Gyuto / Chef’s Knife
The gyuto, or chef’s knife, is the Japanese version of the traditional Western chef’s knife. The difference is that the gyuto’s blade is thinner and holds a sharper edge. As a result, the gyuto is a more precise and flexible blade and has become the preferred all-purpose knife in world restaurant kitchens.so these types of knives are manufactured all over the world. Japanese knife Singapore is the one of the leading company who manufactures the gyuto knife all over the world. Use the gyuto for slicing, mincing and cutting meat, fish, vegetables, and fruit.
Sujihiki / Slicing Knife
The sujihiki (or sujibiki) is a Japanese-style cutting knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is right for thinly carving cooked meats and cutting terrines and patés. It can also be used instead of yanagi to slice raw fish.
The boning knife has a narrow, flexible blade with a pointed tip this is used for deboning meat and fish. This knife helps you to scrap towards joints to attain most yields, as well as cut sensitive flesh, like fish.
Paring / Petty Knife
The paring knife is a small multi purpose knife used to peel, cut, and de-seed and tourné vegetables and fruit, as well as do other responsibilities like de-veining shrimp. This knife is an important tool for bartenders who serve clean fruit garnishes.
The Santoku is a cross between a Nakiri and Gyuto, originally intended for the house cook. It is a multipurpose knife that can be used for cutting meat, fish, veggies, and fruit.
The bread knife’s serrated edge lets you cut through bread without crushing it.
Yanagi / Yanagi-ba
This long, thin knife is the essential tool for Japanese sushi chefs. Created for slicing raw fish and seafood, the length and sharpness of the single bevel blade allow chefs to make one clean pull to cleanly cut through delicate ingredients with very little pressure—resulting in best, glossy slices with out bruises, no rough surfaces. The Yanagi is the fish slicer traditionally used in Japan’s Kansai place (Osaka and Kyoto). Besides uncooked fish, the Yanagi is a super knife for carving roast pork, thinly reducing veggies or portioning terrines and patés.
The hone suki is a Japanese boning knife used to butcher meat and rooster. This knife does now not have the flexibility of a normal Western boning knife however its sharp, pointed tip allows you ride the blade alongside bones, cartilage and joints to split different cuts of meat. Although it has a single bevel, it’s miles taken into consideration a Western fashion knife in Japan.
Torigarasuki / Garasuki
Similar to the hone suki, the Garasuki is historically used to break down fowl, but also can be used to fabricate other meat. Although it has a single bevel, it’s miles taken into consideration a Western style knife in Japan.
The usuba, whose call actually method “thin blade,” is the traditional Japanese knife for cutting vegetables. It’s sharp and noticeably thin edge we could cooks make particular cuts in addition to slice through difficult vegetables inclusive of carrots. Both patterns cut in an equal way. The usuba is used for katsuramuki, an essential Japanese cooks’ technique to cut paper thinsheets of veggies (like daikon). The usuba is also a really perfect knife for excellent cube, julienne and brunoise cuts.
The mukimono, with a pointed tip, is even thinner than a traditional usuba. It is used for peeling vegetables, as well as for complicated carving and slicing of vegetables and fruit for decorative purposes.
The sushi Kiri actually way “sushi cutter” directly and is traditionally used to cut sushi rolls (makizushi) and pressed sushi (oshizushi) without crushing the rice. Its curved edge gives the knife more length than a straight edge, making it ideal for cutting tasks that require longer stroke.
Other than this there are different types of japanese knives.which are very useful for the cooking experts.these knives are manufactured by many industries all over the world.Among them, Japanese kitchenware Singapore is one of the well-known industries for manufacturing Japanese knives in world class quality.