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Japanese knife, Shobu, Yanagiba

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.

  • Nagoya-saki, eel

    For Cleaning EelsNagoya-saki

    The top right corner (top left in the case of left handed knives) is rounded so that you don't cut your hand when cleaning eel. It is defined by its short blade and long handle.

  • Kyosaki, eel

    For Cleaning EelsKyo-saki

    You grip the protruding part along the mine (spine) when using this knife.

  • Edosaki, eel

    For Cleaning EelsEdo-saki

    The knife's kissaki (point) is set at an angle, and the handle is short and its edges are beveled so that it fits comfortably in one's hand.

  • Kawamuki

    For VegetablesMentori/Kawamuki

    A small version of kamausuba. There is both a single-edged type and a double-edged type, and it is used to peel vegetables.

  • Kenmuki

    For VegetablesMukimono/Kenmuki

    Its use is the same as usuba since it can be used to do anything regarding the preparation of vegetables. But it is little thinner than usuba and has a triangular kissaki (point).

  • Kyogata, Nakiri, Kurouchi, Black finish

    For VegetablesKyogata Nakiri

    Unlike usuba, nakiri knives are double edged and most of them are kurouchi(*). A Kyogata (Kyoto style) knife's kissaki is slightly curved and it is also called jinarigata.

    *A knife with the kireha part polished while leaving the obverse side of the "ji" black.

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