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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.

  • Kiritsuke

    Special KnivesKiritsuke

    Kanto-style mioroshi knife.

  • Sushikiri

    Special KnivesSushikiri (Sushi Knife)

    It is mainly used to cut Osaka's futomaki (thick rolled sushi) and oshizushi (pressed sushi). Its standard size is 24 cm.

  • Kaisaki

    For Slicing SashimiKaisaki

    This knife is shaped like a shobu knife but is shorter. It is a knife used for preparing clams, but since it is also used to cut baran (decorative leaf), it is sometimes called barankiri.

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