Knives designed for the preparation of sushi - from breaking down the fish to slicing individual pieces.
Deba Thick-spined knives designed to butcher fish, including filleting and cutting through fish bones.
Yanagiba Long, single-beveled knives used to slice raw fish, usually for sashimi and sushi. Takohiki are a regional variation of the yanagiba with a square-tip.
Sujihiki Long, double-beveled knives meant to cut large, clean slices of meat.
Usuba Thin profiled vegetable knives for push-cut chopping and rotary cutting thin sheets.