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Japanese knives

The Japanese blade shapes

-SANTOKU- blade

• the traditional Japanese utility knife
• best suited for cutting all ingredients
• preferably for the cutting of meat
• similar to the chef’s knife

KAI japanese knives - SHUN series - Small SANTOKU knife - Damascus steel blade ...

KAI japanese knives - SHUN series - Wide SANTOKU knife - Damascus steel blade ...

KAI japanese knives - SHUN series - SANTOKU knife - Scalloped damascus steel blade ...

KAI traditional japanese knives - SEKI MAGOROKU RED WOOD series - SANTOKU knife ...

KAI traditional japanese knives - WASABI BLACK series - 6716S SANTOKU knife ...

KAI traditional japanese knives - AB-1100 PURE-KOMACHI series - green SANTOKU knife ...

KAI japanese knives - AB-1102 PURE-KOMACHI series - little blue SANTOKU knife ...

Set of 3 KAI japanese knives PURE-KOMACHI series AB1100 +AB1101 +AB1102

Set of 3 KAI japanese knives PURE-KOMACHI series AB1100 +AB1101 +AB1102 ...

-NAKIRI- blade

• the traditional Japanese vegetable knife
• best suited for cutting all sorts of vegetables
• despite its shape not suitable for chopping bones

KAI japanese knives - SHUN series - NAKIRI knife - Damascus steel blade ...

KAI professional japanese knives - SHUN PRO series VG-0165N NAKIRI knife - single-edged blade shapes delivered wi...

KAI traditional japanese knives - SEKI MAGOROKU RED WOOD series - NAKIRI knife ...

KAI traditional japanese knives - WASABI BLACK series - 6716N NAKIRI knife ...

-DEBA- blade

• the traditional Japanese cleaver
• Sturdy and heavy knife with a broad and heavy blade
• the blade’s front part is mainly used for filleting fish
• the blade’s back end is heavier and mainly used to part bones and fishbone

KAI professional japanese knives - SHUN PRO series VG-0165D DEBA knife - single-edged blade shapes delivered with...

KAI professional japanese knives - SHUN PRO series VG-0210D DEBA knife - single-edged blade shapes delivered with...

KAI traditional japanese knives - SEKI MAGOROKU RED WOOD series - DEBA knife ...

KAI traditional japanese knives - WASABI BLACK series - 6715D DEBA knife ...

-YANAGIBA- blade

YANAGIBA / SASHIMI
• the traditional Japanese slicing knife
• to delicately slice fish and meat
• the long slim blade is best suited for cutting wafer-thin slices and especially for sushi and sashimi
• the knife guarantees a skilful but above all straight and clean cut
• the length and shape of the blade allows for a long, stretching cut