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Types of Japanese knives

SANTOKU

Japanese SANTOKU knife - traditional universal knife somewhat resembling a European chef knife (Gyuto). Santoku can be translated as „Knife of three wonders“ and can be used to cut meat, fish and vegetables. Height of the blade allows to easily scoop chopped foods and transport them into pan or pot.

You can check our selection of SANTOKU knives here.

VIDEO - How to use SANTOKU knife:

NAKIRI

Japanese NAKIRI knife - a traditional vegetable knife. Single bevel Nakiri is called Usuba. Height of the knife allows you to easily scoop up chopped produce and transport it into pot or pan.

You can check our selection of NAKIRI knives here.

VIDEO - How to use NAKIRI knife:

YANAGIBA

Japanese YANAGIBA knife - traditional knife for filleting fish. Yanagiba can be translated as a „willow leaf“ and the knife has a long and slender blade with single bevel, ensuring sharpness and clean cuts. Knife is well suited for preparation of sushi and sashimi.

You can check our selection of YANAGIBA knives here.

VIDEO - How to use YANAGIBA knife:

DEBA

Japanese DEBA knife - traditional meat and fish knife. Single bevel and thick and robust blade are well suited for de-boning or cutting meat.

You can check our selection of DEBA knives here.

VIDEO - How to use DEBA knife:

We will soon add more knives like GYUTO (European chef knife) or SUJIHIKI (slicing knife).