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 blade length, steel, handle, and the board, sharpening, and storage that keep the edge.

Choose and care for one knife

Compare santoku, gyuto, nakiri, and petty shapes, two santoku sold in the US, and the care that keeps a thin edge sharp.

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

How to Choose a Japanese Santoku Knife for a US Kitchen

Choose between a santoku, gyuto, nakiri, and petty knife, then pick blade length, steel, and handle. Two santoku with US prices, and the board, washing, sharpening, and storage that keep the edge.