SAKAI KIKUMORI KITCHEN KNIFE KAWAMURA HAMONO CO.,LTD

Types and Applications of Japanese Style Knives

Blade length
With Machi ; Yanagiba,Takohiki,Fugubiki,Usuba,
KamagataUsuba,Sushi-kiri,Honehiki,and Mukimono

Without Machi ; Deba,Mioroshi,and Nakiri.

Type	Application	Standard size	Type of Machi
Yanagiba	Yanagiba is a popular Sashimi knife, also called "Shoubu". It is used to cut fish fillets. Kansai region style.	270-300	With Machi
Takohiki	Takobiki is a sashimi knife, which is used to cut fish fillets. Kanto region style.	300-330	With Machi
Fugubiki	Fugubiki is a cutting knife of blowfish, also called "Tessa".	270	With Machi
Usuba	Usuba is a vegetable knife, originated in Kantou region.	210	With Machi
Kamagata Usuba	Kamagata Usuba is a vegetable knife, originated in Kansai region. Small size is used for fine work such as decoration cutting.	210	With Machi
Deba	Deba is used for fish filleting and chopping meat without bones.	180-210	Without Machi
Kodeba	Kodeba is a small Deba knife. It is used for cutting small fish.	90-120	Without Machi
Sushi-kiri	Sushi-kiri is used for dividing a long rolled sushi into bite size pieces. It is double-edged.	240	With Machi
Mioroshi	Mioroshi is ued for fish filleting, which is thinner and narrower than Deba knife.	210-240	Without Machi
Honekiri	Honekiri is used for cutting pike-eel thin bone. It is also called "Hamo-kiri".	300	With Machi
Nakiri	Nakiri has been used for cutting vegetables among the common people. It is double-edged.	165	Without Machi
Mukimono		180	With Machi

Index	Application	Detail
Honyaki	These are constructed out of one material and forged. The knives have excellent sharpness. They are used by high-class professional chefs.
Damascus Blue 1	Beautiful wavy Damascus patterns
Aoko	These are constructed out of two material and forged. The knives have excellent sharpness. They are used by high-class professional chefs.
Gokujyo	These are constructed out of two material and forged. The knives have excellent sharpness, and are the best seller knives of KIKUMORI. They are used by high-class professional chefs.
Tokusei	They are easy to sharpen and keep a sharp edge. For professional use.
Betsuuchi	They are easy to sharpen and keep a sharp edge. For professional use.
Ukeai	These are low-priced knives.
Powder Steel SG	Mirror finished. They hold a sharp blade and durablity. It is very easy to use and to sharpen.
Kiwami-V10 Kyomen	Mirror finished. SAKAI KIKUMORI KIWAMI V10 series are most excellent grade of Kasumi knives with rust-resistance properties. Their blades are very hard and maintain extra-sharp edges for a long time.
Kiwami-V10	SAKAI KIKUMORI KIWAMI V10 series are most excellent grade of Kasumi knives with rust-resistance properties. Their blades are very hard and maintain extra-sharp edges for a long time.
Ginsan	These knives are made from silver-3 steel with strong rust resistance. They are easy to maintain and keep a sharpness. For professional use.
Molybdenum	These are low-priced knives for professional and family use. It is easy care due to high rust resistance.
Stainless handle	So it enables to sterilize at high-temperature.