Japanese Knives

The main features of Japanese knives are that they are single-edged and use steel. Because of these features, they have a very sharp edge. With this, they can create a beautiful cut surface and the cells of food do not get damaged thereby maximizing the flavor of food.

For VegetablesKakuusuba

This is a Kanto-style usuba knife and is sometimes called Edo-usuba. It is defined by its square kissaki (point).
For Slicing SashimiYanagiba/Shobu

It is called yanagiba in the Kanto district and shobu in the Kansai district. A short while ago, this type of knife was considered a Kansai-style sashimi knife, but today it is used to slice sashimi even in Kanto. It is called shobu since its shape looks like an iris (which is called shobu in Japanese).
Special KnivesChuka (Chinese Knife)

Chinese knives made by the manufacturing process of Sakai forged knife. There are 3 types: usukuchi (thin), chuatsu (medium thick) and atsukuchi (thick). Usukuchi is used for vegetables, chuatsu is used for all purposes, and atsukuchi is used to cut hard materials like bones.
Special KnivesMenkiri (Noodle Knife)

It is used to cut udon and soba noodles. To make it possible to cut a strip of noodles in one stroke, its blade’s length is 27 cm or longer. Also, it is made heavy so you can cut using its weight. Besides kurouchi(**), there are also migaki(*).

*A knife that is silver overall like you see frequently, by polishing the "ji" (the base of the knife made by smiths).
**A knife with the kireha part polished while leaving the obverse side of the "ji" black.
Special KnivesMagurokiri (Tuna Knife)

In order to cut and fillet giant tuna, its blade is usually 60 cm to 90 cm long. The shape is similar to takohiki.
For Cleaning EelsOsaka-saki

Its shape is best suited to cleaning eel the Kansai way, cutting along the belly.