Asian knives...breaking down the confusion behind the names

Japanese kitchen knives are renowned for their craftsmanship, precision, and unique designs, but sometimes the names for each knife can be confusing...most European homes will only have ever seen a set of three kitchen knives Large, Medium, and Small (Chef's, Utility, and Paring), so we are here to help describe which knife does what, and identify the best fit for you. 

1. Gyuto (Chef’s Knife)

The gyuto is the Japanese equivalent of a Western chef’s knife. It’s versatile and suitable for various tasks, such as slicing, dicing, and chopping. The blade is typically thin and sharp, allowing for precise cuts. Whether you’re a professional chef or a home cook, a gyuto is a must-have in your kitchen.

2. Santoku Knife

The santoku knife is another multipurpose blade, and by far our best selling shape. The name translates to “three virtues,” referring to its ability to handle three tasks: slicing, dicing, and mincing. The blade has a flat edge and a rounded tip, making it easy to rock back and forth during chopping if you prefer that style. Santoku knives are popular for their balance and comfort.

3. Nakiri (Vegetable Knife)

The nakiri excels at vegetable preparation. Its rectangular blade allows efficient chopping and slicing of vegetables without the rocking motion used in Western knives. The thin blade reduces friction, ensuring clean cuts. If you love cooking stir-fry, salads, or veggie-centric dishes, a nakiri is your go-to tool as this knife will produce nice straight even cuts time after time.

4. Deba (Fish Filleting Knife)

The deba knife is primarily used for filleting fish. Its thick spine and profile make it ideal for breaking down whole fish. The pointed tip helps remove bones and skin. Deba knives come in different sizes, with larger ones for heavy-duty tasks and smaller ones for delicate work.

5. Yanagiba (Sushi Knife)

The yanagiba is the ultimate sushi knife. Its long, single-bevel blade glides effortlessly through raw fish, creating thin slices for sashimi and nigiri. The yanagiba’s sharpness and precision are essential for showcasing the artistry of Japanese cuisine.

Remember, each knife has its purpose, and mastering their use takes practice. Whether you’re a professional chef or an enthusiastic home cook, investing in high-quality knives enhances your culinary experience. Happy cooking!