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.

  • Black finish (Kurouchi) Nakiri

    For VegetablesNishigata Nakiri

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

  • Sakekiri

    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.

  • Funayuki

    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.

  • Fuguhiki,

    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.

  • Takohiki

    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.

  • Yanagi-Kiritsuke

    For Slicing SashimiYanagi Kiritsuke

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