Kissaki, sori, hamoto … Confused? No, those are not different types of sushi.
These are the parts of a Japanese blade. The kissaki (tip) handles intricate, precise scoring. The sori (belly) is your everyday go-to for seamless chopping. And that sharp hamoto (heel)? Perfect for peeling and coring. Every millimeter engineered with intent. Every curve forged for a reason. Every part of the knife perfected to the absolute limit of the steel.
Read the complete anatomy breakdown in our Knives 101 article Parts of a Japanese kitchen knife.
Learn the anatomy: The kissaki is the tip area used for delicate work and precise incisions. The hamoto sits near the heel of the blade, where many cooks work on tasks that benefit from greater control and leverage. The curve of the cutting edge influences how smoothly different cutting motions feel.
Japanese terminology can vary by knife type and context, so a labelled diagram is helpful when you're learning. Once you recognise these parts, product descriptions and sharpening instructions start to make much more sense. And yes, you can still order sushi afterwards.
