Gyuto, Santoku or Nakiri? Finding the Best Japanese Knife

Japanese knives earned their reputation with thin blades and hard steel that hold a fine edge for a long time. In a Mexican kitchen that means paper-thin slices of white onion for tacos, an even dice of tomato and serrano for pico de gallo, and clean strips of grilled carne asada that do not tear. A good Japanese knife makes that kind of precise work feel easy.

“Japanese knife” covers several shapes, though, and the right one depends on what you cut. This guide explains the four that matter most for a home cook (gyuto, santoku, nakiri and petty), names nine worth buying from Japanese makers who publish their specifications, and sets out the care these harder, thinner blades need.

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Quick verdict: which Japanese knife to buy

The rest of this page explains why, and which of the other knives suits a different kind of cook.

Five Japanese knives side by side

Our five standout picks, one for each shape and kind of cook, with the specifications each maker or listing states. All nine knives are reviewed in full below.

Product images from Amazon. Hardness is listed only where the maker or its listing states it; check the listing before you buy.

Our picks for the best Japanese knife

These nine knives cover the four Japanese shapes a home cook is most likely to use: the gyuto (an all-purpose chef’s knife), the santoku (a shorter, flatter all-rounder), the nakiri (a square vegetable knife) and the petty (a small utility knife). All are double-beveled, so they sharpen like the knives you already know. Each review covers who the knife suits, the specifications its maker states, and one honest reason to skip it.

Gyuto, santoku, nakiri or petty: matching the shape to the job

Gyuto is the Japanese chef’s knife, and America’s Test Kitchen’s gyuto review explains how it differs from a Western one: lighter (about 3 to 6 ounces against 4 to 9), with a thinner, narrower blade, a straighter edge, usually no bolster and harder steel, typically 58 to 65 HRC against about 55 to 58. If you buy one Japanese knife, buy a gyuto of 21 to 24 cm.

Santoku is shorter and flatter, with a tip that curves down to meet the spine. It is easy to control and good for chopping, but the flat edge does not rock, and it is less handy for long slices of meat.

Nakiri is a square vegetable knife with a straight edge. It chops straight down and separates every cut cleanly, but it has no point.

Petty is a small utility knife, roughly 12 to 15 cm, for fruit, chiles, garlic and trimming. It pairs with any of the others.

For a Mexican kitchen, a gyuto covers onions, tomatoes, chiles, herbs and grilled meat; add a nakiri if you prep large amounts of vegetables, and a petty for limes and chiles.

How to choose a Japanese knife

1. Shape first

Decide whether you need an all-rounder (gyuto or santoku), a vegetable specialist (nakiri) or a small helper (petty). Most people should start with a gyuto.

2. Double or single bevel

Traditional single-bevel Japanese knives such as the yanagiba and deba are sharpened on one side and made for left- or right-handed use; they are specialist tools. Every knife on this page is double-beveled, so it works and sharpens like a Western knife. Note that some listings, such as Misono’s, are sold in right-handed versions.

3. Steel and hardness

Harder steel, around 60 HRC, holds a fine edge longer but chips more easily. Stainless and stain-resistant steels, as on every knife here, are the practical choice for a home kitchen full of lime juice and tomatoes. Carbon steel takes a keen edge but rusts if not dried at once, which America’s Test Kitchen’s gyuto review points out.

4. Handle style

Western handles (Mac, Misono, Tojiro, Miyabi) have rivets or a full tang and feel like a German knife. D-shaped handles (Shun, Miyabi) sit in the palm. All-steel handles (Global, Kai) are seamless and easy to clean but can feel slick.

5. How you will care for it

Only one knife here, the Kai, is rated dishwasher safe by its listing. The rest need hand washing and drying straight away. Be honest about this before you buy.

Caring for a Japanese knife

Japanese makers are consistent about care. Shun’s care guide says never put Japanese knives in the dishwasher, hand wash with warm water and mild soap soon after cutting (do not leave citrus or tomato on the blade), and dry completely with a towel instead of air-drying. Global gives the same washing advice and says never to cut on marble, stone, tile or glass.

Cut on wood or plastic. Shun strongly recommends wood boards and says glass, marble, granite, ceramic and titanium should always be avoided. Do not use a Japanese knife on bones, frozen food or very hard rinds, and do not twist the blade in a cut; both Shun and America’s Test Kitchen warn these can chip a hard edge. Hone with a ceramic or diamond rod, as Global advises for its knives, and store the knife in a block, on a magnetic strip or in a guard.

How we chose these nine Japanese knives

We started from what a Mexican kitchen asks of a knife: even dice of onions, chiles and tomatoes, finely chopped herbs, and clean slices of cooked meat. We then looked for knives from Japanese makers (Mac, Misono, Shun, Tojiro, Miyabi, Global and Kai) sold on Amazon in the United States and in stock when we checked, with specifications we could confirm from the maker or the brand’s own Amazon listing (each review says which). We covered the four shapes a home cook is most likely to use and a range of handle styles and care needs. We used America’s Test Kitchen’s reviews of gyuto and santoku knives for how these knives perform, and Shun’s and Global’s own care guidance for upkeep. Some well-regarded makers, including Masamoto and Sakai Takayuki, are missing because their knives were down to their last few units or unavailable on Amazon when we checked. We left out marketplace brands with unverifiable steel or “Damascus” claims. We have not used these products ourselves; where we describe how a knife performs, we say whose findings those are.

Japanese knife questions, answered

What is the best Japanese knife for everyday use?

A gyuto of about 21 cm (8 inches). It handles vegetables, herbs and meat, and it is the closest to the chef’s knife most people already know. The Mac MTH-80 is our pick for most home cooks.

Which Japanese knife brands are worth buying?

Makers that state their steel and stand behind their knives: Mac, Misono, Shun, Tojiro, Miyabi, Global, Kai, Masamoto and Sakai Takayuki among them. Be cautious of marketplace brands that promise exotic steel and dozens of layers without naming a maker.

Is a santoku or a gyuto better?

A gyuto is longer and more versatile, especially for slicing meat. A santoku is shorter, flatter and easier to control, which suits vegetable-heavy cooking and smaller hands. If you can only have one, choose a gyuto.

Can Japanese knives go in the dishwasher?

Most should not. Shun and Global both say never to put their knives in the dishwasher. The Kai 10000ST santoku is an exception: its listing rates it dishwasher safe.

Why do Japanese knives chip?

Harder steel and thinner edges are more brittle. Cutting bones or frozen food, twisting the blade, and cutting on glass or stone boards can all chip the edge, according to Shun’s care guide and America’s Test Kitchen’s gyuto review.

Which Japanese knife to start with

Start with the Mac MTH-80 gyuto if you want one Japanese knife for everything. Choose the Misono UX10 santoku if you mostly cut vegetables and want a smaller blade, and add the Shun Classic nakiri or the Mac vegetable cleaver if you prep big piles of vegetables. A Tojiro petty takes care of the limes and chiles. Whichever you buy, hand wash it, dry it at once and keep it on a wood or plastic board.

A good knife is one piece of a Mexican kitchen. Our guide to Mexican cooking tools covers the rest, and the best molcajete covers the stone mortar for grinding what you chop. For what to make with all those diced chiles and tomatoes, see salsa roja vs salsa verde and Mexican chiles explained.

For Western and Japanese chef’s knives side by side, start with our guide to the best chef knife.

For a Japanese chef’s knife specifically, see our guide to the best gyuto knives, and for a shorter all-rounder, the best Japanese santoku knives.

On a budget? See our guide to the best cheap Japanese knives.

More specific guides: the best Japanese knife sets and the best sharpeners for Japanese knives.

Related guide: Best shun knives.

Related guide: Best dalstrong knives.

Related guide: German vs japanese knives.

And if you would rather leave the chopping to someone else tonight, see the menu or call to order.