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We have many types of products other than the products below. Please see the details from the menu of “Products.”
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For Cutting MeatChef’s Knife
The most commonly used Western knife that can be used for both meat and vegetables.
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For Cutting Off Tendons and SlicingSujihiki/Slicer
It is shaped like a chef’s knife but longer and more narrow and is used for carving out meat along tendons. It is sometimes called a slicer.
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For Cleaning FishDeba
Generally, the bottom 2/5 of the edge is used for chopping and top 3/5 is used for cleaning fish. Depending on the length of the knife, it is used for large fish like Japanese amberjack and bonito or for small fish like horse mackerel. You can cut a fish, bones and all, by using its weight.
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For Slicing SashimiYanagiba/Shobu
It is called yanagiba in the Kanto district and shobu in the Kansai district. A short while ago, this type of knife was considered a Kansai-style sashimi knife, but today it is used to slice sashimi even in Kanto. It is called shobu since its shape looks like an iris (which is called shobu in Japanese).
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For StorageKnife Bags
Bags to store knives. There is a pocket inside to store small items like honenuki (bone tweezers). Also, there is a place to store long serving chopsticks in the inner side.
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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)."