10 Best Japanese Knives in the Philippines 2025 | Seisuke, Sakai Takayuki, and More

The gyuto is the Japanese equivalent of a Western chef’s knife. Its long, slightly curved blade, typically between 180mm and 270mm, allows smooth rocking motions perfect for slicing herbs, mincing garlic, or cutting through meat with precision.

For home cooks and professionals who value fluidity and speed, the gyuto offers sufficient cutting capacity while remaining balanced and manageable, making it ideal for handling both delicate and larger ingredients.

The santoku handles vegetables, meat, and fish equally well. Its shorter blade (usually 165mm–180mm) and straight edge offer precise control for up-and-down chopping. The santoku's flatter profile makes it ideal for dicing onions, slicing meats, and chopping herbs in rapid, regular strokes. 

For cooks who prefer a lighter, easy-to-handle knife, the santoku is a compact and stable choice. Its balanced weight distribution reduces hand fatigue during extended prep work, while the shorter length provides excellent maneuverability in smaller kitchen spaces or when working with ingredients that require frequent repositioning. 

The nakiri is a specialized vegetable knife with a broad, thin, rectangular blade that can easily glide through produce without crushing delicate layers. The knife’s flat edge ensures full contact with the cutting board, delivering clean, precise cuts for leafy greens, root vegetables, and herbs. 

Its tall blade also protects your knuckles when chopping quickly. Due to its delicate blades, it may not work well when slicing through bones or frozen foods; therefore, it’s safer to use it for cutting vegetables, boneless meats, and softer fish fillets. 

High-carbon steel delivers an exceptionally sharp edge that holds longer than most stainless options. Because it’s easy to sharpen and cuts very well, a high-carbon steel is a solid choice for cooks who prioritize precision. That said, it can rust or react with acidic foods, so it’s essential to dry it thoroughly after use and apply a thin layer of oil if you plan to store it for an extended period.

If you cook in a busy kitchen or prefer low-maintenance tools, a stainless steel blade is an excellent choice. Stainless steel is renowned for its resistance to rust and corrosion, and it doesn’t require the same level of maintenance as high-carbon steel, making it reliable even with minimal care.

Standard options include VG-10, which offers excellent edge retention and sharpness, and AUS-8, which provides solid performance and versatility for everyday use. Both steels offer durability and convenience, making them ideal for cooks who want a dependable blade that requires minimal upkeep.

Powder steel represents the high end of Japanese materials, offering reliable hardness, edge retention, and rust resistance. SG2 (also known as R2) is a high-speed powdered tool that remains sharp significantly longer than standard stainless steel. Its fine-grain structure also enables an extremely sharp edge with minimal chipping. 

Wa-handles are made in cylindrical or octagonal forms and attached to the blade through a hidden tang. Their lighter build brings the balance closer to the blade, allowing for more accurate, controlled cutting. The octagonal shape also prevents the knife from rolling and guides finger placement. Their balanced and lightweight design also makes them beneficial for delicate jobs like vegetable chopping, precise slicing, and meticulous prep work.

Yo-handles are similar to Western chef's knife handles, having a complete tang that spans the length of the handle and is riveted in place. This construction adds weight and shifts the balance toward your hand, providing better stability when working with heavier ingredients, such as squash or large cuts of meat. Their ergonomic design fits naturally in your hand, reducing fatigue during prolonged chopping and allowing precise, controlled cuts even with dense or large ingredients.