The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.  

Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.

Normal length – 150mm

Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen. 


Showing all 9 results

Show sidebar

Miyabi 5000 MCD Utility 130 mm

The 130mm Utility/Paring is the most familiar shape and size in most Western kitchens and thus amongst the most heavily

Aka R2 Utility

For Prep work One of the Sharpest Edge 3 Layers Blade R2 Powder Steel Made in Japan Light Weight Hardness 64±

Sirou Kamo Utility 135mm

Sirou Kamo Utility 135mm Note: These blades will oxidise if left damp or wet and should be dried immediately after

Artisan Utility

Fully Handmade / Pro Collection High-Speed Powder Steel 3 Layers/ well balanced blade Hardness 64 HRC + /- 1 Laminated Rosewood Made in Japan

Kida 63 Layers Utility

Kida 63 Layers (2 Sizes)

Miyabi 5000 MCD Wide Utility 160mm

160mm – Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used

JKC R2 Ironwood Utility 150mm

The Saji R2 Ironwood Utility 150mm utility blade has extra versatility and allows for easy filleting of fish and game.