일본 식칼 종류 가이드 | 나키리·산토쿠·규토

日本の包丁の種類ガイド

日本の包丁には、それぞれの用途に特化した美しい形があります。MATSUKASAのラインナップを例に、代表的な3種類の違いをご紹介します。

菜切包丁(なきりぼうちょう) 刃先まで真っ直ぐな直線の刃が特徴。野菜を切るために生まれた形で、まな板に垂直に下ろすだけで、野菜の繊維を潰さずきれいな断面に仕上げます。千切りやみじん切りに最適です。

三徳包丁(さんとくぼうちょう) 「三徳」の名の通り、肉・魚・野菜の三つをこなす万能包丁。家庭で最も使われる形で、牛刀より短く扱いやすいため、初めて和包丁を持つ方にもおすすめです。

牛刀(ぎゅうとう) 洋包丁の流れを汲む、長く滑らかな刃を持つシェフナイフ。肉や魚のスライス、長い野菜のカットなど、大きな食材を一気に切るのに向いています。MATSUKASA CENTURYラインの主力モデルです。

用途に応じて選ぶことで、毎日の調理がより静かに、より正確になります。

Nakiri vs Santoku vs Gyuto

Japanese kitchen knives come in distinct shapes, each refined for a specific task. Using MATSUKASA's own lineup as a reference, here's how three of the most common types differ.

Nakiri (菜切包丁) A vegetable knife with a straight, flat edge running the full length of the blade. Its shape is built for clean, vertical cuts — pressing straight down through vegetables without crushing their fibers. Ideal for julienning and fine dicing.

Santoku (三徳包丁) The name "santoku" means "three virtues" — meat, fish, and vegetables. It's the most common all-purpose knife in Japanese home kitchens: shorter and easier to handle than a gyuto, making it a great entry point for anyone new to Japanese knives.

Gyuto (牛刀) A long, sweeping chef's knife with roots closer to Western blade design. Built for slicing meat and fish and handling longer cuts in a single motion. It's the signature model of the MATSUKASA CENTURY flagship line.

Choosing the right shape for the task is what makes everyday cooking quieter — and more precise.