Explore Japanese kitchen knives for everyday preparation, vegetables, meat, fish and fine slicing. Choose by task, blade length and handling rather than by steel name alone.
Choose by knife type
Santoku: a compact all-purpose knife for vegetables, herbs, boneless meat and fish.
Gyuto: a longer Japanese chef's knife for general prep, larger ingredients and longer slicing strokes.
Petty & paring knives: compact blades for fruit, garlic, trimming and precise small work.
Vegetable knives: taller or flatter profiles for repeated vegetable preparation.
Specialist knives: purpose-specific blades for fish, slicing and other focused tasks.
Compare each model by blade profile, length, steel, handle and intended use. For maintenance, see our Japanese sharpening stones.
Need help choosing?
Use our Japanese kitchen knife buying guide to compare Santoku, Gyuto, Petty, Nakiri and specialist knives, plus blade length, steel, geometry, care and sharpening before you buy.
