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Western Knives and Usage

Western Knives and Usage

Gyuto:

Usage of Guyto is for meat, vegetables, fish and bread, etc. If you use it to cut hard things, the blade may get nicked because of thin blade.

Length recommended: 240mm~300mm

 

Sujuhiki(slicer):

Usage of Sujikiri is to cut meat-muscle or slice the meats.

Length recommended: 210mm~270mm

 

Western-Deba:

Usage of Western-Deba is to cut meat with bone, half-frozen-foods, crab, etc.

The blade of Westerb-Deba is thicker than Deba.

Length recommended: 210mm~240mm

 

Petty Knife:

Usage of Petty knife is to cut vegetables, peel and cut fruits, etc.

Length recommended: 90mm~150mm

Sabaki(Azuma style)

Usually it uses to cut chicken but it is used to cut various things because of its usability.

Length recommended: 150mm

 

Sabaki(Nishi style)

Usually it uses to cut chicken but it is used to cut various things because of its usability.

Length recommended: 150mm

 

Garasuki:

Usage of Garasuki is to cut chicken. It is wider and thicker than Sabaki(Azumagata)

Length recommended: 180mm

 

Salmon Knife:

Usage of Salmon knife is to slice smoked salmon and roast beef, etc.

Length recommended: 300mm

 

Wave knife:

Usage of wave knife is to cut breads, cakes, etc.

Length recommended: 250~360mm