Peeling-shape

Peeling & Paring

Ideal for peeling, slicing, and shaping fruits and vegetables, these knives offer precision and control for delicate tasks.

Santoku-shape

Santoku (Multipurpose)

A versatile knife with a unique shape for chopping, slicing, and mincing. Ideal for those who prefer a lighter, more manageable knife for various kitchen tasks.

Bunka-shape

Bunka

Similar to a Santoku but with a pointed tip, the Bunka is versatile for chopping, slicing, and dicing, with the added ability to handle precision tasks.

Honesuki-shape

Honesuki / Skinning

A boning knife designed for poultry, offering precision for deboning and trimming, with a shape that allows for maneuverability around bones.

Boning-shape

Boning / Skinning

A boning knife has a narrow, sharp blade for precisely removing bones from meat and fish, ensuring minimal waste and maximum precision.

Utility-shape

Utility

Smaller than a chef's knife but larger than a paring knife, the utility knife is perfect for tasks that are too big for a paring knife and too small for a chef's knife.

Gyuto-shape

Gyuto / Chef Knife (Multipurpose)

The Japanese version of a Western chef's knife, perfect for slicing, dicing, and chopping a wide range of foods. Its versatility makes it a must-have in any kitchen.

Nakiri-shape

Nakiri

Designed primarily for chopping vegetables, this knife has a straight blade that makes it easy to cut all the way down to the chopping board without the need for a horizontal pull or push.

Bread-shape

Bread

Featuring a serrated edge, this knife is designed to slice through bread and other baked goods smoothly without crushing.

Sujihiki-Shape

Slicing / Sujihiki

A long, narrow blade designed for slicing boneless meat slices, this knife allows for precise cuts with minimal effort, making it perfect for sashimi and carving.

Japanese Traditional Sushi Shapes

Deba-shape

Deba Traditional

A heavy-duty cleaver designed for cutting fish and light boning. Its thick spine and durable edge allow for cutting through joints and bones.

YanaGiba-Shape

Yanagiba Traditional

Primarily used for slicing raw fish for sashimi and sushi, its long, thin blade ensures a smooth, slicing motion that doesn't tear the fish.

Usuba-shape

Usuba Traditional

The Usuba is a Japanese vegetable knife with a straight edge, perfect for precise, clean cuts in vegetable preparation.

Takohiki-Shape

Takohiki Traditional

The Takohiki is a square-tipped Japanese knife for slicing raw fish, offering precise cuts with a design ideal for sushi and sashimi presentation.