WESTERN STYLE KNIVES
Sujihiki – The Sujihiki is a long narrow slicer. The length allows you to reduce the amount of strokes and avoid “sawing” motions.
Gyuto – The Gyuto is a Japanese style chef knife. Typically thinner and has less belly (curve) than the European chef knives. This is an all purpose knife.
Wa-Gyuto – The Wa-Gyuto is a chef knife with a traditional Japanese handle. This type of handle will affect the weight, making the knife lighter overall and will balance forward. This is an all purpose knife.
Santoku – This is an all purpose knife which combines the knuckle clearance of a chef knife with the maneuverability shorter blade. This is an all purpose knife and is more suitable for dicing and push cutting.
Nakiri – The Nakiri is a light duty vegetable cleaver. This is an all purpose knife and is more suitable for dicing and push cutting.
Deba – The Deba is a heavy blade light duty cleaver. It is typically shaped like a chef knife or santoku but is intended for butchering meat, fish and poultry - not for vegetables
or precision knife work.
Garasuki – the Garasuki is a large wedge shaped poultry-style boning knife and is good for many types of butchering duties which require a heavy blade.
Honesuki – The Honesuki is a smaller version of the Garasuki (see above)
Honkotsu – The Honkotsu is a straight style boning knife and is good for many types of butchering duties which require a heavier blade.
TRADITIONAL STYLE JAPANESE KNIVES
These knives are mostly single beveled, with one side being concave to ease with food separation. These knives should only be hand sharpened by whetstone.
Yanagiba – Also called a sushi knife and is meant for slicing fish. This blade in not meant for butchering and should not come in contact with bones.
Fuguhiki – A thinner version of the Yanagiba, primarily designed for the cutting Puffer fish (Fugu) but can also be used for the precision slicing of fish.
Takohiki – the Takohiki is meant for cutting sashimi and octopus. This blade in not meant for butchering and should not come in contact with bones.
Deba – The Deba is a butchering cleaver meant for fish and poultry.
Funyaki – Shaped like a Deba, the Funyaki is thinner and is more of an all purpose knife.
Usuba – The Usuba is designed primarily for peeling and slicing vegetables.
The Kamagata Usuba features a pointy edge.
Nakiri – The Nakiri is a thin double sided vegetable cleaver.