The 3 Essential Single-Edged Japanese Knives Every Chef Should Own
Yoshihiro Cutlery
Best Single-Edged Japanese Knives for Chefs
Want to slice sashimi like a sushi chef? Or prep vegetables with the precision of a pro? Discover the three essential single-edged Japanese knives that give you total control and unmatched sharpness. Japanese knife making is rooted in centuries of craftsmanship, and each knife is designed with a specific task in mind—be it cutting fish, breaking down meat, or slicing vegetables. In this guide, we’ll walk you through the three must-have single-bevel knives every chef should own.
Looking for information on all types of Japanese knives? Check out our Complete Guide to Japanese Knives to learn about various knife types and their uses!
1. Yanagi Knife: The Best Knife for Slicing Fish and Sushi
The Yanagi is the quintessential sashimi knife. With its long, razor-thin, single-edged blade, it’s designed to glide through raw fish in a single stroke, preserving the texture and appearance of each slice. Whether you're a professional or an ambitious home cook, this knife delivers unmatched precision.
- Blade Length: Typically 270mm–330mm
- Blade Thickness: Thin with a narrow profile
- Best for: Slicing raw fish and sushi
- Ideal for: Sushi chefs and sashimi lovers
Why You Need It: A Yanagi knife ensures clean, graceful cuts every time—critical when presentation and texture matter. For an even more specialized option, consider the Yanagi Kiritsuke, a slightly heavier version with a sword-like tip. The balanced weight helps with longer slicing and intricate cuts, making it ideal for precise work.
2. Deba Knife: The Best Knife for Filleting and Butchering Fish
The Deba knife is a workhorse for anyone who regularly breaks down fish or poultry. Its thick spine and weight make it strong enough to cut through bones, while the sharp tip allows for precise filleting. Whether you’re dealing with delicate fish or tougher poultry, the Deba offers the control and durability you need.
- Blade Length: 165mm–210mm
- Blade Thickness: Thick and heavy-duty
- Best for: Filleting whole fish, cutting through small bones
- Ideal for: Chefs and butchers
Why You Need It: The Deba’s strength and versatility make it indispensable when working with seafood or poultry. The knife excels in cutting through bones and filleting fish, while maintaining strength and control during tougher tasks.
3. Usuba Knife: The Best Knife for Precise Vegetable Cuts
The Usuba is the precision instrument for vegetable prep. Its tall, straight blade makes it ideal for thin, uniform slices and intricate decorative cuts. The beak-like tip (on the Kama-Usuba variation) adds extra control for detailed work. Whether you're preparing vegetables for a salad or garnishing a dish, the Usuba offers unmatched control.
- Blade Length: 165mm–210mm
- Blade Profile: Tall and flat for straight cuts
- Best for: Slicing, peeling, and fine vegetable work
- Ideal for: Vegetable prep and garnishes
Why You Need It: If presentation matters, or you prep a lot of produce, the Usuba will help you cut cleaner, faster, and with more confidence. If you need a more specialized variant, consider the Usuba Kama-gata, which is great for detailed work due to its sharp tip, or the Edo Usuba, which has a blunt tip, making it perfect for heavy root vegetables and precise tasks like removing the eye from potatoes.
Which Knife Should You Start With?
All three of these single-bevel knives are designed for different specialties. If you’re focused on sushi or sashimi, start with the Yanagi. If you break down fish or poultry regularly, the Deba will be your best friend. For precision vegetable cuts, the Usuba is the clear choice.
Want to get the most from your knife? Make sure you learn how to sharpen it properly—especially single-bevel blades which require a different approach than double-edged ones.
Shop our full collection of handcrafted Japanese knives and experience the edge that professionals trust. Whether you're building your first kit or upgrading to something better, Yoshihiro has the blade for you.
