There are several types of Japanese knives, each with their own unique properties and uses. Below are some of the most common:
Gyuto: is the Japanese version of a chef's knife and is often used for cutting meat, fish, vegetables and fruit. The blade is slightly curved and has a sharp point, making the knife versatile and suitable for different cutting techniques.
Santoku: This knife is often used for the same tasks as a Gyuto, but has a shorter and wider blade with a straighter edge. It is ideal for chopping and slicing larger fruits and vegetables.
Deba: is designed for filleting fish and cutting other seafood. It has a firm and wide cutting edge, which helps to cut through the hard scales and bones.
Nakiri: These knives are used for cutting vegetables and have a wide, rectangular blade with a straight cutting edge. The knife is ideal for chopping and cutting larger fruits and vegetables.
usuba: This is another Japanese knife used for slicing vegetables and has a narrow, rectangular blade with a straight cutting edge. It is ideal for making thin slices of vegetables and for precision work.
Yanagiba: This knife is designed for cutting raw fish and has a long, narrow blade with a single cutting edge. The knife is ideal for making thin slices of fish without damaging the meat.
There are many more types of Japanese knives available, but these are the most common. Each knife is designed to meet specific needs and often requires different skills to use. Japanese knives are made of high-quality materials, such as high-quality steel and handle material. This increases the cost of the production process and drives up the price of the knives.