Introducing types of Japanese Knives /Gyuto, Santoku, Usuba, Nakiri

A list of Japanese kitchen knives

Knives of great quality, such as gyuto, santoku, usuba and petty,etc. All knives are made in Japan.

In this page, You can find brief explanations of each knives.

Gyuto / Chef’s Knife

gyuto

The Gyuto is basically the Japanese version of western chef knife. It has thinner sharper blade compared to Western chef knife so that you can make much more accurate cuts.

Santoku / For multipurpose use

santoku

The Santoku hocho is a general-purpose kitchen knife originating in Japan. The word Santoku refers to the three cutting tasks : slicing, dicing, and mincing. Santoku is the most popular knife in Japan.

Petty knife

petty knife

Petty knife is suitable for delicate work that other larger knives can’t handle. It is good to use for vegetables and fruits.

Usuba / Nakiri | Vegetable Knife

usuba knife

Usuba knives are the traditional vegetable knife for the professional Japanese chef.
Usuba literally means thin blade indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them.

The usuba is particularly popular with Kyoto chefs. Since Kyoto is landlocked, they rely more heavily on vegetables than Tokyo, making the usuba the quintessential knife of professional chefs there.

In Kyoto cuisine, the versatile tip allows for intricate cuts and preparations, however due to its height and straight edge usuba in general are used for chopping vegetables, and specialized cuts such as katsuramuki, shaving a vegetable cylinder into a thin sheet.

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