Japanese version of a paring or utility knife. Sometimes also known as “ bunka-bochou“, which literally means “culture knife”. Its convenient size and versatility makes it the most common knife found in Japanese households. Traditionally has a very flat blade profile, although recently some companies have begun making more curved blades to cater to Western habits. The design is sort of a mix between a gyuto and nakiri. True to its name that means “three-uses”, the santoku is an all-around knife that can be used for meat, vegetables and fish. The name gyuto literally means “beef-sword”, as it was originally designed for cutting chunks of meat.Ĭheck out my list of the Best Gyutos under $100 Santoku (三徳包丁) – Home Chef’s Knife The pointed tip also makes it useful for detailed work. Can be used for meat, vegetables and fish. Gyuto (牛刀) – Japanese Chef’s KnifeĪn all-rounder, the Japanese equivalent of the classic French chef’s knife.
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So, a “wa-gyuto” would be a gyuto with a traditional Japanese handle.īelow is a full list and description of commonly found Western style Japanese knife types, as well as typical sizes you will find them in. If using a Japanese handle, the prefix “ wa-” is sometimes added to the name. Western style knives can feature either a Western-style handle or traditional Japanese handle. The Japanese versions were generally thinner, lighter, and sharper than their European counterparts. Traditional knives were not as suitable for cutting meat, so Japanese knife producers began to craft double bevel blades based on French and German knife designs. Western-style knife types (洋包丁)Īfter World War II, Western style foods - especially meat - started to become popular in Japan. Let’s now take a further look at each style, and list the different knife types of each. yanagiba is for sushi mukimono is for decorative cutting). Most traditional Japanese knives are designed for very specific purposes (e.g. The thinner, lighter, sharper blade allows the chef to cut with more precision and detail than a double-bevel blade would. Left-handed Japanese style knives are rare, and must be custom ordered.Ī single bevel blade is more suitable for preparing traditional Japanese cuisine (i.e. The bevel is typically tapered to the right side, making it suitable for right hand use only. This means they are sharpened on one side only. Most - but not all - traditional Japanese knives have single-bevel blades. These days, many Western style knives have all-purpose usage, and are used for a wide range of tasks (i.e. They were thus built to be sturdier and less delicate that traditional Japanese knives. The original purpose of Western style knives in Japan were to cut meat, and prepare Western cuisines. Typically the bevel tapers equally on both sides, although some knives may have a steeper angle on one side. Western style knives all have double-bevel blades, which means they are sharpened on both sides. The two main differences between each type is the intended usage, and the bevel/grind of the blade. We DON’T accept any Returns or Refunds, due to such Custom Fees or Charges.Western style blades are all double-sided most traditional style blades are single-sided These charges are the buyer’s responsibility.
IMPORTANT!!! Buyers – Please note: Import Duties, Customs Fees or any other associated charges are not included in the item price. Please note this item will be sent directly from our warehouse in Japan *Blade Length of the Knife defines the length from top edge of the blade to the end, Not at the root of steel. Description This is a Yoshihiro / 8A Molybdenum Vanadium Steel INOX 1141 Japanese Sabaki (Boning) Knife 150mm Eastern type, manufactured by one of the most famous workshop,Yoshihiro Cutlery Mfg.,Ltd. in Sakai / Osaka, Japan.Īmong their plentiful product lines,1141 is regarded as Western type of Knives series,made in Sakai.Compared with European made,1141 has shown to be remarkably hard and tough with a thinner blade, sharpened by experienced craftsmen, enjoying a great reputation among International users.ġ141 has a variety of Blade type Chef’s Knife (Gyuto),Paring Knife,Santoku, Sujibiki (Slicer),Sabak i(Boning) & Yo-Deba (Western Deba), etc.
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