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For Home UseSantoku/Banno (Multi-purpose)/Bunka
The knife most commonly used in homes. It is shaped especially to cut vegetables but since it can be used to cut meat and fish as well, it is called "Santoku (3 purposes)."
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For Cutting BreadBread Knife
Many of these knives have a wave edge and are used like a saw. It can also slice hard breads like baguette.
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For Cutting Meat Off BonesHonesuki (Boning Knife)
It is used to cut meat off bone. Its blade is relatively thick amongst Western knives and is hard to chip even if it hits a bone. A boning knife has two types: Azumagata that has chin and Nishigata that does not. It is called "Sabaki."
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For Cutting Vegetables and FruitsParing Knife
A knife used to peel or make decorative cuts with vegetables and fruits. It looks like a small-size chef’s knife.
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For Cutting BreadCastella Sponge Cake Knife
Knives made for cutting cakes and Castella sponge cakes. Usually, rust-resistant stainless steel is used for the blade.
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Special KnivesChuka (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.