Japanese Knife types
Deba Bocho:
The Deba Bocho was designed for mainly filleting fish. The blade of this knife compared to other knives is thicker and heavier to allow for the knife to cut through the bones of fish. This knife can also be used to cut small chicken bones.
*General size 12cm ~ 21cm
How to Choose a Grip
Blade Length
Select point
The size of a deba knife is typically chosen based on the size of the fish being prepared. However, for those purchasing a deba knife for the first time and unsure of the appropriate size, a blade length of around 15cm to 18cm is recommended, as it’s not too large and easy to handle.
Blade Material
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Handle type
Wa-handle
Round or octagonal shapeWood is commonly used
Select point
◾️Consider grip comfort
◾️Check balance sensation
◾️Maintenance requirements
Knife Maintenance
| Steps | Stainless Steel Knives(Rust-resistant) | Carbon Steel Knives(Prone to rust) | Icons |
| 1. Cleaning Method | Gently wash with a soft sponge and neutral detergent | Gently wash with a soft sponge and neutral detergent |  |
| 2. Remove Moisture | Wipe thoroughly with a cloth or paper towel | Wipe thoroughly with a cloth or paper towel |  |
| 3. Drying | - | Pour hot water over the blade for quick drying |  |
| 4. Light Oil Coating | - | Apply a very thin layer of vegetable oil (avoid overapplication) |
 |
| 5. Storage | Store in a dry knife stand or holder | After oiling, place in a knife stand or storage box |  |
Click here for the full list of Deba knives
Sashimi Bocho:
The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length for household usage is 21~27cm and unlike the Deba Bocho the blade of the knife is thin up until the tip of the knife.
How to Choose a Grip
Blade Length
Select point
For professional chefs, the most common blade length is 300mm. In smaller kitchens, a 270mm blade is often used. For home use, 240mm is standard. Those who handle larger fish tend to use 270mm, or even up to 300mm for longer cuts.
Blade Material
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Handle type
Wa-handle
Round or octagonal shapeWood is commonly used
Select point
◾️Consider grip comfort
◾️Check balance sensation
◾️Maintenance requirements
Knife Maintenance
| Steps | Stainless Steel Knives(Rust-resistant) | Carbon Steel Knives(Prone to rust) | Icons |
| 1. Cleaning Method | Gently wash with a soft sponge and neutral detergent | Gently wash with a soft sponge and neutral detergent | |
| 2. Remove Moisture | Wipe thoroughly with a cloth or paper towel | Wipe thoroughly with a cloth or paper towel | |
| 3. Drying | - | Pour hot water over the blade for quick drying | |
| 4. Light Oil Coating | - | Apply a very thin layer of vegetable oil (avoid overapplication) |
|
| 5. Storage | Store in a dry knife stand or holder | After oiling, place in a knife stand or storage box | |
Click here for the full list of Sashimi knives
Kamausuba Bocho:
Kansai Style Usuba Bocho: If you look at the blade from the side it is virtually rectangular in shape. “Usuba” literally translates into “thin blade” and as per its name this knife has a thin blade making it an ideal knife when pealing and dicing vegetables.
Click here for the full list of Kamausuba knives
Usuba Bocho:
Kanto Style Usuba Bocho. The Usuba Bocho is a traditional Japanese knife used for vegetables, which most chefs learn to use first.
Click here for the full list of Usuba knives
Fugubiki Bocho:
The Fugubiki Bocho is a specialized knife used for Fugu [Blowfish] sashimi. This knife is made a thinner spine and narrower blade width compared to the Sashimi Bocho.
Mioroshi Bocho:
The Mioroshi Bocho is a type of Deba Bocho but the blade is slightly thinner and longer and is an all round knife which can be used for dicing to slicing Sashimi. This knife is a blend of the Deba Bocho and Sashimi Bocho.
Gyoto Bocho:
The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and vegetable. It is also known as a “French Knife”, “Chef Knife” “Bannou Bocho” as is used as a replacement for a Mitsutoku Bocho.
How to Choose a Grip
Blade Length
Select point
◾️match your hand size
◾️Consider your workspace
◾️Type of cuisine
Blade Material
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Handle type
Round or octagonal shapeWood is commonly used
Ergonomically designed shape Various materials used
Select point
◾️Consider grip comfort
◾️Check balance sensation
◾️Maintenance requirements
Click here for the full list of Gyoto knives
Sujihiki Bocho:
The Sujihiki Bocho is used for cleaning the sinew from meats and is like a thin Gyuto. Petty Knife:
The Petty knife is used for pealing fruits and vegetables and quite suitable for finer detail work. It is ideal small multipurpose knife, perfect for preparing small garnishes for cocktails and cakes. The Petty knife is know as a Paring Knife in English speaking countries.
Click here for the full list of Sujihiki knives
Yo-deba:
The Yo-deba is similar in shape to the Gyutou from the side, but has a thicker blade which can be used to cut beef bones used for soups. The usage of this knife is totally different from that of the Gyutou. (It is heavy and not very good to cut vegetables)
Honesuki Kaku:
Square Shaped（Kanto Style）: The Honesuki is used to separate meat from the bone. There are two styles of this knife, the Kanto and Kansai styles. This knife is a unique Japanese style knife similar to the western boning knife, but unlike the boning knife the blade is not flexible. This knife is also know as Sabaki.
Click here for the full list of Honesuki knives
Honesuki Maru:
Round Type（Kansai Style）The blade of the Honesuki (Kansai Style) is designed in a round style, but is used in the same manner as the Kanto style Honesuki.
Click here for the full list of Honesuki knives
Santoku Bocho:
The Santoku part of the Santoku Bocho stands for Three Virtues or Three Applications: This knife can be used to prepare wide range of ingredients from meats, fish and vegetables. This is commonly used as a household knife and is often as the fist knife type a person buys.
How to Choose a Grip
Blade Length
Select point
◾️The blade measures between 165mm and 180mm, with a rounded tip designed to make it easier to cut vegetables commonly used in Japanese cooking, making it a user-friendly knife even for beginners.
Blade Material
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Handle type
Wa-handle
Round or octagonal shapeWood is commonly used
Yo-handle
Ergonomically designed shapeVarious materials used
Select point
◾️Consider grip comfort
◾️Check balance sensation
◾️Maintenance requirements
Knife Maintenance
| Steps | Stainless Steel Knives(Rust-resistant) | Carbon Steel Knives(Prone to rust) | Icons |
| 1. Cleaning Method | Gently wash with a soft sponge and neutral detergent | Gently wash with a soft sponge and neutral detergent | |
| 2. Remove Moisture | Wipe thoroughly with a cloth or paper towel | Wipe thoroughly with a cloth or paper towel | |
| 3. Drying | - | Pour hot water over the blade for quick drying | |
| 4. Light Oil Coating | - | Apply a very thin layer of vegetable oil (avoid overapplication) |
|
| 5. Storage | Store in a dry knife stand or holder | After oiling, place in a knife stand or storage box | |
Click here for the full list of Santoku knives
Nakiri Hocho:
The Nakiri Hocho is a knife used to prepare vegetables. However, like the Santoku Bocho this knife is also well suited for household usage. The shape of the knife is a slightly different rectangular shape compared to the Santoku Bocho. The Japanese Usuba Bocho type is a single edged blade, but the Nakiri Hocho is a double edged blade.
Click here for the full list of Nakiri knives
Bread Knife:
In order to slice soft bread most of the knives are designed with a serrated or grooved blade. The blade of the knife is made thin in order the slice the bread cleanly.