A versatile small knife, usually no bigger than 150mm. Mainly used for precise work on smaller items including herbs and smaller fruit and vegetables. Popular with those not confident with a larger knife.
The original Japanese chef’s knife, initially used on meats only. However this style is a great all rounder for quick chopping of not only meats but vegetables, herbs and fish too. The shape of the blade resembles that more of a traditional western chefs knife.
The Japanese multi purpose knife. Ideal for a home cooking, the Santoku shape is slightly deeper and shorter than a Gyuto. Santoku means “three virtues” therefore it can be used on meats, fish and vegetables.
The Nakiri is the traditional Japanese vegetable knife. The straight blade makes it ideal for precise work such as julienne, as well as fine slicing and dicing. The deep blade also means it is the perfect tool for slicing through harder, bigger root vegetables like squash.
Similar to the Santoku knife, the Bunka shape is perfect for general preparation. The triangle-shaped tip makes it ideal on meats and fish. When choosing between a Bunka and a Santoku it is simply down to personal preference on the shape.
The word Sujihiki simply translates as “flesh slicer” meaning this double bevel knife is perfect for trimming sinew from meat, slicing raw meats and fish as well as carving cooked meats. The long elegant blade is perfect for cutting thin slices of meats and fish in one long graceful slice.
The Deba is primarily used for beheading and filleting whole fish. It is heavier than most preparation knives, has a thicker spine and is single bevel. Most single bevel knives are made for right handed users.
Yanagiba Knife The Yanagiba is most commonly used for preparing slices of fish for sashimi and nigiri sushi. This long thin knife is single bevel and works best with a pull to slice/cut motion (rather than most western knives which are push to slice/cut).
The Yanagiba is most commonly used for preparing slices of fish for sashimi and nigiri sushi. This long thin knife is single bevel and works best with a pull to slice/cut motion (rather than most western knives which are push to slice/cut).
A heavy spined cleaver for cutting meat including small bones.
Simply for slicing bread!
Used for opening the shells of oysters.
The Higonokami a traditional Japanese folding penknife. A small pocket sized folding utility knife.
The term double bevel means that the knife is sharpened on both sides. Most traditional kitchen knives are double bevel.
Single bevel means that the knife is sharpened with only one bevel. The knife is flat or hollow ground on the other side of the blade. This style of knife is traditionally Japanese.