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Western Knives

Styles and Uses of Western-Style Knives

Gyutou Gyutou Lightweight chef knife appropriate for slicing meat, fish, vegetables, and bread.
sujihiki Sujihiki Slicing knife.
Yo-Deba Yo-Deba Heavy chef knife for fish and meat butchery, and chopping hard vegetables.
Santoku Santoku Literally, "Three Virtues." For slicing fish, meat, and vegetables.
Lightweight, multipurpose knife popular for both home and professional use.
Nakiri Nakiri Double-sided vegetable knife.
Garasuki Garasuki Poultry butchering knife.
Honesuki Honesuki Poultry boning knife.
Hankotsu Hankotsu All-purpose boning knife ideal for French-style hanging butchery.
Petty Petty Peeling, paring, and carving knife or vegetables, fruits, herbs, and other delicate work.
Paring Paring Paring knife for paring, peeling and trimming fruits and vegetables.
Peeling Peeling Peeling knife for fruits and vegetables.
Western-style knives are created using mainly mechanized, automated processes with more expensive knives receiving a hand finish. Most Western style knives are constructed entirely out of high-carbon stain-resistant steel or just high-carbon steel. Western-style knives are often sharpened on both sides of the blade. The smaller reverse edge provides durability and extends edge life. In general, Japanese knives tend to have a sharper but more delicate edge than other kitchen knives. Left-handed knives must be specially ordered.