Types of Knives

GYUTO

This is the Japanese version of the Western-style chef's knife, versatile for cutting vegetables, meat, and fish.

NAKIRI

These are straight-edged knives designed specifically for chopping vegetables.

YANAGIB

These are long knives used to slice fish smoothly in a single stroke for sashimi and sushi.

BUNKA

These versatile knives excel at both chopping and precise cutting thanks to their pointed tip.

SANTOKU

These are versatile everyday kitchen knives used for cutting meat, fish, and vegetables.

DEBA

These are heavy, thick knives used for cutting fish, meat, and poultry.

UTILITY

These medium-sized knives are ideal for light cutting tasks and snack preparation.

PETTY

These are small, versatile knives used for preparing fruits, vegetables, and small portions of food.

AJIKIRI

These are short, sharp knives used for cleaning small fish and delicate seafood.

SUJIHIKI

These are long, narrow knives used for slicing meat and fish into thin pieces.

MAKIRI

These knives are widely used by fishermen and are ideal for cleaning and filleting fish.

BONING

These are narrow, flexible knives designed for separating meat from bones in meat and poultry.