SAKAI KIKUMORI KITCHEN KNIFE KAWAMURA HAMONO CO.,LTD

Types and Applications of Western Style Knives

Type	Application	Standard size
Gyuto	For any-purpose except cutting bones and frozen meets	210-270
Suji-hiki	For separating streaks from meat. Also used for slicing fish filets.	240-270
Petty	For peering, carving and decorating vegetables and fruits.	120-150
Honesuki-kaku	For removing bones from chicken and other meet. It is also called "Sabaki".	150
Honesuki-maru	For removing bones from chicken and other meet. It is also called "Sabaki".	150
Yo-deba	For chopping fish and meat without bones.	210-270
Garasuki	For butchering poultry	180
Cleaver	For chopping meats with bones	180
Chinese	Thin blade; For slicing vegetables and meats.	220
	Medium thick blade; For any-purpose except cutting bones and frozen meets.
	Thick blade; For chopping fish and meat without bones.
Wide and thick Western knife	For cutting semi-frozen food	300
Thick Western knife with horn	For cutting semi-frozen food	300
Salmon slicer	For slicing smoked salmon	300-360
Wave knife	Cutting bread, cakes, and sponge cakes	300

Index	Application	Detail
Nihonko	These are constructed out of high carbon steel. They are easy to use and sharpen. They are best seller knives of KIKUMORI.
Sweden-ko	These knives are constructed of highest-grade carbon steel. They keep a very sharp edge for a long time.
SKK vanadium	These Knives are made from a high-quality steel with rust-resistant properties. They are easy to maintain and keep a very sharp edge. They are best seller knives of KIKUMORI.
Standard	These are popular Western knives with rust-resistant properties.
Salmon	Dimples are formed on both sides, which create air pockets to keep food from sticking.
All-Stainless	These knives have most suitable performance for perfect hygienics. Stainless handle enables sterilizing washing of water at high-temperature.