Fortunately, these days, the majority of traditional Japanese knives will only found in professional kitchens. European chef’s knives are multipurpose masterpieces, and culinary workhorses. Hankotsu has several names in different regions of Japan. There are several styles of takobiki knive: traditional one, with the square tip, “sakimaru takobiki” with a rounded tip (can be seen in the picture above) and “kiritsukegata takobiki” – sword tip takobiki. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. Choppy Choppy is a participant in the Amazon Services LLC Associates Program. In this post I will describe the most common types of these knives. Very large and heavy knife used to cut japanese soba or udon noodles. Most people also refer to it as a chef’s knife. Katsuo hocho can handle big bones and dorsal fins easily. Single bevel knife. A heavy and very thick single bevel knife designed to fillet fish. Typical blade length is 240-300 mm. free worldwide shipping for all order above € 250! You can perform many food preparation tasks with it, including cutting, chopping, slicing. Japan Knife Shop. The islands that make up Japan are geographically isolated from other countries and, as a result, the Japanese have always made the most of the fresh seasonal food resources offered by their land, lakes, rivers and seas. What makes it different is its thin flat blade that allows the user to cut huge slices of meat very easily. A very unique knife used for filleting unagi eel. A Hankotsu is a Japanese boning knife and differs from a Western boning knife in its shape. Search. Usuba has a very acute edge angle and can be ground extremely sharp. This knife has a double bevel edge, in contrary from more common deba knives, that are single bevel knives. Home Blade Type. Several versions of yanagiba exist. Despite the size of the blade it is not suited for heavy chopping tasks – the blade is usually only 2 mm thin. Typical blade length is 105-150 mm. Used only for one task – to cut sushi rolls in one rolling motion. Japanese knives tend to be a lot more specialized for particular type of cutting compared to the western knives. Types of kitchen knife, Japanese knife For chefs, kitchen knives are the most closest and the most useful tool. Chefs in Japan believe in nothing less than perfection, for which they use this knife for cutting vegetables.eval(ez_write_tag([[250,250],'choppychoppy_com-box-4','ezslot_10',116,'0','0']));eval(ez_write_tag([[250,250],'choppychoppy_com-box-4','ezslot_11',116,'0','1'])); If you believe there’s a hidden chef in you, then you can also grab this knife. You would notice that the majority of the homes don’t use this knife because people prefer using usuba and yanagi-ba. The handle as mentioned above is designed differently to give a robust and reliable grip to the knife. Sort by ... Sold Out. Japanese Traditional Style Knives . The best part about this knife is that you can choose from different variations of deba knives. What Is Santoku Knife And What Is It Used For? Serrated versions have very aggressive serrations and are used in a sawing motion. The Yanagiba knife has a long then blade. Best quality Japanese kitchen knives direct from Seki City, Japan. Every chef in a fully occupied restaurant has this knife. Poultry fillet knife, mostly used for filleting chicken. Garasuki knives are heavier and larger. A hon-deba is one of the heaviest knives out there, while a kanisaki-deba can be used for chopping seafood, preferably crabs and lobsters.eval(ez_write_tag([[300,250],'choppychoppy_com-large-leaderboard-2','ezslot_4',118,'0','0'])); A yanagiba is a type of knife specially designed to be used for preparing Japanese dishes. These are the steel types, R2/SG2 and VG-10, Shirogami (#1) and Aogami (#2) steels being amongst the most popular ones. Typical blade length for this knife is 180-240 mm. There are four different qualities that distinguish the best Japanese knives from other knives. Common ones, among many, include gyutou (Western-style chef's knife), santoku (Western-style multipurpose knife), sujihiki (slicing and filleting knife), petty (paring knife), and nakiri (double-edged vegetable knife). Search. Size of a sword, with blade length up to 900 mm (the one in the picture has 540 mm long blade). It can be used to cut different textures of fish depending on technique. High-carbon steel knives are usually higher-end, expensive knives because they keep their sharpness longer than other types. It is sometimes also called a type of kitchen katana, after the famous Japanese sword. During filleting, meuchi is driven into the body of the fish to keep the fish from slipping off the cutting board. To gain that perfection, getting a specific sushi knife set is a must. Of course if you have questions, comments or concerns leave them down below. However, despite all of these features, there are still some tasks that this knife is unable to perform. Non-stainless steel. There are two main styles of Japanese made knives — traditional Japanese style and Western style. You should know that it follows a different procedure when it comes to sharpening it. Vegetable knife for the professional cook. Instead of adapting the use of one knife to fit with different cutting tasks, the japanese have developed multiple specialised knife types. Yo-Deba blades come in handy when it comes to meat or fish butchery. They therefore have what is called a symmetrical bevel. However, Americans are growing more fond of certain types of Japanese knives and finding that they are quite useful for certain tasks in the kitchen. You can use it for slicing and skinning fish because the edged sharp blade delivers perfectly smooth curves. Different types of Japanese kitchen knives have been developed over the years to cater to the needs of various cooks. It is very famous for its leaf-shaped blade. Types of Japanese Knives Adored by Pro Chefs. Small knife used by fishermen on the boats. Shirogami (Kasumi-yaki, Awase) Aogami (Kasumi-yaki, Awase) Honyaki; Stainless steel . Katsuo hocho originated from Tosa region of Shikoku island. Make sure to check all the details carefully before you make a purchase. Sushi (sliced raw fish) served without rice is Sashimi. There are two types of deba knives. Used to slice meat and separate fat from it. Typical blade length of mukimono knives is 120-180 mm. Edosaki is the most common unagisaki knife. Typical blade length is from 190 to 360 mm, depending on the version of the knife. Typical blade length is 120-150 mm. Small single bevel knife used exclusively in Nagoya area for filleting japanese eel. Well, it all depends on what type of knife sushi chefs use! Yo-deba is generally used for heavy duty tasks. There are four different qualities that distinguish the best Japanese knives from other knives. The handle is handcrafted from natural snakewood with Damascus Bolster and it has a traditional Japanese thumb notch for one hand opening ease. Single bevel knife with a thick blade and a very wide “kireha” (so called “blade road”, the wide angular grind along the edge on a single bevel knife). This knife won’t put any pressure on your muscles and joints. Chukabocho is the Japanese name for a chinese cleaver. Typical blade length is 300-400 mm. This knife comes with a comfy handle, which allows you to grip the knife tightly and securely. A deba variant from Tosa region of Shikoku island. 2.8.4 4. The angular tip of mukimono can also be seen in the blade profile of “kiritsuke” knives. It's extremely sharp and has a slightly complex nature. But if you like to cook every day and experiment with different meals, a larger range of professional Japanese Honshu steel knives will suit you better. They obtain their sharpness by using hard types of steel and the smaller cutting angle. People that are new to Japanese knives and even some more experienced users usually have questions about what makes Japanese knives different and how the different knife shapes can be used. You must have noticed when chefs transfer meat to plates; more often than not, they use a takohiki knife for this purpose. In fact, the same blacksmithing techniques are used to forge … Knife Types Selections. A knife that has a full tang is one where the blade of the knife extends all the way to the end of the handle. Basically a western type paring knife. Basically a thick gyuto with the blade thickness of 3-4 mm. For that, we recommend using a deba knife, which has a thicker blade than the rest of the options on this list.eval(ez_write_tag([[250,250],'choppychoppy_com-large-mobile-banner-2','ezslot_14',120,'0','0']));eval(ez_write_tag([[250,250],'choppychoppy_com-large-mobile-banner-2','ezslot_15',120,'0','1'])); It’s almost nine millimeters thick, which may trick you into believing that these knives are also suitable for cutting bones. Typical blade length for this knife is 180-240 mm. QUICK VIEW. Japanese Knife types – Double Beveled And Single Beveled. It allows you to chop vegetables delicately. Japanese knife used to cut watermelon. In Japan it’s name means “a willow” as the blade actually resembles a willow leaf. Nakiri is the most acclaimed vegetable knife due to its thin blade, which can help you with chopping and slicing vegetables to perfection. “Edosaki”, used in Kanto region (Tokyo area), is the most common type of unagisaki. Japanese Knife Types The fundamental difference between Western style knives and their Japanese counterparts, is the fact, that the Western knife is sharpened on both sides of the blade. They have a rounded edge for rock chopping, slicing, and prep work. Santoku is a general chopping knife that you definitely need to have at home.eval(ez_write_tag([[336,280],'choppychoppy_com-medrectangle-4','ezslot_0',115,'0','0'])); Gyuto means “beef knife.” You can use it for chopping large slices of meat. 2.8.5 5. Several styles of usuba exist. I sell Japanese knife and products from Gifu Seki Japan . Handforged Japanese knives are usually made in one of four different styles. These blades are heavy, durable, and have a thick spine. They are known for their precision and is why many sushi chefs prefer this k… People across the globe have been using this knife for removing bones off of meat. The secret is, boning knives have extremely pointed tips, which means only cooking experts can use it correctly. There are several versions of this knife in different regions of Japan. What’s more, it’s not just for vegetables; you can also use this knife for peeling fruit. Yo-Deba knives are the Western adaptation of the traditional Japanese Deba knife. They can also differ slightly in design by regional preferences. Usuba has the thinnest blade among all the Japanese knives. Nakiri serves the same purpose, but it’s a double-beveled knife. Because of this feature usuba is used for vegetable cutting tasks that require high precision. What types of knives, and how each type is used. Unagisaki variant from Nagoya. Check out all nakiri knives. Various cultures are adopting Japanese kitchen knives due to their unique blades and styles. Wide blade for good guidance along the finger knuckles. Sort By: On Sale. Japanese knives, on the other hand, do not have tangs or bolsters. This knife is used only for filleting live “unagi” (japanese eel). Well, there are more than a hundred types of Japanese kitchen knives if you include their regional variants. These knives are used in Japan to cut frozen food. The handle is then riveted or attached via epoxy to the sides of the blade. You also have an option to select from a variety of blades, ranging from 200mm to 290mm. QUICK VIEW. For Japanese knives, handle is made of wood and a hole is made at the center of the handle. A knife studio where the customer could try the knives and receive educated guidance and help. These are – the handle design, the blade edge, the type of steel, and the construction of the knife. Hence, much wider variety of knives and terms. Japanese knives are coveted for their beautiful and detailed design, as well as the cuts they produce. $939.00 USD. The clip is snapped on the blade on the side that is opposite to the handle to act as a handle. KATSU Damascus Steel Higonokami Japanese Razor Knife. Some of the best ones are fabricated in the city of Sakai. Here are some of the most popular Japanese knives available in the market: Santoku. So what makes Japanese knives so effective? Good all-rounder: can be as useful at filleting fish as at cutting ropes or fishing nets. As a result, there is a HUGE variety of traditional Japanese knife types. Kanto version of a yanagiba slicer. Double grind. It can be seen in the the picture above. Typical blade length for gyuto knives is 210-330 mm. Japanese equivalent to the western chef’s knife. Good news, the Japanese have knives associated for this purpose as well. Not a kitchen knife, but non the less an extremely useful tool. Typical blade length is 210-330 mm. (15 degrees vs 20 degrees for a European knife) The Japanese knives thus have sublime cutting features. There are several different styles of reitou hocho in Japan, with various shapes and sizes. ARITSUGU Alloy Steel Garasuki Kitchen Japanese Chef Knife 180 mm 7.08" AT085s Saya Cover Engraved Name All items are shipped from Japan to Worldwide. Seisuke Knife opened in 2016 with the intent to promote Japanese culture by carrying high end cutlery made by some of the top bladesmiths in the country. This handmade Damascus steel knife is a closed type of edc knife and is 7.5 inches with a 4 and a half inch blade. Moreover, the blade is also sharper than the rest of the knives on this list, making it superior. This type of blade takes a portion out of the back, which creates a second curved edge and a thinner tip. Chefs prefer using this knife for delicate cutting and slicing tasks. Mioroshi is used both for filleting and slicing tasks. Typical blade length is 165-240 mm, but debas with a blade longer than 300mm are not uncommon. Steel is really the essence of the blade and primarily responsible for how the knife performs. Double bevel grind. Quick view Compare Add to Cart. free worldwide shipping for all order above € 250! This single bevel knife is a Kanto (Tokyo region) style “unagisaki” (japanese for “eel knife”). Nowadays santoku knives are quite common in the western home kitchens as well. This single bevel knife is used for filleting big tuna fish. Interested in fancy salads? This knife has a thin blade and a wide round double bevel is ground on it at a very acute angle close to the edge. We have the largest selection of Japanese knives in Europe. Shukaku hocho is a rural knife used by farmers in the fields during the harvesting season. “Shukaku hocho” translates from Japanese as “harvest knife”. There are two types: one is mainly for western kitchen knives and another one is for Japanese kitchen knives. A Kansai (Osaka) area speciality. Anryu VG10 Damascus Mirrored Finish Gyuto Japanese Chef Knife 210mm with saya. 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