At the start of most knife-making workshops in Japan, the smith asks the same question: « Which knife? » Your answer decides what you will do with it for the next twenty years. This guide explains the main Japanese knife types, the steels you will be offered, and which one we recommend making — or buying — depending on how you cook.
The main Japanese knife types
| Knife | Use | Typical blade | Bevel | For you if… |
|---|---|---|---|---|
| Santoku | All-purpose: meat, fish, vegetables | 16–18 cm | Double | You want one knife for everything |
| Gyuto | Chef’s knife, Japanese take on the Western chef knife | 18–24 cm | Double | You cook a lot, rock-chop or slice meat |
| Petty | Small utility, fruit, herbs, garnish | 12–15 cm | Double | You want a light, easy first knife |
| Nakiri | Vegetables, straight push-cuts | 16–18 cm | Double | You cook mostly plants |
| Bunka | All-purpose with a pointed « k-tip » | 16–18 cm | Double | You like a sharp tip for precision |
| Deba | Filleting and breaking down fish | 15–21 cm | Single | You prepare whole fish |
| Yanagiba | Slicing sashimi | 24–30 cm | Single | You make sushi at home |
What you can make in a workshop
Forging classes usually limit the size to about 15 cm so the blade can be forged, quenched and sharpened within a few hours. That is why most participants leave with a petty, a small santoku or a deba. In Sakai you may be offered traditional single-bevel shapes; in Seki, Damascus-patterned blades. Finishing workshops in Tokyo often offer a wider choice because the blade is pre-forged. Compare workshops in our guide to the best knife-making workshops in Japan.
Carbon steel or stainless steel?
- Carbon steel (shirogami « white paper », aogami « blue paper »): takes a razor edge and is easy to sharpen, but rusts and develops a patina. Wipe it dry after every use. Most traditional forges use it.
- Stainless and semi-stainless (VG-10, SG2…): very sharp, holds its edge well and tolerates a busy kitchen. Common in Seki and modern brands.
- Damascus: a layered cladding around a hard core, mostly aesthetic — beautiful, and a great workshop souvenir.
Single bevel or double bevel?
Traditional Japanese knives (deba, yanagiba, usuba) are sharpened on one side only, which gives extremely precise cuts but requires technique and is designed for right-handers (left-handed versions exist and cost more). Double-bevel knives (santoku, gyuto, petty, nakiri) behave like Western knives and are the safer choice for most home cooks.
Read also:Best Knife Shops in Kyoto (and Osaka) in 2026: Where to Buy a Real Japanese Knife
How to care for your Japanese knife
- Hand wash only, then dry immediately — never the dishwasher.
- Use a wooden or soft plastic board; glass and stone destroy edges.
- Don’t twist or pry through bones or frozen food: Japanese steel is hard and can chip.
- Sharpen on whetstones: a 1000 grit for sharpening, 3000–6000 for finishing. Many workshops include a short lesson — or book a sharpening class in Tokyo (see our Tokyo guide).
- Oil carbon blades lightly with camellia oil if you store them for a while.
Bringing your knife home
Knives must travel in checked luggage. In Japan itself, carrying a blade longer than 6 cm in public without a legitimate reason is an offence: keep your knife boxed and wrapped between the workshop and your hotel. Some shops ship abroad if you travel light. Check the import rules of your country for single-edged blades, especially if you bought a large yanagiba or a katana-style knife (see our sword experiences guide).
Frequently asked questions
What is the best all-round Japanese knife?
The santoku or a 21 cm gyuto. The santoku is shorter and friendlier for home cooks; the gyuto is more versatile for large quantities and meat.
What knife do you make in a Japanese workshop?
Usually a blade of about 15 cm: petty, small santoku or deba, depending on the workshop. Seki workshops focus on Damascus knives.
Is carbon steel better than stainless?
Carbon steel is easier to sharpen to a very fine edge but rusts if left wet. Stainless or semi-stainless steels are more forgiving for daily family use.
Can left-handed people use Japanese knives?
Double-bevel knives (santoku, gyuto, petty, nakiri) work for everyone. Single-bevel knives must be ordered in a left-handed version.
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