Japanese Knives (Single bevel)
- 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.