Why and how to choose a Japanese knife?

The first priority for a cook in a kitchen is a good

set of knives, because it is not the same to cook fish than red meat, or vegetables or seafood. There is a knife for ea

ch of your needs and the great ones in the kitchen prefer a good Japanese knife. This, due to their famous and renowned Japanese steel of the highest quality, and the perfection of their tradition and techniques for more than 1000 years, has given them the recognition of the best kitchen knives.

But how to choose them and know what they are for? Here we detail the characteristics of each one.

Santoku Knife

It is the "knife for everything" in Japanese cuisine. Its name means "three virtues" and makes mention of its versat

ility. This multi-function knife resembles the western chef's knife, only it has a straight edge rather than a belly to tilt on. It is ideal for meat, fish or vegetables and is perfect for slicing, cutting and mincing.


Yanagiba Knife

Also known as the Yanagiba knife or Shobu-Bocho (sashimi knife), it is a specific utensil for preparing sashimi: it is ideal for filleting fish or meat. It has a thin katana-shaped blade, which provides a precision cut.

Deba Knife

The Deba knife has a one-sided edge and is a heavy knife. It is designed for cutting, filleting and bone-tapping fish.





Usuba Knife

The Usuba is a knife intended for vegetables. With him the great triad of Japanese knives is completed. It has a wide, straight-cut blade, which separates each cut from the rest.


Nakiri Knife

The Nakiri knife also specializes in cutting vegetables and it derives its name from this function. It is light and has a shape similar to a machete. It is sharp on both sides.

Gyuto Knife

The Gyutoh is a versatile knife, for slicing and for preparing meat and fish. Its name means 'sword for meat'. It resembles the European chef's knife.

Petty Knife

Small paring knife, ideal for peeling and carving vegetables.