knife shapes

In Japan, as here, there is a knife for every task in the kitchen. To help you choose the right model, I would like to introduce you to some of the most popular types of knives and show you what they are best suited for.

Bunka and Ko-Bunka

Are you looking for an all-rounder that impresses with both performance and a unique look? Then the Bunka knife is definitely an excellent choice! It combines the properties of a Santoku and a Nakiri and offers the versatility of a chef's knife thanks to its medium blade length, but also has a distinctive tip. This tip allows you to effortlessly chop even the smallest clove of garlic.

The Bunka is a real universal knife that finds its place at all stations in the kitchen.

In the Japanese tradition, the Bunka also comes in a “Ko” version, where “Ko” stands for small.

Santoku

The extremely popular Santoku knife is probably one of the most copied knives made by European manufacturers and can be found in most kitchens. With an average blade length of 165 mm (sometimes 180 mm), a rounded tip and a bulbous shape, it is ideal for both beginners and professionals. It is also an ideal choice for kitchens where space is limited.

By the way, “Santoku” means “three virtues” or “three problems to solve” in Japanese. Regardless of the interpretation, the “three” always refers to the basic tasks of the knife: cutting, dicing and mincing.

Nakiri

The Nakiri is a vegetable knife that is often found in Japanese households. With a flat blade, a straight cutting edge and a square tip, it is ideal for the precise processing of vegetables. Thanks to the special shape and the straight cutting edge, the vegetables always remain cleanly separated after cutting without sticking together.

The name “Nakiri” means “leaf cutter”, which perfectly reflects the function of the knife. It is the ideal choice for anyone who wants to chop vegetables efficiently and neatly.

Gyuto

Do you want just one knife for everything or do you want to build a collection of Japanese kitchen knives?

Then the Gyuto is exactly the right thing for you. In most cases, it represents the entry into the world of Japanese knives and should be the centerpiece of your collection, on which you build other knives.

With a Gyuto, 75 to 100% of kitchen work can be done effortlessly. The name "Gyuto" means "cow sword" or "cow blade" (gyu = cow), and it was originally developed as a response to the classic European kitchen knife. For this reason, both have a similar shape. For home use, I recommend a blade length of 210 mm to 240 mm, with 210 mm being the most common. Professionals, on the other hand, often prefer a length of 240 mm to 270 mm.

Sujihiki

Literally translated, "Sujihiki" means "meat cutter", and that is exactly what it is best suited for. With a thin blade, an average length of 270 mm and a low height, this knife enables precise cutting of meat. Whether you want to slice a brisket, a roast pork or carpaccio as thinly as possible - with a Sujihiki you can do this in a single, clean movement.

Honesuki

A Honesuki is a Japanese boning knife that was specially developed for cutting up poultry and other small animals such as rabbits. The thickness of the rear part of the rigid blade makes it ideal for removing joints, while the slightly thinner tip allows for precise cuts. The triangular shape of the knife allows you to cut around the bones with ease. A real pleasure for anyone who is interested in the art of cutting up!

Deba

If you were a sushi master, you would probably start your day with a Deba knife. This knife was specially developed for fish preparation and features a single-edged blade. This makes it ideal for beheading and filleting fish. Once you have used such a knife for these tasks, you often don't want to use any other one. The name "Deba" means "short, fat tooth" due to the shape of the blade, which resembles a shark's tooth.

The average blade length is 165-180 mm. The Deba is also available in a smaller “Ko” version.

Kiritsuke

Originally, the Kiritsuke was a knife sharpened on one side and reserved exclusively for the chef. Today, however, it has increasingly established itself as an alternative to the Gyuto and is now mostly sharpened on both sides. With its scalpel-like tip, which makes it look unique, similar to a Bunka, it is no challenge, whether it is for meat, herbs or vegetables. If you value both appearance and functionality, a Kiritsuke is an excellent choice. The most common sizes are 210 mm to 240 mm.

Yanagiba

The knife of every sushi master: traditionally ground on one side on the right, longer than average and with a particularly thin cutting edge. It was specially developed to separate fine sashimi from raw fish with a single, clean cut. But it is also ideal for all other tasks that require fine, thin cuts, such as ham or veal liver.

Usuba

"Usuba" means "thin cutting edge" and, like the Nakiri, it is specifically designed as a vegetable knife. Unlike the Nakiri, however, the Usuba is only sharpened on the right side. With its thin blade and extremely flat cutting edge, it makes the knife particularly suitable for precise cuts - for example when processing cucumbers, which you are guaranteed to become good friends with.

Chop, push and pull!

Many Japanese professionals also use the Usuba to peel very fine and thin leaves of daikon (radish).

Chinese cleaver

Not a classic Japanese knife, but still one worth mentioning: The chopping knife is primarily intended for chopping, but is also ideal for all other quick jobs on the cutting board. Don't be fooled by the shape - it's just fun to use it to crush a clove of garlic or chop herbs. A knife that impresses with its versatility and practical handling.