Japanese Knife for sale.

Santoku boucho

The Santoku has a straighter edge than a chef's knife, with a blunted sheepsfoot-tip blade and a thinner spine, particularly near the point. From 12 cm to 18 cm (5 to 7 inches) long, a true Japanese Santoku is well-balanced, normally flat-ground, and generally lighter and thinner than its Western counterparts, often using superior blade steels [citation needed] to provide a blade with exceptional hardness and an acute cutting angle. This construction allows the knife to more easily slice thin-boned and boneless meats, fish, and vegetables. Many subsequent Western and Asian copies of the Japanese Santoku do not always incorporate these features, resulting in reduced cutting ability. Some Western Santoku-pattern knives are even fitted with kullen/kuhlen, scallops on the sides of the blade above the edge, in an attempt to reduce the sticking of foods and reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the santoku and its Western copies have become very popular in recent years with chefs in Europe and the United States.

Sashimi boucho

Tako hiki, yanagi ba, and fugu hiki are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi boucho to prepare sashimi, sliced raw fish and seafood. Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka. In Osaka, the yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako hiki is usually used to prepare octopus. A fugu hiki is similar to the yanagi ba, except that the blade is thinner. As the name indicates, the fugu hiki is traditionally used to slice very thin fugu sashimi. The length of the knife is suitable to fillet medium sized fish. For very large fish such as tuna, longer specialized knives exist, for example the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho.

Nakiri boucho

Nakiri bocho and usuba bocho are Japanese-style vegetable knives. They differ from the deba bocho in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the deba bocho is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The nakiri bocho and the usuba bocho have much thinner blades, and are used for cutting vegetables. Nakiri bocho are knives for home use, and usually have a black blade. The shape of the nakiri bocho differs according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area have a rounded corner on the far blunt side. The cutting edge is angled from both sides, called ryoba in Japanese. This makes it easier to cut straight slices. Usuba bocho are vegetable knives used by professionals. They differ from the Nakiri bocho in the shape of the cutting edge. While the nakiri bocho is sharpened from both sides, the usuba bocho is sharpened only from one side, a style known as kataba in Japanese. The highest quality kataba blades even have a slight depression on the flat side. This kataba style edge gives better cuts and allows for the cutting of thinner slices than the ryoba used for nakiri bocho, but requires more skill to use. The sharpened side is usually the right side for a right hand use of the knife, but knives sharpened on the left side are also available for left hand use. The usuba bocho is also slightly heavier than a nakiri bocho, although still much lighter than a deba bocho.

Usuba boucho
Usuba knives are Japanese knives used primarily for chopping vegetables. Both the spine and edge are straight, making them resemble cleavers, though they are much lighter.

Deba boucho

Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved spine.

+ Chef's knife
+ Paring
+ Utility
+ Bread knife
+ Butter knife


Meat knives
+ Carving
+ Slicing
+ Ham slicer
+ Cleaver
+ Boning
+ Filet

Cheese knives
+ Soft cheese
+ Hard cheese
+ Parmesan cheese