Photo: Molly DeCoudreaux
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.