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How to choose your Japanese knife?
There are many Japanese kitchen knives, and choosing the right one is not always easy. They differ in terms of shape, weight and blade length, all of which correspond to a specific type of use. This short description will help you determine which type of knife you need for your kitchen!
Gyuto "chef's knife
With its long, narrow blade, this knife is ideal for slicing and dicing all types of food. It's a multi-purpose knife.
Its average size is 20cm. Although this knife is suitable for all types of food, it is particularly recommended for meats, as it has a larger blade than the Santoku.
The Santoku " three advantages" is the traditional Japanese knife.
This knife is used for everything: slicing, chopping, dicing and mincing meat, fish and vegetables.
The blade is between 17 and 18cm long, and slightly curved to cut well. It is sometimes equipped with dimples to allow food to detach easily and thus reduce resistance during cutting. This also makes it possible to obtain very thin slices of raw fish.
The Deba or "pointed blade
It is used for cleaning, boning and separating fish heads, as well as for making very thin slices.
Its blade is heavy and resistant, up to 30cm long. It is asymmetrical to facilitate very fine slicing.
Yanagiba, "willow leaf blade
This knife can be used to cut very fine fish fillets, hence its other name, "sashimi and sushi knife".
The blade is asymmetrical, narrow and tapers from 21 to 30cm.
Shotoh or "small knife
This is a knife that corresponds to the paring knife and is used to clean and peel fruits and vegetables.
Thanks to its symmetrical blade, its cut is fine and precise for finishing work on small foods. It can be between 9 and 18cm long.
The Nakiri, "vegetable slicer
Designed primarily for cutting all types of vegetables.
Rectangular in shape, its high, wide blade makes it perfect for slicing vegetables and herbs. It is usually between 14 and 18cm long.
Also nicknamed the " scoop knife " because its flat surface can be used to move cut food.
The Sujihiki is a slicing knife
It is mainly used for meat. It can also be used to slice fish, large fruits and vegetables.
It resembles the Yanagiba, but the Sujihiki blade is symmetrical, between 20 and 31cm long.
The Bunka is a traditional Japanese knife
Its name literally means "culture". It is used for all kinds of cuts, from fruit and vegetables to meat and fish, and for chopping aromatic herbs.
Its symmetrical blade, between 13 and 18cm, is of medium thickness, making it useful for a wide range of tasks.
The Pankiri is quite simply the Japanese bread knife.
It is suitable for cutting all types of bread, cakes, sponge cakes and buns.
Between 20 and 25cm long, its blade is generally curved, with a slightly raised tip.
Aogami Super Series
Moritaka Aogami Super Series carbon 21cm handmade Japanese Yanagiba knife
Out of stock
With these tips, you're now ready to choose the right Japanese knife for your needs!
Find all our Japanese knives on Knifeleader.eu, as well as our steel knives!
