Knife Types
Santoku Knife
All purpose knife featuring a flat edge and a sheepsfoot blade. Very light and easy to control. Great for making thin and precise slices. Santoku means “three advantages”, meaning the knife is great for preparing meat, fish or veggies.
Gyuto Knife
Japanese version of a chef’s knife. A great all purpose knife. A gyuto knife is typically much thinner, lighter and less curved than a western chef’s knife.
Nakiri Knife
Japanese style vegetable knife. Blade edge is flat, so this knife works best using a chopping motion. Makes quick work and cuts easily all the way through veggies.
Petty Knife
A Japanese utility knife based on the same shape as a gyuto knife. Accurate and versatile. Shorter petty knives can be used off the cutting board like a paring knife for removing ends or peeling. Longer petty knives are to be used like a gyuto for chopping and slicing.
Used primarily for cutting fish. The spine is very thick to add weight to assist in chopping off fish heads. The single beveled edge helps guide the blade along bones for making fillets.
Sujihiki Knife
Slicer style knife. The long blade allows for slicing boneless proteins in one smooth stroke. The narrow blade reduces friction allowing for effortless strokes.
Yanagiba Knife
Long and thin knife designed for slicing fish for sushi and sashimi. Has a single bevel to allow more control and ease of sharpening. Back side of the blade is slightly concave to reduce friction.
Usuba Knife
Traditional Japanese vegetable knife for professional use. This knife is similar to a nakiri knife, but features a single bevel to allow for thinner slices, and a concave rear to reduce friction. This knife is best for shaving a vegetable like daikon or cucumber into a thin sheet.
