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Western Style (Double Beveled)

Due to demand, Japanese knife manufacturers continue to produce more Western style knives. Unlike Japanese style knives, which have a single bevel (Kataba), Western style blades have been sharpened on both sides. The most common have symmetrical blades, however, some manufacturers will sharpen one side slightly more than the other side, to mimic single bevel blades. 

  • Gyuto Chef Knives

    Gyuto Knives

    Japanese version of the classic Western chef's knife.

  • Sujihiki Slicing Knives

    Sujihiki Slicing Knives

    Slicing knife ideal for thinly carving meats, slicing terrines and patés as well as sashimi.

  • Petty Knives

    Petty (Paring) Knives

    Smaller version of Gyuto knife. The most popular style for bartenders and pastry chefs.

  • Santoku Knives

    Santoku Knives

    Multipurpose knife used for cutting meat, fish, vegetables and fruit.

  • Nakiri Knives

    Nakiri Knives

    Ideal for chopping, slicing and mincing all types of vegetables.

  • Boning Knives

    Honesuki / Garasuki
    (Boning Knives)

    Western boning knife used to butcher meat and poultry.

  • Yo-Deba Fish Knives

    Yo-Deba Fish Knives

    Ideal for cutting through lobster and crab shells as well as fish bones and filleting large fish.

  • Bread Knives

    Bread Knives

    Its scalloped blade can slice cleanly through the crispy crusts of whole loaves.