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Kitchen Japanese Style Knives

Kitchen Japanese Style Knives

Traditional Japanese cutlery included three types of knives, the Deba, Usuba and Yanagi, for preparing the cultures three most prominent foods. The Deba Knife features a broad, triangular blade and is used primarily for filleting fish. The Usuba Knife has a narrower, rectangular blade making it ideal for chopping vegetables. The Yanagi Knife is long and narrow and is used for slicing sashimi. Today, Japanese cutlery includes a few modern Japanese additions, as well as the all-purpose Santoku Knife and other Western-inspired knife variations.