Types of Japanese Knives

Types of Japanese Knives

A Japanese kitchen knife is a derivative of the Japanese sword.

Today, Japanese cuisine such as sashimi is becoming increasingly popular and is increasingly consumed by all ordinary households.

The big difference between a sashimi knife and an ordinary household knife is the shape of the blade. In the case of general household knives, the blade is sharpened on both sides, while in the case of sashimi knives, the sharpened part of the blade is only on the front of the knife, called the engraved part.

The reason why the sashimi knife only has one cutting edge on the blade is that it is impossible for the food to stick to the blade when cutting. The knife can cut the food more precisely and thus maintain its freshness without damaging it.

Types of Knives by Shape

Many styles of Japanese knives exist. Each variant has a specificity to offer a precise cut. The knife is an art to use, but also a visual art thanks to its different shapes.

"Common" Uses

Deva

"Deva" is characterized by a thick, sharp, and fine blade.

It can be easily used for slicing fish or cutting bones.

Yanagiba

"Yanagiba" is the type of knife that comes to mind when thinking about sashimi. It is extremely sharp and allows cuts to be made in one go. It minimizes food losses. For domestic use, the length of the blades is on average from 210 mm to 240 mm. For commercial and professional use, it is on average from 240 mm to 360 mm.

Nakiri

The "Nakiri" knife is a "vegetable knife." It's a knife shape commonly seen in Korea. Different sizes are available. It is used for dicing, shredding, peeling, and cutting the stems of potatoes or fruits using the heel of the blade.

Funayuki

"Funayuki" is a knife that fishermen always carry with them when they go fishing.

It has a shape similar to the "Deva" knife, but the thickness of the blade is thinner and the width is less in order to make it more easily portable.

It's relatively light and handy for cutting up fish.

"Specific" Uses

Usuba

"Usuba" is used as a Santoku knife in the Kansai region of Japan (Osaka, Kyoto, etc.). It's a versatile knife capable of dicing, shredding, and peeling meat, fish, and vegetables. This can also be done with the Santoku knife. The big difference with the Santoku knife is that the sharpened and cutting side is only on one side of the blade.

Nakiri (Kansai type)

"Nakiri (Kansai style)" is a knife for slicing vegetables.

The difference with the Nakiri knife presented above is that the heel of the blade is sharpened.

There is a theory that the origin of the Kansai style Nakiri knife is inspired by the Japanese sword.

The standard Nakiri knife has a rounded heel for easy use at home.

Takobiki

"Takobiki" is a knife originally used to cut octopus. It is now used not only for octopus but also for all kinds of fish. It is characterized by its lightweight and long, square blade.

Sushikiri

"Sushikiri" is a knife used to cut food, such as maki and sushi, which are rolled like gimbap.

It's a type of double-edged knives that has a wide and round blade.

Hamokiri

"Hamokiri" is a knife used to cut eels and fish.

It's a knife used for slicing small fish with thin bones.

Mochikiri

"Mochikiri" is a knife used to cut mochi.

Unlike Korean cakes, Japanese rice cakes are made from steamed glutinous rice. They are then cut into two parts when they harden.

The Mochikiri knife is a two-handed knife. It allows for a neat and precise cut of the mochi, which is both hard and sticky.

Unagisaki

"Unagisaki" is a knife primarily used to cut eel. Its blade is short to avoid any inconvenience when peeling long eels. According to the regions, it is also called "Harabiraki" or "Sebiraki".

Menkyrie

"Menkiri" is a double-edged knife designed for cutting udon noodles, soba noodles, etc.

Its blade is long and comes up to the handle to allow a large surface to be cut in one go.

Fugubiki

"Fugubiki" is a knife used to slice pufferfish.

Handling the pufferfish is a very delicate task. The Fugubiki knife is designed to allow detailed and precise handling. The thickness and width of the blade are thinner than those of other knives.

IDeva

"IDeva" is a reduced version of the "Deva" knife.

The thickness of the knife is less and it is lighter, making it easier to handle than the Deva.

Myorosideba

"Myorosideba" has a shape similar to the "Ideva" knife, but the length of the blade is slightly longer.

Because the thickness of the blade is thinner than that of "Ideva", it can be used easily.

Saké Kiri

"Sakekiri" refers to a knife used for cutting salmon.

It is broader than the Deva knife but has a thinner blade.

As you can see, kitchen utensils have specific features. Each knife is specialized for a specific use in cutting and preparing meat or fish, up to the bread cutting knife. Another particularity that people love very much is the design of each Japanese knife which adds a touch of art thanks to its unique blades. By combining elegance and fine cut, the Japanese knife has become very popular with the Bristish public.