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Japanese Style (Single Beveled)

The Wa-Bocho (or Japanese style knife) has one distinct feature different from Western style knives: The Kataba, or beveled blade. What this means is that the outer side of the blade is sharpened with a beveled edge, while the inner side remains flat. While the blade is flat on the inner side, the surface is actually slightly concave (Urasuki), giving it the same effect as perforated knives or knives with hollowed edges. Japanese professional chefs prefer these beveled knives, which facilitate extremely precise cutting and clean food separation from the blade. In Japanese cuisine, many ingredients such as fish and vegetables are served raw, and the aesthetics of these foods has always been a vital factor. 

  • Yanagi Knives

    Yanagi Knives

    Designed for Japanese Sushi chefs to slice raw fish and seafood.

  • Deba Knives

    Deba Knives

    Heavy knife for gutting and filleting fish, and can also be used to remove the scales of smaller fish.

  • Usuba Knives

    Usuba Knives

    Traditional Japanese knife for cutting vegetables, especially for Katsuramuki.

  • Boning Knives

    Honesuki / Garasuki
    (Boning Knives)

    Japanese boning knife used to butcher meat and poultry.

  • Kiritsuke Knives

    Kiritsuke Knives

    Multipurpose knife that can be used for meat, fish, vegetables and fruit.

  • Takohiki Knives

    Takohiki Knives

    Kanto (Tokyo) style fish-slicing knife. Characterized by its squared head which helps arrange sashimi on a plate.

  • Mukimono Knives

    Mukimono Knives

    Ideal for peeling vegetables, as well as for carving and cutting of vegetables and fruit for decorative purposes.