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In Japanese cuisine, the variety of knives used is tailored to specific tasks, reflecting a refined culinary tradition. Here's an overview of the differences between various types of Japanese knives:
Chef Knife (Gyuto): Similar to Western chef's knives, the gyuto is a versatile kitchen knife that can perform a wide range of tasks. It typically has a longer blade ranging from 210mm to 360mm, allowing for efficient slicing, dicing, and chopping. The blade is thinner and sharper than many Western chef’s knives, designed for precise cuts.
Santoku: This knife’s name means "three virtues" or "three uses," highlighting its proficiency in slicing, dicing, and mincing. Santoku knives usually have a blade length of 130mm to 180mm. The blade has a flatter edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point, which is suited for a downward chopping motion rather than rocking.
Petty Knife: This is a smaller utility knife typically used for precise tasks like peeling, shaping, and slicing small fruits and vegetables. Blade lengths range from 120mm to 180mm. It's akin to a smaller version of the chef knife and is perfect for tasks that require more control.
Utility Knife: In Japanese knife terms, this often refers to a knife larger than a petty but smaller than a chef’s knife. It is versatile for medium-sized tasks and can handle jobs too small for a chef's knife and too big for a petty knife.
Nakiri: This knife is designed specifically for cutting vegetables. It features a straight blade perfect for cutting all the way to the cutting board without the need for pulling or pushing. The nakiri has a double bevel edge and is usually about 165mm in length, making it excellent for precise vegetable work with its straight, thin blade.
Sashimi Knife (Yanagiba): This is a long, slender knife designed specifically for slicing raw fish and seafood for sashimi and sushi. The blade typically ranges from 210mm to 360mm, allowing for a pull-cutting motion which helps in getting clean, precise cuts without applying pressure on the fish, ensuring perfect texture and presentation.