The knife

You can use the Santoku knife for every task in the kitchen. A lot of Japanese families cut their meat, fish and vegetables with the Santoku knife. Most of the time the knife is used for cutting vegetables because about 80% of a Japanese meal consists of vegetables.

Specifications of the Santoku knife
Knife length: 12.5 inches (317 millimeters)
Blade length: 7.5 inches (190 millimeters)
Handle length: 5 inches (127 millimeters)
Weight: 4.3 ounces (122 grams)
Blade material: VG-10 steel
Handle material: Rosewood

The knife

The Nakiri is the Japanese knife that is specially made for cutting vegetables. Vegetables are an important part of the Japanese kitchen, the Nakiri is used on a daily basis by the Japanese homecook. The blade of the Japanese vegetable knife is thin, straight and sharp. A little bit of pressure is enough to make a smooth and clean cut.

Function of the knife
Every part of this knife has its own function:
- The upper part and the point at the end of the knife are used for precision work and decorative cutting.
- The middle part of the Nakiri is used for peeling and cutting.
- The part at the beginning of the knife is used to make a diagonally cut.

Cutting technique
When a cut is made with a Western knife it is made from an diagonal angle to an horizontal angle. Because the Nakiri has got an straight blade the cut has to be made from an horizontal angle with respect to the cutting board. When the knife is placed on the vegetable the cut is made straight down to the far side of the cutting board. The weight and sharpness of the blade will make a smooth cut through the vegetable.

Specifications of the Nakiri knife
Knife length: 12.1 inches (307 millimeters)
Blade length: 7.1 inches (180 millimeters)
Handle length: 5 inches (127 millimeters)
Weight: 5.7 ounces (144 grams)
Blade material: VG-10 steel
Handle material: Rosewood

The knife

The Yanagiba is the knife that is used for filleting fish. This knife is perfect for the preparation of shashimi (the Japanese dish made of fresh raw fish that is cut in very thin slices). Because the knife is long and light it is easy to make thin and straight slices.

Cutting technique
When you are cutting the fish it is important that the knife is pulled through the fish and not pushed. By using this technique the texture of the fish will be kept intact.

Specifications of the Yanagiba knife
Knife length: 17 inches (433 millimeters)
Blade length: 11.4 inches (290 millimeters)
Handle length: 5.6 inches (143 millimeters)
Weight: 6.7 ounces (169 grams)
Blade material: VG-10 steel
Handle material: Rosewood