Typical blade length for this knife is 180-240 mm. Edosaki is the most common unagisaki knife. This knife is used only for filleting live “unagi” (japanese eel). This single bevel knife is a Kanto (Tokyo region) style “unagisaki” (japanese for “eel knife”). Typical blade length is 165-240 mm, but debas with a blade longer than 300mm are not uncommon. Several versions of deba exist, different in blade thickness and geometry. Because of the way deba is sharpened it can handle both cutting thick fish bones and doing very delicate filleting tasks as well. Japanese extensively use deba for filleting, instead of the typical western flexible fillet knife. Typical blade length is 180-240 mm.Ī heavy and very thick single bevel knife designed to fillet fish. Despite the size of the blade it is not suited for heavy chopping tasks – the blade is usually only 2 mm thin. Typical chinese all-rounder, this big sized knife is used for general cutting of vegetables, meat and pretty much everything else in a chinese kitchen. Typical blade length 165-190 mm.Ĭhukabocho is the Japanese name for a chinese cleaver. This knife originates from it’s western counterpart. Large knife with a 3-5 mm thick blade that suits well for heavy tasks, like chopping meat, bones and similar use of brute strength. Another common name for ajikiri is “ajisaki”. Often used as a paring knife. “Aji” means “horse mackerel” in japanese. Profile of an ajikiri is very similar to that of a deba knife. Is a small and quite thin single bevel knife used to cut small fish, vegetables, meat. On this page we have presented some of Japanese kitchen knives and styles, both more typical and the one’s that are more unique. Some of these knives are so specialised, that it is not easy to be cutting something different, than the product the knife was developed for. Instead of adapting the use of one knife to fit with different cutting tasks, the japanese have developed multiple specialised knife types. Japanese have, without any doubt, the most wide selection of different kitchen knife types and styles in the world.
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