• Types and uses of japanese knives

Types and uses of japanese knives

Many households have santoku knives and gyuto knives that can be used for all kinds of ingredients, as well as petite knives that are suitable for fine work.
There is a wide range of kitchen knives for cooks to match the ingredients, such as knives for vegetables and knives for fish.
Here is an introduction to the different types of kitchen knives and their uses.

  • Gyuto Knife

    This is a Western all-purpose knife that is widely used all over the world. It was originally designed to cut large pieces of meat into small pieces, but it can also be used for chopping vegetables and fish.

  • Santoku knife

    This knife was made to have the characteristics of both a vegetable knife and a beef knife. As the name implies, it can be used for a variety of foods such as meat, vegetables, and fish.

  • Deba Knife

    This knife is used to cut fish. The blade is thicker and heavier, so it can cut the bones of fish. It can also be used to cut meat.

  • Petty Knife

    This knife means "small" and is used for fine work such as peeling fruits and vegetables. Because of its small size and light weight, it is suitable for small foods.

  • Sashimi Knife

    This knife has a very long blade and is used for making sashimi from fish and meat slices. It is designed to cut sashimi in a single stroke, making it tasty and beautiful. It can also be used for cutting roast beef.

  • Sujibiki Knife

    This knife is used to separate the muscle when dismantling a block of meat. It has a thin blade and is suitable for fine cutting along the muscle and only cutting out the parts without muscle.

  • Nakiri Knife

    This is an ancient Japanese kitchen knife, suitable for cutting vegetables. Compared to the Santoku knife, it can smoothly chop and shred vegetables. On the other hand, it is not suitable for meat, fish, and fine work.

  • Usuba Knife

    Like the nakiri knife, this ancient Japanese knife is suitable for cutting vegetables.
    The blade is made very thin for fine cooking such as chopping, peeling, and scraping vegetables without destroying their fibers.

  • Kiritsuke Knife

    This knife has the characteristics of both a thin blade knife and a willow blade knife (sashimi knife). It is a versatile knife with a sharp edge that can be used for sashimi, meat, and vegetables.

  • Peeling Knife

    This knife is specialized for fine work such as cutting, slicing, peeling, hollowing, and beveling vegetables.

  • Eel Knife

    This knife is specially designed for cutting eel, such as boning, opening, and filleting.

  • Noodle cutting knife

    This knife is specially designed for cutting noodle dough such as udon and soba. Noodle knives have a long blade that extends all the way down the handle.

  • Chinese chefs knife

    This knife is used for making Chinese food. Using the weight of the large blade, it can be used to cut meat, fish, vegetables, and even crush food with the flat surface of the blade.

Types and uses of knives used
for purposes other than cooking

  • Tatami Knife

    This knife is used for making tatami. Depending on the process of making tatami, there are several types of knives for different sizes.

  • Mountain knife

    This knife is designed for use when walking in forests, grasslands, and mountainous terrain to brush away grass and twigs.

  • Paper Knife

    This knife is used to cleanly open envelopes and letters. The knife can be inserted into the mouth of the envelope and cut along the folds.

  • Kiridashi neck knife

    A knife used for shaving things. It can be used for shaving and crafting in woodwork.

  • Paper cutting knife

    This blade is specialized for cutting paper. It is used to cut Japanese paper for calligraphy and to make paper crafts called sen-shi.

  • Sickle

    Blades used to cut grass and turf.