Specialty Knives
These are the knives you add for one job once your all-rounder is covered: a yanagiba for sashimi, a deba for whole fish, a sujihiki for carving and a kiritsuke for a flatter chef's knife.
About Specialty Knives
Lengths run from a 120mm deba to a 330mm yanagiba, in White Steel #2, Blue Steel #2, SG2 and Ginsan. Several are single bevel, and each product page says which hand it is made for.
Every knife is made in Japan, and our store staff can help you choose at any of our four stores in Tokyo and Kyoto.
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SANTOKU三徳
All-purpose Home Knife
150-180mm
Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg
PETTYペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
Gyuto牛刀
Japanese Chef’s knife
180-220mm
Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
Nakiri菜切
Vegetable Knife
165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
Sujihiki筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.