Knife styles

Western

  • Chef’s knife – Usually 200mm long (8″) and used for everything
  • Paring – Small detail knife
  • Pointed paring– Longer detail knife
  • Utility – Between the Chef’s knife and a paring  knife
  • Bread knife – Scalloped edge
  • Sausage knife – Smaller version of a bread  knife – Used for dried meats
  • Carving knife – For slicing cooked meats
  • Boning knife – For cutting meat from bones
  • Cleaver – for cutting between joints in bones
  • Butter – For spreading butter
  • Salmon or ham slicing – Long and narrow
  • Ham slicer – thinner version of the slicing knife
  • Fillet – Boning knife for fish – flexible
  • Cheese – Soft, Hard and Parmesan versions
  • Peeling or tourné knife
  • Decorating, Trimming or Fluting – For decorative work
  • Tomato – Serrated blade
  • Oyster – Shucking (Opening) knife
  • Deveining – Used to remove the colon (“vein”) from the back of shrimp
  • Grapefruit – Used to separate the flesh from the peel and inner membranes
  • Chestnut – For scoring a chestnut with an “X” cut prior to roasting
  • Mincing or Mezzaluna (Italian: “half moon”)
  • Peeler – Many variations for vegetables
  • Steak – For cutting meat at the table
  • Santoku – Cook’s knife in Japanese style
  • Spatula – Flipping and smoothing icing or cream
  • Carving fork.

Japanese

  • Udon kiri  – for making udon noodles
  • Soba kiri for making soba noodles
  • Kashi kiri – for making noodles
  • Unagisaki hocho – Japanese eel knife
  • Usuba bocho – professional vegetable knife
  • Deba bocho – kitchen knife for fish
  • Gyutou – similar to western chef’s knife
  • Honesuke – poultry boning knife
  • Nakiri bocho – standard vegetable knife
  • Maguro bocho are the very long knifes for making tuna fillets
  • Sashimi bocho or sashimi slicer
  • Yanagi ba are 210-300 mm in length to slice sashimi
  • Santoku that means “three virtues”. It is used to cut fish, meat, and vegetables. It has a western style with double-bevel blades. Usually has scalloped edge
  • Sujihili or Sujihiki – intended for slicing boneless protein
  • Petty is a smaller version of a chefs knife
  • Takobiki – Used to slice boneless fish fillets into sashimi
  • Fugubiki – Blowfish slicer
  • Kiritsuke –  Multipurpose slicer or vegetable knife
  • Sushikiri – Sushi slicer
  • Menkiri – Noodle cutting
  • Mioroshi Deba – Can be used both as a deba and as a yanagi
  • Yo Deba – Western style version of the deba