（All-purpose kitchen knife）
It is a general-purpose knife made for home cooks to cut meat, vegetables and fish. Santoku has a thin and wide blade which is slightly curved to the tip. The shape is more like between Gyuto and Nakiri. It is often used for chopping and also slicing meat and sashimi in the home kitchens.
It is not good for cutting hard materials such as fish bones or frozen foods so that Deba or the other special knives should be used.
A double-edged knife for cutting vegetables that has been popular at home for a long time.
The wide square blade is also suitable for scooping chopped vegetables, and is convenient for transferring ingredients from the cutting board to the pot or bowl.
Since the gusset is not removed, the length of the blade is measured from the chin to the tip.
Sashimi knives are often single-edged, long, thin, and sharp.
It is used not only for sashimi, but also for a wide range of purposes, such as slender fish, removing fences, pulling the skin, carving food, and using the tip of the knife to make cuts and decorations.
This is the most standard type of Japanese knife that is mainly used for general preparation such as carving fish and chicken meat, cutting meat, and cutting bones.
The whole ridge is thick and sturdy single-edged, and normally 30 to 40% of the blade is used for roughing such as beating and splitting, and 60 to 70% of the tip is used for handling and unloading.
This is a deba Ko Deba with a narrower width and a thinner peak than a normal small deba, and is shaped like an extremely shortened Yanagiba.
As the name suggests, this knife is used to cut shellfish, but it is also useful for cutting small fish with relatively thin flesh such as Japanese squirrels and blackeyes, and for squeezing fish alive.
It is a general purpose knife whose shape looks like a smaller Gyuto with a thin blade.
It is used for small intricate work such as peeling fruits and rounding off corners because of being small and handy.
So it is also called a “Fruits knife”.
It is often used for cleaning fish and meat with the advantage of the thin blade and the size for handling as well.