WHAT ARE THE MOST COMMON JAPANESE KNIFE BLADE TYPES?

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WHAT ARE THE MOST COMMON JAPANESE KNIFE BLADE TYPES?

Japanese knives have a long history and a diverse culture. There are so many different types of knives that writing a more comprehensive article would take some serious research.

The Japanese love making knives and working with them. Rushing and doing things half-heartedly is not characteristic of Morning Country culture. Ritual, process and journey, aesthetic pleasure, and the visual side of the result are also considered important in cooking. Of course, paying attention to small details is important to the Japanese.

This is why Japanese kitchen culture has its type of knife for almost every imaginable task: a sword-length knife for cutting a large tuna; a knife with a curved blade for cutting sushi rolls; a small knife with a curved blade for processing eel, etc., etc. Knives from different regions of Japan also have their characteristics - blade shape, style, and materials- which are characteristic of the area. Related to Japanese knives, it could easily be its branch of science!

In this article, I have listed the most common types of Japanese knives, classified by blade shape and intended use. We also offer these knives in the Tallinn Cutlery online store.

GYUTO is a Japanese chef knife. It´s the most common tool in the kitchen. Gyuto is usually somewhat lighter than a European chef knife. The blade is thin and the sharpening angle is 12-15 degrees. Blade length is usually 18-24 cm. Japanese chef knives come usually with a high-carbon steel core which is perfect for long-edge retention. Gyuto can be used for slicing and chopping proteins, fruits, and vegetables.

SANTOKU is a Japanese chef knife with a usual blade length of 16-18 cm. The tip of the blade is directed downwards from the center of the knife, so when chopping, the knife finds more stable support on the work surface. Thanks to the wider blade, it is very convenient to use the santoku to lift chopped food from the cutting board to the pot. Santoku is the most preferred knife in Japanese homes. It became popular in the mid-20th century when Japanese meat consumption increased and there was a need for an all-purpose chef's knife that could process meat in addition to fish and vegetables. Areas of use - cutting, chopping, and slicing meat, fish, vegetables, and fruits. Check out the selection

NAKIRI is designed for processing vegetables, and it turns vegetables into strips, cubes, or julienne bars of uniform size and shape. The knife blade is usually 160-175 mm long and 40-60 mm wide. With Nakir, you can also process harder or hard-skinned vegetables (e.g. carrots, pumpkin, etc.). Thanks to the wide but thin blade, the cut is straight and even. The nakiri is sharpened on both sides and intended for use primarily by home cooks. Check out the selection

USUBA on nakiriga sarnane, kuid teritatud vaid ühelt poolt. Usuba võimaldab teha veelgi täpsemaid ja filigraansemaid lõikeid - nt on võimalik lõigata valgest redisest (daikonist) ja muudest kõvadest köögiviljadest paberõhukesi laaste. Usuba kuulub traditsioonilise Jaapani köögi töövahendite hulka. Tutvu nakiri/usuba valikuga

YANAGIBA is a long and thin traditional Japanese knife sharpened on one side. It is the best tool for both the sushi chef and anyone who cares about the visual and aesthetic side of cooking. The long and thin blade (sometimes even up to 40 cm) allows you to make just one long, even cut. Due to the extreme sharpness, no force is required when cutting, and the cut remains clean and visually flawless. Check out the selection

SUJIHIKI is a super-sharp and thin-slicing knife that allows you to cut thin slices of both processed meat and fish fillets. It is also suitable for cutting pâtés, terrines, spits, etc. Check out the selection

DEBA is a heavy knife with a thicker blade than usual, which is used in Japan primarily for processing fish. Deba is good for gutting fish, removing scales, removing fish heads, and piercing bones and smaller bones. If necessary, you can also cut finer chicken bones. Deba is a traditional so-called "single-bevel" sharpening knife. It is sharpened at an angle only on one side and the other side of the blade is smooth. There are also more European versions of deba-shaped knives that are sharpened at an angle on both sides (the so-called "double-bevel"). Check out the selection

HONESUKI is a traditional Japanese boning knife that is somewhat different from Western boning knives. Characteristic triangular blade shape or so-called before the handle. the protruding part of the blade makes cleaning the bones easier and safer. Honesuki is extremely sharp, as is customary for Japanese knives. Check out the selection