Blade Type Discover Multi-purpose Knives
If you are buying your first Japanese knife, start here. A santoku, a gyuto or a bunka handles meat, fish and vegetables. A nakiri is for vegetables, and a petty covers the small jobs. Order online, or visit our stores in Tokyo and Kyoto.
BU00034
Bunka Blue Steel #2 Kurouchi Stabilized Wood 165mm
Blue Steel #2165mmKurouchi
Out of stock
¥25,181
GY00214
Gyuto Blue Steel #2 Kurouchi Ebony 220mm
Blue Steel #2220mmKurouchi
In Stock
Ready to Ship
¥24,000
GY00168
Gyuto Molybdenum Kurouchi Magnolia 210mm
Molybdenum210mmKurouchiTsuchime
Out of stock
¥22,181
About Multi-purpose Knives
The difference is shape. The santoku's flat edge suits push cuts, the gyuto's curve suits rocking cuts, and the bunka's pointed tip suits fine work.
Stainless steels (VG10, Ginsan, SG2) are easy to care for. SLD is semi-stainless, so dry it soon after washing. Carbon steels (Blue Steel #2, White Steel #2) need washing and drying promptly after use. Every knife is made in Japan.
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SANTOKU三徳
All-purpose Home Knife
150-180mm
Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg
PETTYペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
Gyuto牛刀
Japanese Chef’s knife
180-220mm
Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
Nakiri菜切
Vegetable Knife
165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
Sujihiki筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.