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 VegetablesNishigata Nakiri

A Nishigata (Western Japan’s style) knife is a nakiri knife with a rectangular shape.
For Cleaning FishSakekiri

It looks like a deba knife but its width at the heel of the knife is wider and the blade is a little thinner. It is used to cut large fish like salmon, bones and all.
For Cleaning FishFunayuki

It is said that it was originally a knife which fishermen took along to their ships. It is an all-purpose knife that can be used not only for cleaning fish but for cutting vegetables as well.
For Slicing SashimiFuguhiki

Because it is mainly used to thinly slice pufferfish, it is made thinner than a shobu knife. The width at the heel of the knife is narrower than shobu too.
For Slicing SashimiTakohiki/Sakimaru Takohiki

This is a Kanto-style sashimi knife. The knife with a square point is takohiki and the knife with a round point is sakimaru takohiki.
For Slicing SashimiYanagi Kiritsuke

It is a Kanto-style sashimi knife. It can be used not only for sashimi but for vegetables too.