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Knife Types

Japanese:

Double bevel; sharpened on both sides of the blade which are mostly symmetrical, a right or left hand bias can be put on by grinding one bevel more than the other. Exceptions are honesuki's (maru and kaku) as well as garasuki.

  • *Gyuto: The Japanese version of the classic western chef knife, blades are harder with thinner edges than the average non-Japanese chef knife. Best for vegetables and boneless proteins.
  • *Kiritsuke gyuto: Same range as standard gyuto but with a clipped point and less curve along edge, often better to use pull stroke than sweeping push cut which can stick tip into board.
  • *Petty: Ranging from 75-180mm petties can double as peeling to small utility to small slicer/chef. Widths vary between narrow slicer like widths and wider more gyuto like.
  • *Sujihiki: Japanese double bevel slicer, used for carving, portioning, trimming etc. with proteins or other applications where a narrow low-drag blade is needed.
  • *Santoku: 165-180mm typically, use as a smaller chef knife; vegetables boneless proteins.
  • *Nakiri: Japanese vegetable knife, best suited for somewhat smaller precise applications.
  • *Yo-deba. Thick gyuto to be used with fish breakdown and butchery, not for cutting heavy thick bones.
  • *Honesuki maru: Japanese butcher knife for breaking and boning.
  • *Honesuki kaku: Japanese poultry boning/breaking knife, the classic yakitori knife.
  • *Garasuki: Poultry breaking knife for larger birds or large volume of smaller ones.
  • Single bevel: knives sharpened entirely on one side with one large bevel and have a slightly concave, or ‘flat’, side.
  • *Yanagiba: For precise cutting of sashimi, originally a Kansai (Osaka area) knife.
  • *Takobiki (also Takohiki): For precise cutting of sashimi, especially thin slicing and octopus, originally a Kanto (Tokyo area) knife.
  • *Kiritsuke yanagi: Yanagi with kiritsuke tip for vegetable garnish work
  • *Sakimaru tako yanagi: ‘Round-tip’ takobiki, curved takobiki with curved tip.
  • *Deba: Fish breaking knife, belly and tip for cutting fillets and thick heel for cutting collar and neck.
  • *Mioroshi deba: Long narrow deba, great for trimming bloodlines on large cuts or breaking softboned fish especially Salmonids (salmon, steelhead, trout etc.)
  • *Sake-kiri deba: Thin but large deba especially for breaking large salmon, great for salmon over 25lbs.
  • *Aji-kiri deba: Small fish knife, a larger deba is fine for a few fish but for larger quantities a small knife offers more control and less fatigue
  • *Unagi-saki: Eel knife used for cutting fillets, many regional styles.
  • *Usuba: Single bevel vegetable knife, especially for katsuramuki rotary peeling, originally a Kanto (Tokyo area) knife.
  • *Kamagata usuba: Single bevel vegetable knife with curved spine and pointed tip, especially for katsuramuki rotary peeling, originally a Kansai (Osaka area) knife.
  • *Kiritsuke: 210mm and up in size, essentially a large single bevel chef knife for vegetables and fish slicing (not breaking). In Japan only executive chefs use kiritsuke
  • *Mukimono: 150-180mm Peeling knife can be used similarly to usuba.
  • *Soba-kiri: Large thin blade for cutting noodles, especially buckwheat soba noodles.