Knife Shapes

Cutting Essentials: Your Daily Culinary Companions

These knives have stood the test of time as kitchen essentials because, quite simply, they excel in supporting you through most tasks you'll encounter while cooking.


Gyuto - GYOO-toh "King of Versatility"
The Gyuto, AKA Chef’s Knife, translating to "Cow Sword," is the ultimate knife if you’re going to have just one. It’s a thinner and lighter blade, with less curve than others, that makes it perfect for a variety of tasks. Choose between Wa-Gyuto (Japanese handle) and Yo-Gyuto (western handle) based on your preference. Whether you're a vegetable prep enthusiast or a meat and fish aficionado, the Gyuto's versatility has you covered.


Santoku - SAN-toh-koo "Three Virtues in One"
Santoku, meaning 'three virtues,' is smaller than the Gyuto Chef’s Knife with a clipped tip and modest rocker. A favorite in Japanese and western households alike, it excels in handling fish, meat, and vegetables. User-friendly and versatile, the Santoku is a must-have if you’re going to have two knives or more.


Utility & Petty Knives - "Precision in Every Cut"
These knives are your go-to for general kitchen tasks. The Japanese Petty Knife, derived from the French word 'petit,' is perfect for intricate work, peeling, slicing, and chopping herbs. Their small design ensures agility and control, making them indispensable in any kitchen.


Spear Point Paring Knife - "Precision in Your Palm"
Versatile and ergonomic, the Spear Point Paring Knife offers precise control in your hand, off the cutting board. Its curved cutting edge makes it a staple for various cutting tasks.


Sheepsfoot Paring Knife - "Board-to-Product Connection"
The Sheepsfoot Paring Knife boasts a straight blade and clipped tip, ensuring complete contact with the cutting board. Enhance your connection with food products and achieve precision in every cut.


Torné Paring Knife - "Curves for Culinary Artistry"
Also known as the Bird's Beak, the Torné Paring Knife with its re-curve is a favorite among French-trained chefs. Perfect for cutting Torné vegetables, it adds a touch of artistry to your culinary creations.


Càidāo - TSAI-dao "The Culinary Maestro"
Càidāo, or Kitchen Knife, is the Chinese-style Chef's Knife. With multi-purpose functionality, it excels in chopping, slicing, dicing, and mincing. Don't be fooled by its square profile—it's not a meat cleaver. The Càidāo's thin blade is perfect for delicate tasks and adds finesse to your kitchen skills.


Serrated - "Cutting Through Crusts with Ease"
Serrated knives are kitchen essentials, excelling in cutting through hard exteriors and soft interiors. Ideal for crusty bread and tomatoes, these knives come with various serration configurations. Embrace the saw-like efficiency that serrated knives bring to your kitchen.


Specialized Knives: Knives Designed for Specific Culinary Tasks


While the classic knife essentials above provide a great cooking foundation, these specialized knives precisely target niche cooking needs.


NAKIRI - "Vegetable Virtuoso"
The Nakiri, also known as Kakugata Nakiri Bōchō, is your go-to vegetable knife. With its squared shape and minimal curve, it's designed for efficient vegetable prep. Perfect for the Japanese 'push forward' style, the Nakiri excels in slicing, chopping, and mincing.


MEAT KNIVES

Boning Knives - "Trimming and Precision"
Ideal for removing meat from the bone, trimming fat, and handling connective tissues, Boning Knives come in stiff, semi-flexible, or flexible designs. Ranging from 5 to 6 inches, they feature various tip designs for different tasks.


Filet Knives - "Delicate Fish Mastery"
Designed with a flexible blade tapering towards the tip, Filet Knives excel in removing skin and delicate meat from fish. Their range spans from 6 to 11 inches, providing versatility in handling various fish sizes.


HANKOTSU HONESUKI - "Carcass Commander"
The Hankotsu Honesuki, or Maru Honesuki, features a thick-bodied blade with a slight curve, perfect for removing meat from hanging carcasses. Chefs love its reverse grip handle design for general-purpose boning tasks.


KAKU HONESUKI - "Precision in Joints and Cartilage"
The Kaku Honesuki, or Sabaki, boasts a straight blade with a triangular shape and narrow tip. Its design allows clean separation at joints and cartilage, making it ideal for cutting smaller fish and general-purpose boning tasks.


GARASUKI - "Poultry Powerhouse"
The Garasuki, a Japanese poultry boning knife, is larger than a Honesuki, featuring a thick blade and a narrowed tip. Not just for poultry, it excels at cutting through lobster shells and butchering small fish.


CARVING AND SLICING KNIVES - "Elegance in Every Slice"
Whether pointed or blunt, Carving Knives are long, thin, and narrow, perfect for uninterrupted thin slices. Often paired with a Carving Fork, these knives add elegance to your serving experience.


MEAT CLEAVER - "Powerhouse for Butchery"
The Meat Cleaver, with its heavy and stout rectangular design, is a true powerhouse resembling a hatchet. Its thickness and broad edge angle make it stand out. Unlike a Chinese Chef's Knife, it excels in heavy strikes on bone, cartilage, and cutting boards. Perfect for dismantling chicken, separating animal bones, mincing beef or pork for hand-chopped delicacies, and cleaving hard root vegetables and squash.


STEAK KNIVES - "Tableside Elegance"
Essential for every household, a great set of Steak Knives elevates the dining experience. Sharper and larger than table knives, they effortlessly slice through perfectly cooked cuts of red meat, poultry, and pork at the table. Choose between straight-edge or serrated options for a personalized dining touch.

SCIMITAR - "Butcher's Curved Companion"
The Scimitar, a large and curved butcher's knife, is your trusted companion for precision in butchery. Primarily used for removing fat caps, trimming silver skin, and portioning large cuts of meat into smaller, manageable sizes.

SUJIBIKI - "Slicing Sensation"
The Sujibiki is your go-to slicing knife, featuring a long and narrow blade for smooth and precise cuts through boneless meats and fish. With a profile akin to a Japanese Yanagi used for sushi, sashimi, and rolls, the Sujibiki ensures ease and uninterrupted slices. Many chefs appreciate its blade flexibility, making it versatile enough to function like a Fillet knife.


Japanese Mastery: Single-Bevel Knives for Home and Professional Kitchens

Commonly used among Sushi Chefs, single bevel knives are suited for specialized tasks that require a high degree of precision.

 

KANTO USUBA - KAHN-toh OO-soo-bah, “Precision Veggie Maestro”

Crafted in the Tokyo region, the Kanto Usuba, or 'thin blade,' excels in Japanese push-forward and katsuramuki cutting styles. Its straight, thin blade ensures a seamless cut, making it the go-to for precise vegetable preparation. A must-have for culinary artisans.

KIRITSUKE - kee-ree-TSOO-kay, “Fusion Artisan”

The Kiritsuke, a harmonious blend of Yanagi and Usuba, demands skill and mastery. A symbol of culinary expertise in Japanese establishments, it is exclusively wielded by executive chefs. A versatile blade marrying tradition with innovation.

KAMAGATA USUBA- kah-mah-GAH-tah OO-soo-bah, “Versatile Pointed Artistry”

Originating in Osaka, the Kamagata Usuba boasts a thin, straight blade with a pointed tip, offering versatility beyond its Kanto counterpart. Perfect for precise vegetable cuts and intricate kitchen tasks.

SOBAKIRI / UDONKIRI / MENKIRI - Noodle Craftsmen
SOH-bah-KEE-ree / OO-don-KEE-ree / MEHN-KEE-ree

These specialized knives for soba, udon, and ramen noodles feature a unique handle-above-blade design, enhancing the Japanese push-forward cutting style. Craft the perfect noodle dish with these masterful tools.

MIOROSHI DEBA - MEE-oh-ROH-shee DEH-bah, “Precision Butchery Artisan”

A hybrid of Deba and Yanagi, the Mioroshi Deba combines fish butchery attributes with a thinner profile for intricate tasks. Ideal for detailed cuts in fish and other delicate culinary endeavors.

DEBA - DEH-bah, “Fish Mastery Tool”

The Deba, robust and weighty, excels in fish butchery and fileting. Versatile for heavy chopping and mincing tasks, it's a powerhouse tool for culinary professionals and enthusiasts alike.

FUGUBIKI - FOO-goo-BEE-kee, “Blowfish Slicing Virtuoso”
Resembling a Yanagi, the Fugubiki's thin and narrow design ensures precision in extremely thin slicing. Ideal for the Usuzukuri technique when presenting blowfish—an essential for meticulous sashimi presentation.

SAKIMARU TAKOBIKI - Octopus Slicing Artisan
SAH-kee-MAH-roo TAH-koh-BEE-kee

Originally crafted for slicing octopus, its long, slender blade and rounded tip make cutting rolls, sashimi, and kiritsuke effortless. A versatile tool for a variety of delicate slicing tasks.

TAKOBIKI - TAH-koh-BEE-kee, “Octopus Precision Cutter”

A Yanagi variation, the Takobiki's squared-off tip and thin profile facilitate precise cuts through dense items like octopus. Perfect for those who seek exactness in slicing various ingredients.

KIRITSUKE YANAGI “Precision Sashimi Craftsman”
kee-ree-TSOO-kay YAH-nah-gee bah-CHOH

A Yanagi variant with a 'reverse tanto,' the Kiritsuke Yanagi excels in fine and precise work—perfect for sashimi and other small culinary tasks. An adaptable tool for intricate culinary creations.

YANAGI- YAH-nah-gee bah-CHOH, “Willow Blade Artisan”

Traditionally for fish slices, the Yanagi's long, narrow blade ensures seamless, uninterrupted cuts without food sticking. An indispensable tool for precision slicing in various culinary applications.