Form

Japanese knives are known for their variety and specialization. Here are some of the most popular types:

1. Gyuto : The Gyuto is the Japanese equivalent of the European chef's knife. It has a slim blade with a gentle curve and is ideal for slicing, chopping, dicing and cutting meat, fish and vegetables.

2. Santoku : The Santoku is an all-purpose knife with a wide, straight blade and a flat tip. It is ideal for fine cutting tasks such as chopping vegetables, slicing meat and filleting fish.

3. Nakiri : The Nakiri knife has a straight blade with a rectangular profile and is particularly suitable for slicing vegetables. The flat blade allows for precise cuts and the wide surface makes it easy to move chopped vegetables.

4. Deba : The Deba is a traditional Japanese knife for preparing fish. It has a thick, sturdy blade with a strong point that is ideal for filleting fish and cutting up small bones.

5. Yanagiba : The Yanagiba is a special knife for preparing sushi and sashimi. It has a long, slender blade with a single cutting edge that allows sharp and precise cuts to cut the thinnest slices of raw fish.

6. Usuba : Another vegetable knife with a straight blade and a thin profile, the Usuba is often used in traditional Japanese cuisine and allows for precise cutting work for the finest vegetable decorations and cuts.

7. Honesuki : The Honesuki is a specialized knife for preparing poultry. It has a sturdy blade with a sharp angle that makes it ideal for gutting poultry and cutting meat around the bones.

8. Kiritsuke : The Kiritsuke knife is a versatile all-purpose knife with a unique shape that combines features of a Yanagiba and an Usuba. It is often used by chefs and is suitable for a variety of cutting tasks in the kitchen.

9. Bunka : The Bunka knife is similar to a Santoku but has a wider blade with a curved tip. It is ideal for cutting meat, vegetables and fish and offers a larger cutting surface for efficient work.

10. Sujihiki : The sujihiki is a specialized knife for cutting thin slices of meat or fish. It has a long, slender blade with a single cutting edge that allows for precise and even cuts.

Each of these knives has its own unique characteristics and is designed for specific tasks in the kitchen. Together they represent the diversity and craftsmanship of Japanese cutlers, who combine centuries-old knowledge and techniques in their masterpieces.