Gyuto

The Japanese take on the Western chef’s knife, the gyuto is an all-purpose blade ideal for slicing, dicing, and chopping meat, fish, and vegetables. Its lightweight build and thin, sharp edge make it a versatile workhorse for nearly any kitchen task.

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Kiritsuke

A hybrid blade combining the straight edge of a yanagiba with the pointed tip of a gyuto, traditionally reserved for a head chef. It excels at both precision slicing and general prep, demanding skilled handling to use to its full potential.

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Bunka

Recognizable by its distinctive reverse-tanto (angled) tip, the bunka is a multipurpose knife that handles vegetables, meat, and fish with ease. The pointed tip offers excellent control for detailed work, making it a stylish alternative to the santoku.

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Santoku

Meaning “three virtues,” the santoku is designed for slicing, dicing, and mincing across meat, fish, and vegetables. Its shorter, lighter blade with a flat edge and rounded tip makes it exceptionally easy to control and a favorite for everyday home cooking.

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Petty

A small utility knife perfect for detailed tasks like peeling, trimming, and slicing small fruits and vegetables. Its compact size bridges the gap between a paring knife and a chef’s knife, making it indispensable for precision work.

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Nakiri

A double-edged vegetable knife with a flat, rectangular blade built for clean, straight-down cuts. The thin profile and tall blade allow effortless slicing, dicing, and chopping of produce without rocking.

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Sujihiki

A long, slender slicing knife designed for portioning meat and fish with smooth, clean strokes. Its narrow blade reduces drag and friction, producing precise, even slices in a single motion.

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Yanagiba

A traditional single-bevel knife crafted specifically for slicing raw fish and preparing sashimi and sushi. Its long, thin blade delivers clean, precise cuts that preserve the texture and presentation of delicate fish.

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Deba

A thick, heavy single-bevel knife built for breaking down whole fish and cutting through small bones. Its robust spine and sturdy edge make it the go-to blade for filleting and processing seafood.

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Cleaver

A broad, heavy-bladed knife suited for chopping through bone, tough cuts, and dense vegetables. The wide surface also doubles as a handy tool for scooping and transferring ingredients.

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Specialized Knives

Beyond the everyday essentials, specialized Japanese knives are crafted for specific tasks. Each blade reflects generations of craftsmanship tailored to a particular culinary tradition.

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