Single-Bevel Knives

Yanagi Sashimi Knives

Single Edged - Yanagi Kiritsuke (Sashimi Knife)

Sakimaru Takobiki (Sashimi Knife)

Fish fillet deba knife with white steel blade, light magnolia handle, black ferrule

Deba Filet Knives

Single Edged - Usuba (Vegetable Knife)

Single Edged - Mioroshi (Filet Knife)

Yoshihiro Kasumi Edosaki eel filet knife with light wood saya and black collar

Single Edged - Edosaki (Eel Knife)

Fish fillet chef knife with light wood handle, dark bolster, and silver blade

Single Edged - Funayuki (Filet Knife)

Single Edged - Kenmuki (Petty Knife)

Japanese eel bone slicer knife with light wood handle, silver blade, and black collar

Single Edged - Hamokiri (Eel Bone Slicer Knife)

Japanese poultry boning knife with light magnolia handle and black collar, straight blade

Single Edged - Garasuki (Boning Knife)

Single Edged - Kiritsuke (Multi-Purpose Knife)

Tuna knife with long silver blade, black sheath, green tassel cord, and box

Maguro Bocho Tuna Knife

Double-Bevel Knives

Gyuto Chef Knives

Kiritsuke Multi-Purpose Knives

Santoku (Multi-Purpose Knife)

Nakiri Vegetable Knives

Sujihiki (Slicer)

Petty (Utility Knife)

Paring

Japanese Bunka chef knife with cocobolo handle and light saya cover

Bunka (Multi-Purpose Knife)

Poultry boning knife with dark blue handle and pointed stainless steel blade

Honesuki (Butcher Knife)

Utility Kiritsuke

Cleaver

Pocket knife with stainless blade and dark handle, round rivet detail

Folding Pocket Knife

Learn more About Knife Shapes

What is a Garasuki Knife?

The Garasuki is a traditional Japanese poultry butchering knife designed for heavier tasks such as breaking down whole birds. Larger and thicker than the Honesuki, the Garasuki features a single-edged...

What is a Deba?

Learn what makes a Deba knife unique, how it compares to the Mioroshi, and how to choose the right one for your kitchen.

What is a Mioroshi?

Mioroshi knives are precision Japanese blades ideal for fish filleting—learn the features, care tips, and how they differ from Deba.

What is a Paring Knife?

Explore what makes a paring knife essential for in-hand peeling, coring, and garnishing with precision and control.

What is a Petty Knife?

Learn what makes the Japanese petty knife a versatile tool for slicing, trimming, and prep. Compare it to paring knives and explore key features.

What is a Takobiki?

Learn how the Takobiki knife’s long, flat blade is designed to slice octopus and seafood with precision, tradition, and effortless control.

What is a Yanagi?

Learn about the Yanagi knife and Yanagi Kiritsuke—traditional Japanese blades designed for precision slicing. Explore their key features, differences, and how to choose the right one for sushi and sashimi...

What is a Sujihiki Slicer?

The Japanese sujihiki knife is ideal for smooth, precise cuts of meat and fish. Learn how it compares to a yanagi and how to choose, use, and care for one.

What is a Nakiri Vegetable Knife?

The Nakiri knife—Japan’s go-to vegetable cutter. Learn its features, uses, and how it compares to the usuba. Shop handcrafted Yoshihiro Nakiri knives.

What is an Usuba Vegetable Knife?

The usuba (薄刃包丁), meaning “thin blade knife,” is a traditional Japanese single-beveled vegetable knife designed for precise vegetable cutting, particularly for tasks like peeling, carving, and creating intricate garnishes. There...

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