Here you find an overview of the most used Japanese Knives. We explain in depth the different knives and when to use them.
The Yanagiba Knife is also called Sashimi Knife or Sushi Knife The Sashimi Knife Raw fish served in beautifully sliced mouthfuls is a delicate affair. One that necessitates the use of an incredibly sharp knife. Every Sushi and Sashimi chef in Japan swears by the Yanagiba Knife, which is a Japanese fish filleting knife. Sushi…
What is a Nakiri Knife? What is an Usuba Knife? What are the different types of Nakiri and Usuba Knives? We answer these questions and every other you might have about these knives. The Nakiri Knife Profile Rectangular (Tokyo style), more rarely Santoku-like (Osaka style) side profile Tip blunt to rounded Blade dimensions typically 6.7…
What is a Gyuto Knife? Do I really need a Gyuto Knife? What are the different types of Gyuto Knives? We answer these questions and every other you might have about Gyuto Knives. Gyuto Knife Profile pointed blade, usually 7 inches (ca. 18 cm) to 8.3 inches (ca. 21 cm) long (in the professional field…
What is a Deba Knife? What is it for and where is it from? We answer these questions and every other you might have about the famous Japanese Deba Knives. What is a Deba Knife? This powerful specialized for cutting fish and meat can be found in traditional Japanese kitchens as well as at fish…
What is a Santoku Knife? Do I really need a Santoku Knife? What are the different types of Santoku Knives? We answer these questions and every other you might have about Santoku Knives. Santoku: The all-purpose weapon of Japanese cuisine Because of their exceptional quality, traditional Japanese chef’s knives have long enjoyed a prestigious reputation…