Gyuto (Chef's Knife)
The Japanese equivalent of a Western chef’s knife, the gyuto is highly versatile and used for a variety of tasks such as chopping, slicing, and dicing. It typically has a thinner blade than Western chef’s knives, allowing for more precision in cutting.
Santoku
Santoku translates to "three virtues," representing its ability to handle three tasks: slicing, dicing, and chopping. It’s a popular knife for home use due to its versatility and slightly shorter, lighter blade compared to a gyuto.
Nakiri (Vegetable Knife)
The nakiri is a rectangular knife designed specifically for chopping vegetables. Its straight edge makes it ideal for cutting vegetables with a chopping motion, ensuring even, clean cuts without tearing.
Deba (Fish Knife)
A heavy knife with a thick blade, the deba is used primarily for cutting fish, including filleting and cutting through bones. It’s also useful for breaking down poultry due to its robustness.
Yanagiba (Sashimi Knife)
The yanagiba has a long, narrow blade, perfect for slicing raw fish into thin, delicate pieces, which is essential for preparing sashimi and sushi. Its single-bevel design provides an incredibly sharp edge.
Petty Knife (Paring Knife)
A small utility knife, the petty is used for finer tasks like peeling, trimming, and precise cuts. It’s similar to a Western paring knife but often sharper and more refined in its construction.