Single Bevel (Japanese)

Yanagi

Yanagi-ba-bōchō, 柳刃包丁, literally willow blade knife, is traditionally used for cutting thin slices of fish for Nigiri and Sashimi. Although today, many chefs are discovering that they excel at slicing any boneless meats. Its long narrow blade offers the ability to cut cleanly and smoothly without damaging food products. Furthermore, the reverse side, which is slightly concave, helps food products from sticking. Additionally, the length of a Yanagi allows for an uninterrupted slicing motion. 

Yanagi-Kiritsuke

Kiritsuke means leaf in Japanese, this refers to the specialized shape of the tip of the Yanagi. This reverse Tonto is a delicate shape which allows for fine and precise work. It's long slender blade and single bevel make for cutting sashimi, kiritsuke(slices of fish for nigiri) and rolls effortless. Chefs outside of sushi are finding that this style knife works exceedingly well at slicing roasted meats.

Tako-biki

A Tako-biki was originally designed for cutting octopus(Tako) and originates out of the Kanto(Tokyo) region. It is a variation of a Yanagi with a blunted tip and a very straight edge. Best for cutting sashimi and kiritsuge(slices of fish for nigiri).

Saki-maru Tako-biki

This is a variation of the Tako-biki and in turn a variant of a Yanagi. Maru means round in Japanese, in reference to its rounded tip. It's long slender blade and single bevel make for cutting sashimi, kiritsuge(slices of fish for nigiri) and rolls effortless. Chefs outside of sushi are finding that this style knife works exceedingly well at slicing roasted meats.

Deba

The Deba is a thick and heavy knife with a short and broad profile. Designed for butchering fish and having the ability to cut through fish spines and heads. It is also great for heavy chopping, mincing, and making tartare.

Mioroshi-Deba

A Mioroshi-Deba is a hybrid of a Deba and Yanagi. Like a deba, exhibiting the characteristics needed to butcher a whole fish. This knife with a more narrow profile and slightly thinner spine, allows for finer detailed work.

Gyuto

A Gyuto has a classic Western chefs knife profile, but typically the blade thickness will be thinner. The two most common double bevel types of Gyutos are Wa-Gyuto, referencing a Japanese style handle and Yo-Gyuto, referencing a western style handle. Additionally, there are single bevel Wa-Gyutos. "Gyuto" literally translates to "beef blade". This type of knife offers some of the most versatile cutting applications ranging from vegetable prep to meat and fish butchery. You will find that a Gyuto has a curved blade that allows for back and forth rocking, and quick and agile slicing.

Kiritsuke

A Kiritsuke is a cross between a Yanagi and an Usuba. A Yanagi is typically used to slice raw fish for sushi and an Usuba is intended for vegetables. Most Kiritsuke designs retain a single bevel, although double bevel Kiritsukes are becoming more popular. It's unique profile and fine point allows for a general purpose approach to prep. It's slight curve in the blade profile allows for the ability to cut sushi and rolls with ease.

Usuba

Kanto and Kamagata styles. A Kanto Usuba has a blunted tip and originates from the Kanto(Tokyo) region. A Kamagata Usuba has a pointed tip and originates from the Kansai(Osaka)region of Japan. Usuba translates to "thin blade" and exhibits an extremely sharp edge. With its wide and straight blade profile, it is suited for the traditional Japanese push style of cutting as well as katsuramuki.

Soba-Kiri

This is a very specialized knife for making soba or udon noodles respectively. It's handle uniquely rests above the blade. It's straight blade profile and heft aid in cutting folded and flattened dough in a slight forward motion.

Muki-Mono or Kenmuki

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This knife is a traditional Japanese vegetable knife. It's fine point and thin blade excel in small, intricate, and precise tasks.

Garasuki

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A Garasuki is a single bevel Japanese boning knife. With a medium thick blade and narrowed tip this knife will handle tasks for deboning chickens, cutting through lobster shells and butchering small fish.

Fugubiki

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Originally designed to cut fugu, this knife is a variant of a Yanagi. It is lighter weight with a thinner spine, and a more narrow blade profile.