Knife Types

Petty

Petty

A petty knife is a small utility knife designed mainly for delicate work like cutting herbs or small fruits or vegetables.

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Santoku

Santoku

Santoku translates to "three virtues" (or three uses) which are slicing, dicing and chopping. It is the Japanese general purpose kitchen knife that you'll use for most tasks.

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Gyuto

Gyuto

Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.

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Nakiri

Nakiri

The nakiri is a vegetable knife, designed with a thin, straight edge and squared tip it allows you to slice all the way through vegetables without needing to twist the blade. The tall profile also helps with scooping your veg into the pot.

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Ko-Bunka

Ko-Bunka

The little brother of the 'Bunka' (ko means small in Japanese), this boning knife is perfect for cleaning, dressing and cutting all types of meat. This handy little knife is a cross between a petty and its bigger brother the 'Bunka'.

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Bunka

Bunka

A good general purpose knife that's a similar to a santoku or gyuto but with a more pronounced tip for intricate work.

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Honesuki

Honesuki

A Japanese boning knife for meat and poultry - the honesuki is typically quite thick along the spine and with a very sharp and pointed tip it's designed to get in and around bones and joints to strip out your cuts of meat easily.

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Funayuki

Funayuki

A versatile all round knife, the Funayuki style of knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. In Japan, typically only executive chefs are permitted to use this style of knife because the thin blade can easily chip in less skilled hands.

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Sabaki

Sabaki

Sabaki means 'handling' in Japanese and is used primarily for handling and removing the meat from bones (but not cutting through them) easily and quickly.

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Ko-Bocho

Ko-Bocho

Like a cross between a small santoku and a petty knife, the ko-bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that, as a general guide, you can hold in your hand while working.

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Sujihiki

Sujihiki

The sujihiki is the Japanese equivalent of a Western carving knife - slim and long to allow fewer passes of the blade through boneless pieces of meat it helps avoid tearing which gives a more succulent piece of meat as a result.

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