Style & Usage
Most of traditional Japanese knives have one-sided carbon steel blade with Ho-wood handle. Our knives are made in Sakai, Japan where is 95% of traditional Japanese knives are made. Yanagi, Deba and Usuba are the three most common styles.
Yanagi sushi knife is the most popular knife among Japanese sushi chefs. A long, thin and sharp blade is ideal for slicing delicate filet of fish. There are other sushi knives called Takohiki and Fuguhiki. Takohiki sushi knife is essentially Yanagi with a square tip. Fuguhiki has the same shape as Yanagi, but it has a thinner blade. Traditionally, Fuguhiki is used for creating ultra-thin slices of Fugu (Puffer fish) sashimi.
Deba chef's knife is used for filleting a whole fish. A wide and thick blade is ideal for cutting through the fish skin and bones.
Usuba slicing knife is used for preparing vegetables. Its thin and wide blade is perfect for delicate slicing and chopping vegetable. There are three style of Usuba. Azumagata with its rectangular style is most popular. Other two styles are Hishigata with pointy style and Kamagata with scythe style. They are more commonly used for a delicate carving.