What Are the Best Japanese Knives for Meat?

In this guide, I’ll share my best Japanese knives for meat after years of working with blades. You’ll learn what makes each knife unique, who it’s best for, and how to choose the one that fits your cooking style.

Key Takeaways: 7 Types of Japanese Knives for Meat

Here’s a quick table for your Japanese meat knives:

Why Go for a Japanese Knife for Meat?

Choosing Japanese knife style for meat comes down to three key advantages that result in better-tasting food.

• Surgical Sharpness: Japanese knives are made from harder steel, which allows them to be sharpened to a much steeper, more acute angle (around 15°) compared to the wider 20°+ angle on most Western knives. This creates a surgically sharp edge that glides through meat instead of tearing it.
• Thinner Blade Geometry: By design, Japanese knives are thinner from the spine to the edge. This reduces friction and prevents the blade from "wedging" through meat. It parts the muscle fibers cleanly, requiring less effort and causing less damage to the ingredient.
• Purpose-Driven Design: Japanese cutlery offers the perfect specialized tool for every task. A long, thin Sujihiki creates flawless slices from a roast, while a versatile Gyuto portions steaks with precision. Using the right tool for the job yields a superior result.

These advantages lead to tangible results on the plate:

• More Juice: Cleaner cuts damage fewer cells, so more moisture stays inside the meat.
• A Better Sear: The smooth, untorn surface makes better contact with the pan, creating a superior crust.
• Flawless Presentation: Slices are clean, uniform, and professional.

In short, a Japanese knife respects the ingredient. It cuts cleanly, preserves moisture, and improves the texture and flavour of your final dish.

8 Best Japanese Knives for Cutting Meat

You've got a great list of classic shapes here. I'm going to walk you through what each of these knives is truly designed for, how it feels in the hand, and what it wants to do. I'll also give you my personal picks for each category.

Santoku (三徳) – The Home Kitchen Classic

The name of the Santoku knife means "three virtues" for its ability to handle meat, fish, and vegetables with equal skill. This is the knife you'll find in millions of Japanese homes, and for good reason. It’s practical, efficient, and its compact, non-threatening design makes it a joy to use for daily cooking.

Who Should Own This Japanese Knife for Meat?

Perfect for the home cook who wants one versatile knife that doesn't feel overwhelmingly large. Its size is ideal for smaller cutting boards and kitchens.

My Picks For You:

1. The Modern Performer: Santoku SG-2 Damascus Buffalo Wenge Handle 180mm - $442.00

This is a serious upgrade. SG-2 is a powdered "super steel" that holds a sharp edge for an incredibly long time. If you hate sharpening but love a razor-sharp knife, this is the one to invest in.

2. The Carbon Steel Classic: Santoku Blue steel #2 Kurouchi Buffalo Teak Handle 165mm - $296.00

This is a pure cutting tool. The Blue Steel #2 core will get sharper than most stainless steels and give you that satisfying, smooth feeling as it glides through food. A real pleasure to use if you enjoy the craft.

If you’re especially interested in the Santoku style, check out our guide to the best santoku knives for the perfect pick in your kitchen.

Gyuto (牛刀) – The All-Purpose Workhorse

If you're going to own one great Japanese knife, this is it. 

The Gyuto is the heart of the kitchen, the blade you'll reach for 90% of the time. It's the Japanese answer to the Western chef's knife, but I find it to be generally lighter, thinner, and made of harder steel, resulting in a sharper edge. It's the most versatile and essential shape you can own.

Who Should Own This Japanese Knife for Meat?

Everyone. From the passionate home cook buying their first serious blade to the professional line cook who needs a reliable, do-it-all knife for a ten-hour shift.

My Picks For You:

1. Your First Gyuto: Gyuto VG-10 Ebony Wood Handle - $85.00

This is a fantastic starting point. VG-10 is a forgiving, honest stainless steel that will show you what a proper edge feels like without demanding the high maintenance of carbon steel.

2. The Stainless Workhorse: Gyuto AUS-10 Polished Oak Handle 210mm - $171.00

At 210mm, you're in the sweet spot for versatility. AUS-10 is a tough, reliable steel that will take a beating and sharpen up nicely. This is a knife you can use hard every single day without worry.

3. The Enthusiast's Choice: Gyuto Blue steel #2 Kurouchi Sumi Urushi Handle 210mm - $240.00

Now we're talking. Blue Steel #2 is a classic carbon steel that takes a screamingly sharp edge. It requires care—you must wash and dry it immediately—but it will reward you with a cutting feel that stainless steel just can't replicate. The rustic kurouchi finish helps protect the blade.

If you want a true all-purpose workhorse, don’t miss our guide to the best gyuto knife to find the blade that fits every cooking style.

Sujihiki (筋引) – The Precision Carver

The Sujihiki, or "muscle slicer," is the Japanese equivalent of a carving knife, refined to a new level of perfection. It's longer, thinner, and sharper than its Western counterparts. It’s designed to glide through large cuts of cooked or raw meat and fish, creating flawless slices with minimal effort.

Who Should Own This Japanese Knife for Meat?

Anyone who loves to cook roasts, brisket, prime rib, or portion whole fish fillets. It is the perfect tool for a presentation.

My Picks For You:

1. The Perfect Carver: Sujihiki AUS-10 Polished Maple Green Handle 270mm - $326.00

For carving roasts, 270mm is the ideal length. It allows you to slice through most cuts in a single, clean motion. This AUS-10 version will hold a great edge and make you look like a pro at your next dinner party.

2. The Shorter Slicer: Sujihiki AUS-10 Wave Damascus Buffalo Magnolia Handle 240mm - $317.00

A slightly more nimble option that's still very capable. It's perfect for trimming large cuts of meat like brisket before cooking or slicing smaller roasts and poultry.

Deba (出刃) – The Butcher's Heavyweight

Let's be clear: this is not a delicate instrument. 

The Deba is a beast, a specialist in controlled destruction. It's all about weight and power, with a thick, heavy spine designed to break down whole fish and poultry. Using a Deba feels authoritative; its heft does the work for you.

Who Should Own This Japanese Knife for Meat?

The home cook who buys whole fish, the avid angler, or anyone who frequently breaks down their own chickens. This is a specialized tool, not a primary knife.

My Picks For You:

1. The Traditionalist: Deba White Steel #2 Kasumi Buffalo Magnolia Handle 150mm - $326.00

White Steel #2 is incredibly pure and can be sharpened to a surgical edge. This is a classic choice for someone who wants the ultimate in sharpness for filleting, paired with the strength to handle the whole fish.

2. The Premium Butcher: Deba Blue Steel #2 Damascus Shitan Handle 165mm - $522.00

A beautiful and powerful tool. The Blue Steel #2 core is tougher than White Steel, making it a bit more forgiving, while the 165mm size gives you enough power for larger chickens or fish like snapper and cod.

Yanagiba (柳刃) – The Slicer's Sword

This is where pure function becomes art. The Yanagiba is a masterpiece of purpose-driven design. Its long, impossibly slender blade is for one thing only: creating single, perfect, uninterrupted slices of raw fish for sushi and sashimi. There is no other knife that can produce its flawless, glossy finish on protein.

Who Should Own This Japanese Knife for Meat?

This is a specialist's knife for the dedicated sushi enthusiast or professional. If you don't regularly prepare sashimi, its utility is extremely limited.

My Picks For You:

1. The Apprentice's Blade: Yanagiba AUS-8 Polished Yaki Urushi Handle 240mm - $187.00

A perfect way to learn the technique without a massive investment. 240mm is a manageable length, and AUS-8 is a very forgiving stainless steel that's easy to keep sharp on a whetstone, a crucial skill for this knife.

2. The Home Pro: Yanagiba AUS-8 Polished Oak Handle 270mm - $211.00

The 270mm length is the standard for a reason. It gives you the blade real estate you need to tackle larger fillets of tuna or salmon. A very capable slicer for the serious home chef.

Bunka (文化) – The K-Tip All-Rounder

The Bunka is a fantastic all-purpose knife and a stylish alternative to the Santoku or Gyuto. It offers the best of both worlds: a wide blade that's great for scooping ingredients, a flat profile that's a dream for chopping, and an aggressive tip that gives you surgical precision.

Who Should Own This Japanese Knife for Meat?

The cook who loves the versatility of a Santoku but wants a more precise tip for detail work. It’s an incredibly capable and good-looking choice for a primary knife.

My Picks For You:

1. The Best Value on the List: Bunka Blue Steel Ebony Wood Handle 185mm - $100.00

Frankly, this is a steal. Finding a well-made Blue Steel Bunka at this price is rare. It will outperform knives that cost three times as much. If it's in stock, it's the best value here, bar none.

2. Low-Maintenance Style: Bunka VG-10 Damascus Buffalo Ebony Handle 170mm - $303.00

A premium workhorse. You get the reliable, stainless VG-10 core, so maintenance is easy, but it’s wrapped in beautiful Damascus steel. It's a knife that performs at a high level and looks incredible doing it.

Kiritsuke (切付) – The Head Chef's Blade

The Kiritsuke carries an aura of authority. Traditionally, these were single-beveled blades that only the executive chef in a kitchen was allowed to wield. Today, the double-beveled versions you see here function as long, flat-profiled Gyutos. They are striking, powerful, and exceptionally good at slicing.

Who Should Own This Japanese Knife for Meat?

The experienced cook who appreciates a longer blade and prefers a push-cutting style. It's a statement piece that is also an immensely capable slicing tool.

My Picks For You:

1. The All-Rounder Kiritsuke: Kiritsuke AUS-10 Tsuchime Damascus Yaki Urushi Handle 210mm - $309.00

This double-bevel Kiritsuke is a fantastic fusion of tradition and modern usability. The 210mm length is manageable, the AUS-10 steel is reliable, and the hammered (tsuchime) finish helps stop food from sticking.

2. The Master's Blade: Kiritsuke Blue Steel #2 Kasumi Buffalo Magnolia Handle 240mm - $816.00

This is a top-tier, professional-grade knife. The 240mm length gives it serious slicing power, and the Blue Steel #2 core with a traditional kasumi polish is a sign of high-level craftsmanship. A true heirloom piece.

How to Choose the Right Japanese Knife for Meat

Choosing your first (or next) Japanese knife can feel overwhelming. Gyuto, Sujihiki, Deba, Bunka. What’s the difference, and which one do YOU need? After 10+ years helping chefs and passionate home cooks pick their perfect knife, here’s the truth: the right knife depends on how you cook, not just what looks cool on Instagram.

Step 1: Think About the Meat You Cook Most

• Big roasts, brisket, BBQ? You need length and precision → Sujihiki is your knife.
• Everyday cooking, steak nights, meal prep? You want versatility → Gyuto is your hero.
• Poultry, whole chickens, or fish filleting? You need power and durability → Deba gets the job done.
• Love variety and aesthetics? You’ll want something unique and all-purpose → Bunka is for you.

Step 2: Match Blade Size to Your Kitchen Style

• Home cooks → 210–240mm is the sweet spot (easy to control, fits standard cutting boards).
• BBQ & big roast lovers → Go for 240–270mm Sujihiki (more length = cleaner slices).
• Small kitchens or compact prep areas → 180mm Bunka or short Gyuto is ideal.

Step 3: Steel & Handle – What Really Matters

• Steel: Harder steels (Blue Steel, AUS-10) keep their sharpness longer. but need proper care.
• Handle: Traditional Japanese wa-handle (lightweight, forward balance) vs. Western handle (heavier, familiar feel).
  My take? Once you try a wa-handle, you’ll never want to go back. It gives you that nimble, precise control Japanese knives are famous for.

Step 4: Be Honest About Maintenance

Japanese knives are sharper and thinner. That’s why they cut so beautifully. But that means:

• No bones with thin blades (except Deba).
• No dishwasher. Hand wash only.
• Sharpen with a whetstone for best results.

If you’re okay with that little extra care, your knife will reward you for decades.

My Golden Rule After 10 Years in This Game

Start with one knife that matches 80% of your cooking. For most Western home cooks, that’s the Gyuto. Master it, love it, then add specialty knives like Sujihiki or Deba as your skills grow.

Final Thoughts: 7 Types of Knives for Cutting Meat

You started this journey wondering, “Which Japanese knife is best for meat?” Now you know. It’s not just about buying a knife; it’s about investing in a tool that transforms how you cook. A well-chosen Japanese knife is more than sharp steel. It’s precision, beauty, and control in your hands.

Don’t overthink it. Pick the knife that matches how you cook 80% of the time. That’s where the magic happens.