Knife Types
Multi-purpose / Double Bevel
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Gyuto - Chef's Knife
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Designed to resemble the shape of a Western chef's knife, though typically thinner, lighter, and less curved. Best used for cutting meats and larger foods.
Santoku - All-Purpose
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All-purpose knives with a flat edge and a sheepsfoot blade. Designed to cut in a push-cut chopping motion, rather than the Western rocking motion.
Nakiri - Vegetable
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Square-tipped knives made for chopping vegetables with a push-cut chopping motion. The blade is both thin and deep, allowing the user to easily cut through vegetables.
Bunka - All-Purpose
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Knives that share the same blade profile as santoku - a flat edge and sheepsfoot blade - though with the tip cut off to a sharp point for small detail work.
Petty-Utility
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Extremely versatile smaller knives used for pairing or cutting small produce. The general blade shape is based on that of a gyuto knife.
Sujihiki - slicer
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Long knives meant to cut large, clean slices of boneless meat. The narrowness and length of the blade allow smooth cuts made in one stroke.
Pairing / Peeling
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Very small knives designed for performing detail work and peeling.
Single Bevel
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Yanagiba - Sushi Slicer
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Long single-bevel knives used to slice raw fish, usually for sashimi and sushi.
Usuba - Vegetable
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Thin profiled vegetable knives for push-cut chopping and rotary cutting thin sheets.
Deba - Fish Butchery
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Thick-spined knives designed to butcher fish, including filleting and cutting through fish bones.
Left-Handed Knives
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Single-sided knives with the bevel on the left side of the blade, rather than the right.
Others
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Honesuki - Boning
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Used to take apart full chickens, especially by yakitori chefs in Japan.
Bread Knives
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Serrations in the edge of the blade allow the user to saw through tough, thick crusted bread.
Cleavers & Specialty Knives
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Various styles of knives designed for specialized uses.
Knife Sets
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Sets of knives from select brands.
