Japanische Kochmesser: 20 Arten, die du kennen solltest

Japanese chef's knives: 20 types you should know

Today I want to take you on a journey into the fascinating world of Japanese chef's knives. Japanese knives are famous for their sharpness, precision and craftsmanship. They differ from their Western counterparts in many ways and offer an incredible variety of shapes and functions. Here are 20 types of Japanese chef's knives that you should know about.

1. Gyuto

The Gyuto is the Japanese equivalent of the European chef's knife. It is a versatile knife that is used for both meat and vegetables. The blade is long and narrow, which allows for precise cuts.

2. Santoku

The Santoku is an all-purpose knife with a shorter, wider blade and a flat cutting edge. The name means "three virtues", referring to its suitability for cutting meat, fish and vegetables.

3. Nakiri

The Nakiri is a rectangular vegetable knife that was specially designed for cutting vegetables. The straight blade allows for clean, even cuts and is perfect for fine cutting work.

Japanese chef's knife Nakiri white paper steel burl wood

4. Usuba

Similar to the Nakiri, the Usuba is a vegetable knife, but with a single-edged blade that is particularly sharp. It is often used by professional chefs to cut extremely thin slices.

5. Deba

The Deba is a heavy, sturdy knife traditionally used for cutting and filleting fish. It has a thick blade that can also cut through bones.

6. Yanagiba

The Yanagiba is a long, thin knife specially designed for cutting sashimi and sushi. The long blade allows for extremely fine and precise cuts.

7. Sujihiki

The Sujihiki is another long knife used for cutting meat and fish. It is similar to the Yanagiba but is usually sharpened on both sides, making it more versatile.

8. Honesuki

The Honesuki is a small, pointed knife that was specially developed for boning poultry. The thick, sturdy blade allows precise work around bones.

9. Garasuki

A larger version of the Honesuki, the Garasuki, is also used for deboning poultry. It is more robust and suitable for larger pieces of meat.

10. Petty

The Petty is a small all-purpose knife, similar to the European paring knife. It is perfect for fine cutting, peeling and garnishing.

11. Kiritsuke

The Kiritsuke is a hybrid knife that can be used both as an all-purpose knife and for special cutting tasks. It has a distinctive, tapered blade and is a symbol of the experienced chef.

12. Takohiki

The Takohiki is a long knife specially designed for cutting octopus. It has a rectangular blade and allows for precise, clean cuts.

13. Fuguhiki

The Fuguhiki is a very thin, long knife that is used specifically for cutting fugu (puffer fish). The extremely sharp blade allows for extremely thin slices.

14. Sakimaru Takobiki

Another special knife for sashimi, the Sakimaru Takobiki, has a slightly curved blade and is used for precise cutting work.

15. Mukimono

The Mukimono is a special knife for carving and decorating vegetables and fruit. It has a short, straight blade that allows for precise work.

16. Bunka

The Bunka is a versatile knife with a distinctive blade shape that is suitable for cutting both meat and vegetables. The blade is often wider and sturdier.

Japanese Bunka chef's knife - cooking made easy

17. Kai Seki Magoroku

A traditional Japanese knife with a very thin and sharp blade used for fine cutting work.

18. Pankiri

The Pankiri is a Japanese bread knife with a serrated blade that is perfect for cutting bread and other baked goods.

19. Hamokiri

The Hamokiri is a special knife for cutting ham and other types of meat. It has a long, thin blade that allows for precise cuts.

20. Codeba

The Kodeba is a smaller version of the Deba, ideal for smaller fish and finer filleting work. It is just as robust and versatile.


Japanese chef's knives are true works of art that impress not only with their sharpness and precision, but also with their versatility and special designs. Each knife has its own unique purpose and is an indispensable tool in the kitchen. Whether you are a professional chef or a hobbyist, the right Japanese knife can take your cooking skills to the next level.

Happy cooking and have fun discovering the wonderful world of Japanese kitchen knives! What is your favorite knife? Let me know in the comments!

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