Japanese Kitchen Knife

Description

Triple-Layer Japanese Kitchen Knives with Japanese Red Oak Handle

A Gyuto Knife is a Japanese kitchen knife made for all different styles ofcutting from meat to vegetables to tiny pieces of garlic. Think of this knife as a Western Chef’s knife equivalent, but perhaps slightly more sleek with its stainless steel Japanese blade.

Gyoto Knife Specifications:
Blade Length: 5-3/8-in
Overall Length: 9-3/4-in
Blade Height: 1-3/8-in

Santoku knives or to give them their full name Santoku bocho knives, which translates as ‘three uses’, are ideal formincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.

Santuko Knife Specifications:
Blade Length: 5-1/8-in
Overall Length: 9-1/2-in
Blade Height: 1-1/2-in

Nakiri meansleaf cutterin Japanese, when used in reference to a knife. This knife is especially designed to mince, chop, dice, and slice vegetables. Its broad rectangular blade characterizes it with a flat and blunt tip which is often rounded and not pointed. Besides vegetables, a Nakiri knife is also excellent for cutting fruits.

NakiriKnife Specifications:
Blade Length: 5-3/8-in
Overall Length: 9-3/4-in
Blade Height: 1-1/2-in

Size: Overall Length with Sheath: 10-3/4-in Blade Length: 5-3/8-in Overall Length without Sheath: 9-3/4-in