Japanese Knife Types: Nakiri vs Santoku vs Gyuto

包丁牛刀

The three Japanese kitchen knives most people ask about are the gyuto, the santoku and the nakiri. They look similar at first glance, but each has a different blade shape and a different job. This guide explains how they differ, which tasks each one does best and which one to buy first.

The short answer

• Gyuto: the all-rounder for meat, fish and vegetables. Best if you buy one knife.
• Santoku: a shorter, lighter all-purpose knife for slicing, dicing and mincing. Good for smaller hands and smaller boards.
• Nakiri: a vegetable knife with a straight blade. Best for fast, clean chopping of vegetables.

New to Japanese knives? Our knife guide helps you choose, and the care guide covers looking after them.

Gyuto, santoku and nakiri compared

Knife	Blade shape	Typical length	Best for	Less suited to
Gyuto	Curved belly, pointed tip	7–10.5 in (180–270 mm)	Slicing meat, fish, vegetables, rock-chopping	Very small boards
Santoku	Gently curved edge, rounded tip	6.5–7 in (165–180 mm)	Slicing, dicing and mincing everyday ingredients	Long slices of large roasts
Nakiri	Straight edge, squared tip	6.5–7 in (165–180 mm)	Chopping vegetables with a straight push	Meat, bones, rocking cuts

Lengths vary by maker, so check each product page. Our gyuto-style chef knives are 7.9 in (20 cm), and our nakiri are 7.1 in (18 cm).

牛刀Gyuto

Gyuto: the all-round chef knife

Gyuto means "cow sword", and it is the Japanese take on the Western chef knife. The blade has a curved belly for a rocking motion and a pointed tip for precise work. It handles almost everything in the kitchen: slicing a steak, breaking down a chicken, mincing herbs, dicing an onion. If you are buying one knife, this is the one to pick.

• The Epoxy Onyx Damascus chef knife is a 7.9 in (20 cm) gyuto, a good size for everyday slicing, chopping and prep.
• The Mother of Pearl Jewels Damascus chef knife is also a 7.9 in (20 cm) gyuto, in a decorative finish.

三徳Santoku

Santoku: the compact all-purpose knife

Santoku means "three virtues", usually read as slicing, dicing and mincing. It is shorter and lighter than a gyuto, with a flatter edge and a rounded tip, which makes it quick and easy to control. It is the friendliest choice for smaller boards, smaller hands and cooks who mainly prepare vegetables, fish and boneless meat.

• The Yoshino santoku is an all-purpose santoku for slicing, chopping and dicing.
• The Masahiro santoku is an all-purpose santoku for slicing and prep.

菜切Nakiri

Nakiri: the vegetable knife

Nakiri means "vegetable cutter". The blade is rectangular with a flat edge, so the whole length meets the board with every push. That gives clean, even cuts through cabbage, carrots, cucumber and onion, with no uncut piece left at the end. Because the edge is straight and the tip is squared, it does not suit rocking cuts, bones or meat.

• The Damascus Print Series nakiri is a 7.1 in (18 cm) nakiri, the lowest-priced pick here.
• The Yoshino nakiri is a vegetable knife for chopping and prep.
• The Hagane nakiri is a vegetable knife for slicing and prep.

Which one should you buy first

• You cook all sorts of things: a gyuto.
• You have a small kitchen or smaller hands: a santoku.
• You cook mostly vegetables or eat plant-based: a nakiri, plus a small paring or petty knife.
• You are building a set: a gyuto for the main work, a nakiri for vegetables and a petty knife for small jobs.

Japanese vs Western knives

Japanese knives are generally thinner and lighter than traditional Western ones, and they are often made to take a finer edge. That makes them very good at clean slicing. In return, they need a little more care: avoid bones and frozen food, never twist the blade in a cut and keep them off hard surfaces such as glass or stone.

Our recommended knives

A selection from our range, two of each type. See the full ranges in gyuto knives, santoku knives and nakiri knives.

Care, sharpening and the right board

• Hand wash and dry right away. Do not use the dishwasher.
• Use a soft board. Wood is kind to the edge, and an end grain cutting board is the gentlest. Avoid glass and stone.
• Keep it sharp. A whetstone, such as our 1000/4000 double-sided stone, gives the best result. For a quicker option, try the rolling knife sharpener. See all sharpening tools.
• Store safely in a block, on a magnetic rack or in a sheath.

Frequently asked questions

What is the difference between a nakiri and a santoku?

A nakiri has a straight, rectangular blade made for vegetables and is used with a push-chop motion. A santoku has a slightly curved edge and a lower, rounded tip, so it handles vegetables, fish and boneless meat and can slice with a rocking or a straight motion.

Is a gyuto the same as a chef knife?

Almost. The gyuto is the Japanese version of the Western chef knife, with a curved belly and a pointed tip. Japanese gyuto are often thinner and sharper-edged than their Western counterparts.

What size gyuto should I buy?

A 7.9 in (20 cm) gyuto is a comfortable all-round size for most home cooks. Choose something longer if you have a large board and cook big roasts, or shorter if space or hand size is a concern.

Can I put Japanese knives in the dishwasher?

No. The heat, detergent and knocking against other items can damage the edge and the handle. Wash them by hand, dry right away and store them in a block, on a magnetic rack or in a sheath.

Do I need all three knives?

No. Most home cooks do well with one all-rounder, either a gyuto or a santoku. Add a nakiri if you cook a lot of vegetables, and a small paring or petty knife for detail work.

Ready to choose? Browse our Japanese knives, gyuto, santoku and nakiri.