All-Purpose Knife (Santoku):
An all-purpose knife that can be used for meat, fish and vegetable. Santoku means three advantages in
Japanese. Funayuki and bunka style knives are also a type of an all-purpose knife. |
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Meat Chef Knife (Gyutou):
Western style all-purpose knives are called gyutou (meat knife). A chef knife, which has a long and
pointed blade, works well for slicing meat, fish and vegetable. |
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Vegetable Knife (Nakiri):
This knife had been used in Japan for a long time for chopping and cutting vegetable. It is still a popular style. |
Sashimi and Deba Knife:
Sashimi
A long and thin knife designed to slice fish meat and sushi. Normally the
blade is beveled on one side only but sashimi knives beveled on both sides
are also available. The long, pointed tip is useful for crafting.
Deba
The blade is thick, heavy, and beveled on one side only like a sashimi knife for cleaning and chopping fish.
The size and weight of the knife will vary depending on the size of the fish. It can also be used for cutting chickens and meat,
but it cannot be used like a Chinese cleaver. It is not designed to cut thick bones. |
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Petty Knife:
Small and pointed knife used for detailed work and chopping garnishes. |
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Misc.:
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