Knife Type

The 5 Best Slicing Knives & How to Select The Best One

Slicer knives are specialize in cutting meat. They are suitable for removing meat threads, cutting meat into thin slices, and making meat dishes more delicious. Slicer Knives are called “Sujihiki knife” in Japan. Next to Gyuto and Santoku knives, Slicer knives are often purchased by people who cook meat frequently. There are many types of Slocer knives and it can be difficult to know which one to choose. In this article, I will explain how to choose the best Slicer knives for you, explain the differences between them and Gyuto and Yanagiba knives, and introduce some recommended Japanese Slicer knives. […]

Petty Knife or Utility Knife, How to Select the Best Petty Knife

Petite knives are small Western-style knives that are used by both professional chefs and home chefs. Petty knives are suitable for cutting fruits, but if they are not used for big foodstuff, Petty knives are also said to be versatile knives that can cut meat, fish, and even vegetables. Petty knives are available in a variety of lengths and materials from many knife brands, and it can be difficult to choose one that suits you. In this article, we will introduce the features of Petty knives, points on how to choose one, and recommended Petty knives. Uses and Features of […]

Gyuto Knife : How to Choose Best Japanese Gyuto Knife

A Gyuto knife is a kitchen knife that was introduced to Japan from the western, and is also called Chef’s knife in the US or Europian countries. Gyuto knives are not only suitable for cutting large chunks of meat, but also for fish and vegetables, making them versatile knives suitable for many foods. Gyuto knives made with the high skills of Japanese knife makers are very popular around the world. But, there are many brands that make Gyuto knives, and each brand has many different lengths and materials, making it difficult for many people to choose the best one for […]

Sashimi(Yanagiba/柳刃) Knife : Usage, Features

Sashimi knives are specially designed for cutting sashimi, a typical Japanese dish. This knife features a beautiful long blade, and even just looking at it, you can feel the high level of sharpness. Sashimi knives are popular knives that not only professional cooks, but also fishing enthusiasts and people who buy fish fillets from the block and make sashimi should have at least once, but there are many prices and types, and many people are not sure which one to choose. This article provides basic information on Sashimi knives and how to choose the right one. Usage and Features of […]

Santoku knife: Usage, Features, and How to sharpen

Santoku knives are very popular kitchen knives for use around the home, because it’s easy to use for meat, fish, and vegetables. However, there are many types of materials, blade sizes, brands, etc., and many people may not know which one to choose. In this article, we will introduce basic information about Santoku kitchen knives, how to choose the best one, and how to sharpen Santoku kitchen knives. Uses and Features of Santoku Knives Santoku Knives are named after three(San in Japanese) benefits(Toku in Japanese) that are suitable for meat, fish, and vegetables. After 1900, Western cooking became more common […]

Deba Knife : Uses, Features, and Best Deba Knives

Deba knives are used to cut fish. If you like fishing or cooking fish, you must have at least one of these knives. However, there are many types of Deba knives. They are different in terms of materials, blade sizes, and brands, and many people may not know which one is suitable for them. In this article, we will introduce basic information on Deba knives, how to choose one, and our recommended Deba knives. Uses and Features of Deba Knives Deba knives are specially designed for cutting fish. They feature a short blade which is thick and wide enough to […]

Usuba Knife : Features & Usage

What is Usuba Knife Usuba（thin-bladed）knife is suitable for cutting and peeling vegetables. The blade is very thin and sharp for delicate cooking such as chopping, peeling, and grinding vegetables without destroying their fibers. The blade is thin and straight from the chin to the cutting edge, so that the entire blade hits the cutting board evenly. It is devised so that the entire blade can be used to perform tasks such as wig-peeling. The shape differs depending on the region, and is divided into Kanto and Kansai types. The Kanto type has an angled blade tip and is called an […]