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Japanese Knives

Japanese kitchen knives differ from Western knives in that they are sharpened so that only one side holds the cutting edge. The most common type of knives found in Asian cooking are the Deba knife (kitchen cleaver), the Santoku knife (all-purpose utility knife), the Nakiri and Usuba knives (both Japanese vegetable knives), and the Sashimi knife. These different knives are used in the preparation of foods such as fish, poultry, vegetables, shelled fish and sushi. Japanese chefs often each have their own set of knives, some even own two sets which they alternate on a daily basis. For the right quality and selection of Japanese knives shop for Chroma, Mercer Cutlery, Thunder Group, Dexter Russell, F Dick and others.