Japanese knife measurements aren't always what they look like at first glance — a stated "210mm" can mean different things depending on where the measurement starts. Here's how blade length is actually measured, in millimeters and inches.
Where Blade Length Is Measured
For most Japanese knives, blade length runs from the tip to the machi — the point where the blade meets the handle. That's the standard for:
Gyuto (Chef's Knife)
Nakiri (Vegetable Knife)
Santoku (All-Purpose Knife)
Yanagi (Sashimi Knife)
Usuba (Traditional Vegetable Knife)
Kiritsuke (Sword-Tip Knife)
Sujihiki (Slicing Knife)
Deba: Measured Differently
The deba is the exception. It's measured tip to heel (the back corner of the blade, near the handle), not tip to machi. The heel does most of the work in breaking down fish and poultry, so tip-to-heel better reflects the usable cutting edge.
Why the Measurement Point Matters
Knowing where a knife's length is measured from helps you:
- Pick the right blade length for your hand and the tasks you do
- Compare knives across brands accurately
- Size accessories correctly — knife blocks, saya covers, sharpening stones
Not Every Maker Measures the Same Way
Some brands measure tip to heel, others include the machi or part of the handle. Check how a knife's length is stated before comparing sizes across brands or between Japanese and Western knives — the same number can describe a meaningfully different blade.
Need Help Choosing a Size?
If you're not sure what length fits how you cook, email us at info@echefknife.com. We're glad to help you figure it out.