JIGATA
JIGATA HASHITSUKI
SHITADAGATA HASHINASHI
SHITADAGATA HASHITSUKI
KEN NATA
TAKE WARI
YAMA NATA
AKITA GATA
IZU GATA
YONEZAWA GATA
KUBI MAGARI
AZUMA GATA
SAYA NATA
INISHIE GATA
NOKAJI
SOENATA
The size is almost the same for thick, medium, and small (thin).
It becomes thinner in the order of thick, medium, and small (thin).
The petty knife is a smaller double bevel utility knife useful for many tasks including
peeling vegetables and fruits. These knives are a great secondary cooking knife
that can also be used as a table knife.
This is the most popular knife in the Japanese home kitchen, an all-purpose double
bevel knife capable of many tasks. The name Santoku translates to 3 ingredients,
being fish, meat and vegetables.
The Nakiri knife is a taller double bevel knife that excels at thin vegetable cuts and
Katsuramuki (a Japanese vegetable peeling technique). For safety reasons, it has
a rounded tip.
This is the most popular chef knife in Japan. Known as Yo-Bocho (western knife), it
excels at thin-slicing cuts. The profile of a gyuto is generally longer and slightly
curved.
The Yanagiba is a long, single bevel knife used for Sashimi. To prepare sashimi
with a clean surface, an extremely sharp and precise cut is required in a single
direction. To achieve this single direction cut, a longer knife is required,
The deba knife is a heavyweight, thick spined, single bevel knife. These are a
specialist Japanese knife for filleting fish. The deba can be used for scaling,
cleaning bone and filleting from the back
Generally used for Chinese cuisine, the Chinese cleaver is a tall all-purpose utility
knife used for thin vegetable cuts as well as preparing meat and fish (with bone).