Applications and Types of Japanese Knives By SAKAI TAKAYUKI

Sashimi:Originally, Sashimi meant a Kansai District-type sashimi knife. At present, however, it is popular nationwide. In the Kansai District, the knife is also called “syoubu. ”

正 夫:元々は関西型の刺身包丁だが現在は全国的、関西では正夫「しょうぶ」とも呼ぶ。


Tako-Sashimi: Originally, Tako-Sashimi meant a Kanto District-type sashimi knife. Recently, however, users of this type are decreasing because the style is losing ground to yanagiha knives.

蛸 引:元々は関東型の刺身包丁だが最近は柳刃に押され使う人が減っている。


Fugu-Sashimi: The knife is used for cutting fish, such as fugu blowfish, paper-thin, and it is thicker and not as wide as a sashimi knife. The knife is also called the “tessa knife. ”



Deba: The knives are used for cleaning and cutting fish and birds, but they are divided into many types depending on thickness and length. They are widely used for many applications.



Kamagata-Usuba: The knives are the Kansai District type of vegetable-cutting knives, and the small types are used for chamfering vegetables.



Usuba: The knives are the Kanto District type of vegetable-cutting knives. They are the single-edge type in general, but some are double-edged.

薄 刃:関東型の野菜切で一般的には片刃だが両刃の物もある。


Hamo-Kiri: The knives are used for cutting bony fish such as sharp-toothed eel.

鱧 切:鱧等の小骨の多い魚を細かく切る為の包丁。


Unagi-Saki Knife: The knives are the Kanto District type of knives for cutting eel. The different types consist of the Osaka, Kyoto, Nagoya types of knives.

鰻 裂:関東型のうなぎ裂、他に大阪型や京都型、名古屋型などがある。