Japanese knives are renowned for their precision, exceptional sharpness, and durability. But with so many models available (Chef, Santoku, Nakiri, Gyuto, etc.), it's hard to know which one to choose.
In this 2025 comparative guide, discover the best Japanese knife for your use. We detail each type of blade, its strengths, and its role in the kitchen, to help you make the right choice.
Comparative table of the best Japanese knives
| Type of knife | Main use | Features |
|---|---|---|
| Chef | Versatility (meats, vegetables, fish) | Wide and balanced blade |
| Santoku | Slicing, chopping, mincing | Versatile, shorter than the Chef |
| Gyuto | Meats and fish | Long, similar to the Western Chef |
| Nakiri | Vegetables | Rectangular blade, clean cut |
| Kiritsuke | Exceptional knife | Versatile, pointed blade, prestigious |
| Office | Small cuts | Fruits, vegetables, precision |
| Bread | Breads and brioches | Serrated, cuts without crushing |
| Boning | Meats | Narrow, rigid, for separating flesh and bones |
| Honesuki | Poultry | Triangular shape, ideal for boning |
| Utility | Everyday use | Intermediate blade (15 cm) |
What is the best Japanese knife for you?
Japanese Chef Knife
The most versatile knife, capable of cutting meats, vegetables, and fish with great precision. Its balance makes it an essential for any cook.
Japanese Santoku Knife
One of the most popular knives. Designed for chopping, mincing, and slicing, it is more manageable than the Chef and perfectly suited for everyday cooking.
Japanese Gyuto Knife
Similar to the Western Chef's knife, it is appreciated for cutting meat and fish thanks to its long and thin blade.
Japanese Nakiri Knife
Specialized for vegetables, with a rectangular blade that allows clean cuts without crushing the food.
Japanese Kiritsuke Knife
A prestigious and versatile knife, recognizable by its tapered tip. It is often reserved for experienced chefs.
Japanese Paring Knife
Small, precise, and manageable, ideal for fruits, vegetables, and small meticulous preparations.
Japanese bread knife
With its serrated blade, it cuts the bread without crushing it, while maintaining a great sharpness.
Japanese Boning Knife
Rigid and narrow, it allows separating the flesh from the bones efficiently, essential for meats.
Japanese Honesuki Knife
Designed for poultry, its triangular shape is ideal for precise deboning.
Japanese Utility Knife
An intermediate knife, between the Chef and the Office, perfect for daily preparations.
