How to Choose a Japanese Knife: The Expert Guide for Beginners

How to choose a Japanese knife can be a tricky question, especially when you knife types for the first time. With so many styles, such as Gyuto, Santoku, Nakiri, and Yanagiba, each designed for specific tasks, it’s hard to know where to start. 

This guide will walk you through the core Japanese kitchen knife types, how to match them to your cooking needs, what to look for in a blade, and care tips to keep your knife performing at its best.

What Are the Different Types of Japanese Knives?

Japanese kitchen knives are known for their sharpness, precision, and craftsmanship. Each knife is made for a specific task in the kitchen. Common Japanese knife types include the Gyuto, a versatile chef’s knife for general use, and the Santoku, a multi-purpose knife often used for vegetables and proteins. 

Other popular styles include the Nakiri for vegetables, the Deba for breaking down fish and small poultry, and the Yanagiba for slicing raw fish or sashimi. Understanding these types will help you choose the right Japanese knife based on what you cook most.

Quick Comparison: Which Japanese Knife Should You Use?

These are the most common Japanese kitchen knife types you’ll find. Each one has a different blade shape, size, and use. This list helps you understand what each knife does and which is right for your kitchen.

How to Choose Your First Japanese Knife?

Choosing the right Japanese knife starts with how and what you cook. Some knives work better for everyday prep, while others suit specific ingredients or techniques.

Below are 6 key factors to consider when you choose your knife to match your cooking style:

1. Intended Use & Cooking Style

Think about how you cook before picking a Japanese knife. Answer these questions to match your needs:

Q1: What do you cook most often?

• Vegetables only → A Nakiri gives straight, clean cuts.
• Mixed meat, vegetables, and fish → Go with a Gyuto or Santoku.
• Small tasks like peeling or trimming → A Petty Knife offers precision.

Q2: What is your cooking style?

• Simple stir-fries or salads → Choose a Santoku for ease.
• Prep for raw fish or sushi → A Deba or Yanagiba suits advanced use.

Q3: What is your skill level?

• If you are new to Japanese knives, stick with double bevel knives (Gyuto, Santoku, Nakiri). They are easier to maintain and feel more familiar.
• If you have some experience and want control, try a single bevel knife (Deba or Yanagiba), but practice is needed.

Quick Comparison: Knife Type vs Cooking Style

2. Blade Material Selection

Blade material defines sharpness, maintenance, and durability. Compare the options below to choose what fits your kitchen routine.

Blade Material Options:

After our team of experts tested the Blade Material of these steels. We give the following advice:

• For Beginners: Choose stainless steel. It needs little upkeep and cleans easily. Steel like VG‑10 offers reliable edges and long life without special care.
• For experienced cooks: Carbon steel gives unmatched sharpness and feel. Be prepared to wipe after use and sharpen often. Some Japanese knife makers still forge legendary carbon blades that age with use.

3. Blade Shape & Length

When choosing a Japanese knife, blade shape and size affect how it feels in your hand and how well it suits your kitchen tasks. Different shapes give different cutting motions and control.

How blade shapes impact performance:

• Curved edge (Gyuto): Good for rocking motion. Great if you’re used to Western chef knives.
• Flat edge (Santoku, Nakiri): Works best with up-and-down chopping. Easier for beginners.
• Thin, long blade (Yanagiba): Designed for single slicing pulls, not chopping.

How to choose the right length

Below is a quick table that helps you choose the right length for some porpular Japanese knives:

Quick Tips

• Choose 210 mm if you want one all-purpose knife.
• If you have a smaller hand or limited space, stick with 165 mm.
• Long knives like Yanagiba (240–300 mm) require more skill and space.

4. Handle Styles: Wa vs. Yo

Japanese kitchen knives come with two main handle styles: Wa (Japanese-style) and Yo (Western-style). Each has a different feel in the hand and offers its own benefits.

Wa Handle (Japanese-style)

• Lightweight, often made from wood like ho or walnut
• Octagonal, D-shaped, or round for varied grip options
• Moves the balance point closer to the blade for better control
• Requires more care (can’t soak in water)

Yo Handle (Western-style)

• Heavier, full-tang design with rivets
• Made from composite or resin-wood mix
• Feels more like a Western chef’s knife
• Slightly more durable for rougher kitchen use

Which should you choose?

• Wa handle is ideal if you want better blade control and a lighter feel.
• Yo handle works well if you're used to Western knives and prefer a firm, balanced grip.

For beginners: Try both in-store if possible. Wa handles may feel unusual at first, but become comfortable over time. In contrast, Yo handles may offer an easier transition if you’re switching from German or French knives.

Expert Experience Shared:

“I’ve seen many home cooks upgrade to a Wa (Japanese-style) handle once they start using finer Japanese blades. The lighter feel lets you guide the edge with more finesse, especially on soft vegetables or herbs.”

5. Knife Weight and Balance

Knife weight and balance also affect how the blade feels during cutting. A knife that’s too heavy or off-balance can tire your hand or reduce control. Japanese knives tend to be lighter and more blade-focused than Western knives.’

How weight affects performance

• Light knives (like Santoku or Petty) are better for fast prep work and precise cuts.
• Heavier knives (like Deba) give more power, useful for fish or poultry breakdown.
• Medium weight (like Gyuto) offers a balance between speed and strength.

Understanding the balance point

• The balance point is where the knife naturally rests when placed on your finger.
• If the balance is closer to the handle, it feels lighter and easier to maneuver.
• If the balance is closer to the blade, it gives more cutting power but may tire your hand faster.

How to test knife balance (if shopping in-store)

1. Hold the knife with a relaxed grip.
2. Feel if the blade tips forward or stays neutral.
3. Choose the one that feels natural and stable in your hand.

We recommend for first-time users: A midweight Gyuto or Santoku with neutral balance is a good starting point. It gives you enough control without feeling too light or too heavy.

6. Budget & Value for Beginners

Japanese knives vary widely in price. A beginner doesn’t need to start with an expensive handcrafted blade. Therefore, you can find great options under $150 that offer good performance and reliability.

Price ranges to expect:

Entry-level tips:

• Start with a VG-10 Santoku or Gyuto in the $100–$150 range
• Brands like Tojiro, MAC, and Sakai Takayuki offer high quality at fair prices
• Focus on steel quality and fit in hand — don’t overspend on looks or extras

Note: You don’t need a full knife set. Just one versatile knife is enough to start. You should add more when your cooking style grows.

“Many customers of Lewis Knife regret buying cheap knives that lose sharpness fast. But they also regret buying too high-end before knowing what they like. I always recommend a mid-range Santoku to begin.”

Best Japanese Knives for Beginners: What to Buy First

If you're buying your first Japanese knife, focus on practicality over perfection. Choose one knife that fits your cooking habits, is easy to maintain, and feels good in your hand. Below are simple picks that match common cooking needs and experience levels.

If you want all-purpose flexibility:

=> Try a Gyuto AUS-10 Polished Oak Handle 210mm

• Good for meat, vegetables, and herbs
• Feels like a Western chef’s knife but sharper and lighter
• Works for most cooking styles

If you want something compact and easy to control:

=> Pick a Santoku Blue steel #2 Kurouchi Buffalo Teak Handle 165mm

• Great for small kitchens or beginners
• Cuts cleanly with a straight edge
• Less tip weight = less wrist fatigue

If you cook lots of vegetables:

=> Go for a Nakiri

• Flat blade slices through carrots, cabbage, and greens without rocking
• Best for fast, straight-down chopping

If you want a small backup knife:

=> Add a Petty knife (120–150 mm)

• Handles fruit, herbs, trimming meat, and more
• Complements a larger Gyuto or Santoku

Tip from a Lewis Knife’s customer for beginners:

“If you only buy one knife, make it a Gyuto. You’ll use Gyuto for 90% of your prep, and good stainless steel will save you sharpening stress.”

Maintenance Basics for Beginners

A good Japanese knife can last for years if you care for it properly. Follow these steps to keep your blade sharp, clean, and free from damage. These habits apply to both stainless and carbon steel knives.

Step 1: Wash by Hand Only

• Clean your knife right after use with warm water and mild dish soap.

• Avoid using abrasive sponges or scrubbing pads.

• Never put your Japanese knife in the dishwasher; it can dull the edge and damage the handle.

Step 2: Dry Immediately

• Use a soft towel to dry your knife completely, especially near the handle.

• For carbon steel knives, don’t leave moisture on the blade; rust forms fast.

Step 3: Store Safely

• Use a wooden knife block, magnetic strip, or a protective sheath (saya).

• Never throw your knife in a drawer without protection; it may chip or dull the edge.

Step 4: Sharpen Regularly

• Use a whetstone to sharpen your knife. Start with 1000 grit for regular maintenance.

• For beginners, consider having your knife sharpened by a pro every 6–12 months.

• Avoid pull-through sharpeners; they can grind too much steel and damage the blade.

Step 5: Oil Carbon Steel

• If you use a carbon steel knife, lightly oil the blade with camellia oil after drying.

• This prevents rust and keeps the edge from oxidizing.

Final Words

Now that you know the key factors in how to choose a Japanese knife. When you choose, we recommend that you focus on how you cook, what ingredients you handle, and what feels natural in your hand. Whether you go with a stainless steel Santoku or a carbon steel Gyuto, the right choice will make cutting easier and more enjoyable. 

Now that you know how to choose a Japanese knife, take the next step: try one that matches your needs and experience the difference a good blade can make.