BY Knife Types
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Shop by Knife Type (Gyuto, Santoku, Deba, Yanagiba & More)
Choose the right knife for your cooking style.
・Gyuto is a versatile chef’s knife suited for all-around use.
・Santoku is a compact multipurpose knife popular in home kitchens.
・Deba is designed for filleting and butchering fish
・Yanagiba is a single-bevel slicer ideal for sashimi and precise cuts.
Each knife type offers unique advantages depending on the steel (VG10, SG2, Ginsan, White #2, Blue #2, or Super Blue), blade length, and bevel (single or double).
This page helps both home cooks and professional chefs find the best match for their needs.
Knife Selection by Purpose
For home cooks
・Santoku 165–180mm
・Gyuto 210mm
・Petty 120–150mm
For professionals
・Gyuto 240–270mm
・Yanagiba 270–300mm
・Deba 165–210mm
Steel quick guide
・SG2: edge retention, harder to sharpen
・VG-10: balanced, popular for home use
・White/Blue: superb bite, requires care
Comparison Chart: Knife Types and Uses
| Type | Best for | Recommended length | DoubleBevel | Great for |
|---|---|---|---|---|
| Gyuto | All-round slicing, rock & push cuts | 210–270mm | Double | HomeHome & pro |
| Santoku | Compact all-rounder | 165–180mm | Double | Home |
| Nakiri | Vegetables; versatile all-rounder | 165–180mm | Double | Home & pro |
| Yanagiba | Sashimi pull-cuts | 270–300mm | Single (R/L) | Home & pro (sushi & Japanese cuisine) |
| Deba | Fish & poultry butchery | 150–180mm | Single | Home & pro (Japanese cuisine, poultry) |
List of Knife Types
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