Japanese knife types, explained one shape at a time

Eleven shapes cover almost everything a Japanese kitchen does. Most home cooks need two of them. Start with the overview guide, or jump to a shape.

meat, vegetables, general prep, rock and push cutting

vegetables, boneless meat, fish fillets, small kitchens

vegetables, boneless meat, fine tip work, small kitchens

vegetables, push cutting, thin slices, chopping greens

small produce, trimming meat, herbs and garnishes, in-hand work

slicing roasts, carving, portioning fish, trimming large cuts

slicing fish, vegetable cuts, long push cuts, professional prep

breaking down chicken, poultry joints, deboning thighs, trimming meat

whole fish, fish heads and spines, filleting, poultry breakdown

sashimi, sushi, slicing raw fish, one-stroke pull cuts

katsuramuki, fine julienne, decorative vegetable cuts, paper-thin slices