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                                                      Information About Blade Type

                     History about Japanese Western Style Knives
                                                                                                and Japanese Traditional Style Knives

 Western Style Knives
Japanese Traditional Style Knives

   Once upon a time, before Western Culture and foods were brought to Japan, Single Bevel Edge of Japanese Traditional style knives were very common knives for daily cooking in Japan. The Single Bevel of Japanese Traditional style knives make great cutting performance. For examples, the gYanagibah is well designed for slicing and preparing the Sashimi (Raw Fish) without loosing the beautiful shape and freshness.  The gUsubah is suitable design for cutting, peeling, also thin & precise cutting for vegetables. They are necessary tools and knives for the Japanese foods (their main food materials were fishes and vegetables).

   After the Western Culture and foods were brought to Japan (Especially after the Year 1900, Western Style of European Knives was also brought to Japan at that time.),  Japanese people had more chances to eat meats and they needed the proper knives for cutting meats. That was the Western Style knives which have Double Bevel Edge and is more suitable design for cutting, slicing the meats to prepare Western Foods. Japanese people became more familiar with using Western Style knives gradually as they started eating Western Foods gradually.

   With increasing demands of Western Style knives, many knife makers have started to make Western Style knives with the experience and techniques of Japanese Swords making and Japanese Traditional Style knife making. (At that time, Samuraifs period was already over and many of Japanese Swordsmiths and Craftsmen had to stop making Japanese Swords and turned to make other cutlery.)

   And time has passed and back to this generation, there are now many of fantastic Japanese Made Western Style knives and fine Japanese Traditional Style knives being available from fine makers and Craftsmen.

   As to the Japanese Traditional Style Knives, there are many numbers of professionals and serious home chefs (especially Japanese food chefs) who demand outstanding cutting performance to make special foods that require the freshness, beautiful shape & looks and delicate works. Also many people love the traditional taste and traditional forged knives which can feel the soul of craftsmanship and something special to own.

   On the other hand, as the western Culture and foods became very common and popular in Japan and the demands for Western Style knives continued to increase, there have been much competitions in the market, which has helped improve the quality and craftsmanship of Western Style knives by their efforts to produce superior knives each other. Nowadays, many people in the world enjoy using great cutting performance and fine quality Japanese Western Style knives.

   In this page, we would like to introduce common and popular blade types among Western Style Knives and Japanese Traditional Style Knives. There are so many varieties of blade types  designed for specific cutting tasks and purpose. This is important information for your  selection of right knives, and help you get your good cooking partners and special knife set.

 Western Style Knives

    Small and compact size Paring knife is suitable design for peeling, cutting fruits, vegetables. Tiny and cute looks, yet very useful knife.               


     Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works. 


Wider and rounded shape of Santoku is suitable design for especially vegetables, but also cutting, slicing well for the fishes, meats. Santoku knife is popular and common knife and can be recommended as Multi Purpose Home Chef knife.

     Most standard and popular blade among Western Style knives, so called gChefs Knifeh. Gyuto is one of the most versatile blade type, suitable design for cutting, slicing meats, vegetables and fishes.


     Narrower and longer blade "Sujihiki" is suitable design for the slicing tasks. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Originally Sujihiki knife is designed for cutting and removing the muscles from the meats.

Honesuki/Boning Knife
     Good durable edge and blade of Honesuki (Boning Knife) is suitable design for de-boning process, cutting a Chicken, filleting a fish. Versatile knife for special purpose.

Western Deba

     Western Deba has heavier weight and more durable edge, designed for harder use. Normal thin blade and edge of Japanese knives are not recommended for cutting a fish, chicken (includes bones) and shrimps, lobsters. Western Deba is the one for those special purposes. But still not recommended to cut frozen foods, very hard and thick bones to avoid the blade damages.

Chinese Cleaver

     Chinese Cleaver was originated in China, and perfected by Japanese craftsmen as "Chuka Bocho". It has a huge and heavy square blade with sturdy handle, and is very versatile cooking knife for every cutting task. Its heavy & large blade is suitable for chopping chickens, mincing meats and vegetables, and even for scrapping.

 Japanese Traditional Style Knives

Long and Narrower blade of Yanagiba is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi).


Square shape, longer blade of Takohiki is designed for same purpose as Yanagiba. Slicing tasks.  The edge line is almost straight, (Yanagiba knifefs blade edge line is more curved towards the blade tip.

  Takohiki was common and popular in Eastern area of Japan (Tokyo). Yanagiba was common and popular in Western Area of Japan (Osaka area). Some people prefer  Takohiki for slicing tasks.


     Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken (includes the bones), also for filleting tasks.

     Square blade shape of Usuba is suitable design for cutting, peeling, peeling, also thin & precise cutting for vegetables.

  There is similar square shape blade of vegetable knife called gNakirih which is also designed for cutting vegetables, but have Double Bevel Edge.

Kama Usuba
     Kama Usuba is also designed for vegetables, can be used as same purpose of Usuba knives.  The sheepfoot shaped blade tip is more suitable for fine and precision cutting to make decorative beauty of vegetables dishes.


     Its blade shape is similar to Yanagiba, but has narrower blade width and thinner blade. It is suitable design for thinner cutting, slicing tasks. Originally designed for cutting, slicing Tessa (Blowfish Sashimi)








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