It is a very popular and sometimes controversial topic, as Japanese knife (Houchou) is well-known for its superior quality and is thereby one of the best buys when visiting Japan (they were ranked 2nd in the Top 10 in the best souvenirs from Japan).
I recently visited Kappabashi and Asakusa in Tokyo to check out the latest knife shops and discover what I like as a local Japanese person.
First, let me summarize what it means to be a Japanese kitchen knife with standard classifications below.
Shape & Intended Use => Important Choice
1. Gyuto (牛刀) – “Beef Sword”
- Usage: Multipurpose chef’s knife for meat, fish, and vegetables.
- Objective: Japanese equivalent of a Western chef’s knife; excellent for slicing, chopping, and dicing with precision and balance.
- Typical Length: 180mm–300mm
2. Santoku (三徳包丁) – “Three Virtues”
- Usage: All-purpose Houchou ideal for meat, fish, and vegetables.
- Objective: Designed for home cooks; shorter and easier to control than Gyuto, with a flat edge that’s great for straight-down cutting.
- Typical Length: 165mm–180mm
3. Nakiri (菜切り包丁) – “Vegetable Cutter”
- Usage: Specialized Houchou in cutting vegetables.
- Objective: Straight edge blade ideal for push-cutting and chopping vegetables without rocking motion.
- Typical Length: 160mm–180mm
4. Yanagiba (柳刃包丁) – “Willow Blade”
- Usage: Precision slicing of raw fish, sashimi, and sushi.
- Objective: Long, thin, single-bevel blade that slices through delicate proteins cleanly in one motion without tearing.
- Typical Length: 240mm–360mm
5. Petty (ペティナイフ) – “Small Utility Knife”
- Usage: Small-scale Houchou tasks like peeling, trimming, and fine slicing.
- Objective: Great for detailed work, fruit prep, and tasks where a full-sized knife is too large.
- Typical Length: 120mm–150mm
Blade Material => Essential Choice
- Carbon Steel (e.g., Shirogami, Aogami): Extremely sharp, easy to sharpen, but prone to rust.
- Stainless Steel: More resistant to rust, slightly less sharp, but more low-maintenance.
- Powdered Steel (e.g., SG2, R2): High-end steel with excellent edge retention and corrosion resistance.
- Cladding (San-mai, Ni-mai): Soft outer steel fused to hard core steel for easier sharpening and durability.
Region & Blacksmith Tradition
- Sakai (Osaka): Known for traditional techniques, especially in Yanagiba and Deba knives.
- Takefu (Fukui): Famous for VG-10 and Damascus knives; modern craftsmanship.
- Tosa (Kochi): Rugged, rustic knives often made with traditional forging techniques.
- Seki (Gifu): Known for mass production blended with artisanal detail.
Blade Geometry
- Double Bevel Houchou (Ryōba 包丁): Common in Gyuto, Santoku, Petty — versatile and easy for right- and left-hand users.
- Single Bevel Houchou (Kataba 片刃): Found in traditional knives like Yanagiba, Deba — offers precision but usually for right-handers.
- Grind Type: Convex (Hamaguri), Flat, or Hollow — affects sharpness, food release, and durability.
Handle Style
- Wa-Handle Houchou (和包丁): Traditional Japanese style, usually lighter, made from wood like ho (magnolia), rosewood, or ebony.
- Yo-Handle Houchou (洋包丁): Western-style, heavier with riveted full tang — more balanced for Western users.
Balance & Weight
- Japanese knives are typically lighter and blade-focused, which allows for more delicate, controlled cutting.
- Balance point varies — some favor blade-heavy, others more neutral.
Maintenance & Sharpening
- High-carbon knives need proper drying and oiling to prevent rust.
- Sharpening is done on water stones, often at lower angles (~12-15°) than Western knives for a finer edge.
Aesthetics & Finish => Essential Choice
- Kurouchi (blacksmith finish): Rustic, unpolished, traditional look.
- Kasumi (misty finish): Seen on single-bevel knives, a cloudy line between hard and soft steels.
- Damascus patterns: Wavy steel layering — adds beauty and uniqueness.
Then, what to buy and at which location & shop?
- Shapes & intended use depends on your purpose; needless to say, it is your choice.
- Regarding the blade material, I would not recommend pure carbon due to its ease of corrosion and delicate maintenance condition unless you like the professional way.
- Where to buy: You can purchase quality Houchou in Tokyo in two locations.
Tsukiji & Kappabashi
Tsukiji area: Because there used to be a fish market in the area, there are still professional knife shops that specialize in fish.Azuma Minamoto no Masahisa
Kappabashi(Asakusa) area: Many tourists and Japanese people who use it at home go there because of the variety of choices as kitchen knives.
Masamoto Sohonten
Aritsugu
Sugimoto HamonoTsubaya
Kama-Asa Shoten
KAMATA Hakensha
Seisuke Knife - Those are the knife shops I can recommend, which you will not regret purchasing as long as you choose the right shape, blade material, and design aligned with your cooking style and end-use!
If I have a chance to communicate with you in person, I will let you know what I bought among them.