How to Choose a Japanese Kitchen Knife for Beginners

A photo of knives which are introduced on the page.

Find Your Japanese Knife by Purpose

A Japanese Kitchen knife can last a lifetime with the appropriate care. At Sakai Ichimonji, we offer knives for every use and individual, no matter where they are in their culinary journey.

The first step is to find the knife that suits your purpose. The most common knives are the Gyuto and Santoku. They are great for nearly every task in the kitchen. The graphic below can help you choose which type is best for you.

Santoku Knives

A photo of Santoku knife being used.

SWORD-FV10 Stainless Santoku Knife

• Made from VG10 with high levels of sharpness and toughness.
• Easy to sharpen.
• Long edge retention.

Gyuto Knives

A photo of Gyuto knife being used.

Ichimonji Tokko Steel Gyuto Chef Knife

• Lasting sharpness comparable to stainless steel at 2–3 times the price range.
• Easy to sharpen.
• Although it is not stainless steel, light cleaning and wiping are enough to prevent rust.

Deba Knives

A photo of Gyuto knife being used.

G-Line VG-1 Deba Knife

• Hygienic and easy-to-use Western-style handle.
• High durability and good sharpness.

Yanagiba Knives


Hakugin Silver Steel #3 Kasumi Yanagiba with Saya

• Stainless steel blade is easy to maintain.
• Silver Steel #3 is the only stainless steel that can be forged, demonstrating the skill of the craftsman.

Petty Knives

A photo of Yanagiba knife being used.

SWORD-FV10 Stainless Petty Knife

• Thin handle makes it easy to peel food without using your thumb.
• Good sharpness because it is full VG10 steel.
• Sharpen it to the shape you want.

How to Choose a Japanese Knife

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Stainless vs. Carbon Steel

Blade Length

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Handle Preference

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About Sakai Ichimonji

A photo  of the store in Osaka.

Our Story

A photo of a craftsman making a knife.

Why Choose Sakai Ichimonji Mitsuhide?

Sakai Ichimonji Representative, Ryo Tanaka