Knife Blog

Today, I explain about representative single-edged Japanese knives. I will attach pictures at a future date.
 
1. Sashimi knives
 
We can create beautiful cut edge of sashimi by using this knife from its heel to its point. Then, this sharp blade can bring out delicious taste of sashimi at the maximum level since sharp knives don’t break cells of raw fish. This knife is called “Yanagiba” in the East Japan and “Shobu” in the West Japan. The reason why it is called “Shobu” is that the shape of sashimi knives is similar to the one of “Shobu”(Iris sanguinea) leaves.
 
Sashimi knives in East Japan was different from the one in West Japan up until shortly before, but now the same Sashimi knives are mostly used both in East Japan and in West Japan.
 
The sashimi knives for balloon fish is quite thin because its sashimi is very thin.
 
2. Deba knives
 
Deba knives are used when we head fish or cut fish bone and all. Or they are used when we fillet fish in three pieces. In most cases, Deba knives are used with force, so Deva knives are very thick in order not to be nicked. These heavy blades can cut bones.
 
The 40% lower part of Deba blade is used for heading fish or cutting fish bone and all and the 60% higher part of Deba blade is used for filleting fish in three pieces. Long Deba knives are used for big fish such as bonito and amberfish and short Deba knives are used for small fish such as horse mackerel
 
We have thin type of Deba knives, called Aideba. Aideba knives are used for those who think Deba is too heavy. Aideba knives are a little thinner than Deba knives, so they are nicked more easily.
 
Of course, there are more types of Japanese single-edged knives, so I will introduce them in another blog.
 
*On the picture, the knife above is the Sashimi knife and the one below is the Deba knife.