Beginner's guide: All-purpose Japanese Knives

Choosing your first all-purpose Japanese knife should be straightforward, especially with 'all-purpose' in the name. However, with the range of versatile Japanese knives available, it can be overwhelming to decide. In this ultimate guide, we’ve narrowed down your options to three top contenders: the Santoku, Gyuto, and Bunka. This guide will help you make an informed choice quickly and easily!

Table of contents:

1. History of Japanese Knife Making
2. Understanding Japanese Knives
1. Santoku
2. Gyuto
3. Bunka
3. How to choose the best all-purpose Japanese Knife 

History of Japanese Knife Making

Why are there different kinds of all-purpose Japanese knives? For over a thousand years, Japanese swordsmiths perfected techniques that made katanas renowned for their sharpness, durability, and precise balance. As Japan transitioned into the modern era during the Meiji Restoration and faced further challenges during World War II, the demand for swords declined. Sword production was restricted due to both government regulations and the need to conserve metal for military purposes.

This shift in demand forced Japanese craftsmen to adapt their skills to new needs. As Japan embraced modernization and Western culinary practices became more widespread, the focus of these artisans gradually shifted from swords to kitchen knives. This transition was not only about making a new type of tool; it was about applying centuries of expertise to creating knives that were as sharp, balanced, and effective as the swords that preceded them.

What emerged was a variety of knives designed for specific tasks in the kitchen, each reflecting the precise needs of different culinary techniques. The development of these specialized knives also led to the creation of all-purpose knives, like the Gyuto, Santoku, and Bunka, which combined the versatility needed in a modern kitchen with the meticulous craftsmanship of traditional Japanese blades. While all these knives can handle a wide range of tasks—chopping, slicing, dicing—their designs, blade shapes, and intended purposes vary, giving each its own unique strengths.

How are Japanese style knives and Western style knives different? Japanese- and Western-style knives differ in several key ways. Western knives can typically be sorted into three main categories: chef’s knife, utility knife, and paring knife, with additional specific categories like pastry knives. In contrast, Japanese knives feature a wide range of categories, each designed for specific tasks, such as meat knives, vegetable knives, and more, reflecting the Japanese emphasis on precision and specialization in culinary tools.

Western-style knives, commonly used in European kitchens, also have a long history. Their development is tied to the broader evolution of European culinary practices and the impact of industrialization. By the 19th century, formal dining became more prevalent, leading to the standardization of various knife styles, which highlighted the growing importance of specialized tools in Western cooking.

In addition to these differences, the following characteristics further distinguish Japanese- and Western-style knives.

Knife	Hardness	Design	Handle
Japanese Knives	Usually made from carbon steel Hard, brittle steel, usually from 58-65 HRC	Usually single-bevel, can only be used by right-handed people (unless a special left-handed single-bevel blade is made)	Japanese knives with Japanese-style handles come in a variety of shapes: oval, circle, and D-shape to accommodate different environments.  Japanese-style handles are characteristically lightweight, making users less prone to fatigue after a long session at the chopping board.
Western Knives	Usually made from stainless steel Soft, tough steel, usually from 52-58 HRC	Usually double-bevel, can be used by both left- and right-handed people	Western knives with Western-style handles come in only one shape: the full-tang. The full-tang is heavier than a Japanese-style handle, but it is a shape many around the world are accustomed to, which may play an important role in fostering a relationship between knife and user!

Understanding Japanese Knives

Why are there different kinds of all-purpose Japanese knives? A versatile, all-purpose chef knife is a key part of any well-equipped kitchen, making meal preparation easier and faster. This essential tool is built to handle many tasks, like chopping vegetables, slicing meat, mincing herbs, and dicing fruits.

However, although they are both, it may be surprising to know that each all-purpose Japanese kitchen knife is different in a lot of ways – from design to original purpose. With so many all-purpose knives to choose from, it’s important to understand the differences between the four main types of versatile chef’s knives: the Santoku, the Gyuto, and the Bunka.

Santoku

What is a Santoku? The Santoku is a Japanese style knife that features a long, broad, straight edge. The average Santoku measures up to 150mm-180mm, making it easy for beginners to wield.

What does a Santoku do? While the Santoku is technically an all-purpose knife, the Santoku’s design is a combination of the Gyuto in terms of its length and the vegetable knife, Nakiri, in terms of its straight edge.

This means it has a slight advantage in terms of cutting vegetables. Although it is generally regarded as one of the most beginner-friendly because it can handle a wide variety of ingredients.

Our recommendations for beginner Santoku knives include:

1. Santoku HAP-40, JPY 39,800
2. Santoku White Steel #1, JPY 29,800 
3. Santoku VG-10, JPY 35,800

Each Santoku knife has been considered based on the benefits of the steels they are made from: Powder Steel, which is the hardest steel; Carbon Steel, which is the easiest to sharpen; and Stainless Steel, which is the easiest to maintain.

For more information, check out our guide to choosing your first Japanese knife based on its steel type! 

Gyuto

What is a Gyuto? The Gyuto is a long Japanese style knife with lengths ranging between 210mm-300mm. It features a curved edge, as well as a tip that points upwards slightly.

What does a Gyuto do? The Gyuto is an all-purpose knife, but its long blade lends itself to a faster rocking motion when cutting through vegetables and fruits, which is why the Gyuto is regarded as a chef’s knife more than a kitchen knife. Originally designed for slicing meat, the Gyuto is versatile enough to handle fish, vegetables, and fruits as well. Its curved edge also enables the rocking chop technique, making it effective for chopping vegetables.

Should you get a Santoku or a Gyuto? The choice between the two all-purpose Japanese knives largely comes down to personal preference, but it may help to consider your level of mastery when it comes to advanced cutting techniques. The curved Santoku knife is shorter at 150mm-180mm, making it easy to employ the push cut styles that beginners are used to. On the other hand, at a blade length of up to 300mm, as well as a curved edge, the Gyuto makes it easier to do advanced cutting techniques.

Our recommendations for beginner Gyuto knives include:

1. Gyuto SLD Wave, JPY 59,800
2. Gyuto Blue Steel #1, JPY 99,800
3. Gyuto AUS-10, JPY 26,800
   
   

Bunka

What is a Bunka? Another all-purpose knife option is the Bunka. The Bunka’s design resembles the Santoku, but with a straighter edge as well as a reverse tanto tip, which refers to a design in which the tip of the knife, angled downwards, meets the edge instead of the spine.

What does a Bunka do? The Bunka knife is a versatile tool that reflects Japan's culinary history and traditions. It wasn't created specifically because of the introduction of meat into Japanese diets, but rather as part of the overall development of Japanese kitchen tools.

Traditionally, Japanese diets were centered around vegetables and fish, and knives like the Bunka were made to handle those ingredients. Over time, the Bunka knife became more adaptable, allowing it to work well with a wider range of foods, including meat. Its design makes it useful for slicing, dicing, and chopping different ingredients, and this is what makes it one of the best options for beginners looking for an all-purpose kitchen knife.

Should you get a Bunka? While its versatility is a clear selling point, the purpose of having specialty knives is so that they can do a job perfectly, whereas an all-rounder may do the same job sufficiently. However, knife enthusiasts will not be able to dismiss the quintessentially Japanese design of a Bunka that exudes an air of Japanese tradition.

If you are particular about the way you cut your food (and it does have its benefits, like having clean slices so that you can keep the moisture of an ingredient locked in), we recommend a specialty knife depending on the kind of dishes you cook.

The choice is ultimately yours to make, as long as you consider your lifestyle and diet too!

Our recommendations for beginner Bunka knives include:

1. Bunka SG-2, JPY 129,800
   2. Bunka White Steel #2, JPY 69,800
2. Bunka Silver Steel #3, JPY 45,800

How to choose the best all-purpose Japanese Knife

What are the differences between all of the all-purpose knives? It may come as a surprise that although most of these chef’s knives are classified as ‘all-purpose’, they were initially designed as specialty knives. Throughout time, they have evolved into all-purpose, as ingredients like meat became more accessible to households across Japan.

Knife	Original Specialty	Cutting Technique	Style
Santoku	Vegetables	Push Cut	Long, straight edge knife based on a combination of a Nakiri and Gyuto.
Gyuto	Beef	Rock Chop	Long, curved edge knife.
Bunka	All	Push Cut	Resembles the Santoku because of its straight edge. Also has a reverse tanto tip.
Hakata	All	Push Cut	A variation of the Bunka, inheriting its reverse tanto tip; distinct for the curve in the back of the blade

While the choice is ultimately up to you, we recommend considering the following: Think about what each all-purpose knife can do as a specialty, the cutting technique you are used to, and the pros and cons behind their design.

Remember: While a versatile knife can handle many tasks, the reason for having specialty knives is that they are designed to do specific jobs really well. In contrast, an all-purpose knife might do the same tasks sufficiently (and that’s not a bad thing at all).

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