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Knife Types

Knife Types

Santoku Knife

All purpose knife featuring a flat edge and a sheepsfoot blade. Very light and easy to control. Great for making thin and precise slices. Santoku means “three advantages”, meaning the knife is great for preparing meat, fish or veggies.

santoku

Gyuto Knife

Japanese version of a chef’s knife. A great all purpose knife. A gyuto knife is typically much thinner, lighter and less curved than a western chef’s knife.

gyuto

Nakiri Knife

Japanese style vegetable knife. Blade edge is flat, so this knife works best using a chopping motion. Makes quick work and cuts easily all the way through veggies.

nakiri

Petty Knife

A Japanese utility knife based on the same shape as a gyuto knife. Accurate and versatile. Shorter petty knives can be used off the cutting board like a paring knife for removing ends or peeling. Longer petty knives are to be used like a gyuto for chopping and slicing.

petty

Deba Knife

Used primarily for cutting fish. The spine is very thick to add weight to assist in chopping off fish heads. The single beveled edge helps guide the blade along bones for making fillets.

deba

Sujihiki Knife

Slicer style knife. The long blade allows for slicing boneless proteins in one smooth stroke. The narrow blade reduces friction allowing for effortless strokes.

sujihiki

Yanagiba Knife

Long and thin knife designed for slicing fish for sushi and sashimi. Has a single bevel to allow more control and ease of sharpening. Back side of the blade is slightly concave to reduce friction.

yanagiba

Usuba Knife

Traditional Japanese vegetable knife for professional use. This knife is similar to a nakiri knife, but features a single bevel to allow for thinner slices, and a concave rear to reduce friction. This knife is best for shaving a vegetable like daikon or cucumber into a thin sheet.

usuba

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