Japanese knives

Japanese kitchen knives (naifu in Japanese) are the most important utensil for Japanese chefs. A good Japanese knife must be hard, light and thin. There are different types of Japanese knives, depending on its purpose.

Gyutoh & chef's knives

Shotoh & paring knives

Santoku knives

Nakiri & Usuba knives

Yanagiba & takobiki knives

Deba knives

Chutoh & utility knives

Sujihiki & slicing knives

Chinese chef's knives