A brief repertory of Japanese knives.
- Marina Menini
- Dec 18, 2025
- 15 min read
Updated: Dec 22, 2025
or glossary of Japanese kitchen knives
There are many different types of kitchen knives, each with its own name. It is therefore not easy to know them all or to define them accurately, especially as some Japanese terms do not make the task any easier.
In addition, some knives may have several names, and depending on the location or culture, one name may be used rather than another. When I was a cutlery consultant in Tokyo, I had to learn all the names of the knives, of course, but I also had to understand the variations and know when and with whom to use which term to refer to the same knife!
Today, with the profusion of Japanese knives online, we are seeing more and more Japanese terms in circulation, some of which are not always well defined or are used to refer to knives other than those in the original language. It's enough to make you lose your way.
The purpose of this glossary is to define the names of the most common Japanese knives and, above all, to explain the relationship between shape and use. Most knives are not specifically designed for meat, fish or vegetables. Instead, their shape facilitates a particular movement: slicing, separating, trimming, mincing, etc.,
If we study the shape of the blade in relation to the movements it allows, we can establish a more concrete and practical explanation of the tool.
In my opinion, understanding a design in relation to gesture is what allows us to transcend cultural boundaries and adopt a tool that was originally developed with and for a certain cuisine in another culture. This is how typically Japanese single-edged knives can contribute greatly to contemporary French cuisine as well as other cuisines around the world.
Summary:
How are Japanese knives classified by shape?
Double-edged Japanese knives:
Gyuto or chef's knife 牛刀
Santoku knife 三徳包丁
Japanese paring knife or petty knife ペティナイフ
Sujihiki or slicing knife 筋引
Nakiri knife 菜切包丁
Honesuki (and garasuki) knife or Japanese boning knife 骨透
Single-edged Japanese knives:
Sashimi knives 刺身包丁 (yanagiba, takohiki, sakimaru-takohiki, fuguhiki, kenyanagi/ kiritsuke-yanagi)
Deba knife 出刃包丁 (hon-deba, ai-deba, mioroshi, kaisaki, aji-kiri, funayuki)
Usuba knives (azuma-gata, kama-gata, mukimono/ken-muki, kawamuki/mentori)
Kiritsuke knife
Other traditional Japanese knives (unagi-saki, men-kiri/soba-kiri, maguro-bocho)
How are Japanese knives classified by shape?
To stick purely to a question of form (and not ‘Japanese knives’ versus ‘Western knives’), I have divided knives into two geometric categories:
Double-edged knives: Any knife whose blade has an edge cut obliquely on both sides of the cutting edge (with the same angle). The two sides of the blade are often symmetrical.
Single-edged knives: Any knife with a wide edge cut on one side only. The two sides are asymmetrical and, depending on which side the edge is on, the knife is designed for right-handed or left-handed use.
The photos accompanying each type of knife below illustrate the shape of the blade in question, but do not represent all knives in this category.
Each type of knife listed can be made from a variety of steels (stainless or otherwise) or even other materials. It can have different internal structures and different aesthetic such as damascus, forged, hammered patern, etc.
Each of these knives can also be fitted with different handles, whether in a more Japanese style (straight wooden handle) or in a Western style with rivets.
Finally, some knives come in a single size, while others are available in several sizes, which I specify for each knife. In all cases, the size corresponds to the length of the blade from the heel to the tip. In some cases, on knives fitted with a traditional straight handle, the blade has two heels, in which case the measurement is taken from the smaller heel.
The size of Japanese knives varies in increments of 3 cm, as this corresponds to the old Japanese measurement: 1 sun = 3.03 cm. Although measurements are now standardized in metric in Japan, in the knife trade, as in some others, the old measurement is still commonly used to communicate with suppliers and craftsmen in Japanese.
Japanese double-edged knives
Double-edged blades are generally symmetrical on both sides of the knife edge. These are knives that we use commonly, in various sizes, and often for multiple purposes.
These knives are often used to cut by pushing into the food, separating the pieces on either side of the blade.
Gyuto ou chief knife 牛刀
Gyuto is the Japanese name for a chef's knife, which is the central multi-purpose knife used by cooks. It can vary in blade length from 18 to over 30 cm, with a relatively wide heel at the base and a curved profile that ends in a tip. The blade is generally thin.
You can mince with the base of the blade, slice with its length, bone with the tip, etc. Its shape makes it a very versatile knife.
What is a kiritsuke? We are hearing the word kiritsuke more and more often to refer to a chef's knife with a cut off tip. But in reality, the kiritsuke is a very specific knife, which is very different! It is a single-edged knife, therefore asymmetrical, with a K-tip, whose use lies between the usuba and the sashimi knife (all these knives will be detailed later in the blog on single-edged knives), a knife that is not so common or very easy to handle.
Chef's knives with K-tips are called kiritsuke-gyuto (a kiritsuke-shaped gyuto) or kengata-gyuto (a bevelled gyuto).
Kengata refers to that traiangular shape point, so it can be used as a prefix for certain knife names to indicate that the tip is cut-off, as in kengata-gyuto and kengata-santoku. It is sometimes abbreviated as a suffix, as in ken-yanagi and ken-muki.
A right-handed kiritsuke seen from the front and back.
Santoku knife 三徳包丁
The santoku is the multi-purpose knife used in Japanese households. It is a single-sized, fairly compact knife (around 17 to 18 cm) originally designed for domestic use, suited to small Japanese kitchens. Its shape is similar to that of a chef's knife, giving it the same functions, but it generally has less curvature in its profile and is wider at the top of the blade.
In Japan, this knife is also called a bunka or banno (literally ‘multipurpose’). Outside Japan, the term bunka takes on another meaning and specifically refers to a santoku knife with a cut-off tip, as shown in the image. As with the chef's knife described above, the more accurate term is kiritsuke-bunka or kiritsuke-santoku, meaning a santoku (or bunka) knife shaped like a kiritsuke, or kengata-santoku, with a triangle shape point.
The japanese ou petty knife ペティナイフ
The office or petty knife is a small knife with a narrow blade, usually 9, 12 or 15 cm long, used for cutting small foods. Its small size makes it more agile and lighter for trimmin or peeling. The fine tip also allows for precision cutting.
The 9 cm petty knives commonly seen in France are less common in Japan, where they are often manufactured mainly for export. Some series therefore start at 12 or 15 cm blades.
The sujihiki or slicing knife 筋引
The sujihiki is a knife with a long, slender blade designed for slicing. Its blade length ranges from 24 to 33 cm, allowing for longer continuous cuts and cutting in one stroke without having to saw. The blade is narrow and ends in a fine point.
Some sujihikis may be slightly asymmetrical: subtly curved on one side and flat on the other, giving the blade a slight deviation. However, it remains double-edged, meaning that it is sharpened on both sides at the same angle, creating bevels that converge towards the cutting edge.
The nakiri knife 菜切包丁
The Nakiri (or nakkiri) is a knife with a thin, rectangular blade that is mainly used for cutting large vegetables.
It is often confused with the usuba, but the two knives are very different in shape (the usuba has a single cutting edge) and use.
The function and shape of the nakiri are more similar to the santoku, but it is less versatile than the latter because it does not have a tip. The blade width is significant and consistent along its entire length. The blade profile is fairly flat, but may have a slight curve in some cases.
The nakiri is a traditional Japanese kitchen knife, available in one size, with some variations from one manufacturer to another. It is therefore possible to find wider and narrower versions, as well as longer and shorter ones.
In Japan, it is considered a rather rustic knife. They are often found in a rough-forged state or with a finish that is less refined than a professional knife, and are generally made from domestic-grade steel.
Outside Japan, its rustic and exotic appeal has made it very popular with the public and even chefs. Today, most major brands offer nakiri knives in their professional knife ranges, of the same quality, mainly for export.
In Japanese, the same word can be read as ‘nak'kiri’ or “nakiri”, or even ‘hakiri’ depending on the region.
The honesuki (and garasuki) or japanese boner 骨透
The honesuki is a 15 cm poultry boning knife. Widely used in restaurants specialising in poultry, such as yakitoriyas in Japan, the blade is slightly thicker at the base to cut through joints and cartilage, while the thin, cut-off tip allows for precise cutting and removal of meat.
The garasuki is a larger version of the honesuki, allowing larger pieces to be boned.
Depending on the manufacturer, the honesuki can be made specifically for right- or left-handed use, but this is not always the case; it can also be symmetrical.
Japanese single-edged knives
Single-edged blades have two sides that are asymmetrical in relation to the knife's edge and are also known as traditional Japanese knives or kataba in the original language.
Their front side has a wide cutting edge and the back is slightly concave. As the two sides of the blade are different, they are made exclusively for right-handed or left-handed use.
These Japanese knives are more often reserved for professional use (they are therefore very rare in Japanese households) and dedicated to Japanese cuisine. However, today, these tools are also highly prized in other cuisines for their particularly precise cutting.
Each shape is very distinct from one knife to another, and it is their particular shape that allows for different and appropriate uses, which will be detailed for each knife.
They also have some things in common:
- A hollow back, limiting the contact surface with the food being cut and preventing it from sticking to the blade.
- A proportionally wide cutting edge on the front, offering a very sharp angle.
The asymmetry of the blade causes the cutting edge to be at an angle when it penetrates the food, so it is important to know how to use or control it. These knives are generally used to cut by pulling the blade towards you rather than pushing it, so that the entire length of the blade's cutting edge slides over the food.
To master the use of each of these knives, it is essential to understand their shape and to know how to preserve them through proper sharpening.
The size of the single beveled knives are measured from the smaller heel to the tip, or if there is only one heel, from the main heel to the tip.
The sashimi knives 刺身包丁
Sashimi knives are a type of single-edged, long, slender knife that comes in different blade shapes, such as yanagiba, takohiki, sakimaru-takohiki, fuguhiki, etc.
Their considerable length, ranging from 27 to 36 cm for professional sizes, allows for long, continuous cuts without sawing the food, resulting in clean slices with shiny surfaces.
The hollow back limits the contact surface with the food being cut, preventing friction marks and adhesion to the blade. It also allows for a smoother cut by limiting the resistance caused by the food being cut.
Finally, the thinness of the blade and the cutting edge, which tapers towards the tip, allows for a very precise and clean cut.
Sashimi is often raw or cooked fish or seafood cut into slices and served cold. But there is also traditional sashimi made from meat or vegetables or other processed products, both plant and animal. Here again, in the very definition of the term, the sashimi knife is not exclusively a fish knife, but a slicing knife.
The sashimi knife comes in different shapes and sizes, each with a different name. Its fundamental function as a slicer is common to all, with small differences.
Yanagiba knives 柳刃
The yanagiba is the most popular among sashimi knives and the most widely used today. The profile is slightly curved and the blade ends in a point. The slight curve of the profile allows for a sweeping motion, from top to bottom and towards you, to cut using the maximum length of the blade.
The yanagiba is also called shobu in Japan. Both names refer to the resemblance to leaves, from Yanagi, which means weeping willow in Japanese, and shobu, the iris flower.
Takohiki knife 蛸引き
The takohiki is a straight sashimi knife with a cut-off angular tip. The blade is generally narrower than a yanagiba.
Although it literally means ‘octopus slicer’, it is not used specifically for cutting octopus and probably never has been. In fact, the connection with octopus seems very tenuous and the origin of the name is rather unclear.
What is more certain is that the takohiki originated in Edo, formerly Tokyo, and was more commonly used in eastern Japan, where it was simply called a ‘sashimi knife’. It appeared at the beginning of the Edo period, around the early 1600s. The yanagiba developed later, in western Japan, where it became the standard sashimi knife. In the west, it is the yanagiba that is called a ‘sashimi knife’ and the one from the east is called a takohiki. It is perhaps due to the people of the west, for whom the people of Edo were octopus eaters, that we owe this name.
Sakimaru-takohiki knife 先丸蛸引き
Sakimaru literally means ‘rounded tip’, so the sakimaru-takohiki knife is a rounded-tip version of the takohiki. However, it seems that the sakimaru shape predates the takohiki and may even be the predecessor of sashimi knives.
It is very similar in shape to a katana and is often chosen for its distinctive appearance, but it is not the easiest to sharpen due to its rounded tip, although this rounded part is not generally used for cutting.
Fuguhiki knife 河豚引き
The fuguhiki knife has a thinner and narrower blade than the yanagiba. It is mainly used for usu-zukuri, ultra-thin sashimi made to appreciate certain types of fish such as fugu, in order to appreciate their transparency and texture.
Kengata-yanagi or kiritsuke-yanagi knife 剣柳 切付柳
The kiritsuke-yanagi or kengata-yanagi (or kenyanagi) is a direct variant of the yanagiba, cut at an angle at the tip. The curved profile is therefore identical to the yanagiba, but the K-tip is generally thinner.
It is also often referred to as kiritsuke for short, but the kiritsuke is a completely different knife that is wider than the kiritsuké-yanagi.
The deba knife 出刃包丁
The deba is a knife with a wide, thick blade used for cutting fish, poultry or small game.
The thicker lower part of the blade is used to cut through tough parts such as fins or fish heads, as well as poultry joints and cartilage. The thinner upper part is used to remove flesh from bones.
The very fine cutting edge at the tip allows for precise incisions, while the hollow back of the blade makes it easier to remove flesh and keep it intact.
The deba comes in half-measure sizes (1.5 cm), generally ranging from 15 to 21 cm in length.
There are other similar variants in the deba family. The deba is also called hon-deba or ‘the true deba’ to differentiate it from the other variants.
Ai-deba knife 相出刃
The ai-deba knife is thinner and slightly narrower than the deba. It is therefore also lighter, which makes it more agile for lifting meat, but it is less suitable than the hon-deba for cutting tougher parts with its base.
Mioroshi or mioroshi-deba 身卸
The mioroshi knife is even more tapered than the ai-deba and less thick. Mioroshi means ‘to fillet’ in Japanese. It is mainly used to remove flesh and even to slice if it is long enough.
Kaisaki knife 貝裂
The kaisaki is a small, single-edged knife used to fillet shellfish or very small fish. It is also used for cutting decorative leaves, and is known as a baran-giri for this purpose. It is generally between 12 and 15 cm long, like a paring knife.
Aji-kiri knife 鯵切り
The Aji-kiri knife is a smaller and thinner version of the deba knife, designed for domestic rather than professional use. It generally has a blade length of between 9 and 15 cm. Aji means horse mackerel, one of the most commonly eaten fish in Japanese households. The Aji-kiri is designed for cutting up small fish with fine bones. It is often made from basic, less expensive steels.
Funayuki knife 舟行き
The funayuki was originally a multifunctional knife used by fishermen. It is used to fillet seafood and cut other foodstuffs on fishing boats. Very similar in shape to the ai-deba or mioroshi, it is often made from less noble and less expensive steels. Please note that some funayukis may be double-edged.
The usuba knife 薄刃
The usuba is a single-edged knife with a straight profile and a very thin blade. It is mainly used for trimming and making ultra-thin, continuous strips of vegetables, often cylindrical in shape (katsura-muki technique). It is also used for fine cuts (such as julienne) with its very wide and thin cutting edge. It usually has a blade length of between 18 and 24 cm.
In France, and probably elsewhere, it is often confused with the nakiri, which has a similar shape when viewed from the side, but is double-edged. The nakiri is therefore less specialised and can be used like a santoku. The usuba is much thinner, asymmetrical and very straight. It is therefore a more technically demanding knife, but one that allows for more precise cutting, provided you know how to handle it properly.
There are two types of usuba: the eastern Japanese style, called azuma-gata or kanto-gata, and the western style, called kama-gata, which has a rounded back and a pointed tip.
As the cutting edge is straight in both cases, they are used in the same way, except for the tip.
Azuma-gata usuba 東型
The Azuma gata is the usuba knife from eastern Japan, with a rectangular shape. It has no tip and ends with a blunt cap that can be used as a spatula.
Kama-gata usuba 鎌型薄刃
The Kama-gata is the usuba of western Japan. Kama means sickle, due to its resemblance to the rounded shape of the tool.
Mukimono/ Ken-muki 剥物・剣剥き
The mukimono is a single-edged knife mainly used for peeling or cutting small fruits and vegetables in hand. It resembles a small kiritsuke and is also known as a ken-muki due to its shape. Its blade is less thin and less wide than that of a usuba.
Mukimonos are generally between 18 and 21 cm long.
Kawamuki or mentori 皮むき・面取り
The kawamuki is a small knife used for peeling. It resembles a small usuba, with a blade length of 6 to 12 cm.
It is used for men-tori, which involves removing all corners and angles from cut vegetables.
The kiritsuke 切付包丁
The kiritsuke is a large single-edged knife with a wide, cut-off and pointed tip. It functions similarly to a usuba due to its thin blade, but it is also long enough to slice food like a sashimi knife. It is relatively versatile for a single-edged knife, but this does not make it an all-purpose knife, far from the versatility of a double-edged chef's knife.
They usually have a blade length of between 24 and 33 cm.
Please note that the kiritsuke is not just a K-tip knife or a similar tip chef's knife, as is widely believed.
Other traditional Japanese knives
In Japan, there are nearly 200 different types of knives with more or less specific uses. Some are lesser-known regional variants, others are very specific knives, sometimes for a single type of fish. But some of these unusual knives are still widely used, without which certain dishes would no longer be what they are.
Unagi-saki 鰻裂包丁
Eel is a popular delicacy throughout Japan, and apart from differences in cooking methods, it is served in a similar way everywhere: filleted, sometimes steamed, grilled and topped with sauce.
And yet it is the only fish that requires so many different types of knives to prepare.
That said, some of these different knives are used less and less, giving way to the edo-saki, the most popular and widely available in terms of size.
The different Japanese eel knives, from left to right: Edo (Tokyo), Nagoya, Kyoto, Osaka, Kyushu (deba-gata) and Kyushu (namako-gata)
(photo Sakai uchihamono Dentokogeishikai)
Hamo kiri 鱧切り
The hamo-kiri is a knife used specifically for Japanese conger eel. Its use is very limited because conger eel is only available for a short period of the year (usually from June to July) and is also a delicacy dish that can only be found in upmarket restaurants. It is designed to cut through the bones, which are so fine, numerous and scattered throughout the flesh that they are impossible to remove. It is generally between 24 and 33 cm long and is relatively heavy.
Men-kiri/ Soba-kiri 麺切り・蕎麦切り
The menkiri is a noodle knife. Best known for cutting soba (buckwheat noodles), hence its widely used name soba-kiri, it is less commonly used for udon (wheat noodles) and can have different proportions for other noodles. Its perfectly straight blade is very long (between 30 and 36 cm) and quite wide, with a considerable weight of between 750 g and over a kilo! The weight of the knife plays an important role in the cutting technique.
Maguro-bocho / Maguro-oroshi 鮪包丁
The maguro bocho is the knife used to cut tuna. Its blade is like a very long sashimi knife, but thicker. It is made with a blade length of 45 cm and can be over 1.5 metres long.
Tuna knives vary greatly, with different blade widths, double-edged blades, handles on both ends, and blades specially designed for frozen tuna.
All the texts in this article were written by Marina Menini, your knife expert at atelier DOMA. Marina will also read and answer all your questions. If you would like to know more or ask any questions, please feel free to leave us a comment!
At atelier DOMA, we offer knife sharpening workshops for all levels. Group introductory workshops take place every Monday evening and individual workshops are available by appointment throughout the rest of the week. You can find all the information you need to book or offer a workshop on the workshops tab of the website!
atelier DOMA is a sharpening workshop and shop specialising in Japanese knives and sharpening stones, located in the 12th arrondissement of Paris.
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