SINGLE BEVEL (JAPANESE-STYLE KNIVES)
Yanagi / Yanagi-ba – Knife Style
Created for slicing raw fish and seafood, the length and sharpness of the single bevel blade allow cooks to make one smooth pull to cleanly cut through delicate ingredients.
Deba – Knife Style
The deba is a heavy knife for gutting and filleting fish.
Honesuki – Knife Style
The honesuki is a Japanese boning knife used to butcher meat and poultry.
Usuba – Knife Style
The usuba is a the traditional Japanese knife for cutting vegetables. Its sharp and exceptionally thin edged.
Kiritsuke – Knife Style
The kiritsuke is a cross between a yanagi and usuba. It is a multipurpose knife that can be used for meat, fish, vegetables and fruit.
DOUBLE BEVEL (WESTERN-STYLE KNIVES)
Gyuto / Chef’s Knife
The gyuto, or chef’s knife, is the Japanese version of the classic Western chef’s knife. The difference is that the gyuto’s blade is thinner and is a more precise and versatile blade. Use the gyuto for chopping, mincing and slicing meat, fish, vegetables and fruit.
Sujihiki (or Sujibiki) – Knife Style
The sujihiki (or sujibiki) is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats; it can also be used instead of a yanagi to slice raw fish.
The boning knife has a narrow, flexible blade with a pointed tip that is used for deboning meat and fish.
Paring / Petty Knife – Knife Style
The paring knife is a small multipurpose knife used to peel, cut, de-seed and tourné vegetables and fruit, as well as do other tasks.
Santoku – Knife Style
The Santoku is a cross between a Nakiri and Gyuto, originally intended for the home cook. It is a multipurpose knife that can be used for cutting meat, fish, vegetables and fruit.
Nakiri – Knife Style
The double-bevel edged nakiri is used for slicing vegetables like the usuba, but is intended for the home cooks.