NICE and SHARP

Every Blade Deserves a Nice and Sharp Edge

Western-style Japanese knives were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. They can be used in all kitchens and are a good choice for the non-Japanese kitchen.

Garasuki	Separate whole chickens, Honesuki is a lighter version
Gyutou	An all purpose knife, similar to the Western chef knife
Hankotsu	Used for separating meat from bones, boning knife
Honesuki	Used to remove bones from chicken
Nakiri	Vegetable knife
Petty	Peeling, paring, and carving knife
Santoku	All-purpose knife well suited for home kitchen use
Sujihiki	Similar to a Western slicer
Yo-deba	Western version of the traditional Japanese Deba

Garasuki

This knife is designed to separate whole chickens into parts. Due to its thickness and weight, it can also be used for other jobs that require heavy work with a short knife. The Honesuki is a lighter version of this knife.

Gyutou

This is similar to the chef knife. It is an all purpose knife between 7 and 12 inches long. Used for cutting meat, fish and vegetables.

Hankotsu

Used for separating meat from bones, it is usually around 6 inches long. It is a sturdy knife, used to cut meat away from the bone, but not for cutting through bones. Hankotsu Western counterpart is the boning knife.

Honesuki

This is a 6 inch knife used to remove bones from chicken parts and other meat. It is lighter and thinner than the Garasuki knife.

Nakiri

Vegetable knife is between 6 1/2 and 7 inches long.

Petty

This is a peeling, paring, and carving knife for vegetables, fruits, herbs, and other delicate work. Usually between 4 1/2 and 6 inches long.

Santoku

Santoku is an all-purpose knife ideal for the three tasks of cutting meat, fish and vegetables. Particularly well suited for home kitchen use.

Sujihiki

This is the double edged version of the Yanagi knife. Similar to a Western slicer, it can also be used as a slicer for meats. The narrow blade creates less drag making it easier to draw the knife through fish and meat.

Yo-deba

This is the Western version of the traditional Japanese Deba. It is used for cutting meat and fish. Yo-debas are similar in weight to Western chef knives.

Last Updated: Dec-07