Japanese Knives

Santoku, gyuto, nakiri, petty knives, whetstones, cutting boards, and everyday Japanese knife care.

Choose a Japanese kitchen knife by task

Start with blade shape and the food you cut most often. Then compare steel care, handle, sharpening, storage, and the seller's US support.

Learn the blade shapes

Compare santoku, gyuto, nakiri, and petty knives before choosing a specific model.

Buy and care for one knife

Use the buying guide for a versatile santoku, then protect the edge with the right board, storage, and sharpening routine.

Close-up of a Japanese santoku blade showing the wave pattern along the clad steel
Best Picks Japanese Knives

Best Japanese Santoku Knives You Can Actually Buy in the US

You have decided on a santoku. The next four decisions are blade length, steel, handle, and how much day-to-day care you are willing to do. Here is how those trade off, and three santoku sold in the US at prices you can check.
Japanese kitchen knife arranged with whetstones for sharpening and maintenance.
How-To Japanese Knives

How to Care for a Japanese Knife: Whetstone, Cutting Board, and Storage

A practical guide to keeping Japanese kitchen knives sharp and safe with a whetstone, edge-friendly cutting board, hand washing, and proper storage.
Japanese kitchen knives in several blade shapes arranged on a wooden cutting board.
How-To Japanese Knives

Japanese Kitchen Knives Explained: Santoku, Gyuto, Nakiri, and Petty

A practical guide to Japanese kitchen knife shapes: santoku, gyuto, nakiri, and petty knives, plus storage, cutting boards, and basic care.