The most popular knives found in a Japanese kitchen are the deba, santoku, nakiri, usuba, takohiki, and yanagi. This makes the knife especially effective when it comes to deboning or cutting through joints of meat or fish. The kiritsuke is a traditional Japanese knife with an angled tip that can be used as either a sashimi knife or as an all-purpose knife. eval(ez_write_tag([[250,250],'knifebuzz_com-medrectangle-4','ezslot_3',138,'0','0'])); Unlike Gyutou knives, Santoku blades are fully flat. Source: Amazon. As well as types of Japanese knives … Japanese chefs, usually, have three or four knives, each for different ingredients and tasks. The Different Types of Japanese Kitchen Knives. Below, I’ll go over each of the standard Japanese blade types so that you can grasp a more thorough understanding of the tools in your kitchen. The tantō is a sword, but is used as a knife.The blade is single or double edged with a length between 15 and 30 cm (1 Japanese shaku).The tantō was designed primarily as a stabbing weapon, but the edge can be used for slashing as well. What types of knives, and how each type is used. What types of knives, and how each type is used. Sujihiki means “muscle or tendon cutter” which makes perfect sense since these knives are mainly used to slice through ultra-thin cuts of meat or fish. For example, Sujihiki means “muscle or tendon cutter”, which is why this blade name was assigned to a slicer knife. You may notice that Japanese blades are considerably more expensive than your run-of-the-mill kitchen blade. Sushi (sliced raw fish) served without rice is Sashimi. A Honesuki knife has a distinct triangular shape and acts as a very stiff blade. Fortunately, high quality Japanese knives are available in a number of different blade types, so a wide variety of cutting tasks and customer requirements can be accommodated. These blades are fully balanced, so they are compatible for both right and left-hand use. Due to this unique design combination, Deba blades can easily cut through small fish bones while still retaining an extra sharp cutting edge. Both sharper and thinner, traditional Japanese knives typically use a harder blade steel and a small cutting angle (15 degrees as opposed to 20 degrees), meaning they are the perfect knife for use in a busy kitchen. True to its name that means “three-uses”, the santoku is an all-around knife that can be used for meat, vegetables and fish. Anryu VG10 Damascus Mirrored Finish Gyuto Japanese Chef Knife 210mm with saya. Fortunately, these days, the majority of traditional Japanese knives will only found in professional kitchens. The two main types of sushi knives are yanagiba and sujihiki. In fact, I’ve found that Japanese knives are some of the sturdiest and high-quality knives you can find. As well as types of Japanese knives that some chefs feel unfamiliar. Steel type: Japanese knives are typically made with either high-carbon steel or stainless steel alloy. Here are the main knife types and what to use them for: Gyotu – Chef’s Knife: Japanese knives provide specialization. The Japanese take on the French petit knife, the Petty knife is the quintessential paring and utility knife and perfect for all of the tasks that a gyutou or santoku are simply too large for. The most common types are shown below. QUICK VIEW. This Japanese kitchen knife can handle a wide variety of tasks in the home and on the job. Some knife experts refer to the Nakiri as the westernized version of the Usuba, which is discussed below. One of the finest Bunkas I have seen today is the 7-inch Japan-made Bunka by Enso. The Gyutou is a versatile knife that is akin to the Western Chef’s knife. If you’re searching for the best Deba knife today, the 6-inch Kai Wasabi Black Deba is the one I can highly recommend. Sort by Sold Out. Knife type. This all-purpose knife can be used for a wide variety of tasks including cutting meat, fish, and vegetables. Petty knives have a slightly curved blade making them well-suited for cutting using a rocking motion. The ergonomics and aesthetics of this Japanese knife is truly a winner. If ... Japanese knives are famed for their sharpness and edge retention thanks to the harder steels used and the smaller sharpening angle of around 15-16% which creates an incredible cutting edge. $939.00 USD. They’re used for everything from the tough work of hacking up a chicken to more delicate tasks such as mincing herbs, and everything in between. $939.00 USD. Other common knives include the nagiri, santoku and gyutou. Monosteel blades are usually harder to sharpen and thinner than laminated blades. Sushi, the traditional Japanese recipe, combines vegetables, seafood, and even tropical fruits in its making. The handle is handcrafted from natural snakewood with Damascus Bolster and it has a traditional Japanese thumb notch for one hand opening ease. Type: Different Japanese knives are built for different tasks. Japanese knives are gorgeous and take design into serious consideration. Anryu VG10 Damascus Mirrored Finish Petty Japanese Chef Knife 135mm with saya. Here are a couple of reasons why a Japanese knife set may cost more but ends up being well worth the extra price: You’ll find that many Japanese knives are hand-forged, which comes with an added price tag. QUICK VIEW. Yoshimi Kato Knives; Iseya Knives; Shigeki Tanaka Knives; Katsushige Anryu Knives; Seisuke Knives; Sakai Jikko Knives; Takayuki Iwai Knives; Hideo Kitaoka; Misono Knives; Sukenari Knives; Kunihira Knives; Miyako Knives; Takamura Knives; Makoto Kurosaki; Masamoto; Kanetsune Knives; Tojiro Knives (Fujitora) Nao Yamamoto Knives; Kikumori(choyo) Knives; Glestain Knives; Minamoto Akitada Essentially, the types of kitchen knives you need depend on your level and field of cooking, as well as the skill and techniques you need from a blade. These knives may cost a bit extra, but they also double as utilitarian pieces of art. Japanese Knife types. Each blade name gives you an idea of what the knife itself might be used for. 3 Kinds of monosteel blades are: This single bevel knife is a Kanto (Tokyo region) style “unagisaki” (japanese for “eel knife”). Gyutou / Chef’s Knife. As you’ll soon find out, there is a vast range of versatile traditional Japanese blades. 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