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Knife types: shape → use → how to sharpen
Single-bevel (片刃) knives are sharpened by following the existing bevel and keeping the back flat; double-bevel (両刃) knives at a set angle per side. Angles are typical, not maker specifications.
Which knife do you need?
Shapes at a glance
三徳 Santoku牛刀 Gyutoペティ Petty菜切 Nakiri薄刃 Usuba出刃 Deba柳刃 Yanagiba蛸引 Takobiki筋引 Sujihiki文化 Bunka切付 Kiritsuke鮭切 Sake-kiri鯵切 Ajikiriイカサキ Ika-saki中華包丁 Chinese cleaver骨スキ Honesuki麺切 / そば切り Soba-kiriパン切 Pan-kiri鉈 Nata
Each type in detail
三徳 Santoku double bevel150–180 mm
UseAll-round home knife: vegetables, fish, meat. The first knife to buy.
Sharpening angle15° per side
Whetstone grit1000, finish 3000
NoteFlat-ish profile: push cuts and chopping, not rocking.
牛刀 Gyuto (chef's knife) double bevel180–270 mm
UseWestern-style chef's knife: meat, large vegetables, rocking cuts.
Sharpening angle12–15° per side
Whetstone grit1000, finish 3000–5000
Note210 mm is the usual first size; 240 mm for restaurant work.
ペティ Petty double bevel105–150 mm
UseSmall jobs in hand: peeling, trimming, garnish, fruit.
Sharpening angle15° per side
Whetstone grit1000
Note135–150 mm is the sweet spot for Western kitchens.
菜切 Nakiri double bevel150–180 mm
UseVegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
Sharpening angle15° per side
Whetstone grit1000, finish 3000
NoteDo not use on bones; the thin edge chips.
薄刃 Usuba single bevel165–240 mm
UseProfessional vegetable knife for katsuramuki (rotary peeling) and decorative cuts.
Sharpening anglefollow the bevel
Whetstone grit1000 → 3000 → 6000; uraoshi on 6000+
NoteSingle bevel; right- or left-handed versions exist.
Tsubame-Sanjo makersShigefusa
出刃 Deba single bevel105–210 mm
UseBreaking down whole fish: heads, bones, filleting. Thick spine.
Sharpening anglefollow the bevel (thicker near the heel)
Whetstone grit800–1000 → 3000
NoteNever twist through bones — lever with the heel. Chips are sharpened out, not polished out.
Tsubame-Sanjo makersYoshikane Hamono, Hinoura Hamono Kobo, Tadafusa, Tojiro, Sekikawa, Nakagawa Shokai, Wakui Bar Hamono, Wakui Co., Nakajo Kanamono, Shigefusa, Tsurugi Kenshin, Babacho Co.
柳刃 Yanagiba single bevel210–330 mm
UseSlicing sashimi and sushi toppings in one pull stroke.
Sharpening anglefollow the bevel
Whetstone grit1000 → 3000 → 6000–8000
NoteKeep the ura (back) flat; polish, do not grind it.
Tsubame-Sanjo makersHinoura Hamono Kobo, Tadafusa, Tojiro, Sekikawa, Nakagawa Shokai, Wakui Bar Hamono, Wakui Co., Nakajo Kanamono, Shigefusa, Tsurugi Kenshin, Babacho Co.
蛸引 Takobiki single bevel240–330 mm
UseKanto-style sashimi slicer with a square tip; octopus and firm fish.
Sharpening anglefollow the bevel
Whetstone grit1000 → 3000 → 6000
NoteSame care as yanagiba.
Tsubame-Sanjo makersNakagawa Shokai
筋引 Sujihiki double bevel240–300 mm
UseLong slicer for roasts, brisket, portioning fish without bones.
Sharpening angle12–15° per side
Whetstone grit1000, finish 3000–5000
NoteA double-bevel alternative to yanagiba.
Tsubame-Sanjo makersYoshikane Hamono, Tojiro, Yoshida Metal Industry, Kataoka Seisakusho, Wakui Bar Hamono
文化 Bunka double bevel165–180 mm
UseSantoku with a reverse-tanto tip: precision tip work plus vegetables.
Sharpening angle15° per side
Whetstone grit1000, finish 3000
NotePopular overseas in Yoshikane's line-up.
Tsubame-Sanjo makersYoshikane Hamono
切付 Kiritsuke (double-bevel) double bevel210–270 mm
UseGyuto with a straight edge and angled tip; slicing and push cuts.
Sharpening angle12–15° per side
Whetstone grit1000, finish 3000–5000
NoteThe tip is delicate.
Tsubame-Sanjo makersYoshikane Hamono
鮭切 Sake-kiri (salmon knife) single bevel210–270 mm
UseRegional Niigata/Hokkaido knife for breaking down salmon: a heavy deba-yanagiba hybrid.
Sharpening anglefollow the bevel
Whetstone grit1000 → 3000
NoteSeen on Sadaaki (定明) labels in Sanjo shops.
Tsubame-Sanjo makersNakagawa Shokai
鯵切 Ajikiri single bevel105–135 mm
UseSmall deba for horse mackerel and other small fish.
Sharpening anglefollow the bevel
Whetstone grit1000 → 3000
Tsubame-Sanjo makersWakui Bar Hamono, Wakui Co., Tsurugi Kenshin
イカサキ Ika-saki (squid knife) single bevel150–180 mm
UseNiigata coastal knife for opening squid. Yoshikane still lists one.
Sharpening anglefollow the bevel
Whetstone grit1000 → 3000
NoteRare outside Japan.
Tsubame-Sanjo makersYoshikane Hamono
中華包丁 Chinese cleaver double bevel200–220 mm
UseRectangular blade for vegetables and boneless meat; the flat is a scoop.
Sharpening angle15–20° per side
Whetstone grit1000
NoteHinoura and Shigefusa both list one.
Tsubame-Sanjo makersHinoura Hamono Kobo, Shigefusa, Tsurugi Kenshin
骨スキ Honesuki (boning knife) single (usually) bevel150 mm
UsePoultry and bone-in meat: working along bones with the stiff tip.
Sharpening anglefollow the bevel
Whetstone grit1000
NoteSturdy; not for chopping through bone.
Tsubame-Sanjo makers—
麺切 / そば切り Soba-kiri (noodle knife) single bevel240–330 mm
UseCutting rolled soba/udon dough into even strands; the blade is held vertical and pushed forward.
Sharpening anglefollow the bevel
Whetstone grit1000 → 3000
NoteSekikawa (左藤蔵) publishes a whole soba-knife catalogue.
Tsubame-Sanjo makersSekikawa
パン切 Pan-kiri (bread knife) serrated bevel200–240 mm
UseBread and soft cakes.
Sharpening angle—
Whetstone gritNot sharpened on flat stones; use a tapered rod or a service.
Tsubame-Sanjo makers—
鉈 Nata (hatchet / camp blade) single or double bevel110–210 mm
UseSplitting kindling, clearing brush, camp work. Sanjo's other speciality.
Sharpening angle20–25° per side (double) / follow the bevel (single)
Whetstone grit220–400 → 1000
NoteHinoura lists 14 regional nata shapes; BABACHO, Kanenori and Yamabito make outdoor lines.
Tsubame-Sanjo makersHinoura Hamono Kobo, Sekikawa, Wakui Co., Igarashi Hamono Kogyo, Babacho Kanamono, Kobayashi Kogu