Find my knifebetaHow to choose a Japanese kitchen knife
Start with who will use it and what you cut most. Then narrow it down by budget and how much care you want to give.
If you are choosing by use, this guide maps vegetables to nakiri (home) or usuba (advanced), whole fish to deba, sashimi to yanagiba, slicing meat to sujihiki, chicken to honesuki, and Chinese cooking to a Chinese cleaver.
If you cook a bit of everything at home, an all-purpose knife fits. In Japan, the everyday all-purpose knife is the santoku. The gyuto is the Western chef's knife, also used for almost everything.
Most home cooks need two of them (Hamono Direct) For a santoku, Japanese Knife Lab describes ¥10,000–20,000 as the home sweet spot.
Stainless steel is rust-resistant and easy to care for. Carbon steel is very sharp and easy to sharpen, but it rusts. Single-bevel knives are harder to sharpen.
Sources: Wikipedia (Santoku / 包丁 / 牛刀 / Chef's knife)
Common questions
What knife should a beginner buy?
Most home cooks want an all-purpose knife. In Japan that everyday knife is the santoku. The gyuto is the Western chef’s knife, also used for almost everything.
How many knives does a home cook need?
Hamono Direct notes that most home cooks need two of the main types.
Are single-bevel knives harder to use?
They are harder to sharpen. Deba, yanagiba, usuba, kiritsuke and usually honesuki are single bevel.
What should I budget for a santoku?
Japanese Knife Lab describes ¥10,000–20,000 as the home sweet spot for a santoku.
Updated: 2026-11-15
