Knives sorted by use

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Knives sorted by use
Japansese kitchen knives arranged by intended use.

Knives sorted by use There are 278 products.

Subcategories

  • Small universal knives
    Universal knives of smaller dimensions
  • NAKIRI for vegetables
    Japanese NAKIRI type knives - traditional vegetable knives. Height of the knife allows for collecting of chopped produce on blade and easy transport straight into pot or pan.
  • SANTOKU - japanese...
    Japanese SANTOKU knives - traditional universal knife resembling European chef knife. SANTOKU can be used for fish, meat or vegetables. Height of the knife allows for collecting of chopped produce on blade and easy transport straight into pot or pan.
  • GYUTO- japanese chef...
    Gyuto has a typical shape of chef knife with a point. Primary use is for meat; however you can also cut veggies and fish. Most common blade length is 18-21cm (it is possible to find shorter or longer knives of similar shape).
  • Boning knives
    Special knives intended for boning
  • DEBA - japanese boning...
    Japanese DEBA - traditional knife for meat and fish. It has one sided thicker edge adapted for easy boning.
  • SUJIHIKI - slicing and...
    Longer thinner knives with low blade are intended for filleting meat and fish.
  • YANAGIBA jap....
    Japanese YANAGIBA type knives - traditional knives intended for filleting of fish. It has one sided thin edge ensuring clean and fine cut. It is also suitable for preparation of Sushi and Sashimi.
  • Bread and pastry knives
    Knives with serrated blades intended for cutting bread and pastry.
  • Cutlery and steak knives
    Knives for dining table
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Showing 1 - 30 of 278 items
Showing 1 - 30 of 278 items