If you love fishing or cooking and want to make sashimi at home, you need a Yanagiba knife.

Yanagiba knives are the traditional Japanese knife for sashimi. Its long, narrow blade can slice through fish with ease and precision. The blade edge is also fragile, which makes a smooth and straight edge on each sashimi slice.

If you choose the right size, a Yanagiba knife is easy to use
for non-professionals. We recommend a Yanagiba knife between 210mm and 240mm long. This size is perfect for handling and moving the blade without trouble.

If you aspire to clean fish with finesse and flair, you need a
Deba knife. This is the traditional Japanese knife for severing hard bones and fileting fish.

It has a robust spine and a slender tip with a razor-sharp edge.
Professionals have diverse sizes of Deba and select the optimal one for the fish size. Since Deba is one of the most frequently used knives by professionals, there are also bespoke types of Deba for specific tasks to handle fish proficiently.

If you love vegetables, you need a Nakiri knife, the traditional Japanese knife for cutting vegetables with ease and precision. Nakiri was one of the most popular knives in home kitchens when vegetables and fish were the main staples of the Japanese diet.

Nakiri has a rectangular blade that is thin and sharp. It can chop, slice, dice, and mince vegetables like carrots, potatoes, onions, cabbage, or mushrooms. The blade edge is also straight, allowing you to cut through the cutting board without using a horizontal push or pull. The result is a clean and even cut that preserves the freshness and flavour of the vegetables.

Nakiri is excellent for vegetables and other ingredients, such as fruits, herbs, cheese, or tofu. It can also make salads, soups, stir-fries, or curries. However, it is unsuitable for cutting meat or bones, which can damage the blade.

If you want a knife that can do it all, you need a Wa-Santoku knife. The Wa-Santoku knife is the traditional Japanese knife for cutting meat, fish, and vegetables. Wa-Santoku means “three virtues” in Japanese, which refers to the versatility of this knife.

Wa-Santoku is different from Yo-Santoku, which is the Western-style Santoku. The main difference is the handle. Wa-Santoku has a wooden handle that is round or octagonal in shape. It is comfortable to hold and gives you more control over the blade. Yo-Santoku has a plastic or metal handle like other Western knives.

The blade of Wa-Santoku is also unique. Its curved edge allows you to rock the knife back and forth on the cutting board, making it easy to chop, slice, dice, and mince various ingredients.

If you want a knife that can handle any food, you need a Wa-Gyuto knife, the Japanese version of the Western-style chef’s knife.
Wa-Gyuto is a double-bevel knife, which means it has a symmetrical edge on both sides of the blade, making it easy to use for both right-handed and left-handed people.

Wa-Gyuto has a long, thin blade that can quickly cut through meats and vegetables. Depending on your preferences, the blades can be stainless steel, which is easy to maintain and resistant to rust, or various types of hagane, which are traditional Japanese steels that are harder and sharper but require more care.

If you want a knife that can easily handle small tasks, you need a Wa-Petty knife, the Japanese version of the Western-style utility knife. Wa-Petty is a double-bevel knife, which means it has a symmetrical edge on both sides of the blade, making it easy to use for both right-handed and left-handed people.

Wa-Petty has a short, thin blade that can peel fruits, cut herbs, slice cheese, or perform other intricate work. Blade lengths are normally between 90mm to 150mm.

If you want a knife that can cut through large fish with skin and bones, you need a Sakekiri knife, the traditional Japanese knife for cutting salmon and other big fish. Sakekiri is thinner than Deba, another fish knife of the same size, making it easier to slice through fish without wasting meat.

Sakekiri has a long, narrow blade that can sever bones and skin precisely and quickly. The knife comes in a range of different types of steel, depending on your preference. You can choose from stainless steel, which is easy to maintain andresistant to rust, or various types of hagane, which are traditional Japanese steels that are harder and sharper but require more care.

Sakekiri also has a kurouchi finish, a black coating that protects the blade from corrosion and gives it a rustic appearance. This finish is more practical than aesthetic, as it helps the knife handle many fish simultaneously, especially during peak seasons. Sakekiri has a
wooden handle that is round or octagonal in shape. It is comfortable to hold and gives you more control over the blade.

If you want a knife that can quickly and precisely cut sashimi and soft foods, you need a Takohiki knife. Takohiki knives are the traditional Japanese knives for sashimi preparation in the Kanto region of Japan. Takohiki, used initially to cut octopus, means ‘octopus slicer’ in Japanese.

Takohiki has a long and straight blade that can slice through fish and other soft foods without tearing or crushing them. The blade edge is also straight, allowing you to cut through the cutting board without using a horizontal push or pull. The result is a smooth and even cut that preserves the freshness and flavour of the food.

Takohiki is excellent for sashimi and soft foods, such as kanten (agar), tofu, cheese, or ham. Takohiki can also be used to make carpaccio, ceviche, or salads.

The Bunka knife is a versatile kitchen knife similar to the Santoku. The Bunka knife was created when Western food culture was introduced to Japan, suggesting it may have a longer history than the
Santoku.

The difference between the Bunka and Santoku knives lies in the shape of the blade's tip.  

The Bunka knife's tip is pointed, making it convenient for cutting through fish skin and the sinews of meat. Aside from the shape of the blade tip, the advantages of the Bunka knife are exactly the same as those of the Santoku.