|
Type |
Application |
Standard size |
![Gyuto](../../../product/image/mini/nihon01.jpg) |
Gyuto |
For any-purpose except cutting bones and frozen meets |
210-270 |
![Suji-hiki](../../../product/image/mini/nihon03.jpg) |
Suji-hiki |
For separating streaks from meat. Also used for slicing fish filets. |
240-270 |
![Petty](../../../product/image/mini/nihon02.jpg) |
Petty |
For peering, carving and decorating vegetables and fruits. |
120-150 |
![Honesuki-kaku](../../../product/image/mini/nihon04.jpg) |
Honesuki-kaku |
For removing bones from chicken and other meet. It is also called "Sabaki". |
150 |
![Honesuki-maru](../../../product/image/mini/nihon05.jpg) |
Honesuki-maru |
For removing bones from chicken and other meet. It is also called "Sabaki". |
150 |
![Yo-deba](../../../product/image/mini/nihon06.jpg) |
Yo-deba |
For chopping fish and meat without bones. |
210-270 |
![Garasuki](../../../product/image/mini/nihon07.jpg) |
Garasuki |
For butchering poultry |
180 |
![Cleaver](../../../product/image/mini/nihon08.jpg) |
Cleaver |
For chopping meats with bones |
180 |
![Chinese](../../../product/image/mini/china04.jpg) |
Chinese |
Thin blade; For slicing vegetables and meats. |
220 |
Medium thick blade; For any-purpose except cutting bones and frozen meets. |
Thick blade; For chopping fish and meat without bones. |
![Wide and thick Western knife](../../../product/image/mini/tokusyu19.jpg) |
Wide and thick Western knife |
For cutting semi-frozen food |
300 |
![Thick Western knife with horn](../../../product/image/mini/tokusyu20.jpg) |
Thick Western knife with horn |
For cutting semi-frozen food |
300 |
![Salmon slicer](../../../product/image/mini/pan05.jpg) |
Salmon slicer |
For slicing smoked salmon |
300-360 |
![Wave knife](../../../product/image/mini/pan06.jpg) |
Wave knife |
Cutting bread, cakes, and sponge cakes |
300 |