Western Knives

Western knife, Gyuto, Chef's knife Highlight

Most Western knives are double-edged, making it easy to cut as you like when you look at things from above. Since they are mostly made of stainless-steel and are rust resistant, they are especially widely used in homes, but more professionals are starting to prefer them.

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."
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.
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.
Salmon KnifeSalmon Knife

It is a knife made for slicing salmon, but since it has dimples to prevent thinly sliced meat from sticking to the knife, it is used for slicing ham and roast beef as well.