The beauty of Japanese knives lies not just in their craftsmanship, but in how each blade shape has been perfected for specific cutting techniques. Understanding the intended purpose of each knife allows you to elevate your cooking with efficiency, precision, and even artistry. Let’s explore how to showcase each knife type at its best.
Gyuto (Chef's knife)
Best for: Rock chopping herbs, all-purpose slicing, and tasks requiring both precision and power
The Gyuto excels as the true all-rounder in your kitchen, blending Western versatility with Japanese precision. Its slightly curved edge allows for efficient rocking motions whilst its pointed tip offers detailed control.
Signature technique: The fluid rocking motion where the curved belly rolls smoothly across the board without fully leaving the cutting surface. This technique shines when mincing herbs, garlic, or shallots. The Gyuto also excels at the horizontal and vertical cutting sequence required for perfect dicing of onions.
Why it works: The Gyuto’s profile strikes the perfect balance between curve (for rocking) and straightness (for push cutting), making it adaptable to nearly any cutting task. Its pointed tip allows for precision work when needed, whilst its blade height provides knuckle clearance for comfortable chopping.
Santoku (Three Virtues)
Best for: Up-and-down chopping (push cutting) of vegetables, herbs, boneless proteins
The Santoku’s flatter profile makes it ideal for clean, precise cuts where minimal dragging or tearing is desired.
Signature technique: Clean push cuts through vegetables like cucumbers, courgettes or carrots, creating thin, consistent slices. The technique involves lifting the knife completely off the board for each cut, then pushing straight down through ingredients with minimal forward motion.
Why it works: The relatively flat edge makes full contact with the cutting board, creating clean, precise cuts with each downward stroke. The sheep’s foot tip prevents accidental piercing, whilst the wide blade face helps with food transfer from board to pan.
Bunka (Culture Knife)
Best for: Precision work, detailed vegetable prep, and fine cutting techniques
The Bunka’s distinctive reverse tanto tip sets it apart as a precision instrument whilst maintaining excellent all-around capabilities.
Signature technique: Detail work that showcases the pointed tip—brunoise (fine dice) of vegetables, creating decorative garnishes, or precision tasks like removing seeds from peppers. The flat profile combined with the angled tip allows for exceptional control in delicate cutting tasks.
Why it works: The Bunka’s flat edge creates clean, precise cuts like a Nakiri, but its pointed tip offers additional control for detail work that would be difficult with a rectangular blade. The typically shorter length also provides excellent manoeuvrability for intricate tasks.
Kiritsuke (Executive Chef's Knife)
Best for: Clean slicing, precision work, and presentation-quality cuts
Traditionally reserved for executive chefs in Japan, the Kiritsuke requires skill but rewards with exceptional performance.
Signature technique: The pull-cutting technique (hikizakai) creates remarkably thin, clean slices of fish, meat, or vegetables. Starting with the heel of the blade at the far end of the ingredient, draw the knife toward you in one fluid motion, allowing the weight of the blade to do most of the work.
Why it works: The flat edge creates glass-like cutting surfaces, whilst the angled tip allows for beautiful precision work. The long, straight edge excels at slicing through ingredients in a single drawing motion rather than the push-cutting or rocking used with other knives.
Nakiri (Vegetable Knife)
Best for: Vegetable preparation, particularly for clean straight cuts through firm vegetables
The Nakiri’s rectangular blade is purpose-built for efficient vegetable preparation.
Signature technique: Up-and-down chopping with a flat blade that makes full contact with the cutting board. This creates perfectly straight, clean cuts through dense vegetables like cabbages, root vegetables, and squashes. The technique involves minimal forward motion—just straight up and down.
Why it works: The flat, straight edge makes complete contact with the board, allowing clean cuts through vegetables with no rocking or partial cuts. The squared-off tip and tall profile make it perfect for chopping large quantities of vegetables efficiently, whilst the thin blade reduces resistance when cutting through dense ingredients.
Petty/Utility Knife
Best for: Detail work, in-hand cutting, and precision tasks too small for a chef’s knife
The Petty knife excels at tasks requiring dexterity and control that would be awkward with larger knives.
Signature technique: In-hand cutting techniques like peeling or trimming, where you hold the ingredient in one hand and the knife in the other. This technique showcases the control and precision possible with smaller blades, particularly for preparing fruits, small vegetables, or garnishes.
Why it works: The Petty’s shorter blade offers exceptional control for detailed work, whilst still being long enough for small slicing tasks. Its narrow profile allows for intricate cuts and precise manoeuvring in tight spaces. The pointed tip enables detailed work like coring strawberries or deveining prawns.
The Right Tool Makes All the Difference
Each Japanese knife type has evolved over centuries to excel at specific cutting techniques. By matching the right knife to each task, you’ll not only improve efficiency in the kitchen but also elevate the quality and presentation of your cooking.
Remember that the best knife ultimately comes down to what feels most comfortable in your hand and suits your cooking style. Many professional chefs and serious home cooks eventually acquire several Japanese knife types, finding that each has its place in the culinary arsenal.
Whether you’re just beginning your journey with Japanese knives or expanding your collection, understanding these signature techniques will help you showcase each knife at its best—and transform your cooking in the process.
