Knives dedicated to specific materials.
Honekiri/Hamokiri (Daggertooth Pike Conger Knife)
To clean daggertooth pike conger that is full of fine bones, the knife is made heavy by making the mine (spine) thick. On the other hand, the knife's hasaki (edge) is made thin so that it can finely cut bones.
Chuka (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.
Menkiri (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.
Magurokiri (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.
Kanto-style mioroshi knife.
Sushikiri (Sushi Knife)
It is mainly used to cut Osaka's futomaki (thick rolled sushi) and oshizushi (pressed sushi). Its standard size is 24 cm.