The udon kiri is also sometimes called menkiri bocho, and is distinguished from the Soba and Kashi kiri knives by a blade that drops in to cover less than half of the length of the handle rather that reaching the end of the handle like the soba. The soba kiri is characterized by a long blade that spans down the full length of the handle whereas the blade of the Kashi kiri only curves to meet the top of the handle.
The soba kiri is a group of specialized knives used in the Japanese kitchen to make soba noodles respectively. To make soba, the dough is flattened and folded, and then cut with the soba kiri knife to produce long thin noodles. For this purpose the soba kiri knife has a straight and long cutting edge to cut the noodles straight to the board. The knife is usually heavy to aid in the cutting of the noodles, usually with a slight forward motion.
An Unagisaki Hocho Knife is a special knife for filleting eel.The blade would be rectangular, except its nose is a straight 45 degree angle from top to bottom. This creates a sharp tip or piercing the head of an eel, and then dragging the knife along its body to slice it open along its entire length in one continuous motion.
The blade style varies slightly in Kyoto, Nagoya and Osaka.
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
The garasuki poultry butchering knife is unique to Japan. It originated in specialty chicken restaurants and is commonly used to break down whole chickens. Due to its thickness and weight, it can be used for other jobs requiring heavy work with a short blade.
The hankotsu is a strong and sturdy knife used to cut meat away from the bone, but not for cutting through bones. The blade angle and straight handle make it easy to maneuver when boning, frenching or trimming.
The santoku, meaning ‘three virtues’, is a multi-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. The high profile of the blade makes the santoku well-suited for home use, keeping the knuckles well above the cutting board.
The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife.
For those who would like the convenience of the sujihiki, but blade of a yanagi for fish only, please try Korin’s Blade Alteration Services. We will change your sujihiki knives to fit your needs in the kitchen.
The gyutou is a versatile chef’s knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Japanese chef knives have a reputation for their lightweight and thin blade that maintains has long edge retention.