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Japanese knife types can be generally split into two categories: Traditional style, and Western style. Traditional style knives like yanagiba and usuba usually feature single bevel blades, and have a specialized purpose in preparing Japanese cuisine (e.g. slicing sashimi).
Japanese knives have long been revered for their exceptional craftsmanship, sharpness, and precision. In this exploration, we unravel the mysteries behind the different types of Japanese knives, shedding light on their unique characteristics, functions, and the cultural heritage that surrounds them.
Learn about the different types of knives used in Japanese cuisine and how they are made so you can find the perfect one for you! Bonus tips: how to care for and maintain the knives and where to buy them.
From the gyuto to the yanagi, these are the eight most important Japanese kitchen knife styles to know. 1. Deba. Deba knives are sturdy, somewhat petite blades used primarily for working with fish.
There are many different types of traditional Japanese kitchen knives. Here’s a larger list with pictures to give you an idea, but we’ll focus just on the more popular ones in our discussion below.
Japanese kitchen knives have developed from simple, heavy blades (similar to Deba), which come in many well-thought-out forms used for precisely determined tasks. The great classic trio are Deba, Usuba and Yanagiba, which are especially useful for traditional Japanese cuisine.
Here’s a list of 14 of the most useful knives for preparing Japanese cuisine, with a brief explanation of how each is used. 1. Santoku. Known as the multipurpose knife of the bunch, the Santoku is perhaps the most popular of all the Japanese knife types on this list.
There are two main styles of Japanese made knives — traditional Japanese style and Western style. The main difference between the two is that traditional Japanese style knives have single beveled blades , while Western style knives have double beveled blades .
For professional chefs and home cooks alike, investing in high-quality knives can drastically improve the cooking experience. In this post, we’ll cover some of the most popular Japanese knife styles including gyuto, santoku, petty, and boning knives.
Common types of Japanese kitchen knives. Japanese culinary knives are distinguished by their specific designs and intended uses, each shaped to perform optimally for particular tasks. Here are some of the most common types that you might consider adding to your culinary toolkit: Gyuto (Chef’s Knife)