Yanagi (Slicer)

Slicing knife with a long, thin, pointed tip blade, used to cut fish fillets into sashimi.

 

Takobiki (Slicer)

Variation of Yanagi. The square tip cuts tough ingredients, such as octopus (tako).

 

Yanagi (Slicer)

Slicing knife with a long, thin, pointed tip blade, used to cut fish fillets into sashimi.

 

Fuguhiki (Slicer)

Variation of Yanagi. The blade is thinner, narrower, and more flexible, designed to make extremely thin slices of fish fillets, such as blowfish (fugu) and Japanese flounder (hirame).

 

Deba (Butchery)

Heavy, powerful butcher knives with a thick-spine. This is an essential knife for cutting and filleting fish and butchering meat without bones.

 

Usuba Azumagata style

Vegetable knives with a thin, rectangular blade. Usuba means “thin cutting edge.” It is an essential knife for peeling vegetables into thin sheets, like “Katsuramuki”, and cutting them into thin strips, like “Sengiri.”

 

Usuba Kamagata style

Kansai (Western) style Usuba knives with a round tip.

 

Nakiri (Vegetable knife)

Variation of Usuba, suitable for home-cooking. Only double-edged knife among Japanese knives.