhelming.

    But as you begin to understand and master each one, your cooking will become deeper, more refined, and more enjoyable.

    It's not just about technique—it’s a dialogue with your ingredients, and a connection to the heart of Japanese culinary culture.

  • Ready to begin your journey?

    Explore the world of essential Japanese knives below—you’re sure to find the perfect one for your kitchen.
yanagiba

Yanagiba

The KIREAJI Yanagiba collection highlights the traditional sashimi knife, crafted with a long, slender blade ideal for clean, precise cuts of raw fish. Developed after the Deba and Usuba knives, the Yanagiba is designed to minimize cell damage, preserving the natural flavor and texture of the fish.

Yanagiba

Yanagiba (Sakimaru)

The KIREAJI Sakimaru Yanagiba collection introduces a visually striking variant of the classic Yanagiba, popular in the Kanto region for sashimi. Its curved tip, reminiscent of a Japanese katana, adds elegance and showmanship—especially appealing at open kitchen counters where presentation matters.

Yanagiba (Sakimaru)

Yanagiba (Kiritsuke)

The KIREAJI Kiritsuke Yanagiba collection features a hybrid knife combining the functionalities of Kiritsuke and Yanagiba styles. With a wide, thick blade and a sharply pointed tip, it excels at precision tasks like slicing sashimi, while offering greater versatility in Japanese cuisine.

Yanagiba (Kiritsuke)
Super-Steel-Honyaki-Deba-210mm-Mirror-Polished-both-sides

Deba

The KIREAJI Deba collection introduces the essential Japanese knife for breaking down whole fish. With its thick spine and wide blade, the Deba allows for confident cuts through bones and heads, making it a trusted tool for both fish filleting and meat preparation.

Deba
Usuba

Usuba

The KIREAJI Usuba collection showcases the indispensable vegetable knife of the Japanese kitchen. Its thin, flat blade and wide profile enable delicate cuts and peeling. Often the first knife used by apprentices, the Usuba is central to mastering traditional knife skills.

Usuba

Gyuto

The KIREAJI Gyuto collection presents Japan’s take on the Western chef’s knife. Developed during the Meiji era, it offers all-around performance for slicing meat, fish, and vegetables—making it a versatile favorite for both Japanese and Western-style cooking.

Gyuto
Nihonkou-2N-Petty-150m

Petty

The KIREAJI Petty collection features compact utility knives perfect for detailed work like peeling fruit or trimming vegetables. Small yet razor-sharp, the Petty is similar to a paring knife and ideal for precise, everyday prep tasks in any kitchen.

Petty
garasaki

Garasaki

The KIREAJI Garasaki collection highlights a heavy-duty knife used in professional kitchens for deboning and breaking down fish and poultry. With a thick, durable blade, it withstands intensive tasks, delivering strength and stability where it counts most.

Garasaki

Other Types

KIREAJI also offers specialized knives such as the Takohiki, designed for clean horizontal sashimi slices, and the Fuguhiki, ideal for the paper-thin cuts required in fugu preparation.

Other Types

Main Type of Japanese Knife

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

The Art of Precision: Why Using the Right Japanese Knife Matters More Than You Think

  • When you first hold a traditional Japanese knife, you might marvel at its elegance, balance, and razor-sharp edge. But there’s a deeper secret behind its beauty: Japanese knives are designed with specific purposes in mind—each one a specialized tool for a particular task. Understanding how to use the right knife for the right job is not just about efficiency—it’s about honoring the ingredients, preserving their flavor, and cooking with safety and intention.

  • 1. A Commitment to Cleanliness: Protecting What You Can’t See

    One of the most crucial reasons for using different knives for different foods is hygiene. Imagine slicing raw chicken and then moving straight to vegetables with the same blade. You’ve just invited harmful bacteria to dinner. By separating knives based on food type—meat, fish, vegetables—you significantly reduce the risk of cross-contamination. It’s a scientific, preventive approach that goes far beyond tradition; it’s about protecting those who share your table.

  • 2. Taste That Speaks for Itself: Maximizing Flavor and Texture

    Japanese single-bevel knives are designed to make clean, precise cuts that preserve the integrity of the food. Whether you're slicing sashimi or shaving daikon paper-thin, the right knife doesn’t crush or tear—it glides. This means less moisture and umami lost, and more of the food’s natural flavor and texture retained. The feel on the tongue changes, and so does the flavor—a truth any seasoned chef will confirm. In Japanese cuisine, where the goal is often to let ingredients shine with minimal interference, this difference is everything.

  • 3. Smooth, Safe, and Efficient: Tools That Work With You

    The proper knife doesn’t just make cooking easier—it makes it safer. Try filleting a fish with a general-purpose knife, and you may end up with a chipped blade or worse, an injury. Japanese knives like the deba are built thick and strong for bones, while petty knives are nimble enough for detailed garnishing. Each blade is optimized for its task, reducing strain and letting the knife do the work. The result? Less frustration, more control, and a safer kitchen.

  • 4. Elevating Expression: Where Technique Meets Art

    Some cooking techniques are only possible with a specialized knife. Take the art of katsuramuki—turning a daikon into a long, translucent ribbon. It’s nearly impossible without a usuba, a knife designed specifically for this task. Using the right knife opens the door to new textures, presentations, and levels of refinement. For chefs and passionate home cooks alike, these knives aren’t just tools—they’re instruments of expression.

  • In Closing

    Using different types of Japanese knives isn’t just about culinary technique—it’s a reflection of philosophy and aesthetic sensibility rooted in Japanese culture.

    Sure, there’s value in the efficiency of using a single all-purpose knife. But when you embrace the mindset of “respecting the ingredient and cooking with intention,” you’ll find your culinary world expanding in unexpected and meaningful ways.

    If you’re ready to take your cooking to the next level—

    start by choosing just one Japanese knife that feels right in your hand, and use it as a way to listen to your ingredients.

    You may be surprised how much more your food begins to speak.

FAQ About Type of Japanese Knife

Knife_forging_process

Japanese knives are costly due to three main factors:

  1. Complex Manufacturing Process: Crafting Japanese knives involves selecting the right steel, forging, heat treating, sharpening, and finishing – all requiring high skill levels. Forging and heat treatment, crucial for the knife's sharpness, rely heavily on the meticulous work of experienced craftsmen. This labor-intensive process contributes to higher costs.
  2. High-Quality Steel: Japanese knives often use premium steels like Blue Steel or White Steel, known for their high carbon content and superior sharpness. These materials are rare and expensive, increasing the cost of the knives.
  3. Specialized Variety: Japanese cuisine demands specific knives for different ingredients, leading to a wide variety of specialized knives like Deba, Yanagiba, and Boning knives. Producing this diverse range adds to the overall cost.

In essence, the traditional craftsmanship, use of high-grade materials, and the need for diverse, specialized knives justify the high price of Japanese knives. However, their exceptional sharpness and durability can make them a worthwhile investment.

Japanese knives, or "Wa-bōchō," are designed with specific types for different ingredients, primarily for two reasons: to enhance the flavor and texture of the ingredients and to improve cooking efficiency. Japanese cuisine values the natural taste of its ingredients. Using the right knife for the right ingredient ensures clean cuts that preserve the ingredient's flavor and texture. For instance, a Deba knife is used to cut through fish bones, while a Yanagiba knife is used for thinly slicing sashimi, each tailored to its specific task.

Moreover, using the appropriate knife for each ingredient can significantly reduce preparation time. A Deba knife efficiently processes fish, and a Usuba knife is perfect for slicing or chopping vegetables with ease. The right knife ensures minimal effort and smoother cooking.

In essence, the variety of specialized Japanese knives allows for the optimal enhancement of ingredient flavors and more efficient cooking, embodying the wisdom of traditional Japanese culinary practices.

Japanese knives are renowned for their exceptional quality due to a combination of traditional craftsmanship, advanced technology, and generations of expertise in steelwork. They are characterized by three key attributes: thinness, hardness, and sharpness. The blades feature thinner, sharper bevels crafted from harder steel, enabling them to maintain their edge for a longer period. This blend of qualities makes Japanese knives highly effective and sought after in culinary circles.

The main difference between Western and Japanese knives lies in the way the blade is sharpened.

Japanese knives (single edged knife):

  • The blade is sharpened on only one side.
  • When force is applied, the knife tends to move towards the side without the edge, making it suitable for slicing and peeling tasks.
  • Typical examples include Yanagiba and Deba knives.
  • Commonly used in preparing Japanese cuisine.

Western knives (double edged knife):

  • The blade is symmetrically sharpened on both sides.
  • The knife moves straight in the direction of the applied force, making it suitable for cutting and chopping tasks.
  • Typical examples include Chef's knives and Paring knives.

Additionally, there is a difference in weight balance; Western knives tend to be heavier near the blade, while Japanese knives often have more weight towards the end of the handle.

Thus, by choosing between Western and Japanese knives according to the task, one can achieve more appropriate sharpness and cutting results.

The Origin of Craftsmanship

  • 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.
Sakai Traditional Craftsmen Collection

  • 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.