Japanese Style Knife Cutting Vegetables

Knife Types:
Single-Bevel (Japanese)

A brief guide on what makes single bevel knives unique

Single-Bevel Knife Types

Originating out of Japan, the front face has a bevel and the back side is slightly concave without a bevel. This allows for an ultra sharp cutting edge. Its should be noted that Single-Bevel knives are hand specific, so, right & left handed. Visit our page on bevels and sharpness for more information.


A 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 is slightly concave, which helps food products from sticking. Additionally, the length of a Yanagi allows the slicing motion to be uninterrupted.

Our Yanagi Collection

Kiritsuke Yanagi

Kiritsuke Yanagi-ba-bocho, 切付柳刃. Kiritsuke translated means cut, cutoff, or be sharp. This variant of a Yanagi with a ‘reverse tanto’, allows for fine and precise work. Its long slender blade makes cutting sashimi, and nigiri effortless. The delicate shape is also suitable for small tasks, such as vegetables. Sometimes a Kiritsuke Yanagi is referred to as Kengata or Kensaki.

Our Yanagi Collection


A Takobiki, 蛸引, was originally designed for cutting octopus (Tako) and originates out of the Kanto (Tokyo) region. Ultimately it is a variation of a Yanagi. Recognizable with its squared off tip, they are typically thinner at the spine and narrower than their yanagi counterparts. This helps slice through dense items such as octopus.

Our Takobiki Collection

Sakimaru Takobiki

Sakimaru Takobiki, 先丸蛸引, is a variation of the Takobiki and in turn a variant of a Yanagi. Maru means round in Japanese, in reference to its rounded tip. Originally designed for slicing octopus (Tako), it's long slender blade and single bevel make for cutting sashimi, kiritsuke (slices of fish for nigiri) and rolls effortless.

Our Takobiki Collection


The Deba, 出刃, often referred to in Japan as Hon Deba (true deba) is a thick and heavy knife with a broad profile. Designed to butcher and fillet fish, it can also be used to dress small & medium fowl. Chefs find they also great for heavy chopping, & large mincing tasks such as tartare.

Our Deba Collection

Mioroshi Deba

A Mioroshi Deba, 身卸出刃, for all intents and purposes, is a hybrid of a Deba and Yanagi. Like a deba, it exhibits similar characteristics needed to butcher whole fish. It should be noted that because it is thinner than a Deba, it is more fragile. The user should take greater care and have more expertise. The more narrow profile and slightly thinner spine, allows for finer detailed work when needed.

Our Deba Collection


A kiritsuke, 切付, is a cross between a Yanagi and an Usuba. It should be noted that since the blade design is a hybrid of two knives that differ greatly in their tasks, it requires a high level skillset to master using one. In Japanese restaurants & sushi bars, it is considered a status symbol of expertise & seniority and only executive chefs wield them.

Our Kiritsuke Collection

Kamagata Usuba

Usuba in Japanese means thin. The Kamagata Usuba, 鎌薄刃, Literally, "Sickle-shaped", originates from the Kansai (Osaka) region of Japan. The straight thin blade accommodates the Japanese push forward & katsuramuki cutting styles. Furthermore, a thin blade is useful when cutting firm vegetables. The blade will cut, not split, which can happen with thicker knives. Many consider the Kamagata Usuba to be more versatile compared to the Kanto Usuba since it has a point.

Our Usuba Collection

Kanto Usuba

The Kanto Usuba, 関東薄刃 originates from the Kanto (Tokyo) region of Japan. Usuba in Japanese means thin. Its straight thin blade excels at the Japanese push forward & katsuramuki cutting styles. Furthermore, a thin blade is useful when cutting firm vegetables. The blade will cut, not split, which can happen with thicker knives.

Our Usuba Collection

Soba Kiri * Udon Kiri * Men Kiri

This is a very specialized knife for making soba, udon, & ramen noodles respectively. It's handle uniquely rests above the blade. The straight blade profile and heft aid in cutting folded and flattened dough using the Japanese push forward cutting style.


The Fugubiki, 河豚引, has a profile much like a Yanagi, except thinner and narrower. This design enables the user to slice Fugu (Blowfish) extremely thin. This is important when presenting the fish in the Usuzukuri technique (very thin sashimi).

Muki-Mono or Kenmuki

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


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.