There are many parts of Japanese kitchen knife, and everyone has it's own, guess what, Japanese name! Very useful for those Japanese trivia nights, or for serious chefs who don't mess around.
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By Type
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- Bunka [Multi-Purpose]
- Santoku [Multi-purpose]
- Gyuto [Chef's knife]
- Prosciutto Knives [Slicer]
- Kiritsuke [Chef's knife]
- Petty/Paring/Utility - [Small]
- Nakiri / Usuba [Vegetable]
- Sujihiki [Slicer]
- Yanagiba [Slicer]
- Deba [Fish]
- Boning Knives
- Serrated knives [Bread]
- Makiri [Outdoor]
- Pocket / Folding Knives
- Kiridashi [Utility]
- Soba/Udon Kiri
- Kids Knives
- → See All
- ◆ Types of Japanese Knives
- By Usage +-
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By Blacksmith
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- Harukaze
- Hideo Kitaoka
- Hiroshi & Yoshimi Kato
- Hokiyama
- Ikeuchi Hamono
- Kanekoma [Higonokami]
- Kei Kobayashi
- Kruska
- Kunio Masutani
- Makoto Kurosaki
- Mcusta Zanmai
- Misuzu
- Muneishi
- Sakai Kikumori
- Sakai Takayuki
- Shigeki Tanaka
- Shiro Kamo
- Suncraft
- Takamura Hamono
- Takeshi Saji
- Tamahagane
- Tojiro
- Tsunehisa
- Tsutomu Kajiwara
- Yoshida Hamono
- Yu Kurosaki
- → See All
- Specials & Services [◆] +-