※Due to porduced on order, it need approximately 1 month for delivery.
Mioroshi knives are a type of deba knife, but because the blade is slightly narrow and long, it is possible to handle everything from dressing fish to slicing sashimi all with one knife. It is like halfway between a sashimi knife and a deba knife.
A Kansai-style (west-style) usuba knife. The backside of the tip is rounded. This is the first type of knife that chefs learn to use, and it is used for cutting all types of vegetables. Used for the same purpose as Kansai-style, square usuba knives, but it enables delicate work, such as decoratively carving vegetables, as the tip is pointed.
Deba Knife with gusset
Made mainly for slicing fish. Has a thicker, heavier blade than other knives as it is for cutting fish bones.
Kiritsuke knives are dedicated special knives for cutting gelatinous and jelly-like materials, but many people also use them as sashimi knives.
Yanagi kitchen knife
Mainly suited for making sashimi.
Used for sashimi that needs to be cut with a pulling motion as it has a long, narrow, thin single-edged blade.
Only Yanagiba knives are capable of cuts that do not harm the fibers after cutting.