I made the wrong choice when I bought my first Japanese knife. I bought a Yanagiba.
A Yanagiba is a single-bevel sashimi knife — one of the most specialist blades in a professional kitchen. It does one job brilliantly: slicing raw fish. It's not designed for vegetables, not for general prep, not for a beginner learning knife skills for the first time. I bought it because I'd seen Japanese chefs use it and wanted to look the part.
It was the wrong knife entirely. I should have started with a Gyuto.
I've spent five years working in professional Japanese kitchens in London — Taro, Eat Tokyo, and now Kiyoto, one of London's busiest sushi bars. I've used every knife type daily for years. Here's what I'd tell someone starting out now, including what I wish someone had told me.
The Most Important Advice First
Don't be afraid to spend a little more money on better quality steel. This is the single most important thing I'd tell any beginner.
A cheap Japanese knife is never a bargain. It dulls faster, chips more easily, and teaches you nothing about what a good blade should feel like. The difference between a £40 knife and a £80 knife is enormous. The difference between a £80 knife and a £200 knife is much smaller than you'd think.
Buy high-carbon steel. Once. Maintain it properly. It will last years.
All Recommended Knives — Jump Straight to Any
Chef's Note
High-carbon stainless steel is the sweet spot for most beginners — sharper and harder than standard stainless, but more forgiving than pure carbon steel which requires oiling and careful drying after every use. Look for it specifically in the product description before you buy.
What Makes Japanese Knives Different
Three things separate Japanese knives from the Western knives most people grow up with.
Harder steel — typically 60 HRC and above, compared to 56–58 HRC for most German knives. Harder steel holds a sharper edge longer but requires more care. It's more brittle, which is why technique and maintenance both matter. See our full German vs Japanese knife comparison for the deeper differences.
Lower edge angle — usually 15 degrees per side on a Japanese knife versus 20–25 degrees on a Western one. That lower angle is what produces the razor sharpness Japanese knives are known for.
Purpose-built design — most Japanese knives are built for specific tasks. Understanding what each knife is designed for is what makes the selection make sense. Buying the wrong type — like I did — is the most common and most expensive mistake.
My Recommendations — The Right Knife for You
For Chefs Working in a Professional Kitchen
Buy a Gyuto. It is the most versatile knife in a professional kitchen — handles fish, vegetables, protein, and general prep. It will be in your hand more than any other knife during service. Start here, learn it well, and everything else follows. The Shan Zu Gyuto below is what I'd point any junior chef towards — high-carbon stainless steel, proper weight and balance, and a price point that doesn't hurt if you're just starting out.
Best First Knife — Professional Chefs
Shan Zu Chef's Gyuto Knife
Shan Zu · High Carbon Stainless Steel
This is the knife I'd hand to any chef starting out. High-carbon stainless steel gives you the sharpness and edge retention of a proper Japanese blade without the fussiness of pure carbon steel. Balanced, responsive, and built to handle everything a busy kitchen throws at it — fish, vegetables, protein, herbs. Learn on this and you'll build the right habits from day one.
View on Amazon →
Ready to Invest — Serious Upgrade
Takamura Gyuto Migaki VG-10 210mm
Takamura Hamono · VG-10 · 61-62 HRC · Echizen, Japan
When you've built proper technique and you're ready to invest in a knife that lasts your entire career — Takamura Hamono is where to look. A family smithy in Echizen with over 60 years of craft. VG-10 at 61-62 HRC, 1.9mm spine, exceptional geometry. The knife used by Gordon Ramsay, René Redzepi and serious professional chefs worldwide. Once you can feel what a great knife should do, this is the one to buy.
View on SharpEdge →For Home Cooks Making Sushi
Buy a Santoku. Shorter than the Gyuto, slightly wider, and immediately more approachable for someone who doesn't use a knife professionally every day. The flat edge makes chopping vegetables and fish prep clean and controlled. Lighter to hold, easier to manoeuvre, and far less intimidating than a longer blade.
Best First Knife — Home Cooks
Shan Zu Santoku Knife
Shan Zu · High Carbon Stainless Steel
Santoku means three virtues — meat, fish, vegetables. This knife does all three well. Shorter and lighter than a Gyuto, which makes it the right choice for home cooks who want precision without the learning curve of a longer professional blade. The flat edge is perfect for the straight chopping motion most home cooks naturally use. Sharp out of the box and easy to maintain with a whetstone.
View on Amazon →
Serious Upgrade — SharpEdge
Hikari Santoku SLD 170mm
Hikari · SLD Steel · Satin Polish · 170mm
Once you've spent real time with a Santoku and know it's the shape that suits how you cook, this is the upgrade worth making. SLD steel holds an excellent edge and takes a satin polish beautifully, so it looks as good as it cuts. Same friendly Santoku proportions you're used to, but with the edge retention and refinement of a proper Japanese workshop blade.
View on SharpEdge →All Four Japanese Knife Types Explained
01 — Gyuto — The All-Purpose Chef's Knife
The Gyuto is the Japanese equivalent of a Western chef's knife — but lighter, sharper, and more precise. It handles everything: meat, fish, vegetables, herbs. Both push cuts and pull cuts. It's the most versatile blade in any kitchen and the one knife every serious cook should own first. In a professional kitchen, it's the knife you'll reach for most during a service.
- Size: 8 inches (210mm) is the professional sweet spot
- Best for: Everything — the true daily driver
- Who should buy it: Professional chefs, serious home cooks
- What to look for: High-carbon stainless steel, 60+ HRC
02 — Santoku — The Friendly All-Rounder
Santoku means "three virtues" — meat, fish, vegetables. Shorter than the Gyuto at 6–7 inches, with a flat edge and rounded tip. The flat edge makes it ideal for straight chopping motions rather than the rocking cut a Gyuto encourages. Immediately comfortable to use and builds clean knife habits. Better than a Gyuto for people who cook primarily vegetables, have smaller hands, or find a longer blade uncomfortable.
- Size: 6–7 inches typical
- Best for: Vegetables, fish prep, everyday home cooking
- Who should buy it: Home cooks, beginners, anyone upgrading from a Western knife
- What to look for: High-carbon stainless steel, proper weight and balance
03 — Nakiri — The Vegetable Specialist
The Nakiri has a completely flat rectangular blade with no pointed tip — designed purely for vegetables. The flat edge means full contact with the cutting board on every stroke, producing clean, even cuts from end to end with no gaps or uncut sections. If you do serious vegetable prep regularly — julienne, brunoise, thin slices — a Nakiri is outstanding. Not a beginner's first purchase, but an excellent second knife once you're ready to specialise.
- Size: 6.5–7 inches
- Best for: Vegetables only — julienne, thin slices, precise prep
- Who should buy it: Second knife purchase, home cooks who do heavy vegetable prep
- Important: Not designed for fish or protein — stay in its lane and it excels
Recommended — Nakiri
Mitsumoto Sakari Nakiri Knife
Mitsumoto Sakari · High Carbon Stainless Steel · Made in Japan
Made in Japan with high-carbon stainless steel — this is a proper Nakiri, not a budget imitation. The flat rectangular blade makes vegetable prep effortless. Every stroke connects fully with the board, giving you clean cuts through even the most delicate vegetables without tearing or dragging. If you're serious about clean vegetable work, this is the knife that makes the difference. Add it after your Gyuto or Santoku.
View on Amazon →
Serious Upgrade — SharpEdge
Hatsukokoro Ginrei Nakiri 160mm
Hatsukokoro · Ginsan-ko · Nashiji Finish · Ebony Handle
Ginsan-ko steel with near-stainless properties and carbon steel sharpness. The Nashiji hammered finish reduces sticking. If vegetable prep is serious for you, this is the Nakiri that makes it effortless — the natural upgrade once you've outgrown the Mitsumoto above.
View on SharpEdge →04 — Yanagiba — The Sashimi Knife
The Yanagiba is a long single-bevel blade designed specifically for slicing raw fish and sashimi. This is the knife I bought first — which was my mistake. It is not a beginner's knife. It requires specific sharpening technique for single-bevel geometry, a particular pulling motion that takes time to develop, and enough knife experience to know when the edge needs attention. If you want to understand exactly how single-bevel geometry differs from what you're used to, this breakdown of single-bevel vs double-bevel knives covers it in full.
But when you're ready for it — and using it correctly — nothing else comes close. A single long pull through salmon or yellowtail with a sharp Yanagiba produces a cut that a double-bevel knife simply cannot replicate. The flesh isn't compressed or torn. It's clean. That's what makes sashimi presentation at a professional level possible.
When You're Ready — Yanagiba
Mitsumoto Sakari Yanagiba 11 inch
Mitsumoto Sakari · Tungsten Steel · 11 inch
This is not the most expensive Yanagiba on the market — and that's intentional. For someone learning single-bevel technique for the first time, this is the right entry point. Tungsten steel holds a serious edge and rewards proper sharpening with exceptional performance on fish. At 11 inches it's long enough for full sashimi pulls on salmon or tuna. Maintain it well with a whetstone — sharpen it correctly and this knife will outlast many that cost twice as much. Don't rush to this one. But when you're ready, it's worth it.
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Serious Upgrade — SharpEdge
Tsunehisa Yanagiba 240mm
Tsunehisa · 240mm · Single Bevel · Made in Japan
When you've outgrown your entry Yanagiba and you know fish work is a serious part of your cooking, this is the upgrade to make. Tsunehisa is a respected Japanese maker and this 240mm single-bevel Yanagiba is the right size for serious home sashimi work. Maintained properly on a whetstone, a single pull through salmon with this knife is one of the most satisfying experiences in a kitchen.
View on SharpEdge →What to Look For When Buying
- High-carbon stainless steel — the sweet spot for most people. Sharper and harder than standard stainless, more forgiving than pure carbon. Check the product description specifically for this term.
- 60+ HRC hardness — this is what gives Japanese knives their edge retention. Below 60 and you'll be sharpening far more often.
- Avoid cheap Damascus — many budget knives use decorative Damascus patterns on low-quality steel. The pattern is cosmetic. The steel beneath is what matters — always check the steel type first. Our carbon vs stainless steel guide explains what to actually look for.
- Weight and balance — a good knife should feel balanced at the bolster with a pinch grip. Not front-heavy, not handle-heavy. How to hold a Japanese knife properly makes it much easier to feel this for yourself in-store.
- Buy from reputable sellers — check reviews carefully and buy from sellers with consistent feedback on sharpness and build quality.
Chef's Note
A good Japanese knife properly maintained will outlast a cheap one many times over. The money you save buying cheap is spent replacing it sooner — and learning on a bad blade teaches bad habits. Spend a little more once, maintain it well, and it will serve you for years.
How to Maintain Your First Japanese Knife
Buying the right knife is only half the equation. A sharp knife poorly maintained becomes a dull and dangerous one quickly. These five rules will keep any Japanese knife performing the way it should.
- Hand wash only — never put a Japanese knife in a dishwasher. The heat, detergent, and movement will damage both the blade and the handle over time.
- Dry immediately — don't leave it wet on a draining board. Wipe dry with a cloth immediately after washing, even if it's just water.
- Store properly — on a magnetic strip, in a knife roll, or with a blade guard. Never loose in a drawer where the edge knocks against other utensils. See how to store Japanese knives properly for more detail.
- Sharpen on a whetstone — a whetstone is the only correct tool for maintaining a Japanese knife edge. Pull-through sharpeners remove too much material and ruin the geometry. A whetstone takes 10 minutes once you know how to use one. If you're not sure where to start, our step-by-step whetstone guide for beginners walks through it, and this grit guide helps you pick the right stone.
- Use a wooden or plastic cutting board — glass, stone, or hard surfaces damage edges rapidly. Wood or quality plastic is the right surface for any Japanese knife.
Chef's Note
The whetstone I use and recommend to every beginner is the King 1000/6000 — made in Japan, used in professional kitchens worldwide. The 1000 grit restores a dull edge, the 6000 polishes it to a razor finish. One stone handles every knife on this list.
Essential — Buy This With Your Knife
King 1000/6000 Whetstone
King · Made in Japan · Dual Grit 1000/6000
King is the whetstone brand that professional kitchens trust. Made in Japan, this dual-grit stone covers everything a beginner needs — 1000 grit to restore a dull edge, 6000 grit to refine and polish it to a razor-sharp finish. It works on every knife recommended in this article. Don't buy a Japanese knife without a whetstone to maintain it — a blunt knife is more dangerous than a sharp one, and pull-through sharpeners will ruin the edge geometry over time. This is the one stone I'd buy if I could only have one.
View on Amazon →Frequently Asked Questions
What is the best sushi knife for beginners?
For home cooks making sushi, a Santoku is the best starting point — versatile, approachable, and handles fish and vegetables well. For professional chefs, a Gyuto is the right first knife. Both should have high-carbon stainless steel for the best balance of sharpness and ease of maintenance. If you want a broader roundup of picks for home use, this guide to the best Japanese knives for home cooks covers it in more depth.
Do I need a special knife to make sushi at home?
Not necessarily. A sharp kitchen knife will work for occasional home sushi. If you cook regularly and want to improve your results, a good Santoku makes a significant difference — particularly for clean fish prep and vegetable work. A Yanagiba is not needed until you're making sashimi regularly and have the experience to use and maintain a single-bevel blade correctly.
How much should I spend on my first Japanese knife?
Between £50–£100 for a quality first knife. Below £40 and the steel quality usually isn't good enough to hold an edge properly. Above £150 as a first knife is unnecessary — you'll appreciate the difference in quality more once you have experience and technique to match it. See our full roundup of the best Japanese knives under £100 for specific picks at this budget.
Is a Yanagiba necessary for making sushi?
No — not for beginners or most home cooks. A Yanagiba is a specialist single-bevel sashimi knife that requires specific technique to use and sharpen correctly. Start with a Gyuto or Santoku, and only move to a Yanagiba once you're genuinely comfortable with single-bevel maintenance — this guide to what a Yanagiba actually is is worth reading first.
What's the difference between a Gyuto and a Santoku?
The Gyuto is longer (around 8 inches), more pointed, and built for the rocking cut used in professional kitchens. The Santoku is shorter (6–7 inches), has a flatter edge and rounded tip, and suits the straight chopping motion most home cooks naturally use. Both are excellent — the right choice depends on how you cook and how much kitchen experience you have. Our full Santoku vs Gyuto comparison breaks down exactly who each knife suits.
Can I use a Japanese knife for everything?
A Gyuto or Santoku can handle most kitchen tasks well. Japanese knives are harder and more brittle than Western knives — avoid using them on hard bones, frozen food, or anything that requires twisting, prying, or heavy force. Use them for what they're designed for and they'll perform brilliantly for years. See common knife mistakes beginners make and why Japanese knives chip for more on avoiding damage.
Quick Reference — Which Knife to Buy
The Short Answer
- Professional chef starting out → Shan Zu Gyuto, high-carbon stainless steel
- Home cook making sushi → Shan Zu Santoku, shorter and more approachable
- Second knife for vegetable work → Mitsumoto Sakari Nakiri, made in Japan
- Ready for sashimi specialist → Mitsumoto Sakari Yanagiba 11 inch — not your first knife
- Essential with every knife → King 1000/6000 Whetstone, made in Japan
Buy one good knife. Learn it properly. Maintain it on a whetstone. Everything else follows from there.