Traditional Japanese knives, also known as wa-bocho, are typically made by hand using techniques that have been passed down for centuries. They often have a single bevel and a thinner, harder blade made from high-quality steel, which allows for extremely sharp edges and precise cuts. Traditional Japanese knives also typically have a handle made from a variety of materials, including magnolia wood, ebony, or buffalo horn. They are designed to be lightweight and balanced, with a focus on precision and control. The most common types of traditional Japanese knives include the yanagiba, deba, and usuba.

Traditional Japanese knives typically have a single bevel blade, meaning the blade is only sharpened on one side, while Western-style knives typically have a double bevel blade, meaning the blade is sharpened on both sides. Additionally, traditional Japanese knives often have a lighter and thinner blade, which makes them more agile and precise for cutting tasks. The handles of traditional Japanese knives are usually made of wood, with a round or octagonal shape that is designed to fit comfortably in the hand and allow for more control during use. Finally, traditional Japanese knives are often made using techniques that have been passed down through generations of skilled craftsmen, with an emphasis on creating knives that are not only sharp and functional but also beautiful works of art.

Traditional Japanese knives are usually designed to have a specific purpose, while Western-style knives are generally more versatile and can be used for multiple purposes. However, there may be some overlap in the uses of certain knives. For example, a traditional Japanese gyuto knife, which is primarily used for cutting meat, can also be used for slicing vegetables or filleting fish, although it may not perform as well as a specialized vegetable knife or fillet knife.