Double-Bevel Knives

Gyuto Chef Knives

Kiritsuke Multi-Purpose Knives

Santoku (Multi-Purpose Knife)

Nakiri Vegetable Knives

Sujihiki (Slicer)

Petty (Utility Knife)

Paring

Yoshihiro Nashiji High Carbon White Steel #2 Japanese Bunka Chefs Knife with Cocobolo Wood Handle

Bunka (Multi-Purpose Knife)

Yoshihiro Inox Stain Resistant AUS-10 Ice Hardened Honesuki Poultry Boning knife

Honesuki (Butcher Knife)

Utility Kiritsuke

Cleaver

Japanese High Carbon SK-Steel Stainless Clad Kiridashi Pocket Knife

Folding Pocket Knife

Single-Bevel Knives

Yanagi Sashimi Knives

Single Edged - Yanagi Kiritsuke (Sashimi Knife)

Sakimaru Takobiki (Sashimi Knife)

Yoshihiro Kasumi White Steel Deba Fish Fillet Knife Magnolia Handle

Deba Filet Knives

Single Edged - Usuba (Vegetable Knife)

Single Edged - Mioroshi (Filet Knife)

Yoshihiro Kasumi White Steel Edosaki Eel Filet knife

Single Edged - Edosaki (Eel Knife)

Yoshihiro Kasumi White Steel Funayuki Deba Fish Fillet Chef knife

Single Edged - Funayuki (Filet Knife)

Single Edged - Kenmuki (Petty Knife)

Yoshihiro Hongasumi Hamokiri Japanese Eel Bone Slicer Knife Magnolia Handle

Single Edged - Hamokiri (Eel Bone Slicer Knife)

Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia Handle

Single Edged - Garasuki (Boning Knife)

Single Edged - Kiritsuke (Multi-Purpose Knife)

Maguro Bocho Tuna Knife

Learn more About Knife Shapes

What is a Garasuki Knife?

The Garasuki is a traditional Japanese poultry butchering knife designed for heavier tasks such as breaking down whole birds. Larger and thicker than the Honesuki, the Garasuki features a single-edged...

What is a Deba?

Learn what makes a Deba knife unique, how it compares to the Mioroshi, and how to choose the right one for your kitchen.

What is a Mioroshi?

Mioroshi knives are precision Japanese blades ideal for fish filleting—learn the features, care tips, and how they differ from Deba.

What is a Paring Knife?

Explore what makes a paring knife essential for in-hand peeling, coring, and garnishing with precision and control.

What is a Petty Knife?

Learn what makes the Japanese petty knife a versatile tool for slicing, trimming, and prep. Compare it to paring knives and explore key features.

What is a Takobiki?

Learn how the Takobiki knife’s long, flat blade is designed to slice octopus and seafood with precision, tradition, and effortless control.

What is a Yanagi?

Learn about the Yanagi knife and Yanagi Kiritsuke—traditional Japanese blades designed for precision slicing. Explore their key features, differences, and how to choose the right one for sushi and sashimi...

What is a Sujihiki Slicer?

The Japanese sujihiki knife is ideal for smooth, precise cuts of meat and fish. Learn how it compares to a yanagi and how to choose, use, and care for one.

What is a Nakiri Vegetable Knife?

The Nakiri knife—Japan’s go-to vegetable cutter. Learn its features, uses, and how it compares to the usuba. Shop handcrafted Yoshihiro Nakiri knives.

What is an Usuba Vegetable Knife?

The usuba (薄刃包丁), meaning “thin blade knife,” is a traditional Japanese single-beveled vegetable knife designed for precise vegetable cutting, particularly for tasks like peeling, carving, and creating intricate garnishes. There...