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Applications and Types of Japanese Knives

There are two types of Japanese knives: Tokyo-based Kanto District type and Osaka-based Kansai District type.

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The kitchen knife in Kansai District type to use for cleaning and cutting raw fish, long bladed for running. It is suitable for detailed work, with a cuspidate point.

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The kitchen knife in Kanto District type to use for cleaning and cutting raw fish. You can see from it whole figure that it is long rectangle-shaped. It is thinner than YANAGIBA-SASHIMI and suitable for thin slices.
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The kitchen knife to use for slicing springy white fish like blowfish and flounder. It has the same shape of YANAGIBA-SASHIMI, but it is thinner and not so wide.

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The kitchen knife to use for cutting fish or it’s bones. It appears heavy with a strong cutting tooth. You need to choose a suitable DEBA according to fish size.

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The kitchen knife in Kansai District type to use for cutting vegetables. It is suitable for chamfering vegetables and detailed work with a cuspidate point. Kyoto cooks use it regularly.
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The kitchen knife in Kanto District type to use for cutting vegetables. It is suitable to peel and cut up vegetables on a cutting board. It is most commonly used in Japanese households.

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The kitchen knife to use for cutting up small bones of fish like Common Japanese conger. Highly cutting skill is necessary to cut up small bones in the fish flesh, leaving the skin.

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The kitchen knife to use for cutting fish like eel which has a long and smooth-skinned torso. Cutting methods depend on regions, so there are four types: Edo, Osaka, Kyoto and Nagoya District type.