Knife Styles
Discover the Right Knife for You Based on Knife Styles!
We provide detailed introductions to both Japanese and Western-style kitchen knives, helping you easily find the perfect knife for your needs.
🇯🇵 Japanese knife
Wa-Gyuto
Wa-Gyuto knives are Japanese-style chef’s knives that combine traditional craftsmanship with modern versatility. Featuring a lighter handle and thin blade, they excel at slicing, dicing, and chopping a variety of ingredients with precision.
Sashimi knife (Yanagiba)
Featuring a long, narrow blade with a single-bevel edge, it’s ideal for cleanly slicing raw fish, seafood, and boneless meats with precision.
Deba Knife
With a thick, sturdy blade and single-bevel edge, it’s perfect for butchering whole fish, cutting through bones, and preparing meat with precision.
Usuba Knife
Usuba knives are traditional Japanese vegetable knives, ideal for delicate tasks. With a single-edged blade, they offer exceptional sharpness for precise cuts.
Japanese Knives
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Western knife
Western Nakiri
Featuring a double-edged blade, it is traditionally used for cutting vegetables, blending ancient Japanese design with modern functionality.
Chef knife
Chef knife with a double-edged blade, perfect for all-purpose use. Suitable for cutting meat, fish, vegetables, and more.
Slicing knife
Slicing knife with a double-edged blade, ideal for smoothly slicing meat and cutting steaks with precision.
boning knives pointed shape
Boning knife with a pointed shape, designed for easily separating meat from bones.
Santoku
Santoku knife is a versatile kitchen essential, commonly used in homes for a wide range of tasks, from slicing and dicing to chopping.
Bread slice
A knife designed for cutting bread, also known as a bread knife or bread slicer, featuring a serrated edge for smooth slicing through loaves.
Western Knives
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Single-Bevel Knives
Single-bevel Japanese kitchen knives
Precision Cutting: The single-bevel design allows for extremely sharp edges, enabling precise cuts. This is especially important in sushi or sashimi preparation, where clean, smooth cuts preserve the texture and appearance of the ingredients.
Reduced Food Damage: Single-bevel knives minimize pressure on the food, making it ideal for delicate ingredients like fish and vegetables. This helps maintain the integrity of the food during slicing.
Better Control: Single-bevel knives offer greater control over the cutting direction and depth, making them perfect for intricate tasks such as slicing, filleting, or vegetable carving.
Double-Bevel Styles
Double-Bevel Knives
- Versatility:Western knives typically feature a double-bevel design, providing a balanced, sharp edge on both sides. This makes them versatile and suitable for a wide range of tasks, from chopping vegetables to cutting through tougher meats.
- Durability:Western knives are made from tougher, more durable materials, often with a thicker, heavier blade. This makes them well-suited for forceful cutting tasks, such as breaking down meat or cutting through bones, while maintaining their edge over extended use.
- Ease of Maintenance:With their softer steel composition, Western knives are easier to sharpen and maintain. The double-bevel edge is forgiving and can be easily restored with a sharpening tool, making these knives convenient for everyday use in both home and professional kitchens.
