Translation guide
A versatile kitchen knife used for a wide range of cutting tasks, often the primary knife in a home kitchen.
The most common type of multi-use knife found in Japanese home kitchens, suitable for cutting vegetables, meat, and fish.
The standard all-purpose Japanese kitchen knife. '三徳' means 'three virtues', referring to its ability to handle meat, fish, and vegetables. Often simply called '三徳'.
The santoku knife is the most commonly used knife in Japanese households.
A traditional all-purpose knife similar to a santoku but with a slightly different blade shape. Common in home cooking.
The bunka knife is a little lighter than the santoku knife.
Literally 'all-purpose knife'. A less common term that can refer to a santoku or any general-use knife.
This all-purpose knife can really cut anything.
A Western-style chef's knife, often used in professional or Western-cuisine contexts in Japan.
Literally 'beef knife', this is the Japanese term for a Western-style chef's knife. Used for meat and general prep.
Professional chefs often use a chef's knife.
Loanword from English 'chef's knife'. Understood but less common than 牛刀.
This chef's knife is made in Germany.
三徳包丁 (santoku) is shorter, lighter, and has a flatter blade profile, ideal for chopping vegetables and general home use. 牛刀 (gyuto) is longer, heavier, and has a more curved belly, suited for slicing meat and rocking cuts. Choose based on your cooking style and hand size.
If you cook mostly Japanese home meals, a 三徳包丁 is the best all-rounder. If you cook a mix of Western and Japanese, a 牛刀 might be more versatile. Many Japanese homes own both.