The Wa-Bocho (or Japanese style knife) has one distinct feature different from Western style knives: The Kataba, or beveled blade. What this means is that the outer side of the blade is sharpened with a beveled edge, while the inner side remains flat. While the blade is flat on the inner side, the surface is actually slightly concave (Urasuki), giving it the same effect as perforated knives or knives with hollowed edges. Japanese professional chefs prefer these beveled knives, which facilitate extremely precise cutting and clean food separation from the blade. In Japanese cuisine, many ingredients such as fish and vegetables are served raw, and the aesthetics of these foods has always been a vital factor. 

Due to demand, Japanese knife manufacturers also continue to produce Western style knives. Unlike Japanese style knives, which have a single bevel (Kataba), Western style blades have been sharpened on both sides. The most common have symmetrical blades, however, some manufacturers will sharpen one side slightly more than the other side, to mimic single bevel blades. 

  • Gyuto Chef Knives

    Gyuto Knives

    Japanese version of the classic Western chef's knife.

  • Yanagi Knives

    Yanagi Knives

    Designed for Japanese Sushi chefs to slice raw fish and seafood.

  • Sujihiki Slicing Knives

    Sujihiki Slicing Knives

    Slicing knife ideal for thinly carving meats, slicing terrines and patés as well as sashimi.

  • Petty Knives

    Petty (Paring) Knives

    Smaller version of Gyuto knife. The most popular style for bartenders and pastry chefs.

  • Santoku Knives

    Santoku Knives

    Multipurpose knife used for cutting meat, fish, vegetables and fruit.

  • Deba Knives

    Deba Knives

    Heavy knife for gutting and filleting fish, and can also be used to remove the scales of smaller fish.

  • Yo-Deba Fish Knives

    Yo-Deba Fish Knives

    Ideal for cutting through lobster and crab shells as well as fish bones and filleting large fish.

  • Nakiri Knives

    Nakiri Knives

    Ideal for chopping, slicing and mincing all types of vegetables.

  • Usuba Knives

    Usuba Knives

    Traditional Japanese knife for cutting vegetables, especially for Katsuramuki.

  • Boning Knives

    Honesuki / Garasuki
    (Boning Knives)

    Japanese boning knife used to butcher meat and poultry.

  • Takohiki Knives

    Takohiki Knives

    Kanto (Tokyo) style fish-slicing knife. Characterized by its squared head which helps arrange sashimi on a plate.

  • Mukimono Knives

    Mukimono Knives

    Ideal for peeling vegetables, as well as for carving and cutting of vegetables and fruit for decorative purposes.

  • Bread Knives

    Bread Knives

    Its scalloped blade can slice cleanly through the crispy crusts of whole loaves.