Choosing by Use
Choosing by Use
The variety of Japanese knives is truly vast. These unique knives play a crucial role in various dishes, including sashimi, which can be considered a complete dish with just the simple act of slicing fresh fish.
These versatile knives are found in almost every Japanese household. The name "Santoku" comes from the fact that it can be used for cutting meat, vegetables, and fish.
Gyuto is a Western double-edged all-purpose kitchen knife. The blade's tip is sharp and pointed, making it suitable for delicate work such as cutting muscle and making incisions. Also, the silhouette of the blade tip is warped, making it ideal for those who push and pull cuts in a circular motion.
A knife for cutting meat to cleanly separate parts along large meat stripes. The long blade length allows for a clean cross-section without making the surface of the material uneven. Because it is similar to a sashimi knife, some people use the Sujihiki for sashimi and thin slices of fish.
Easily slice fish without crushing their delicate cells using a thin, long blade that makes clean cuts in one swift motion. This knife is loved by professional chefs for its sharpness and beautiful cuts, using the entire blade from base to tip. Its shape, similar to a Japanese sword, gives it the reputation of being the go-to knife for sashimi among traditional Japanese knives.
Featuring a thick spine to prevent damage when filleting fish, this knife is primarily used for fish preparation. It's perfect for cutting through tough bones and filleting fish into three pieces. Compared to other knives, it has a thicker and heavier build, allowing you to use its weight for precise fish preparation without applying too much force.
Introducing the star of Japanese kitchen knives, perfect for cutting veggies straight and true! This double-edged knife, designed specifically for vegetables, has been a staple in Japanese households for generations. It excels at cutting through tough items like pumpkins and watermelons with ease. Thanks to its wide, straight blade, it's perfect for tackling larger, bulkier produce.
Not only for slicing, this versatile knife handles all your veggie-cutting tasks. In Japanese cuisine, working with vegetables involves more than just cutting them; intricate techniques like julienning and decorative cuts are often required. That's where this thin-bladed knife comes in handy. It's an essential tool for all sorts of vegetable preparation, including peeling, mincing, and shaving. Simply put, it's a must-have item in any kitchen!
The distinguishing features of Japanese knives are undoubtedly their variety and sharpness. There are numerous specialized knives designed for specific cutting purposes and tasks.
The original all-purpose Japanese knife? Some say it's the prototype for the Santoku! When Western "food culture" and "knives" made their way to Japan, the Bunka Kiritsuke knife was created to make cutting meat easier. Born from a similar history as the Santoku knife, the Bunka Kiritsuke is known for its sharp, pointed blade, perfect for piercing cuts.
Introducing the ultimate fisherman's knife! Your go-to tool for preparing fish on board! The Funayuki knife is a versatile tool that fishermen carry on their boats, where space for multiple cooking utensils is limited. Designed for use on the boat itself, this knife is not only great for fish, but also works well with meat and vegetables, just like the Santoku. Combining the functions of a Deba knife and a Sashimi knife, it's highly valued for its practicality and convenience.