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Japanese Blade Shapes

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Santoku, (loosely translated), the three virtues / benefits.

The Santoku is the traditional Japanese shape for a utility knife, comparable to the German chef's knife.

The name 'three benefits' is derived from its versatility for cutting fish, meat and vegetables.

 

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Nakiri, (English) vegetable cutter.

The Nakiri blade shape is a traditional Japanese vegetable knife, and it is therefore used primarily for this purpose.

Despite its axe-like shape it is not suitable for chopping bones.

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Yanagiba, (English), the willow leaf blade.

The Yanagiba is a traditional Japanese slicing knife. Due to the slender, one-sided,

hollow-ground and relatively long blade, the knife is particularly suitable for very thin  cuts.

The knife guarantees a skillful - and particularly clean, smooth cut.

Such cuts are particularly important in the preparation of sushi.

The length and shape of the blade allow for a long, pulling cutting movement.

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Deba, (English) protruding blade.

The Deba is used in Japanese cuisine as a traditional axe.

The sturdy, heavy knife has a strong, broad blade and a single cutting edge.

The front part of the blade is used mainly for filleting fish.

The rear part of the blade is stronger and is used, among other things, for cutting small chicken and fish bones.