- Japanese knife
Western style knife
- Home use
- Tuna knife, market, etc.
It is the most basic style of the multi-purpose knife of the western style knives. It is also called the “Chef’s knife” overseas.
The thin blade has a double-ground and curved tip so it is not suitable to cut hard food material such as bones and frozen foods.
It is generally used for meat and vegetables to be able to cut into food easily with its thin blade.
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.
It is a Western style knife whose shape looks like Gyuto but the blade is narrower, straighter and thinner than Gyuto.
Sujihiki is one that’s used to cut large hunks of meat into sections and take out the sinew as named “Suji hiki” and also used for slicing.
It is about 4mm thicker than Gyuto and has an excellent impact resistance.
It is difficult to chip even when roughly used so that it is widely used not only in the fish processing industry but also in the places for cleaning a large amount of meat.
Honesuki is used to separate chicken meat from bones and make fillets.
Garasuki is used to cut bones.
They are called a boning knife overseas.
They feature a sharp tip and straight cutting edge.
It is made thicker and stronger than Gyuto so as not to chip when cutting bones.
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