Choosing the Right Knife
A kitchen knife is any knife used in the preparation of food with name and function of each style dictated by the shape and size of the blade. Understanding the differences between knife styles is essential for both efficiency and enjoyment. Whether it's a specialty task or general kitchen prep, each style is designed with a specific purpose in mind.
Using the right knife improves results and makes cooking safer and more comfortable. Personal preference matters, too. Blade length, weight, balance, and handle style all affect how a knife feels. What works for one person may not suit another. It’s essential to explore different styles to find what matches your cooking style and comfort.
Tradition & Innovation
Historically, all Japanese kitchen knives were single bevel. Single-bevel knives are ground at an angle on only one side, making it important to distinguish between right- or left-handed versions. These traditional Japanese kitchen knives are now commonly used in sushi restaurants and fish markets. Single bevel styles include Deba, Usuba, and Yanagiba.
Double bevel knives are a relatively modern addition to Japanese kitchen knives. They feature a symmetrical edge designed for both right- and left-handed users. Their versatility makes them ideal for chefs of all skill levels. The main double bevel styles include Santoku, Gyuto, Nakiri, Petty, Bunka, and Sujihiki. There are also double bevel knives that serve specific purposes, such as Honesuki, Kiritsuke, Serrated, Steak, and Cleavers.
All-Purpose
With the ability to do most general tasks, these versatile, double-beveled knives are suitable for both right and left handed users of all skill levels.
Gyuto
A versatile, all-purpose knife modeled after the Western chef's knife, featuring a curved edge that's ideal for slicing meats and chopping vegetables.
Santoku
A compact, all-purpose knife with a rounded tip and flat edge that's easy to maneuver making perfect for chopping vegetables, meat, and fish.
Nakiri
Anryu has passed the knifemaking torch to his nephew and apprentice, Takumi Ikeda, who will carry on the brand’s legacy.
Petty
Kato wows globally with his heat-treated metallurgy, notably the R2/SG2 “black damascus” series, prized for its sharp edge and precision.
Bunka
A versatile all-purpose style featuring a flat edge and distinctive cut tip, combining the practicality of a Santoku with added precision.
Sujihiki
A slicing knife with a long, narrow blade designed for smooth cuts through meat and vegetables - the modern equivalent of the traditional yanagiba.
Specialty styles
Single-bevel knives like Deba, Yanagiba, and Usuba, along with other specialized styles such as Serrated, Honesuki, and Kiritsuke.
Deba
A traditional fish butchery knife with a single bevel and thick spine that excels at filleting, cutting through bones, and working close to bones.
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Yanagiba
A traditional single-bevel slicing knife with a long, thin blade designed for cutting sashimi in one precise stroke - also made in regional variants.
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Usuba
A traditional single-bevel vegetable knife with Usuba for push-cut chopping and Mukimono for decorative rotary peeling thin sheets.
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Serrated
A knife style with long, toothed edges that grip and slice cleanly through resilient foods like hard-crusted breads and tough-skinned fruits without chipping.
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